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Friday, 30 October 2015

Banana Coconut Cotton Cake 香蕉椰香棉花蛋糕


I adapted another wonderful recipe from Sharon's blog <爱厨房的幸福之味> again. It's a super light banana cake in great flavour of both banana and coconut milk :)

Yield: one 15cm diameter round cake
Cake mould: 6" round mould, 7.5cm tall
Baking temperature & time:
Preheat oven to 170 degree C.
Bake at 170 degree C for 40 minutes with upper heating only
Lower to 150 degree C for another 20 minutes with both upper & lower heating.

Ingredients
All ingredients in room temperature 
Using 55g eggs
40g coconut/vegetable oil 椰油/植物油
50g top/cake flour 低筋面粉

25g coconut milk 浓椰浆
50g banana paste 香蕉泥
3 egg yolks 蛋黄
1 egg 全蛋
1/8 tsp salt 盐

3 egg whites 蛋白
35g fine sugar 细砂糖


Direction 
1. Line a 6" round cake pan with a small piece of parchment paper if you are using a fixed base cake pan. This is to facilitate removal of cake from the pan.
You may omit this step if you are using a 6" removal base cake pan. 


2. Blend banana with coconut milk  Set aside.



3. Loosen the flour using a hand whisk. Set aside.

4. Heat coconut/vegetable oil till you see convection current starting to appear at the bottom of the oil (about 70 to 75 degree Celsius). 
Do not over heat the oil as we don't want to fry the flour.


5. Remove the bowl of hot oil from the stove, add in the flour and stir till smooth paste formed.
Let the cooked dough cool down for 5 minutes before adding to egg batter.


6.  In a separate bowl, blend 3 egg yolks with a whole egg.



7. Stir in the banana coconut milk mixture from (2) to the yolk batter


8. Add the cooked dough from (5) to (7). And mix into a smooth batter. 



9. Mix in a pinch of salt. Cover and set aside.




10. Beat egg white till frothy, for about 30 seconds. Add in the sugar, in 3 batches.

11. Beat at medium high speed at the start and reduce to low speed towards the end of the process. Beat the meringue till almost reaching the stiff peak stage. The standing meringue has a slight dip at the tip.

12. Scoop about 1/3 of the meringue into the yolk batter at (9). Fold to mix.


13. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter.



14. Pour the batter into the 6" round cake mould. Lightly bang the cake mould a few times to remove any trapped air bubbles in the batter.



15. Place the cake pan in a tray of 1cm-deep hot water. 
Steam-bake the batter in a preheated oven set at 170 degree Celsius with only the upper heating coil for 40 minutes at lower rack of the oven. 


After 40 minutes, reduce the oven temperature to 150 degree Celsius and turn on both upper and lower heating, for another 20 minutes.
If the cake brown too fast, cover it with an aluminum foil.

End of baking.
The cake is done if it stops rising for about 5 to 10 minutes.

Oven temperature and baking duration may differ based on individual oven.

16. Remove the cake with pan from the oven and drop it from a height of about 8cm to prevent the cake from shrinking after cooling down. 



After the 20~25 minutes of cooling down, and while the cake is still warm, runs a silicon spatula along the edge of the cake. Remove the cake from the cake pan and cool down on a wire rack. This is to prevent accumulation of moisture at the base of the cake.

You can keep the cake in the oven and let the remnant heat dries the cake exterior for about 20 minutes.


17. Slice the cake after the cake has cooled down. 



Keep the cake in an air tight container and refrigerate it. The cake tastes better if serve chilled :)



Great appreciation
Recipe adapted from a good recipe shared by Sharon's blog 

Thursday, 29 October 2015

My Okonomiyaki 大阪烧


I have no plan to cook this Japanese pancake or pizza. I just wanted to find a recipe which could help to use up my cabbage in the fridge; and some leftover steamed corn kernels. And I happened to have a fresh bunch of spring onions. Okonomiyaki just flashed across  my mind. So I googled for recipe, did some modifications, and there's my pancake in my plate :)

Yield: one 18cm round pancake

Ingredients 
25g water
1/2 tsp glutinuos rice flour

50g top/cake flour
1/8 tsp baking powder
1/8 tsp salt
70g bonito stock*

50g cabbage, shredded
1 tbsp carrot, shredded
1 tbsp steamed corns
1 stalk spring onion, cut
1 tbsp pine nuts, roasted
60g bacon bits

1 egg


* I mix 1 tsp of higashimaru udon soup seasoning powder to 70g hot water.

Directions
1. Mix glutinuos rice flour to water, and stir in low heat till the mixture thickens. Set aside.  



2. Mix top/cake flour with baking powder and salt.


3. Pour in the bonito stock and mix well. Avoid over mixing.

4. Add in the glutinuos rice paste from (1).


5. Add in all the vegetables, except the bacon bits.

6. Add in the egg and mix briefly.


7. Heat up about 2 tsp of oil in a non-stick pot at medium heat. Pour in the batter, use a spatula to spread even it. Lower the heat.


8. Spread bacon bits across the top. Use the spatula to lightly press down to ensure they are in good contact with the batter. 

9. Cover and wait till the the batter almost 90% solidify. Flip over and cook the other face.
Insert a stick to check whether the pancake is cooked through. 


10. Mix sweet chili sauce with lemon juice and golden syrup. Drizzle over the top of the pancake. Cut and enjoy :)






~~~~<<~~<<~~>>~~>>~~~~
Jagabee Okonomiyaki 

Ingredients 
50g water
1 tsp glutinuos rice flour

100g top/cake flour
1/4 tsp baking powder
1/4 tsp salt
140g bonito stock*

120g cabbage, shredded
1.5 tbsp carrot, shredded
3 fresh shiitake mushroom, sliced
1/2 tsp ginger, finely chopped
2 stalk spring onion, cut into 2cm stripes 
1 tbsp pine nuts, roasted
4 long stripes  bacon 
1 small packet Jagabee potato sticks
2 eggs

* I mix 1.5 tsp of higashimaru udon soup seasoning powder to 140g hot water.
Above picture taken from previous recipe.



Directions 
Follow the above recipe :)







Recipe adapted from