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@dogiadungongbeo8386: Kìm bấm cos vuông HSC8 6-4A tự điều chỉnh kèm 1200 đầu cos đủ loại cos ống tròn cos Bộ kìm bấm cốt không bị gãy khi lắp đặt tủ điện. - chịu dòng tốt và ổn định #kimbamcos #kimbamcosvuong #kimbamcoshsc864 #kìm

Ông Béo 68
Ông Béo 68
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Sunday 30 March 2025 11:38:47 GMT
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I think I like this better than banana bread 🍌💛 Banana Ogura Cake Original recipe from @Bake with Paws, slightly adapted. Ingredients: 5 egg yolks + 1 whole egg 160g blended ripe banana (about 2 bananas) ¼ tsp salt 50g neutral oil 80g plain flour, sifted Meringue 5 egg whites ¼ tsp cream of tartar 65g caster sugar Directions: 1. Preheat oven to 145°C with top and bottom heat. Blend the bananas until smooth. 2. Separate 5 eggs. Add 1 whole egg to the yolks and whisk together. 3. Add oil, blended bananas and salt to the yolk mixture. Whisk until combined, then add the sifted flour and mix until smooth. 4. In a separate bowl, whisk egg whites and cream of tartar until foamy. Gradually add the sugar and continue whisking until firm peaks form. 5. Fold one-third of the meringue into the yolk mixture to lighten it. Pour the yolk mixture back into the remaining meringue and gently fold until fully combined, with no visible white streaks. 6. Pour the batter into your baking tin. Tap the tin lightly on the counter and run a skewer through the batter to remove any large air bubbles. 7. Place the tin in a larger tray and fill with hot water to about 1.5cm high. 8. Bake for 70 minutes. 9. Remove the cake from the water bath, tap the tin gently on the counter, then invert for 5–10 minutes to minimise shrinkage. 10. Let cool slightly before slicing and serving. #sgfoodie #bananacake #EasyRecipe
I think I like this better than banana bread 🍌💛 Banana Ogura Cake Original recipe from @Bake with Paws, slightly adapted. Ingredients: 5 egg yolks + 1 whole egg 160g blended ripe banana (about 2 bananas) ¼ tsp salt 50g neutral oil 80g plain flour, sifted Meringue 5 egg whites ¼ tsp cream of tartar 65g caster sugar Directions: 1. Preheat oven to 145°C with top and bottom heat. Blend the bananas until smooth. 2. Separate 5 eggs. Add 1 whole egg to the yolks and whisk together. 3. Add oil, blended bananas and salt to the yolk mixture. Whisk until combined, then add the sifted flour and mix until smooth. 4. In a separate bowl, whisk egg whites and cream of tartar until foamy. Gradually add the sugar and continue whisking until firm peaks form. 5. Fold one-third of the meringue into the yolk mixture to lighten it. Pour the yolk mixture back into the remaining meringue and gently fold until fully combined, with no visible white streaks. 6. Pour the batter into your baking tin. Tap the tin lightly on the counter and run a skewer through the batter to remove any large air bubbles. 7. Place the tin in a larger tray and fill with hot water to about 1.5cm high. 8. Bake for 70 minutes. 9. Remove the cake from the water bath, tap the tin gently on the counter, then invert for 5–10 minutes to minimise shrinkage. 10. Let cool slightly before slicing and serving. #sgfoodie #bananacake #EasyRecipe
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