Baking by S

[shazlikesbaking]

Sourwood honey scones

DATE: 20/07/18 RECIPE: https://fortheloveofthesouth.com/tag/honey-scones/ 2 cups AP flour = 250g = 473ml 1 tbsp baking powder (95%... Wtf so much) 3/4 tsp kosher salt (1/8 tsp) ½ cup granulated sugar > 1 tbsp ¾ cup buttermilk, plus more for brushing = 180ml > 150ml? (70ml milk powder + 3/4 tbsp ACV + warm water to make 180ml) ¼ cup sourwood honey, whipped = 60ml = 4tbsp> 3tbsp 4 tbsp unsalted butter, cold, cubed = 56g 210C for 10-15 min. NEXT TIME DO 190 OR SOMETHING SO IT BROWNS EVENLY. Holy shit the layers omg I've never had layers or so much rising before because never did the folding thing. LOOKS LIKE A BLOODY CROISSANT.

[shazlikesbaking]

Lemon crinkle cookies

Date: 6/7/18 Recipe: https://www.mybakingaddiction.com/chewy-lemon-sugar-cookies/ Halved recipe: 176g AP flour = 333ml 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/2 cup butter, softened = 113g 0.75 cups white sugar > 0.6ish = 170ml raw 1 egg > 1/2 egg 1/4 tsp vanilla extract Zest of one large lemon, finely minced (did not half) 2 tbsp fresh lemon juice = 30 ml > 35 1/2 cup sugar for rolling cookies OMITTED Preheat 177C. Refrigerate batter 10 min while preheating. Roll tsp, put 4cm apart. Bake on middle rack for 9 min. Then move to top rack for 1 min. Browner tastes better and less sweet. But just doesn't look as nice. Too sweet unfortunately. But I didn't want to compromise on texture too much. Prob could go 140g taste wise but not sure about how that would affect everything else.

[shazlikesbaking]

Pretty Simple Sweet - coconut cake

Date: 26/05/18 Recipe: https://prettysimplesweet.com/coconut-cake/ Ingredients 1½ cups (210g) AP flour = 397ml > 390ml 1½ tsp baking powder ¼ tsp salt > pinch ½ cup (113g) butter, softened > 100g 1¼ cups (250g) granulated sugar = 295ml > 90ml zest of 1 lemon/lime - omitted 3 lrg eggs 1 tsp vanilla extract 1 tablespoon dark rum (optional) - omitted 1 cup (240ml) coconut cream (unsweetened) > 200ml 1 cup (100g) shredded coconut > by eye probably 80g idk Instructions 1. Adjust oven rack to middle position and preheat oven to 180C. Line a 20cm square pan. 2. In a medium bowl, mix flour, baking powder, and salt with spoon and fork. 3. With mixer, beat together butter, sugar on medium speed for 3 minutes, until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and rum. On low speed, beat in flour mixture in 3 additions, alternating with the coconut cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in the shredded coconut. 4. Scrape batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Took out 34 min and toothpick came out clean, maybe could have taken out earlier. Perfect golden brown. Quite dense lol, nothing like the picture. I am incapable of creaming butter and sugar.

[shazlikesbaking]

Castella

Date: 18/03/18 Edit of prev recipe: 6 lrg eggs (3 were double yolk) 5 tbsp honey + 2.5 tbsp warm water 180g plain flour (didn't sift, used fork to fluff) 155g sugar Prep took 50 min. Preheat oven 160. Square pan. Bake for 60 min middle rack. Covered with foil after 15 min. Checked at 58 min. Toothpick in. Microscopic crumbs stuck to it. Oops did I overbake? Took out of oven. Few wrinkles from bit of sinking. 3 min later, cling wrapped (paper still on). Left on table to cool. Bit overbaked, not moist enough in middle although the top is super moist. Too sweet, prob cos my honey guestimate was extremely inaccurate lol.

