Friday, 26 September 2014

Caramel Cheese Cube Banana Cake



This is my second time baking the Banana-Caramel Cake.
I followed  exactly the recipe from Piggy's Cooking Journal for the first time. The taste of the banana cake has changed after adding caramel sauce and  beating some cream cheese into the cake.

My friends who tried the cake told me that it is better to make it a “ Banana Cake ” ,  otherwise, the cake would lose its originality as a banana cake.

So,  this gave me an idea of  making a banana cake but with  more cream cheese cube to be added in the cake, then caramel sauce as topping to the cake. Hence, I have changed the name of the cake to " Caramel Cheese Cube Banana Cake"  Voila !


019 Caramel Cheese Cube Banana Cake


The caramel  sauce has the "burnt effect" and seemed a bit bitter . 2 Tablespoons of condense milk was added to the caramel sauce. They were perfectly matched and the bitterness has gone.






Caramel Cheese Cube Banana Cake : ( using 3 eggs , 8"x 8" square pan )

1) To prepare caramel sauce:
1. 50 g castor sugar - cook in a sauce pan.
2. + 1 tbsp water + 2 tbsp liquid whipping cream after the caramel is done.
3. + 2 tbsp condense milk when the caramel completely gets cool.


Ingredients :
3  large eggs  ( about 70 g each )
70 g castor sugar  ( * I take less sugar)  or you can increase sugar to 100 g or more for a sweeter banana cake )
150 g butter
170 g flour + 1 tsp baking powder  + 1/8 tsp bicarbonate of soda - sieve together
120 g banana , mash it with a fork

100 g cream cheese , cut into cubes :  about 1/2 x 1/2 x 1/2 inch


2.) To prepare egg white foam:
  1. Beat  3 egg whites +  1/8 tsp cream of tartar. Beat 5 mins , speed 3 until a stiff peak is formed)

3.) Cake:
1. Beat butter + sugar  until fluffy + 3 egg yolk , one at a time. Speed 3, mix well.
2. Sieve in  flour (+ 1 tsp baking powder + 1/8 tsp bicarbonate of soda) . Mix well with a spoon.
3. + 1 tbsp water + 1 drop of banana essence. ( mix well before adding into the flour mixture)
4. + banana + cream cheese cubes
5. + egg white foam. Mix lightly and thoroughly.( with a spoon).Pour the mixture into a greased-paper pan.
6. Arrange slices of banana on the cake before baking.
7. Preheated Oven:  temperature - 180 C
     Baking time : 45 to 50 mins.




Sonia - The Nasi Lemak Lover also made this banana cake on the same day. You may take a look of how she presented her banana cake.




Tuesday, 2 September 2014

Chocolate Chip Muffins


I stumbled upon The English Kitchen and know that Marie makes a lot of good muffins. You may visit her blog to know what she bakes recently.
I have chosen this Chocolate Chip Muffins as my nieces like chocolate chips very much.


Some changes were made to the recipe :
1. Less sugar was used because the chocolate chips that I bought are quite sweet. 
2. Evaporated creamer was added instead of milk
3. No walnut in the muffins.




Chocolate Chip Muffins ( 10 muffins)

A . Dry ingredients: ( Stir until all well blended in a bowl )
200 g flour
50 g sugar
2 tsp baking powder
1/2 tsp salt
180 g chocolate chips

B. Wet Ingredients: ( Stir well in another  bowl )
2  large beaten eggs ( about 70 g each)
150 ml evaporated creamer / milk
100 ml melt butter or 1/2 cup melt butter
1 tsp vanilla essence


Method:
1. Pre-heat the oven to 200 C .
2..Pour B into A  -----> stir together until combine and look lumpy.
3. Spoon batter into the paper cups.
4. Baking temperature - 200 C.
     Baking time : 20 mins












Saturday, 19 July 2014

Bran Bread with Apricot, Orange Peel and Walnut




Bran Bread with Apricot, Orange Peel and Walnut:

A. Starter dough: ( Mix well and leave for 10 mins)
100 g high protein flour
20 g sugar 
2 tsp instant yeast
140 ml water

B. Bread dough:
310 g high protein flour
40 g bran
2 tbsp milk powder
100 ml water ( +   extra 50 ml water if needed when kneading , those bran will absorb some water )
50 g butter
40 g sugar

C. Fruit and nut
100 g apricot , cut
80 g  candiced orange peel 
50 g walnut , chopped and  pre-baked in the oven for 10 mins, 180 C

Method:
1. Ready starter dough.
2. A  +  B. Knead dough for 20 mins.
3. Cover dough with wet towel and proof dough for 75 mins.
4. Roll out the air with a wooden roller at least twice.
5. + C. Knead well.
6. Cover dough with wet towel and proof dough for 45 mins.
7. Brush with water before baking.
7. ( Preheat oven ) Oven temperature : 180 C ; Baking time : 45- 50 mins.




Breakfast : Bran bread and tea.

Monday, 19 May 2014

Almond Cranberry Loaf



You don't need a mixer to this Almond Cranberry Loaf.
It is an easy, quick and simple recipe.


Almond Cranberry Loaf :
Ingredient A: (  Mixed well with a spoon)
250 g flour
130 g brown sugar
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/8 tsp salt

Ingredient B ( mixed well with a fork ):
2 beaten eggs ( 70 g each)
50 g melted butter
80 ml milk / yogurt
1 tsp vanilla essence

Ingredient C:
80 g dried cranberry 
50 g almond , toasted and chopped

Method:
1. A + B + C. Pour into a greased paper loaf mould( 9 " X  5" )
2. Oven temperature : 180 C 
    Baking time : 75 mins












Thursday, 27 February 2014

Apricot Muesli Bread

IMG_1472  The making of muesli bread



This is the second muesli bread that I made.
The bread was too hard for the first trial.

The muesli I used  was kept in the fridge and those dried fruit become drier and hard. So, I needed to add some more liquid in the dough in order to let those dried fruit to absorb some liquid so that they could be softer after baking.
If you use muesli in room temperature, less liquid ( be it milk , juice or water) is used, I guess.

I used Dorset Cereal Muesli to bake this muesli bread.




Muesli Bread:

A) Yeast dough : ( Mix well , leave for 15 mins)
100 g high protein flour
20 g brown sugar
1/2 tsp salt
2 tsp bread machine yeast ( although I didn't use bread machine)
100 ml water


B) Flour dough :
200 g high protein flour
100 g muesli ( it is drier, from the fridge)
2 tbsp (=30 g) milk powder
30 g brown sugar
60 g butter ( room temperature)
80 ml water ( 50 ml water is added for the first time, 10 ml was added each time. Control the liquid used if muesli is in room temperature)
1 tsp cinnamon powder
1 tsp nutmeg powder

100 g chopped dried apricot 

Method:
1. Dough  A + dough B---- knead for 20 mins. 
2. Proof  ( mixture 1) for one and a half hour (1 1/2 hour).
3. Roll flat the dough at least 2 times after 1 1/2 hour of proofing.
4. + chopped dried apricot. Knead for 10 mins.
5. Shape it in the bread pan. Proof for 1 hour again.
6. Brush water on top of the dough before baking.
7. Oven temperature : 180 C. 
     Baking time : 45 -50 mins.



IMG_1475 Muesli bread,the second proofing

After the second proofing ........before going into the oven.
IMG_1477 Muesli bread before baking

I didn't get the photo shoot after the bread was done because it was late night.
Breakfast : Apricot muesli bread with butter -  the next day
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