2-Egg Banana Butter Cake

The weather was terribly hot and humid recently 🌞🔥🌞🔥😓😓. In order not to generate too much heat to bake a small banana butter cake in the kitchen, I bake it in a small oven toaster. The result was satisfactory 😃😊

Click to see the video of the cake 👇🖯

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

Yield: one loaf of cake
Pan size: 16x10x5 cm, 800ml
Baking temperature: 160℃ for 30 to 40 minutes at the lower rack of an oven toaster. For bigger oven, please bake at middle rack 🙂

Ingredients
All ingredients in room temperature
Using 55~60g Omega 3&6 eggs

{A}
55g unsalted butter, softened
45g raw sugar
5g dark brown sugar/caster sugar

pinch of salt, <1g
30g ripen banana, mashed

{B}

2 eggs, 116g, beaten

{C}

55g top/cake flour

20g all-purpose flour

5g milk powder

2g baking powder

1g baking soda

{D}

15g evaporated milk/milk

10g golden syrup/honey

Toppings

6 slices of banana, about 36g 

Direction

1. Coat the cake pan with some butter. Set aside.

2. Combine{D} ingredients in a small glass. Set aside.

3. Combine {C} in a small bowl. Set aside.

4. Whisk eggs under {B} till foamy.  Set it aside.

5. Cream softened butter under {A} till light. Add in the two sugars and salt, continue to cream for about 2 minutes till the buttercream is light and fluffy.

Add in the mashed banana, and continue to blend for about 3 minutes.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7.  If the buttercream starts to separate, add about 1 tablespoon of flour mixture from Step 3 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream. 

Add the rest of the flour mixture {C} into the batter and mix well.

8. Finally, mix in {D} to the batter into a smooth one.

9. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

Arrange banana slices over the top of the batter.

10. Preheat the oven toaster to 160℃ for about 10 minutes. Bake the batter at 160℃ for about 30 to 40 minutes at the lower rack of an oven toaster, or till bake through.

For bigger oven, please bake at middle rack 🙂

11. Let the cake cool for about 5 minutes in the cake pan over a cooling rack.

12. Remove the cake from the cake pan, and let it further cool down. You may cover the warm cake with cling wrap to keep the moisture in. This step is optional.

13. Slice the cake after it has cooled down. Enjoy 😋

Dried Fruits Bread Roll

 Home-baked bread not only let the family enjoyed the freshest bread, but also with some thoughts, gave a healthier version of bread to the family. In this recipe, I reduced the usual 20g of butter by 10g, and gave the bread dough a higher proportion of superfine wholegrain flour to in a quest for a healthier bread. In spite of these changes, the bread was still soft and nice 😋

I love the soft colour tone of the bread crusts, too 😍

🔅Yield: 8 bread rolls in a pan

🔅Pan size: 27Lx18Wx3.5H cm

🔅Raw dough weight: 530g

🔅1st proofing: overnight in fridge.

Thaw for 90 minutes before shaping.

🔅2nd proofing: 40 minutes.

🔅Baking temperature: Preheat oven to 190℃ for about 10 minutes.  After closing the oven door, reduce temperature to 180℃ for 12 minutes, reduce to 170℃ for 5 minutes, turn off the oven and let the breads bake for another 2 minutes, or till the tops are golden brown.

Ingredients

200g superior bread flour

30g superfine wholegrain flour

30g raw sugar

2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

125g low-fat milk, cold 

10g condensed milk 

5g whipping cream

10g beaten egg

30g cold water, to be added depending on dough condition

3g low sodium salt

10g unsalted butter, softened

Filling

20g dried cranberries, soaked in hot water for 1 minute, drained and cut into smaller bits.

15g raisins, soaked in hot water for 1 minute, drained and cut into smaller bits.

10g homemade candied mandarin orange peel

Toppings

Apply egg wash (8g beaten egg + 3g whipping cream) before baking.

* 50g natural yeast can be replaced by 25g of bread flour and 25g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

 

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 90 minutes.

4. While waiting for the dough to thaw, line a 27Lx18Wx3.5H cm pan with parchment paper. Set it aside.

5. Turn the dough onto a floured worktop, deflate, and divide into 8 portions.

Shape into 8 balls, cover with a plastic sheet or towel, and rest for 15 minutes

6. Roll flat a dough, spread about 6 to 7g of mixed dried fruits in the middle area, 

fold in the two wings to the middle line.

Join the two outer edges together and roll up like a cigar.

7. Place the rolled dough into the prepared bread pans. Spray some water over, and let them proof in a cold oven for about 40 minutes, or till the shaped dough touching each other.

40 minutes later 👇

8. Start to preheat oven to 190℃ for about 10 minutes.  

While waiting, brush a coat of egg and whipping cream mixture over the top. 

9. After closing the oven door, reduce temperature to 180℃ and bake for 12 minutes, reduce to 170℃ for 5 minutes, turn off the oven and let the breads bake for another 2 minutes, or till the tops appear soft golden brown

10. Remove the hot breads from the pans immediately after leaving the oven.

Let the breads cool down awhile before serving.