[shazlikesbaking]

Matcha brownies

Date: 10/02/18 Betty crocker white chocolate blondies + 5 tbsp matcha (Mick used 4) and 3 tbsp milk (or add as you go till right consistency)

[shinkaisen]

Purple sweet potato chiffon cake

DATE: 17/10/17 RECIPE: http://www.bearnakedfood.com/2016/07/06/purple-sweet-potato-chiffon-cake/

120g boiled purple sweet potato 3 tbsp milk -> 1/3 scoop powder + water to make 45ml 3 egg yolks 30 g sugar -> 18g 50ml vegetable oil 3 tbsp water -> 45ml 85g cake flour -> 70 AP + 15 corn starch

4 egg whites 60 g sugar -> 30g ½ tsp cream of tartar (by eye)

1. boil sweet potato (takes like 30 min), cool, peel, weigh, break into smaller pieces with fork, add milk and mash. 2. separate eggs. measure flour & starch, transfer to soup bowl, mix and fluff very thoroughly with fork. measure 48g sugar and divide by eye. 3. add 20g sugar to yolks, mix till pale and fluffy. add water, oil, mix till combined. add sweet potato paste, mix till combined. add flour, fold until smooth. (omg smells like actual potato. but my sweet potato is purple-grey so the batter is like grey-brown lol) 7. whisk egg whites & cream of tartar till foamy, gradually add sugar and whisk till just stiff peaks. 8. fold 1/3 meringue into batter. pour batter back into rest of meringue. fold till combined. 9. line base of pan but not sides. pour batter into pan (batter is like 1cm from rim of pan). tap on counter to release bubbles. bake in oven preheated to 170C for 15 min. turn down to 140C and bake for another 20 min. 10. remove from oven, immediately turn upside down (prop up with like a book on each side).

prep & washup took 1 hr 15 min.

in oven - it’s very pale and cute. mini cracks around the sides started at about 15 min. covered with foil when 3 min left. gave it an extra 3 min (just because my usual bake times are like 50-60 minutes so i didn’t believe 35 would do it), so 38 min altogether.

instantly turned it upside down but this time actually got 2 tins to prop up each side so the cake was hanging.  15 min later it falls out onto the table lol so i just leave it. when it’s cool i peel off the paper and turn it right side up and the top stuck to the table :’( it would have been so pretty otherwise. but F**KKKK the bits stuck on the table tasted SO GOOD. like potatoey and moist and just amazing in a subtle way.

sliced cake when cool - THE MOISTEST CHIFFON CAKE I HAVE MADE - 38 MIN IS PERFECT. moist in middle and sides (the bits stuck on side of tin were moist and not dry) and so fluffy, no dense layer. defs cool the same way from now on … but maybe find lower props so it doesn’t fall as far if it falls. if my tin had a removable base i could stop lining the bottom but it doesn’t so if i don’t line it idk how i’d get the cake out.

flavour of the cake is subtle and potatoey (it’s more potatoey than sweet potatoey … potato-like and sweet, rather than sweet-potato-like). subtle like taro, subtle like chestnut. fark i love subtle flavours *____* this is so good. i reckon the bake-at-high-temp-and-then-lower is a good technique because my most-successful first choc sponge was done like that (except that was low temp and then high temp, and bake time was 50 min - which was why i was iffy about 35 min).

cut it into 19 slices - 66kcal per slice

NOTES:

use lower props for cooling so cake doesn’t fall as far if it falls

[shazlikesbaking]

Pineapple buns

DATE: 08/06/18 RECIPE: Edited previous

BREAD (makes 16 buns): 500g bread flour (usually 4:1 bread/AP but to use up my old bread flour) 1 pkt (7g) instant dry yeast 40g caster sugar  ¾ tsp salt  milk = (50ml powder + warm water to make 180ml) X2 40g butter softened (16mm) + bit of water as needed

MAKE TOPPING FIRST.

1. put everything except butter in a bowl. use chopstick to mix, then mix/knead with hand till thoroughly combined and forms a lump. turn out onto benchtop. knead (adding few drops water at a time if dry - added about 20ml probably) about 5 min. add butter in 2 goes, kneading in between, till smooth & springy (about 15-20 min). 2. place back in kneading bowl, spritz with water, proof in microwave w/ door closed and bowl of steaming water for 45 min.  3. turn dough out onto benchtop, squish out air, roll in flat circle, divide into 16 triangles. 4. roll into slightly flattened balls, spritz with water, proof another 45 min (half loosely cling wrapped on table, half on tray in microwave door closed with steaming water).

*

PINEAPPLE TOPPING (11 buns): 100g AP flour   42.5g caster sugar  10g milk powder (abt 1 scoop) ¾ tsp baking powder  ¼ tsp baking soda 40g butter softened (16mm) + bit of water 1 egg yolk (18g)

Add all in bowl, mix with hands till dough forms, not crumbly (if needed, add drops of water, microwave at 20% for 15 seconds). Form firm log, cling wrap, refrigerate till needed.

