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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

Ingredients
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

Directions
1. Line a 14 cm round cake tin with parchment paper.
将一个14cm圆蛋糕模铺上防沾烘烤纸。


2. Mashed banana in a bowl. Cover and set aside. 
将香蕉压成泥。盖上盖子放一旁。



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. 
将牛奶、黑砂糖、奶油和香草精放到电饭锅保温10分钟,再留在锅中10分钟,直至奶油溶化。用前需退温至室温。





4. Mix flour, baking powder and baking soda in a bowl. Set aside.
将面粉、泡打粉和小苏打粉混均在一起。待用。

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.
将蛋白打在一个干净无油无水的搅拌盆,以中高速打数秒,加入柠檬汁,再继续打1/2分钟,直到蛋白发泡。降低速度,加入细糖。



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.
当糖与蛋白结合,调高速度至中高速,继续将蛋白打到,当提起打蛋器时,蛋白尾端会弯曲。

6. Add in egg yolk, one at a time to the egg white.
将蛋黄逐一加入。

7.  Mix in the mashed banana till the batter become light and fluffy.
加入香蕉泥,再与蛋糊打至蓬松。




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.
筛入1/3份量(4)的面粉混合料,并用打蛋器用手大略搅合。蛋糕糊仍有些粉料也可停止搅拌,避免过度搅拌。

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,
先用打蛋器大略搅拌,

Add in the remaining flour and milk in alternating sequence, in the pattern of 
Flour➡️milk➡️flour➡️milk➡️flour
将剩余的面粉和牛奶混合物轮流加入混合。
面粉➡️牛奶➡️面粉➡️牛奶➡️面粉

Finally, use a spatula to scrap the side and bottom, to ensure no unmixed flour or liquid settle there.
最后再用刮刀将边缘和底部的面粉或牛奶,刮出混均。

10. Pour the batter into the lined cake tin.  Lightly bang the cake tin to remove trapped air from the batter.
将蛋糕糊倒入铺上烤纸的蛋糕模。敲打蛋糕模以震出汽泡。

11. Prepare a pot with some boiling water and a steamer rack.
烧开一些水于蒸锅中,并置入蒸架。

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.
以中高火蒸10分钟、再调低至中小火,继续蒸9~10分钟。用竹签探测蛋糕是否已熟。

When the top of the cake surface rises from concave to convex, it's time to lower the temperature .
当蛋糕顶部从凹变成凸,就该降低温度。


  
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.
离火后,立即将蛋糕同模从10cm高度落下。这有助避免蛋糕过度缩水。


14. Allow the cake to cool in the cake tin for 5 minutes before removing the tin to cool completely.
让蛋糕在模中停留5分钟,再脱模。


14. Cut the cake and serve :)
切片享用 :)


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