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Thursday, 8 December 2016

Walnut Banana Cake (No Baking Powder)

As usual, when the kitchen was left with one single hanging banana 🍌, I would start to look for banana cake recipe 😬 This round I used a recipe that is free from baking powder or soda. In substitution, the recipe made use of well beaten eggs as the leavening agent 🎈 
The cake though didn't rise tall, still gave a soft and springy texture. The roasted walnut chunks at the crust added crunchiness to every bite. The not-too-tall cake allowed me to bite both the cake and the walnuts together. You would understand if you have a small mouth like me 😋

Pan size: 21x10x6 cm

100g mashed banana paste
2 eggs, 115~120g without shell
30g fine sugar
60g unsalted butter
30g dark brown sugar
100g top/cake flour
30g walnut chunks

1. Peel the banana and mash into paste. Cover and set aside.

2. Melt the butter with dark brown sugar, and warm up the eggs using a rice cooker.
Place the butter and dark brown sugar in a heat resistant bowl and place at the bottom, and place the egg in a steamer above.

Turn on the "Keep Warm" function for 5 minutes. Then let the ingredients stay in the rice cooker for 10 minutes, or till the butter melts.

Let the melted butter cool down a little before use.

3. Beat the warm eggs for about 1 minute at medium high speed, before adding in the fine sugar.

Beat at medium high speed for about 10 minutes, or till the beaten egg becomes pale and reaches ribbon stage.

4. Blend in the mashed banana.

5. Sieve in the flour and fold in in two to three batches.

6. Take about 1/4 of the batter to blend with the melted butter from (2). After mixing, pour back to the egg batter and blend well.

7. Pour the batter into a greased silicone cake pan. If using a metal baking pan, line the pan with parchment paper.
Tap against the work top to level the batter.

8. Drop walnut chunks to cover the surface.

9. Bake in a preheated oven at 170 °C, at middle rack,  for about 40 minutes, or till an inserted cake tester came out dry.

10. Transfer the cake to a cooling rack to cool for about 5 minutes before inverting out the cake to cool down further.

11. After the cake has cooled down, cut and enjoy the cake warm 😋

Recipe adapted from
with appreciation 😘

Monday, 5 December 2016

Honey Cheese Pumpkin Bread 蜂蜜乳酪南瓜面包

I turned some "aged" ingredients (a small chunk of pumpkin, and some expiring cheddar + Parmesan cheese) from my fridge into a delicious loaf of golden bread. A few coats of honey-water was applied to the hot cheesy crust after the bread was just out of the oven. It gave the cheese crust a glossy look as well as a little sweetness 😋 

Raw dough weight: 505g
Bread weight: 543g
Bread maker: Mayer MMBM12
Baking tin size: 29x10x6.5cm narrow base


100g cold fresh milk 冷牛奶
20g condensed milk 炼乳
50g cooked pumpkin paste 熟南瓜泥
25g beaten egg 蛋液
30g raw sugar 黄砂糖
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐牛油
225g bread flour 高筋面粉
25g top/cake flour 低筋面粉
3/4 tsp instant dry yeast 即发干酵母

Glazing & Toppings
Some beaten egg 蛋液
50g shredded white cheddar cheese 乳酪
10g grated Parmesan cheese 乳酪
1 tbsp golden syrup/ honey 蜂蜜
1 tsp hot water 热水


1. Steam about 70g of peeled pumpkin chunks at high heat for about 15 minutes.

Collect about 51 to 52g of steamed pumpkin and mash it into paste.

2. Mix fresh milk, condensed milk and 50g of pumpkin paste in a beaker and refrigerate for about 20 minutes before use.

3. Pour ingredients into bread pan accordingly to their order listed.
Transfer to the bread maker, select "C-11 Ferment Dough" function, and start the program.
The program, which includes mixing, kneading and 1st fermentation, will take 1 hour 30 minutes to complete.

4. After the program ends, let the dough sits in the pan for another 20 minutes.

20 minutes later.

5. Turn out the dough onto a floured work top, flatten it, and divide it into 9 portions about 55g each.

6. Roll up the dough, pull down the sides and tuck at the base. Pinch to seal.

Shape the dough into slightly oval shape.

7. Place the doughs into the lined long baking pan, 

Spray some water and keep the dough in a closed oven for about 50 minutes, or till the doughs double in size.

8. Preheat the oven to 200°C. Apply egg wash over the doughs before sprinkling the shredded cheddar cheese and grated Parmesan cheese over.

9. After sending in the doughs, reduce the oven temperature to 180°C, and bake for about 20 to 22 minutes, or till the cheese turns golden.

10. While the bread is baking, prepare the honey water by adding hot water to the honey.

11. After leaving the oven, brush honey water evenly over the hot cheese crust.

12. Allow the bread to cool down slightly before serving 😀