Tiramisu with strawberries
2020-08-13 / test@t
Banana muffin with blueberries (blueberries) in vegetable oil
Delicacy-baking in vegetable oil! The cake is so fragrant and amazingly tasty that it is impossible to believe how this Miracle can be created from flour, eggs, bananas and blueberries. Despite the fact that blueberries are now expensive, this recipe will work out perfectly the first time.
Ingredients
- refined vegetable sunflower oil 125 ml
- wheat flour, premium, sifted 205 g
- baking soda (or 1 tsp with a small slide) 6 g
- fine sea salt (no top) 1 tsp
- baking powder 0.5 tsp
- ground cinnamon 0.5 tsp
- ground nutmeg 0.5 tsp
- white sugar 205 g
- chicken egg, C1 2 pcs.
- vanilla essence (or double portion of vanillin on the tip of a knife) 2 tsp
- overripe bananas (without peel, the fruit itself is 195 gr) 2-3 pcs.
- fresh blueberries 150 g
- butter at room t- for greasing the mold
STEP-BY-STEP COOKING RECIPE
Step 1
Ingredient nuances. Odorless vegetable oil exclusively, because olive or corn will give an unpleasant aftertaste to baked goods. Soda does not need to be extinguished, it will be extinguished automatically by the acidity of the ingredients in the composition. Nutmeg should not be omitted, it gives that special flavor in combination with blueberries. Note that eggs are only C1, they weigh less than C0 and more than C2. Bananas are extremely overripe, almost black, sugar-rich (green or persistently yellow bananas will deprive the cake of its zest). Blueberries can be substituted for blueberries. And now the main thing is to weigh and arrange all the ingredients in bowls.
Step 2
Lubricate the pan with butter (margarine will give water, you cannot use it). Sprinkle with flour, shake off excess. Or, use cooking flour spray for baking. I have a silicone mold, so it's more convenient to work with cupcakes. Turn the oven to 180 ° C. Set the wire rack in the middle.
Step 3
Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a deep bowl. Now attention! To enrich the dry mixture with oxygen, we will make a trace. trick: put plastic wrap on the bowl with the ingredients (if you don't want to get a flour storm in the kitchen) and fasten it tightly, make a hole in the center and push the nozzles from the mixer. Whisk our dry mix for 1 minute. What for? We have banana and blueberry, which make the dough heavier, so we need oxygen to lift it up and make it easier for baking powder and baking soda.
Step 4
Break eggs into a separate medium mixing bowl and shake lightly with a whisk or fork.
Step 5
Add sugar, vegetable oil, vanillin to the eggs and mix at the lowest speed with a mixer for 30 seconds.
Step 6
Rinse the blueberries and pat dry halfway with a paper towel. Prepare a bowl of flour (arbitrary amount). Now add the berries to the flour and roll. Transfer the berries to a sieve and sift the excess flour into the sink. Transfer the blueberries to an empty plate. Why is this done? Berries, boned in flour, will stick better in the top and in the middle of the dough, they will not all slide to the bottom at once. In the case of baking muffins in vegetable oil, 70-80% of the berries slide down, this method keeps them in a ratio of 40-50%.
Step 7
Peel the bananas, weigh and transfer to a bowl. Mash with a fork (more or less puree and great). Add to the egg-sugar mixture and use a fork to spread the puree over the liquid (do not use mixer) for 30 seconds. The banana puree will be unevenly distributed in slices - this is absolutely normal.
Step 8
Add dry ingredients to liquid ingredients in two steps, stirring only with a fork for 30 seconds each time (do not use a mixer).
Step 9
Insert the berries into the dough, stirring gently with a fork (try to keep them intact), 30 seconds.
Step 10
Place the dough in the prepared dish and place in the preheated oven. The baking procedure is as follows: bake for 30 minutes like this, then another 20 minutes with a sheet of foil on the surface of the mold (do not "wrap" the mold with foil, the sheet should lie flat on top like a cookie on a glass of milk, ie there should be some circulation of hot air, otherwise the cake will rot from excess water). Attention! If you have convection, then everything is individual.
Step 11
After 50 minutes, check the cake with a toothpick: if it comes out dry, it's done. The muffin itself will be soft and slightly damp, don't expect it to be dry like baba rum, it's more like Finnish lemon in texture. If the cupcake is not ready, hold it for another 5 minutes, but this is the maximum. Remove from oven and leave to rest for 15 minutes.
Step 12
Prepare the grill for cooling. Cover the cake with your palm or a flat plate and turn over the pan. The cupcake will be "head down". Now turn it over again on the grate for cooling, "head" up and leave to cool for another 15 minutes (do not rush to cut it, let it "come to mind").
Step 13
Now you can eat your cupcake. I usually cut it into square pieces and after the cake has cooled down, I put the pieces in a glass dish, cover it with food wrap and keep it on the table for a day or two. I am sure you will love this simple recipe. Enjoy your meal!
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