Moist Banana Butter Cake 香蕉奶油蛋糕

Yield: 14cm round cake 圆蛋糕

Ingredients 材料

90g unsalted butter, softened 无盐奶油，软化

75g castor sugar 细糖

1 egg, lightly beaten 蛋，稍打散

125g top/cake flour，低筋面粉

1/2 tsp baking powder 泡打粉

1/2 tsp baking soda 小苏打粉

110g ripe banana, mashed 熟香蕉，压成泥

35g milk 牛奶

1/4 tsp vanilla extract 香草精

Directions 做法

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

将一个14cm的圆形蛋糕模铺上不沾粘烤纸。

2. Mashed bananas into paste using a fork.

将香蕉用叉子压成泥。

3. Cream butter and sugar till creamy.

将奶油稍打松，加入糖，再搅打至乳霜状。

4 Add in beaten egg gradually and mix well.

分数次将蛋液搅入。

5. Pour in the mashed banana, milk and vanilla extract. Blend well.

再依次将香蕉泥、牛奶、和香草精加入混均。

6. Mix top flour, baking powder and baking soda in a mixing bowl using a hand whisk. Pour the flour mixture into the butter banana mixture till well incorporate using a spatula.

Do not over-mix the batter to avoid having a tough cake.

把面粉、泡打粉、和小苏打粉在搅拌盆中，用手搅拌器打散混均。再分三次，加入奶油蛋糊中均匀。避免过度搅拌，影响蛋糕柔软度。

7. Pour the batter into a cake mould lined with parchment paper. Bake in a preheated oven set at 175 degree Celsius for 50 to 60 minutes, or till cook.

将蛋糕糊倒入蛋糕模中，轻震蛋糕模以整平蛋糕表面。把蛋糕送入预热到175度C的烘烤箱，烤大概50到60分钟至熟。

8. Cool on a wire rack before cut and serve :)

冷却后切块享用:)

Recipe adapted from: 

http://www.thelittleteochew.com/2009/05/moist-fluffy-banana-cake.html?m=1

Pumpkin Noodle 南瓜面条

Yield: about 500g raw noodle

Ingredients

190g raw pumpkin, peeled

300g all purpose flour

1/4 tsp salt

Direction

1. Cut the pumpkin into chunks.

2. Steam pumpkin at high heat for about 10 to 12 minutes, or till the pumpkin soften.

3. While the pumpkin is still hot, crush about 160 to 170g of pumpkin into a paste. 

4. Put all ingredients in a mixing bowl and mix them into a ball.

5. Use the heel of your palm to press and knead the dough into a smooth one. This takes about 7 to 8  minutes.

If the dough is too dry, add water by teaspoon till the dough becomes smooth. Do not add too much water, as the noodle will easily become soggy when cooked.

6. Keep the dough in a bowl and cover with a wel towel or lid. Let the dough rest for about 50 minutes.

7. Sprinkle some flour on the work top and on the dough. Roll out the dough into a thin flat rectangle sheet.

8. Sprinkle some flour over the sheet evenly. Fold the sheet into half. 

9. Use a knife to slice the dough sheet into thin strand of noodle. Sprinkle a sizable amount of flour onto the freshly cut noodle to prevent the noodle from sticking to each other.

10. For storage, the noodle can be kept to about 3 days in fridge; and 3 weeks in freezer.

Wrap the noodle loosely using paper towel to keep the noodle dry.

To cook the noodle, throw the noodle into a pot of boiling water. When the noodle starts to boil, pour in 1/2 cup of water. Scoop out the noodle when the water boils again.

