Jakarta – Banana, one of the fruits that can be processed into any kind of food. In some areas in Indonesia, even bananas are often the hallmark of sweet foods. As in Makassar, South Sulawesi, bananas are processed into green bananas, epe bananas, and others. Usually the easiest banana recipe is fried or baked for an afternoon snack. However, you can also process bananas into various other types of snacks, including sponge or cake. The banana texture is soft and the taste is legit, which goes well with the egg mixture. Ripe bananas on a tree are not only delicious for frying, but can also be made into sponge cakes. Combined with crunchy grated cheese, the sponge tastes so legit and savory. For Mother’s experiments at home, here are some baked banana sponge cake recipes from the Cake & Sponge Book Anti-Fail Recipe for the NCC Course from Fatmah Bahalwan and the NCC Team. 1. Banana Cake Ingredients: 225 gr medium flour protein 1 tsp baking powder 1/2 tsp cinnamon powder 125 gr butter 100 gr margarine 100 gr refined sugar 4 egg yolks 4 egg whites 250 gr ripe Ambon bananas, puree 100 gr granulated sugar How to make: Preheat the oven to 175 degrees Celsius. Prepare a 20 cm tulban tin, grease with butter, sprinkle with flour. Mix flour, baking powder, and cinnamon powder, sift and set aside. Beat butter, margarine, and powdered sugar until soft. Add egg yolks, beat until fluffy. Enter the mashed banana, beat well, turn off the mixer. Beat eggs until foamy, add sugar, beat until stiff. Add the egg whites alternately with the flour mixture into the butter mixture, mix well. Pour into the pan, bake 30 minutes or until done using a toothpick test. Photo: HaiBunda/Mia 2. Banana chiffon cake Ingredients A: 7 egg yolks 100 gr palm sugar 175 gr wheat flour medium protein 100 gr Ambon banana, puree 1/2 tsp salt 1/2 tsp baking powder double acting 80 ml vegetable oil 1 tsp banana essence/spice spekuk Ingredients B: 250 ml egg white 100 gr sugar 1/2 tsp cream of tartar Method: Prepare a chiffon pan, 20 cm bottom diameter, line it with parchment paper without any grease. Mix flour and double acting baking powder, mix well, set aside, beat egg yolks and palm sugar until thick. Pour the flour into the center of the flour, stirring in circles from the center, while adding the mashed bananas and vegetable oil. Mix well until it becomes a paste dough. Add banana essence/speck seasoning, stir and set aside. Beat ingredient B until stiff. Gradually stir mixture A with dough B, until well blended and light. Pour the batter into the tin, bake in the preheated oven at 150°C for 90 minutes or until cooked. Remove and cool with the pan upside down. Read other banana sponge recipes on the next page, Mother. Check out Chef Steby’s banana spring roll recipe video:
[Gambas:Video Haibunda]


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