Description
Visiting husband's brother - I really wanted to buy something tasty. Banana muffins already baked more than once. Like ginger biscuits. Well, cinnamon - just a bastard from her smell, and know that ginger goes well. So I decided to try, and how it all will sound together. The smell in the kitchen was!!! The result of it all was more than satisfied.
Ingredients
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Banana
2 piece
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Ginger
1 Tbsp
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Cinnamon
1 tsp
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Chicken egg
2 piece
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Butter
110 g
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Sugar
0.75 cup
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Leavening agent
1.5 tsp
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Flour
1.5 cup
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Powdered sugar
Cooking
Before you start cooking, prepare all the needed ingredients (I have been precedents already, when the baking powder or raisins recalled after everything is already in the oven:))
Mix with sugar softened butter. If everyone is doing on the combine (like me), then at low speed. One by one add the eggs and mix until smooth.
Mash bananas into a puree with a fork and grate the ginger on a fine grater. Add all to the butter-egg mixture, let's not forget the cinnamon. Again, stir until smooth. That's what I like this dough recipe - combine if there's nothing you can safely mix with your hands.
Sift flour with baking powder and knead again on low speed. All the dough is ready. The consistency is about like sour cream. This time I used silicone form, it is usually not necessary to grease with butter, but I bake in this first time, so lubricated.
The cupcake is baked at 170-180 degrees for about 45 min. I am sensitive to the silicone mold and the top will be the bottom, baked at a temperature of 150-160 degrees for 1 hour. Before you get the cake from the form, to give him a good cool down. Put on a plate and sprinkle with powder.
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