
材料 |
Ingredients |
材料A: |
Wet ingredients |
235ml酸忌廉 |
235ml of sour cream |
1/3杯砂糖 |
1/3 cup of white sugar |
1/3杯黑糖 |
1/3 cup of brown sugar |
2隻蛋 |
2 eggs |
100ml脫脂奶 |
100ml of skim milk |
1-2條香蕉, 攪爛 |
1 large ripe banana or 2 medium ones (if you prefer a more chunky loaf), mashed |
材料B: |
Dry ingredients |
2杯麵粉 |
2 cups of all purpose flour |
1茶匙發粉 |
1 teaspoon of baking soda |
1茶匙 “Cream of Tartar” |
1 teaspoon of cream of tartar |
1/2茶匙鹽 |
½ teaspoon of salt |
1/2茶匙肉桂粉(個人喜好) |
½ teaspoon of cinnamon (optional) |
做法 METHOD
1. 先將焗爐預熱到180度(C)
Preheat the oven at 180 degrees Celsius.
2. 用電動打蛋器用低速將酸忌廉和糖(砂糖和黑糖) – 如用KITCHEN AID打蛋器可選2字)
In a electric mixer, beat the sour cream & sugar (white & brown) until well combined on low speed (2 on a Kitchen Aid).
3. 加入蛋, 繼續攪勻直至完全混合
Add the eggs, beat for another minute until combined.
4. 最後加入已攪爛的香蕉和牛奶,再用電動打蛋器打一分鐘
Finally, mix in the mashed bananas and milk. Beat for 1 minutes until combined.
5. 於另一個碗內加入所有材料B。之後慢慢將材料B加入酸忌廉中以打蛋器拌勻(避免用電動打蛋器以免過程製造太多泡沫)
In a separate bowl, combine all of the dry ingredients. Then with the help of a hand mixer, add the dry ingredients into the sour cream batter. Mix until just combined (do not use an electric mixer to avoid too many air bubbles.)
6. 之後可將已做好的材料放進蛋糕模裡焗約30分鐘,直至面部呈現金黃色(可用牙簽確保蛋糕變熟,如放進牙簽之後拿出來無黏性那就代表蛋糕已經熟透)
Transfer into a greased baking tin and bake for 30 minutes, or until the top turns golden brown in color and a toothpick comes out clean after picking in the center.
More about this recipe: Day Day Cook
22.396428
114.109497
Like this:
Like Loading...