Friday, July 29, 2011
Spongy Banana Cupcake 松软香蕉杯子蛋糕
My dad brought back a lot of organic bananas from the land behind our house.
The sad thing is bananas is not our type of fruit.
The fastest way o get rid of this overripe bananas is to process them into cake.
My dad don't like to eat banana but likes banana cake. How strange is he?
He also like a type of fried banana balls that he used to eat in his childhood but i can't find any recipe online. I have tried a few recipes but is not what he expected.Usually we can get these from malay stalls that selling fried bananas beside roads. Anyone has the recipe please share with me. Thanks in advance.
I choose this recipe for my banana cake because it looks so tempting in Wen's blog
I baked them in paper cups so that i don't need to do a lot of washing afterward! ^^ lazy me
The banana cake is very soft and spongy and you can eat many in one go.
My dad like it very much but he complaint that the cakes are quite sweet.Maybe my bananas is sweet enough.
i think the sweetness is ok but they are quite oily.
Should reduce the sugar to 50g and oil to 50g next time.
But for you all, don't reduce the sugar as my dad really not a sweet tooth people.
Here is the recipe: Adapted from Wen's delight
Ingredients:
3 Eggs (Room temp - Approx 150g)
70g Sugar (Reduced, original-150g)
200g Banana (Ripe & cut into small pcs)
150g Top Flour (or plain flour/superlite flour/cake flour)
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (or any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)
1/8 tsp Banana essense (optional)
Method:
1. Preheat oven to 160 degree C.
2. Sieve flour, baking powder & soda together. Sieve twice & set aside.
3. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage.
4. Fold in flour & mix well. (Can use spatular or hand to mix)
5. Add in oil & mix well till batter is shiny & flowing.
6. Spoon the batter into paper cups until 9/10.
7. Bake for 25mins.
Friday, July 15, 2011
鸳鸯榴莲蛋糕(Durian cake)
为弟弟而做的生日蛋糕,他超爱榴莲!
这个弟弟是在榴莲季节出生
妈妈怀着他的时候天天都吃榴莲
还记得那时候
到了榴莲季节
每天晚餐后都到榴莲档报到
妈妈挺着7,8个月的肚子蹲在榴莲堆那儿挑榴莲
吓得别人都不敢靠近,深怕一个不小心撞到这个大肚婆
我那时还小,怕被榴莲刺到,只能站得远远的耐心等候
不知道是不是在妈妈的肚子里吃太多榴莲了
弟弟出生时脸上都长满了好像青春痘一样的豆豆
爸爸带我到医院的育婴室去看弟弟
我看到离我最近的baby很可爱,脸滑滑的,以为他是我的弟弟,心里很是高兴
可是爸爸却说,这个不是弟弟,弟弟在那边。
看到一个满脸是痘痘的baby竟然是我的弟弟!
那个心里只有失望啊!
还好到了满月的时候他的脸就变滑了!
那时的他真的很可爱,
我每天从幼稚园回来都会偷偷的吻他的脸颊。
转眼间14年又过去了!
他那变滑了得脸又变成了痘痘脸,青春期的少男!
虽然他变得爱顶嘴,可是在我心里还是那长不大的小baby!
希望他健健康康,快快乐乐的长大
不要太沉迷电脑游戏,积极点!
———————————————————————————————————————————————————
这个蛋糕很好笑是吧!
突发奇想,不过只剩下这点榴莲肉,
只好变成鸳鸯榴莲蛋糕!
味道还不错,只是有点丑。。。
不过家人还是很给面子
今天懒得打食谱,
就是烘一个原味的海绵蛋糕,横切成三片
鲜奶油打至7-8分发,加入一杯榴莲肉
再加一点吉利丁液
把蛋糕夹起来冷藏,大概就将!
Tuesday, July 12, 2011
香醇的苦甜巧克力慕丝蛋糕 - rich dark chocolate mousse cake
冰箱里还有没用完的鲜奶油,要快快把它消耗才行!在网上趴了很久才决定要做这一个!
我还特地为了这个去买了这个牌子的巧克力,好贵哦!这次可是下重本哦!可怜我爸的钱包。。。不过久久一次也可以被原谅啦!
那,就是这个巧克力!75%的,我最爱苦苦的黑巧了^^
就是一般的mousse cake做法,可是还真的不错吃哦!
我不会装饰蛋糕,所以弄好就吃了,本来还想用可可粉弄一些pattern的,可是因为蛋糕本来的颜色就很深了,所以跟本看不出来!
蛋糕真是好好吃,很香浓的巧克力味,应该是巧克力的功劳吧!连我妈都说好吃,她平时不喜欢吃mousse cake 的!
害我有高兴咯^^
食谱:(7寸脱底圆模)参考:是烦
蛋糕体:
低粉 :70g
可可粉:30g
玉米油:30g
牛奶 :50g
细砂糖:60g
鸡蛋 :5粒
做法:一般戚风蛋糕做法。
待凉后横切成三片!
慕丝:
鲜奶油- :350g
苦天黑巧克力:140g
牛奶 :90g
鱼胶粉 :17g
冷水 :30g
RUM酒 :1小勺(没有可不加)
做法:
1)黑巧克力+牛奶,隔热水完全融化混合均匀.取出冷却到温手,期间制作鱼胶水。
2)鱼胶粉先加水混合均匀.然后再隔热水融化.也是取出冷却到温手即可.期间再打发鲜奶油。
3)鲜奶油打发至于6~7分发.
4)待巧克力和鱼胶水凉了,把巧克力倒入鲜奶油.搅拌均匀后.再倒入鱼胶水..完全混合均匀哟~巧克力慕斯馅就完成了!
5)在模的最下面铺一层蛋糕片.倒入巧克力慕斯馅儿.重复动作2次.
冷藏4小时或者1夜.
脱模.oh yeah..美美哦!
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