**************

Slice topping log into 10 pieces, roll into ball and flatten into circle. Put toppings on buns, brush top of topping and sides of bun with egg wash (1 egg yolk + 1 tsp water).

Bake each batch 20 minutes (covering with foil if brown enough - covered at about 17 min).

[shazlikesbaking]

Cinnamon crumble cake

DATE: 18 May 2018 RECIPE: Joybauer sour cream coffee cake with cinnamon and walnuts

TOPPING: ⅔ cup AP flour = 167ml > 90 ml AP + 70ml rolled oats ⅓ cup caster sugar = 80 ml > 45ml 1 tsp cinnamon > 1 tbsp ½ tsp nutmeg > sprinkle ¼ cup whipped butter = 57g butter > 50g softened cubed

CAKE: ¾ cup AP flour + ¾ cup WW pastry flour = 188ML AP x2 = 376ml AP 1¼ cups caster sugar = 312ml > 95ml 1½ tsp baking powder > 1.75 tsp 1 tsp baking soda > 0.75 tsp ¼ tsp salt > pinch 1 cup fat-free sour cream > (60ml milk powder + water to make 110ml + 0.5 tsp ACV) x2 2 eggs ¼ cup canola oil = 59ml > 50ml 2 tsp vanilla extract > 2nd one scant 1 tsp maple extract > omitted ½ cup walnuts, coarsely chopped

PREPARATION

Preheat the oven to 350° = 177C. Line square pan with baking paper.

Topping:

In soup bowl, stir together the flour, sugar, cinnamon, and nutmeg. Add cubed softened butter and using fingers quickly rub in the butter until coarse crumbs form. Cover and refrigerate (forgot to refrigerate).

Cake:

In large bowl, add flour, sugar, baking powder, baking soda, and salt. In another large bowl, mix sour cream, eggs, oil, vanilla until well blended. Add to flour mixture in thirds and stir in between. Mix with fork until smooth and creamy, 1 to 2 minutes. Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with nuts, gently pressing them into the batter. Cover with the remaining topping. (forgot about nuts so had to put on top of crumble) Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 30 min. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges. Covered at 20 min cos walnuts getting burnt. If only I remembered to put them in the middle instead of sprinkling all on top.

NOTES:

The texture is bready because of the "sour cream". I'm quite impressed tbh that the milk & ACV worked. It's like a sourdough cake??? Altogether with the bready chewiness + cinnamon crumble it's sort of like cinnamon doughnuts. And it was so easy to make, no weighing, no mixer. Would like to make variations of this cake but I'm not sure what else goes with this texture apart from cinnamon. Sweetness is about right. Just need to make sure walnuts go under the crumble next time so they don't burn.

[shazlikesbaking]

Taro chiffon cake

DATE: 12 May 2018 RECIPE: https://auntyyochana.blogspot.com.au/2007/05/taro-chiffon-cake.html?m=1 Egg yolk Mixture: 6 egg yolks 150 gm. mashed Yam (steam and mash it) - by eye 150 gm. coconut milk 1/4 tsp. salt > pinch 60 ml. cooking oil - by eye 1 tsp. Yam Paste - omitted few drops of purple colouring - omitted 50 gm. castor sugar > 30g 180 gm. cake flour sifted - didn't sift Egg white foam: 6 egg white 1/2 tsp. Cream of Tartar 100 gm. Castor Sugar > 70g Mixed all egg yolk mixture ingredients plus a bit of water because was thick (since I measured by eye, I probably added less oil than 60ml). Failed the meringue because contaminated with egg yolk and probably a teeny bit of flour from the measuring bowl. Was not thickening at all. So just gave up and mixed it with the egg yolk mixture using the electric mixer. Bake at 140 for 25 min. increase to 170. bake for another 25 min. Covered with foil at 30 min. NOTES: Dense as heck, like cassava cake but minus the stickiness. Because it has coconut milk too which is heavy. Tastes alright but lol chiffon cake, epic fail. Mixed the leftover steamed taro with a bit of coconut milk and milk powder milk, and spread it as filling in the middle of the cake.

