Low fat banana muffin - the model of low fat, enjoy as you please, not afraid of fat!(di zhi xiang jiao song gao di zhi zhong de dian fan sui xin xiang yong bu pa pang pang )

Low fat banana muffin - the model of low fat, enjoy as you please, not afraid of fat!

Introduction:

"This banana muffin can be regarded as a model of low fat, and it is made of vegetable oil. No matter you don't like the taste of butter, or you are losing weight and can't control the temptation of cake, you can enjoy it at will."

Production steps:

Step 1: peel the ripe banana and put it into the fresh-keeping bag. Press it into mud with rolling pin or spoon back. Mix and sift the low gluten flour and baking powder

Step 2: put the pressed banana puree, salad oil, milk, sugar and eggs into the egg beater, and mix them evenly with a hand beater

Step 3: pour in the sifted powder and mix evenly with silica gel scraper

Step 4: put the mixed batter into the flower mounting bag and squeeze it into 2 / 3 of the mold

Step 5: put the batter into the preheated 180 ° oven, heat up and down, bake in the middle layer for 15-20 minutes until the surface is golden

Materials required:

Low gluten flour: 150g

Fine granulated sugar: 60g

Milk: 90g

Egg: 1

Salad oil: 30g

Medium banana: 1 (well done)

Baking powder: 1 teaspoon

Note: Note: 1, this cake belongs to Muffin Cake, but it is more low-fat than ordinary Muffin Cake. The baked cake is very delicious when it's hot. It's best to finish on the day when it's baked. If you can't finish eating, you can also put it into the frozen hard, which can be stored for 2-3 weeks, and then eat it after thawing. 2. The banana should be well cooked, and the cake will have strong rubber taste. The banana with black skin is the best for making this cake. 3. Please choose corn oil, sunflower seed oil, salad oil and other light and tasteless oil, do not choose peanut oil, sesame oil and other oil with special smell, otherwise it will affect the taste of the cake. If you like the taste of butter, you can also melt 30g butter into liquid instead of salad oil. 4. The milk in the formula can be either whole milk or skim milk. If you want lower calories, you can also use water instead of milk. 5. When turning over the batter at last, remember not to turn over too much. When the flour is completely wet and the batter looks rough and lumpy, it can be stopped.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Di Zhi Xiang Jiao Song Gao Di Zhi Zhong De Dian Fan Sui Xin Xiang Yong Bu Pa Pang Pang