Looking around the world, bananas are a very popular fruit. This fruit has high economic value and is grown in many places. I heard that eating bananas has many health benefits, including pregnancy. Women during pregnancy can eat bananas, which also have the effect of nourishing the fetus. In addition, eating bananas can also diuretic and reduce swelling. These are very good for pregnant women. If you can’t finish the bananas, it is best not to throw them away. You can choose the following methods .
What can you do if you can’t finish the bananas?
First, banana brown sugar pudding
Ingredients:
160 grams of banana, 50 grams of brown sugar, 100 ml of fresh cream, 200 ml of milk, 2 eggs, 2 egg yolks
Cooking steps:
1. Peel and weigh the banana, and weigh the required raw materials
2. Mix two eggs and two egg yolks, use egg yolks Pump and stir slowly in one direction, do not beat until it starts
3. Add brown sugar to the egg liquid. It doesn't matter if there are small particles. Stir along and it will melt by itself
4 .Mix the light cream and milk and heat until almost boiling. Add small amounts into the egg liquid in batches and filter through a sieve once
5. Put the banana in a plastic bag and grind it into a puree with your hands or a rolling pin
6. Add the banana puree. Mix well. If there is any foam on the surface, you can use kitchen paper to absorb it
7. Put the prepared pudding liquid into a container, shake it to release bubbles, and cover the surface with tin foil
8. Bake Pour hot water about 2cm high into the plate, place it in a preheated oven at 160 degrees, and bake for about 40 minutes. If it fails to solidify by the time, you can extend the baking time according to the performance of your oven
Second, banana soft biscuits
Ingredients:
Low gluten flour 100 grams, 60 grams of butter, 35 grams of caster sugar, 1 tablespoon of rum (15ML), 1 egg yolk, 1 banana (about 120 grams after peeling), 1/4 teaspoon of baking soda (1.25ML)
Cooking steps:
1. Process the bananas first. Peel the banana and put it into a small pot. Use the end of a rolling pin (or other tool) to mash the banana into a puree
2. Heat the banana puree over medium heat until it boils. Stir constantly while heating. After boiling, turn to low heat, continue stirring and simmer for a while to concentrate the banana puree into paste
3. Boil it into banana paste. Cool the cooked banana jam and set aside
4. Cut the butter into small pieces and soften it, add fine sugar and beat with a whisk for 1 minute
5. Add the egg yolk and continue beating for 30 seconds
6. Add the banana paste made in step 3 to the butter
7. Beat with a whisk until evenly
8. Whip it Butter, fluffy
9. Pour in rum (or brandy), no need to stir at this time
10. Mix flour and baking soda and sift into butter
11. Use a rubber spatula to stir evenly until the flour, rum and butter are fully mixed to form biscuit dough. The dough may be very sticky at this point. Place the dough in the refrigerator for a while until it becomes hard and non-sticky.
12. Take out the refrigerated dough and shape it into a column as shown in the picture. Place in the freezer of the refrigerator and freeze until hard
13. Take out the frozen dough and cut it into 0.5CM thick slices with a knife
14. Arrange the cut cookie sheets On a baking sheet (the biscuits will expand a lot when baking, please leave enough space between each biscuit). Place in a preheated 190°C oven and bake for about 10 minutes, until the surface of the biscuit is golden brown and ready to be baked
Third, osmanthus rock sugar stewed banana
Ingredients:
1 banana, appropriate amount of dried osmanthus, 5g rock sugar, 10g wolfberry
Cooking steps:
1. Slice the banana and put it on a plate
2. Wolfberry Wash, soak in water and set aside
3. Chop the rock sugar and sprinkle on the bananas
4. Sprinkle in the wolfberry and dried osmanthus; boil water in a pot and bring to a boil Then add bananas and steam over water for 8 minutes.