[shazlikesbaking]

Banana bread

DATE: 6 May 2018 RECIPE: http://www.feedmeichi.com/banana-bread/ 2 large bananas mashed 1.5 cups AP flour = 375 ml 1/4 cup dark brown sugar = 60ml 1/2 cup caster sugar = 125ml > 110ml 1/2 cup extra virgin olive oil > 115ml canola 2 eggs, room temperature 1 tsp vanilla extract 1/4 cup Greek YOGHURT > blueberry Chobani 1 tsp baking soda 1/4 tsp salt > 3/4 of that 170C. Covered with foil at 25 min. 45 min + 5 + 3 + 3 + 3 + 3 It's OK but not moist enough (I may have overbaked a tad). I defs prefer the healthyish one I made recently which uses more bananas for sweetness and moisture.

[shazlikesbaking]

Coffee walnut cake

DATE: 31 March 2018

RECIPE: https://youtu.be/iyN58IYY62I

225g butter > 205g

190g sugar > 170g sugar

45ml milk > 1 scoop powder and water to make 50ml

1. Line square pan with baking paper.

2. Mix flour baking powder and salt.

3. Separate eggs.

4. Small bowl. Beat egg whites to stiff peaks.

5. Lrg bowl. Beat butter. Add sugar. Beat till creamy and white. Add yolks and beat well. Add milk and vanilla extract and beat well.

6. Mix coffee in 2tsp hot water. Add to batter and mix well.

7. Add dry ingredients to batter and mix well. Fold few times with spatula.

8. Add meringue to batter in 3 goes and fold in with spatula gently.

9. Spoon a bit into tin and pour the rest gently. Smooth out. Sprinkle crushed walnuts on top.

10. Bake at 175C for 50-55 min.

Covered with foil at 21 min.

NOTES: Tastes pretty good, but oily. Guess I didn't cream the butter and sugar properly. I never can.

[shazlikesbaking]

No-knead cinnamon rolls

DATE: 3-4 March 2018 RECIPE: Bigger Bolder Baking

1.5 pkt yeast

480g bread flour

2tsp salt

1 cup (200g) milk (2 scoops plus water to make 100ml) X2

90g water -> ml

2 lrg eggs

85g honey -> 60ish ml+water

60g melted butter

5pm start proof

7pm in fridge

8am next morning took out (13 hrs)

FILLING:

~2/3 the recipe~

120g butter -> 80g

210g packed light brown sugar ->

140g -> 120ml (45 raw + caster to

110 + brown to 120)

2½ tbsp cinnamon -> by eye

TOO MUCH BUTTER - SHOULD'VE REDUCED BECAUSE REDUCED SUGAR. PROB LIKE 60G (if too watery at first wait a bit because the butter will thicken up a bit when cools down)

Roll out 6mm thick. Need to flour surface HEAPS or will stick when you roll it up.

10am back in fridge.

6pm out of fridge.

7:15 in oven at low (just left of C button) to help proof cos tin still felt cold.

Middle rack. Covered with foil 20 min. Took out 37 min. UNDERBAKED I THINK.

NOTES:

Not a fan of the spongey texture, I prefer refer real bread texture. Texture is more tolerable next day and subsequent days though rather than fresh. I reduced sugar in the bread and not salt so it turned out salty lol fml. Wouldn't make again because WAYYY too sticky to roll and cut nicely, defeats the purpose of no-knead which is meant to be hassle-free - defs not.

[shazlikesbaking]

Earl Grey tea cake

DATE: 9 Feb 2018 RECIPE: https://www.tastemade.com/videos/earl-grey-tea-cakes 1 cup Earl Grey milk = 236ml (5 scoops milk powder + hot water to make 250 ish ml + 5 Earl Grey tea bags for 10 minutes) 7 ounces butter softened = 200g -> 175g 1 cup sugar = 200g -> 170g sugar 1 tsp vanilla 3 eggs, room temp 2 cups AP flour = 250g -> 245g 1 teaspoon lemon zest, finely grated (omitted) 1 1/3 tbsp baking powder 1. Steep tea first and let cool to room temp. 2. ‎Soften butter. Measure flour and baking powder. Measure sugar. 3. ‎Cream butter, sugar & vanilla with electric mixer till pale. 4. ‎Add eggs 1 at a time, mixing in between. 5. ‎Add flour & powder, fold in with spatula. 6. ‎Add milk, carefully mix with mixer (will splash at beginning so cover with other bowl). Clean sides with spatula if needed. Don't overmix. 7. ‎Line base of round pan. Pour in batter and smooth top. (Cake rises right up to rim but doesn't spill over.) 8. ‎Bake 1 hr at 163 degrees. Cover with foil at 30 min or so. Baked 1 hr 15, toothpick came out clean. Maybe 1 hr 9-12 would have been enough. Too sweet.

