Banana Butter Cake 香蕉牛油蛋糕 (1 Litre Pan)

Love this cake not only for the banana taste, but also for the caramelised crust. Yum Yum 😋

Yield: one cake
Pan size: Jamie Oliver 1L cake pan, 17.5x10x9cm
Baking temperature: Baked at middle rack of oven at 150℃ for 50 minutes, and 170℃ for 5 minutes, turn off oven and bake for 5 minutes.

Ingredients

Using 55g eggs

80g unsalted butter, softened
50g fine sugar

2 egg yolks

80g very ripe banana, mashed

100g all purpose flour
3g baking powder

30g greek yogurt
10g condensed milk

2 egg whites
30g fine sugar

Directions

1. Mix yogurt with condensed milk, and thaw to room temperature.

Mix all purpose flour with baking powder. Set aside.

Mash banana, cover and set aside.

2. Cream softened butter with 50g of fine sugar till pale and smooth.

Mix in the egg yolk, one at a time.

Followed by mashed banana.

Fold in half of the sieved all purpose flour and baking powder.

Combine the yogurt mixture to the batter.

Finally, fold in the other half of the flour mixture.

Cover and set aside.

3. In a clean, dry and grease-free bowl, beat egg white with  30g of fine sugar till almost firm peak stage.

Combine the meringue, in a few batches, with the banana batter.

Mix till the batter becomes smooth.

4. Pour the batter into a 1L cake pan greased with butter and dusted with a little flour.

5. Baked in a preheated oven at 150℃ for about 50 minutes, or till an inserted cake tester draws out clean. Increase the temperature to 170℃ and bake for 5 minutes to brown the crust. Turn off the oven and let the cake sits in the oven for another 5 minutes.
Bake the cake at the middle rack of the oven.

6. Let the cake cool down over a wire rack for about 10 minutes.

Invert out the cake, and wrap with a cling wrap. Allow the cake to cool down to room temperature.

Cut and enjoy this very moist, soft and fragrant cake 😋😉

Windsor Row Bun 温莎排包

A popular bread recipe by a renowned Taiwanese baker 王传仁 which attracted many home bakers to try it out recently. And it included me 😍 In the next morning after I came to know about the recipe, I baked them in the oven and tried them out 😆 Very nice buttery aroma for a plain simple bun🥖

The uniqueness of the bun was the layer of icing sugar topping. However, the icing sugar disappeared fast due to the high humidity here. You'll have to finish them within the day or else it will turn into a wet topping. Therefore, I used whipping cream to brush the other half of the buns which I kept for the next day consumption.

Yield: 8 x 14cm long buns
Raw dough weight: 455g
Baking temperature: 160℃ for 25 minutes at lower rack of oven

Ingredients 

Ingredient A
225g bread flour
25g top/cake flour
25g fine sugar
4g fine salt
7g milk powder
1 egg yolk, 20g

Ingredient B
140~145g water

Ingredient C
3g instant dry yeast

Ingredient D
20g unsalted butter, cold

Glazing ingredients
4g salted butter, melted
1/2 tsp icing sugar

1 tsp whipping cream

Directions

1. Mix Ingredient A in a mixing bowl before adding Ingredient B.

Mix till all the ingredients come together into a ball. Sprinkle Ingredient C over the dough

And use low speed of a stand mixer to mix the dough for about 5 minutes.

Increase the stander mixer speed to medium and mix for about 5 minutes.

Add in the cold Ingredient D and allow the butter to thaw for about 5 minutes. Mix at low speed for about 3 minutes, then increase to medium speed (about 4 to 5) till the dough reaches window pane stage.
I found the dough was very sticky and it took me almost 50 minutes to get it to reach window pane 😓 Maybe I didn't follow the instruction to use high speed to knead the dough. I'm new to using a stand mixer to knead the dough - still have a long way to go 😅

2. Shape the dough into a ball and let it rest for about 10 minutes.

After the 10-minute rest, flatten the dough a little,

and divide it into 8 portions.

Shape the dough into balls

cover and let them rest for about 10 minutes.

While waiting for the dough, melt about 4g of salted butter for brushing the dough later.

3. Roll out the dough into a flat dough of about 5mm thick.

Flip over and roll up from the longer edge, into a long dough.

pinch to seal at the end.

Arrange the dough in a baking tray lined with non-stick baking sheet.

Brush the dough with melted butter.

Let the dough proof in a closed oven for about 45 minutes.

4. Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes.
Brush 4 buns with whipping cream, optional.

Dust some icing sugar over the top of the remaining buns.

Ready for baking.

Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden.

5. Transfer the hot buns to a wire rack to cool down.

Enjoy it fast before the icing sugar disappear 😋

Recipe adapted from http://xingfuzhiwei.blogspot.com/2018/10/wen-sha-pai-baojust-once-fermentation.html