Recipe adapted from: 

http://caroleasylife.blogspot.com/2013/11/blog-post_8.html

Fruit Jam Ogura Cake 果酱相思蛋糕

A moist sponge cake baked using the steam-baked method. The main characteristic of this cake is it can be baked with cold ingredients straight from the fridge:)
 

Yield: 15 cm round cake 圆蛋糕

Yolk batter 蛋黄糊

Ingredients 

2 yolks, cold 冷蛋黄

1 whole egg, cold 冷全蛋

40g fruit jam 果酱

20g milk 牛奶

20g corn oil 粟米油

33g top flour 低筋面粉

1/16 tsp salt 盐
 

Egg white Meringue 蛋白糊

Ingredients

2 egg whites, cold 冷蛋白

20g fine sugar 细糖

1/8 tsp cream of tartar 嗒嗒粉

Directions 做法

1. Lightly grease a 6 inch round cake mould with butter. Line the bottom of the cake mould with parchment paper.

在6寸圆形蛋糕模内轻涂上奶油，在底部铺上不沾粘烘烤纸。

2. Add egg whites to a greased-free dry mixing bowl.

将蛋白打在一个干净无油脂的钢盆内

3. Beat egg white using an electric hand mixer, set at medium speed, till frothy. Add in the cream of tartar and fine sugar, continue to beat at low speed till all ingredients are well combined.

Increase the mixer speed to high, beat the meringue till soft peaks formed (the tip of the egg white slightly bent). This process takes about 2 minutes. Set aside.

用电动打蛋器以中速将蛋白略打发。加入细糖与嗒嗒粉后，以低速先混合，再以高速打至湿性发泡，蛋白的尖角略弯下，大概需打两分钟。

4. In another mixing bowl, beat egg yolk and whole egg till pale. Add in corn oil and mix well.

在另一搅拌盆中，将蛋黄和全蛋打至浓稠呈淡黄色，再加入粟米油混合。

5. Add in fruit jam and milk. Blend well.

将果酱和牛奶加入混均。

6. Loosen the flour and salt using a hand whisk, before adding to the yolk batter in (5). The flour to be added in 2 lots.

Avoid over mixing, which will end up with a harder cake texture.

用打蛋器将面粉和盐搅松，再分两次，将面粉加入蛋黄糊中。
避免过度搅拌，以影响蛋糕口感

7. Fold in 1/3 of the meringue from (3) into the yolk batter. Mix well before adding the remaining meringue.

将1/3的蛋白糊加入蛋黄糊中，混均后再加入其余的蛋白糊

8. Pour the batter slowly into the cake mould. Tap the cake mould lightly a few times to level the top, as well as to get rid of trapped air.

慢慢将面糊倒入蛋糕模中。轻敲蛋糕模数次以震掉面糊中的空气。

9. Pour about 300g of hot water into a baking tray placed at lowest shelf of the oven. Preheat the oven to 160 degree Celsius.

将300g的热水倒入一烘烤盘置于烤炉下方。将烤炉预热至160度C.

10. Place the cake mould into oven at mid shelf and bake at 160 degree for 15 minutes. Lower to 140 degree Celsius for  another 15 minutes or till an inserted stick came out dry.

During the final 5 minutes, if you starts to smell the nice aroma of the cake, and the cake starts to reduce in height, test the readiness of the cake with a stick. Over baking will cause the cake to shrink in volume.

把蛋糕放入烤炉中格，以160度C烤15分钟，再以140度C烤15分钟。可用竹签插入蛋糕以探测蛋糕是否已熟。

当进入最后5分钟，如果开始闻到蛋糕的香味，蛋糕也开始缩矮，就可用竹签察看蛋糕是否已熟。超时烘烤会造成蛋糕萎缩。

12. Remove the cake mould from the oven, and invert it over a wire rack to cool down immediately. This is to prevent the cake from shrinking in height.

将蛋糕模立即倒置在架子上放凉，以防蛋糕缩小。

13. After about 1 minute, run a soft spatula round the edge of the cake. Invert the cake out of the cake mould. Continue to cool down over the wire rack.

过了大概1分钟后，用小刀绕蛋糕划一圈，倒扣到架子上摊凉。

14. When the cake has cooled down completely, cut and serve. 

 

当蛋糕完全冷却后，切块食用 :)