[shazlikesbaking]

Healthy choc chip cookies

DATE: Thursday 30/11/17 RECIPE: https://jessicasepel.com/healthy-chocolate-chip-cookies

(Makes 20)

1 ½ cup almond meal -> 75g almond meal + 75g AP flour 2-3 tbsp maple syrup -> 2 tbsp caster sugar ¼ tsp salt -> 2/3 that ½ tsp baking powder 1 tsp cinnamon -> 1/2ish 1 tsp vanilla extract 2 tbsp coconut oil melted -> 3 tbsp butter melted = 42.6g roughly 1 tbsp almond butter (or nut butter of choice) - OMITTED 1 egg (i used sml free range) 1/3 cup chopped dark chocolate/cacao nibs -> dark choc chips roughly scattered

1. Measure flours, put in soup bowl. Add sugar, salt, baking powder, cinnamon. Mix till combined. 2. Melt butter, add vanilla, mix till combined. Add egg and beat 2-3 min till light and bubbly. 3. Fold wet into dry till just combined. Stir in choc chips. (Wow looks legit and the consistency is good even though my flour & butter measurements were approximate.)

Prep took like 40 min at leisurely pace. Extremely easy. Zero mess. Just a soup bowl and a rice bowl.

[Added step: cling wrap and refrigerate. 5 hrs 15 min.]

4. Scoop level tablespoon-sized balls, onto lined tray, flatten slightly. 5. Oven preheated to 160C. Bake 10-15 min till golden round edges. 6. Let cool 3 min on tray then move (sheet included) to rack to cool. Store airtight container up to 3 days.

[Rotated tray at 9 min at which point they were still pale.]

Still soft at 10 min. Upped temp to 190 as per other recipes. Took out at 13 min still pale top and bottom but looks cooked. Cut 1 open kinda crumbly and cakey. 5 min later - ate another yep still crumbly and inside is moist I don’t think it’s cooked lol.

2nd batch - started 190. Rotated at 9.5 min. Took out 17 min edges browned and top slightly golden. Still doesn’t feel firm but 5 min later it does feel firm when you tap it. Once cool, texture is appropriate but lol my almond meal is rancid. Prob would taste good if it wasn’t. 

Half hr after I took it out I chuck the first batch back in lol. Baked 9 more min till slightly more done than batch 2.

75 kcal per cookie.

[shazlikesbaking]

Pineapple buns

DATE: 29/11/17 RECIPE: Edited previous

BREAD (makes 16 buns): 500g bread flour (350 bread + 150 AP) [meant to be 4:1 but I was out of bread flour] 1 pkt (7g) instant dry yeast 40g caster sugar  ¾ tsp salt  milk = (50ml powder + warm water to make 180ml) X2 40g butter softened (16mm) + bit of water as needed

MAKE TOPPING FIRST.

1. use chopstick to mix everything except butter till thoroughly combined. add few drops water if dry. add butter in 2 goes, knead till smooth & springy. (Thought dough was too wet at first but after a bit of slap-down kneading, it was actually pretty ideal - nice and pliable, better than my usual dough which is probably a bit dry. Only kneaded about 10 min before adding butter.) 2. place back in kneading bowl, spritz with water, proof in microwave w/ door closed and bowl of steaming water for 45 min. 3. squish out air, roll in flat circle, divide into 16 triangles. 4. roll into slightly flattened balls, spritz with water, proof another 45 min (half cling wrapped on table, half on tray in microwave door closed with steaming water).

*

PINEAPPLE TOPPING (11 buns): 100g AP flour   42.5g caster sugar  10g milk powder (abt 1 scoop) ¾ tsp baking powder  ¼ tsp baking soda 40g butter softened (16mm) + bit of water 1 egg yolk (18g)

Add all in bowl, mix with hands till dough forms, not crumbly (if needed, add drops of water, microwave at 20% for 15 seconds). Form firm log, cling wrap, refrigerate.

*

Brush with egg wash (1 yolk + 1 tsp water).

Bake in oven preheated to 180C for 20-25 min. covered with foil at like 16 min+.

Baked for like 27 min altogether.

2nd batch was fully risen on the table so when I had to transfer them onto tray they deflated and looked super tragic but thankfully they did rise again in the oven.

About 185 kcal each.

