Soft banana chiffon

Overview

Chiffon cake is often used as the base for cream cakes. Every time I eat cake, my family doesn’t like to eat cream, but loves to eat this cake base, so I have eaten chiffon cake frequently since I started making cakes myself. In the past two days, I made a banana-flavored one for my family to eat for breakfast

Tags

• baking
• children
• chiffon cake
• birthday
• baking powder
• banana mashed
• egg yolk
• low gluten flour
• salad oil
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 The basin containing egg whites needs to be clean, free of water and oil

   

2. 2 Separating egg yolk and white

   

3. 3 Add 20g of sugar to the egg yolks and beat until slightly white. Add 40g of salad oil (colorless and tasteless) and 70g of milk in three batches along the way.

   

4. 4 Mix 3g of baking powder and 100g of low-gluten flour and sift into the egg yolk liquid. After mixing evenly, add 20g of mashed banana and mix well

   

5. 5 Place the egg whites in the refrigerator until there is a thin layer of ice around them, then add a few drops of lemon juice to beat them. This is the method I saw in the book. It becomes much easier to beat the egg whites this way. Add 50g of fine sugar in three portions

   

6. 6 Mix the egg whites into the roux in three batches

   

7. 7 Pour into the mold and gently shake off excess air bubbles

   

8. 8 degrees, upper and lower fire. About 30 minutes, use chopsticks to poke until there is no sticking, turn it upside down on the grill to cool, and remove from the mold

   

9. 9 Because of the addition of banana, the taste is thicker. The sweetness is just right too