Tuesday, November 16, 2010
This is a good banana cake recipe which has been guaranteed by many Thai bloggers. I made this recipe for 3 times and every time was successful. By right, the original recipe no requirement for emulsifier (SP) but I saw some comments with suggestion to put SP when beating and the final texture will be more soft and easily for beating thus my version of this banana cake will include SP in the ingredient list with some adjustments based on my experiment a few time back. If you cannot find cake emulsifier, you can omit it.
Soft & Light Banana Cake
Cake flour 200 g.
Baking powder 1 1/2 tsp.
Baking soda 1 tsp.
Salt 1/2 tsp.
SP 10 g.
Canola oil 2/3 cup
Mashed banana 200 g.
Lime juice 1 tsp.
Sugar 180 g.
1. Combine mashed banana with lime juice to prevent the banana changes into black color.
2. Sift flour, baking powder and baking soda set aside
3. Eggs, sugar, salt and SP in mixing bowl and beat with low speed for 1 min then increase to high speed beat for 4-5 mins until get the thick batter with light color.
4. Adjust the mixer to low speed and add flour mix for 1 min then add oil and use medium speed to beat up for 2 mins.
5. Add in mashed banana and beat with low speed for 1 min to get everything well mixed
6. Pour the batter into loaf tin or muffin tray lined with paper cases and bake in preheat oven 200C (loaf tin = 45 mins, muffin tray 18-20 mins)
*Remarks: Due to this cake is very light and soft texture, it might not suite to put any nuts, chocolate and dried fruits coz they will be sunk to the bottom and cause the bottom burnt.
Special Thanks: Khun Beebie (Bloggang) for the original recipe
Monday, November 1, 2010
I was so excited to try this recipe coz the original one looks incredibly great. My hubby and I are fan of biscuit or scone :) we can really eat many pieces of them especially when they are hot from the oven. In my baking bible, there are many recipes which I noted and wanted to try but I had to choose this one coz the original recipe photos tempted my appetite. This scone recipe had been adjusted to what I had in the kitchen with the method I learnt from Martha Stewart's website and many bloggers. Thank you to Nong Bua (Tiny Bakery) for sharing this absolutely great recipe and now it become our family weekend menu for afternoon tea. Everyone loves it!
Ham & Cheese Scone
All purpose flour 250 g.
Baking powder 13 g.
Sugar 20 g.
Salt 1 tsp.
Unsalted butter*Cold 65 g.
Milk*Cold 75 g.
Grated cheddar cheese*Cold 40 g.
Ham*Cold 40 g. (Cut into small pieces)
1. Put grated cheese & ham in the fridge. Mix egg with milk and put in the fridge (we need all these ingredients to be cold)
2. Cut the butter into cube size and put in the freezer at least 20 mins
3. Shift flour, baking powder and salt into mixing bowl and add in sugar then stir to combine.
4. Add in cold butter and use pastry blender to cut flour and butter till get pea-sized pieces then pour the cold wet ingredient (1) and mix by using fork to combine and add in ham & cheese.
5. Put cling film* on the counter top and put the mixture on top of cling film then use cling film try to wrap the mixture till get a dough (Do not knead the mixture).
6. Remove the cling film and dust some flour on the counter top then place to dough. Shape the dough into round flat shape with 1 inch thick and use round biscuit cutter which has been dipped in flour to cut the scones. Place the scones on the greased baking sheet.
7. Brush the scones on top with egg wash and bake in preheat oven at 180C for 15-20 mins
*Remarks: You can just dust the counter top with flour (no cling film) and try to combine the mixture to get a dough but must remember not to knead the dough.