The relatively low -fat banana walnut cake, simple, fragrant

Everyone hates heat.

However, everyone knows that the delicious desserts are almost not particularly low.

Today, this "relatively low -fat" banana walnut cake is compared to traditional pound cakes (100 grams of flour add 100 grams of butter and 100 grams of sugar). With the addition of bananas with bananas, even if the oil content is not high, it is soft enough.

The point is: it is simple!

Cut a small piece as afternoon tea, don't have too much psychological burden!

Banana walnut cake (one 6 -inch round mold)

Ingredient:

100 grams of low -gluten flour, 60 grams of fine granulated sugar, 45 grams of butter, 50 grams of whole egg liquid (one medium and small eggs), 1.5 grams of salt, 3.5 grams of baking powder, 100 grams of banana, and chopped walnuts 15 grams.

Production process

First handle bananas. Her 100 grams of banana meat into banana mud.

★ I use the Junbu Wireless Cooking Stick. Banana itself is a very soft fruit. If there is no cooking rod, you can also use a scraper to repeatedly mix the bananas to make it flickering into mud. Or put the banana in a fresh -keeping bag and press it with your hand and rub it to make it mud.

★ 100 grams of banana meat is about 1 medium -sized banana, but it is recommended to use it accurately. Choose a cooked banana (the skin is black), and the cake made will taste strong enough.

In another big bowl, soften the butter. Add salt and fine sugar, and send the butter with an electric eggbeater.

The volume of butter was significantly increased, and the color became lighter.

Do not turn on the eggbeater first, but directly mix the butter and sugar by holding the eggbeater, and then turn on the eggbeater. This can avoid splashing sugar.

The entire egg was scooped into the bowl and spread it into a whole egg liquid. Add 1/3 of the whole egg liquid to the distributed butter, and beat it with an electric eggbeater. After the butter and eggs are fully fused, pour the whole egg liquid of 1/3, and continue to use the electric egg beater to fully beat evenly.

Add 20 grams of low -gluten flour. Use an electric eggbeater to be fully beating evenly. Finally, add the remaining whole egg liquid, continue to beat evenly, and the butter paste is ready.

The amount of whole egg liquid is large, and it is difficult for butter to fully absorb so many egg liquids. So add a part of the flour and add the remaining egg liquid to avoid the separation of oil eggs.

Add the prepared banana mud to the butter paste. Stir with a spatula slightly without stirring.

After mixing the remaining low -gluten flour and baking powder, sieve and add it to butter paste.

Mix well with a spatula, completely mix the flour and butter, and become a moist batter.

Pour the batter into the 6 -inch circular cake mold (non -anti -adhesive mold should apply oil to prevent adhesion). Sprinkle the chopped walnut kernels on the surface. You can use raw walnuts, you don't need to bake in advance.

You can also bake with a pound cake mold (fruit strip mold).

Preheat the oven to 175 ° C up and down. Put the cake mold into the lower layer of the oven. Bake for about 30 minutes until the cake is completely bulging, and the surface is cash yellow. Use a toothpick into the cake center and take it out. If there are no residues on the toothpick, it means that it is cooked.

Please adjust the time and temperature according to the actual situation. I use Junbu steamed oven.

After baking, you can remove the mold slightly and put it on the cooling rack to continue cooling. It should be noted that this cake is not very high, and the appearance is relatively thin.

Tips:

1. Although the butter is sent, because the amount of butter is not large, it still needs to be pink to make the cake fluffy. Please don't omit the foam.

2. Try to choose a cooked banana to taste more rich.

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