One of the most beloved desserts of the American people, and the doughnut can literally stand in front of the court.It's simple, it's varied, it's delicious, and it's a gift.

WHAT YOU NEED

Ingredients

baking powder 1 teaspoon
baking soda 1/2 teaspoon
Ripe banana 2
all purpose flour 2-3 cups
nuts (almond) depends
Egg two.
(butter not salted) 4 oz
1 and a half cups of sugar

How TO MADE Banana and nut muffin cake

Steps 1 to 4

1. Mix flour baking soda flour baking powder evenly according to the above usage.

2. To save money, this is a web map (the reason I chose it is because this is the same bubble machine that I used, and it's a few dollars cheaper) of egg whites mixed with white sugar, used in a blender to bubble up to a milky white foam.

3. The point is that the egg whites should be separated cleanly from the egg yolk, and it is easier to bubble when the temperature is lower than room temperature in the refrigerator for a while. The sugar should not be used with white sugar, coarse-grained red sugar, etc. or fine-grained sugar powder.

4. Soften the butter (not the high-salted one) at room temperature and beat it to a smooth consistency.

Steps 5 to 8

5. Don't be in a hurry to heat the butter, the butter will easily turn into a liquid, and it will be difficult to control the dry moisture after mixing the powder.

6. The ripe bananas are ground into a paste and left in the refrigerator for an hour to drain the water.

7. Add the egg yolk foam to the butter until it is completely mixed, then add the powder mixture, add the egg yolk several times and stir gently (instead of stirring)

8. Dry humidity is suitable for picking up and dropping with a fork.

9. Bananas are stored in the refrigerator because fresh bananas have too much moisture, which makes them cook longer, and the middle sticky texture affects the taste.

10. It is best to mix the dough in order to have a fluffy taste, not to stir too much, otherwise the dough will come out too logical.

11. The dough is placed in a griddle, which is pre-covered with a paper cup brushed with cooking oil.

12. You can't have too little dough, otherwise you don't have the traditional round-rolled muffin; you can't have too much, because the dough will swell.

13. It is advisable to fill the glass 80% full.

14. Nuts can also be sprinkled on the surface according to the taste of the person.

15. Bake in the oven at 200 degrees Celsius (390 degrees Fahrenheit) for 7 minutes to form an arched top with a caramel-colored surface.

16. Turn off the oven and use the residual heat for about 15 minutes.

17. After removal, it needs to be cooled for five minutes and then eaten to taste best: the outer layer is crisp, the inner layer is soft.

18.

Handy cooking tips

　　A mixture of protein and sugar is key