Wednesday, 29 September 2021

Ho-Jiak One-Banana Butter Cake


A light, soft and flavourful banana butter cake which needed only one banana to bake. This is a trimmed version of my FB friend Barry Apek's yummy banana butter cake recipe. As I only have one banana in the kitchen, so I just reduce the original recipe by 2/3 πŸ˜‹


Yield: one loaf of cake
Pan size: 17x8x6 cm
Baking temperature: 160°C at middle rack for 35 minutes, or till an inserted cake tester draws out clean.
My oven has a surround-heating function which ensure even heating.

Ingredients
All ingredients in room temperature

50g unsalted butter, softened
40g raw cane sugar
10g dark brown sugar

1 egg, 59g

65g mashed banana

40g top/cake flour
25g plain flour plus/plain flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp low-sodium salt

10g low-fat milk
5g condensed milk

1/4 tsp vanilla extract

Topping
4 thin slices banana, coated with a little softened butter


Directions
1. Get all the ingredients line up in order of their addition to the mixing bowl.

2. Cream softened unsalted butter with raw sugar and dark brown sugar till light and fluffy. Add in one egg. Mix till well combined.

3. Mix in the mashed banana.

4. Sieve in the flour mixture of plain flour plus, baking powder, baking soda, and low-sodium salt. Keep about 2 tbsp of flour mixture for Step 5

5. Pour in the milk mixture and combine well.

Mix in the remaining 2 tbsp flour mixture kept in Step 4

6. Add in the vanilla extract.

7. Pour the batter into a small baking pan (17x8x6 cm) lined with parchment paper. Level the batter and place 4 slices of banana slices over the batter.

8. Bake the batter in a preheated oven at middle rack, at 160℃ for 35 minutes, or till an inserted cake tester draws out clean.

9. Transfer the cake in the pan over a cooling rack for about 20 minutes.


Lift the cake out of the pan, and continue to cool over a wire rack. 
You may wrap a cling wrap over the warm cake till the cake has cooled down. This steps is optional but it helps to seal the moisture in the cake.



10.Cut, serve and enjoy πŸ˜‹




Thank  you Barry Apek for your fabulous recipe 😍😍


 

Sunday, 19 September 2021

Honey Pancake Whipped Cream Sandwich


I prepared this pancake with whipped cream when my old oven was down. The fluffy honey pancake offered an alternative to baking a cake to enjoy with soft whipped cream topped with crunchy and nutty chopped almond πŸ˜‹


Serving: about 4 pancakes
 
Honey Pancake

Ingredients
1 egg, 55~60g
10g rice bran oil/mild flavour vegetable oil
40g soy milk, reduced sugar
18g icing sugar
10g natural yeast *
7g honey

60g top flour
1/4 tsp baking powder
1/8 tsp instant dry yeast, optional
pinch of vanillin powder, optional

Whipped Cream
80g whipping cream, 35% fat
20g double cream, 45% fat #
10g icing sugar

* natural yeast can be replaced by 5g top flour and 5g soy milk
#double cream can be replaced by whipping cream

Toppings
8g chopped almond


Directions

1. Mix top flour, baking powder, instant dry yeast, and vanillin powder in a small bowl. Set aside.

2. Beat egg till foamy, mix in oil,

soy milk,

icing sugar,

natural yeast,

and honey into a smooth batter.

3. Sieve and mix in the flour mixture from Step 1.

Give the batter a few quick stirrings to smoothen the batter.

4. Let the batter stand in room temperature for about 30 to 2 hours. A longer proofing time will give a more aromatic batter.

5. Heat up a small frying pan or a rectangular tamagoyaki pan with a thin coat of oil.
While waiting for the pan to heat up, give the batter a new stirring to remove the big air bubbles.



6. Pour the batter into the warm frying pan to form a rectangular pancake.

When the underside of the pancake has became golden, 

flip the pancake over to cook the other face. Try not to over-cook the pancake, so it would be softer and easier to fold without breaking.

Let the pancakes cool down before adding whipped cream.

7. While the pancakes are cooling down, prepare the whipped cream.
Store the tall mixing cup and balloon whisk in the freezer for about 15 minutes before use.
Pour the whipping cream, double cream and icing sugar into the cold, tall mixing cup.

Beat the whipping cream mixture using a hand blender fitted with a balloon whisk at Turbo speed till the cream started to thicken. Switch the speed to 1, and gradually beat the cream to firm peak.

Transfer the whipped cream to a 200ml-piping bag and store in the fridge till needed.

8. Roast chopped almond in a toaster oven at 150℃ for about 2 to 3 minutes. Take out the plate to stir the almond every 15 seconds to avoid over-browning the almond.



9. Place a pancake on a plate. Snip off the tip of the piping bag, squeeze out the cold whipped cream over half of the pancake. 

Fold up the other half of the pancake to sandwich the whipped cream in between. Sprinkle some roasted chopped almond over the exposed edge of the whipped cream. Lightly press down the chopped almond to prevent them from falling off.  
Wrap each  pancake sandwich in cling wrap and refrigerate for about 2 to 3 hours before serving πŸ˜‹






Thank you Bulla for the complimentary bottles of thickened cream and double cream πŸ’—πŸ’—