Main Ingredients:
Flour: 50g; Yeast: 1g; Formula Milk: 50ml.
Additional Ingredients:
Banana Puree: 25g.
Flavor: Sweet and Fragrant; Technique: Steaming; Time: Twenty Minutes; Difficulty: Easy.
Detailed Steps for Making Banana Puree Steamed Cake
Ingredients: 50g flour, 1g yeast, 50ml formula milk, 25g banana puree
Add yeast to warm formula milk, let it sit for 5 minutes. >>If using fresh milk, heat it in the microwave for a bit.
Mash the banana with a spoon. Choose ripe bananas with slight black spots on the skin for the sweetest and stickiest texture. >>I used banana puree here, but you can use any fruit puree, even those frozen ones in the fridge, can be used directly.
Mix formula milk and banana puree, then add flour and mix well.
The batter should be thick and not easily dripped, it should come down in large pieces.
Brush the mold with oil. Pay special attention to the nose and eyes, otherwise demolding may not be complete.
Scoop the batter into the mold until it’s 5/6 full, the amount in the recipe is just enough to make 4 Winnie the Pooh shapes.
Place it in a sealed container with a bowl of hot water beside it, let it ferment for an hour.
It should have doubled in size when taken out.
Bring water in the steamer to a boil, then steam the fermented batter over medium heat for 20 minutes, and let it sit for another 5 minutes after steaming.
During the fermentation process, the dough undergoes a series of complex biochemical reactions, producing a unique fermentation aroma.
Irrelevant but not too obvious, melt some chocolate and draw facial features.
When opened up, you can see that yeast in the dough produces a lot of carbon dioxide during fermentation, and due to the formation of gluten network structure, it is trapped in the network, making the baked goods airy and voluminous. Since yeast’s main component is protein, accounting for almost half of the dry matter of yeast, it is rich in essential amino acids for the human body, especially lysine which is relatively lacking in grains. Yeast also contains a large amount of vitamin B1, vitamin B2, and niacin. Therefore, yeast can enhance the nutritional value of fermented foods.
