Banana Cake(xiang jiao pang dan gao )

Banana Cake

Introduction:

"The sweetness of banana is combined with pound cake, which is deeply loved by the elderly and children. A busy weekend, a cup of hot milk, two banana pound cakes, a good day from breakfast! This cake features soft and moist taste. The length of pound cake is 17cm * the width is 8cm, the height is 6cm, the groove mold is one (larger than or less than 1cm) and the folding method of baking paper can be seen. The basic original pound cake (can also be smeared with butter) is easy to demould, 170 degrees, 50-60 minutes, and the middle layer is heated up and down

Production steps:

The first step: butter softening at room temperature, whipping into a soft cream.

Step 2: add the sugar powder twice, and beat it to whiten and puff

Step 3: add the egg liquid in four times, and then add the next egg liquid after confirming that all materials are fully mixed

Step 4: add the crushed ripe banana and stir roughly

Step 5: add the sifted low gluten flour and baking powder, and stir evenly with a rubber scraper

Step 6: put the batter into the mold, smooth and shake out bubbles

Step 7: decorate the banana slices on the batter, put them into the oven which has been preheated 170 ° for about 25 minutes, draw a line and continue to bake for about 35 minutes

Step 8: Boil the sugar and water over low heat, turn off the heat, add rum while it is hot, and let it stand and cool

Step 9: after baking, demould while it's hot, brush rum syrup on each surface, cool down, wrap it with fresh-keeping film, and let it stand overnight for better taste

Materials required:

Butter: 100g

Sugar powder: 70g

Egg: 100g (2 pieces)

Low gluten flour: 125g

Baking powder: 1 teaspoon

Ripe banana: 70g each

Rum: 30g

Fine granulated sugar: 30g

Water: 30g

Banana slices: 8 slices

Notes: * before operating banana pound cake, read the notes of basic original pound cake carefully * when adding banana, do not over stir, over stirring will make the material appear separation state * in order to maintain the humidity, we need to make rum syrup, we suggest you buy black rum, the taste is more rich, I use white rum here

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xiang Jiao Pang Dan Gao