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Saturday, 30 August 2014

Steamed Brown Sugar Banana Cake 蒸黑糖香蕉蛋糕

A light and spongy steamed banana cake minus the heavy butter content ;)

Yield: one 14 cm round cake

All ingredients in room temperature
2 egg whites
1/4 tsp lemon juice
30g fine sugar
2 egg yolks

60~70g ripen banana, mashed
30g milk
25g dark brown sugar
10g unsalted butter
1/4 tsp vanilla essence

75g top flour
1/4 tsp baking powder
1/8 tsp baking soda 

2粒 蛋白
30g 细糖
1/4 小匙 柠檬汁
2粒 蛋黄

60~70g 熟透香蕉,压成泥
30g 牛奶
25g 黑砂糖
10g 奶油
1/4 小匙 香草精

75g 低筋面粉
1/4 小匙 泡打粉
1/8 小匙 小苏打粉

1. Line a 14 cm round cake tin with parchment paper.

2. Mashed banana in a bowl. Cover and set aside. 

3. Place milk, dark brown sugar, butter and vanilla essence in a bowl. Keep warm the mixture in a rice cooker for 10 minutes, and let it remains in the rice cooker for another 10 minutes to melt the butter. 
Allow the mixture to cool to room temperature before use. 

4. Mix flour, baking powder and baking soda in a bowl. Set aside.

5. Beat egg white in a clean and dry mixing bowl for a few seconds, and add in the lemon juice. Continue to beat for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.

When all sugar has been well incorporated into the egg white, return the mixer speed to medium high. Beat the egg white till firm peaks formed, or it can form a curve-down tip when lifted up.

6. Add in egg yolk, one at a time to the egg white.

7.  Mix in the mashed banana till the batter become light and fluffy.

8. Sieve in 1/3 of the flour mixture from (4), and stir briefly to mix. Stop mixing even when only a few streaks of flour can be seen.Over mixing will result in a tougher cake.

9. Add in the 1/2 of the milk mixture from (3). 
将(3) 的半份牛奶混合料加入。

Mix briefly with a pair of whisk,

Add in the remaining flour and milk in alternating sequence, in the pattern of 

Finally, use a spatula to scrap the side and bottom, to ensure no unmixed flour or liquid settle there.

10. Pour the batter into the lined cake tin.  Lightly bang the cake tin to remove trapped air from the batter.

11. Prepare a pot with some boiling water and a steamer rack.

12. Steam the cake batter at medium high heat for 9 to 10 minutes, and medium low heat for about 8 to 9 minutes. Test the readiness of the cake using a thin stick.

When the top of the cake surface rises from concave to convex, it's time to lower the temperature .

13. Immediately after removing the cake from the pot, drop the cake from a height of about 10cm onto a table cloth. This will prevent the cake from shrinking during cooling down.

14. Allow the cake to cool in the cake tin for 5 minutes before removing the tin to cool completely.

14. Cut the cake and serve :)
切片享用 :)

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