Banana Cake

Authentic Banana Cake, the memories of childhood of a generation of old Guang, no fragrance version, simple to do, eat with confidence!

Recently, Anli, an old friend of Guangzhou, has made an old childhood nostalgic snack — “Banana Cake”, which is a classic Cantonese pastry, like Zanzi cake, chicken cake, carrot cake, etc. It is also very popular.

I took it in my hands, it was white and tender, and it tasted sweet and soft. It was delicious and delicious. The only regret is that the banana essence tasted a little heavy. Ask why, the original banana cake is a pastry without bananas. It is made by steaming glutinous rice flour and sticky rice flour with sugar, banana oil and water. It can also be added with bean paste and jujube mud to increase the taste. Because banana oil has a relatively strong banana flavor, it has the name “banana cake”.

It is probably because of the relationship between the additive and banana oil, which has made it no longer popular. Now even Guangzhou ’s friends have to eat it in some old streets and alleys, but bananas are obviously so cheap, why not use bananas, so just With the real banana cake today! But after I finish it, I understand why I do n’t need to make bananas. After all, the color will be oxidized, so it ’s not so white and tender. But it ’s better than banana oil. The banana flavor is natural and rich.

Materials

Banana 2
Glutinous rice flour 150g
Sticky rice noodles 50g
Water 100g
Granulated sugar 100g
Corn Salad Oil 10g
Hand powder
Fried glutinous rice flour 50g

Practice

① Pour 50g glutinous rice noodles into the pan, stir-fry over low heat, stir-fry slightly yellow, turn off the heat (about 3-5 minutes for the whole process), let cool and set aside.

② Bananas with plum blossoms will be more fragrant. After peeling the banana weighs about 240g. Press the banana into a mud.

③ Add sugar and oil (sugar can be adjusted according to your own taste), stir well.

④ Add water and mix well.

④ Sift in glutinous rice flour and sticky rice flour, stir and mix.

⑤ Beat with a blender or cooking machine until smooth and fine without particles.

⑥ Apply a little oil to the container, pour the banana pulp through the sieve.

⑦ Shock plate, covered with high temperature resistant plastic wrap. After the water boils, add it to the pot and steam over medium heat for about 20-25 minutes.
★ Method of inspection: use chopsticks to insert, no sticky powder slurry, you can turn off the fire.

⑧ After steaming, pour into the container. Stir with chopsticks for about 1 minute. Wrap it with plastic wrap and keep it warm.
★ Stirring is to increase the elasticity of the finished product.

⑨ Sprinkle the fried glutinous rice flour on the table, place the banana dough on it, and start shaping. After the dough is rolled, start to roll out from the middle. If the surface is sticky, sprinkle the glutinous rice flour to prevent sticking. Roll out (thickness can be according to your preference), slowly roll up (must be tight).

⑩ Cut it in half, slowly lengthen it, and cut it into small pieces you like, then you can eat it. If you want to eat better, put it in the refrigerator for 20 minutes to make it taste better.

⑪ Storage method: refrigerated and sealed for 2-3 days. You can also add bean paste or jujube paste in the middle to increase the taste ~

I ca n’t stop eating while making it. Guangzhou ’s little friends eat it and say it ’s a little softer than it was when they were young. It has a lower Q degree, but it ’s better. The amount of water and the ratio of glutinous and sticky rice noodles are adjusted several times It can also make the taste of Laoguang when he was a kid ~