A little sour blueberry cake with bananas that tasted good and was beyond imagination
By the tavern of the Lady of Shurami
<h2>Royalties</h2>
Low gluten flour 100 g
5 eggs
1 banana
Frozen blueberries to taste
Sunflower oil 60 g
Pure milk 75 ml
Sugar 60 g
Lemon juice a few drops
<h2>Practice steps</h2>
1, separate the egg white and egg yolk, the container should be waterless and oilless Egg whites should be refrigerated in the refrigerator refrigerator for later use
2: Pour sunflower oil and pure milk into the egg yolk
3, stir evenly, oil and water should be mixed evenly
4: Sift in low-gluten powder
5: Stir into a particle-free egg yolk paste
6: Slice bananas
7: Wrap the blueberries in flour and sift through the excess flour
8: Add a few drops of lemon juice to the egg white
9: Pour sugar into the egg whites three times and whisk the meringue to a straight hook state
10. 1/3 of the meringosam in the egg yolk paste and mix well
11: Pour back into the meringue and stir well
12, sprinkle flour in the mold, the bottom should be laid with baking paper Pour in the cake paste, one-third of the mold can be
13: Mix the blueberries and banana slices
14: Pour in the remaining cake paste and add the remaining banana slices and blueberries to the surface
15: Preheat the oven at 150 degrees Celsius in advance And bake for about 40 minutes
16, the smell of bananas
<h2>Nutritional benefits of low gluten powder</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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