ペースト（人参ペースト）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 30minutes
Banana Cake ｜ Patissier Masayoshi Ishikawa's recipe transcription
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Ingredients
- (A) Strong powder : 40g
- (A) Cake flour : 40g
- (A) Baking soda : 2g
- (B) Fermented butter : 25g
- (B) Granulated sugar : 45g
- (B) Honey : 25g
- Sea salt : 1g
- egg : 55g
- Banana pulp : 160g
- Walnut : 20g
Time required
70minutes
Procedure
-
1)
Preparation
00:12
Cut the banana into large pieces and chop the walnuts to a size of about 5 mm.
Sift the powder of (A) together. -
2)
Mold preparation
00:46
Align the parchment paper with the mold, make creases, and match it with the mold.
-
3)
Make the dough
01:40
Put the ingredients of (B) in a bowl, mix them lightly, and add salt, eggs, and sifted flour in order to make a smooth dough.
Put the banana while crushing it and mix the walnuts. -
4)
Pour into a mold and bake
05:10
Preheat at 190 ° C in advance.
Pour the dough into a mold and bake in an oven at 180 ° C for 40 minutes. -
5)
Serve
05:31
Drop the mold on the table, remove the air from the mold, allow it to cool, and then cut it.
Point
Bring the butter and eggs to room temperature.
Bananas are weighed only with the pulp. Does not include the weight of the skin.
If refined salt is used instead of sea salt, weigh 0.9 g.
Since the amount of butter is small, sugar is difficult to dissolve, but other ingredients may be added once it is mixed to some extent.
Add bananas and mix well to make a smooth dough. It doesn't matter if some banana pulp remains.
By dropping the mold after baking and removing the hot air, it prevents roasting.
You can enjoy it more deliciously after 2 days. In that case, store it so that it will not dry out.
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