[shazlikesbaking]

Matcha red bean buns

DATE: 07/11/17 RECIPE: https://www.youtube.com/watch?v=H2N_WVZXxME

References:

https://www.justonecookbook.com/anpan/

http://auntyyochana.blogspot.com.au/search?q=+Green+Tea+Red+Bean+Buns (shape)

MAKES 20 BUNS: (recipe said 15) 480g Bread Flour 120g All-Purpose Flour -> 110g + 3 tbsp matcha (22g) 90g Sugar -> 55g 10g Salt -> 3/4 tsp 20g Milk Powder -> 110ml 4 teaspoons Instant Dry Yeast -> 1.5 7g pkts (i had a half-packet left over from months and months ago not sure if it was alive lol) 1 lrg Egg White -> beaten (cover egg yolk and save for egg wash later) 300ml Cold water -> warm water 60g unsalted Butter, softened -> 55g = 22mm

1. add flours & matcha. mix. add salt, sugar, milk powder, yeast. mix well. add egg white & water. mix to form dough. (added almost 50ml extra water cos too dry) 2. knead. (was not very pliable so just moved onto butter) add butter in 3 goes & knead till smooth & elastic. rise for 45 min/doubled in size. 3. refrigerate red bean paste - used my dad's red bean paste + a lil sugar (maybe 1/2 tsp) - just lightly sweet. 4. flatten dough in circle, divide into 20 pieces. shape into round balls, cover with cling wrap and rest for 15 min. (dough was more sticky and elastic than my usual dough - more smooth and lumps disappear easier) 5. flatten on table, put ball of red bean in, gather & pinch 2 opposite sides, then other 2 sides, then diagonal sides. place seam-side down on tray.

ALTERNATIVE SHAPES: - round, then flatten and cut 5 small slits (can do slightly bigger slits next time). top with walnut. - rolls (with a lil stick of butter in middle as seen on Insta - but the butter isn't necessary, for next time)

6. rise for 45 min/doubled in size. 7. brush with egg wash (1 yolk + 1 tsp water) 8. bake in oven preheated to 190C for 12-14 min (cover with foil at 10 min ish, and bake a few min more till the bottom is slightly brown).

omg i ate one fresh (like 5 min after coming out) and it was like f**king the most delicious bread i've ever made. it was moister and softer than any of my other breads but idk if it was because it was fresh hot or because of the egg white in the dough. the red bean is lightly sweet and perfect and natural - no butter, corn starch, etc. just red bean and a little sugar.

matcha is the right amount too. and right amount of sugar in the bread. yay for a perfect edit.

ate one next morning and indeed it has a diff feel to my other breads. maybe because the red bean filling is wet as well - added moisture? but the bread is not just moister but also more substantial and satisfying (less light ... more heavy, you could say, yet still fluffy and soft). probably could go a little lighter on the sugar in the bread. 50g. matcha flavour is good.

roughly 170kcal each.

NOTES: - reduce sugar to 50g (depends on sweetness of red bean as well) - 340-350ml warm water

[shazlikesbaking]

Banana chiffon cake #2

DATE: 29/10/17

RECIPE: http://en.christinesrecipes.com/2010/06/banana-chiffon-cake.html

80g cake flour -> 65 AP + 15 corn starch 3 egg yolks -> 4 lrg 14g caster sugar -> 8g 35g vegetable oil 45g milk -> ¾ scoop milk powder + water to make 40ml 1/8 tsp salt -> scant (FORGOT) 2 ripe bananas, about 240g –> 3 biggish bananas lol + ¼ tsp vanilla for the lols

4 egg whites -> 4 lrg 40g caster sugar -> 30g  ½ tsp cream of tartar

1. microwave & mash bananas. separate eggs. line base of round pan only. mix and fluff flour & starch very thoroughly with fork. measure out 38g sugar and divide by eye. 2. beat yolks & 8g sugar with spoon till smooth. add oil, milk, vanilla & mashed bananas. combine well. add flour and mix till thoroughly combined.   3. beat egg whites & cream of tartar till foamy. gradually add sugar and beat till stiff peaks. 4. fold 1/3 egg whites into batter. pour batter back into rest of egg whites. fold till combined. 5. transfer to pan, drop few times on table (batter level was like less than 1cm from rim of pan). bake at 170C (middle rack) for 10 min, reduce to 140C, bake for another 35 min. (MADE THIS UP MYSELF BASED ON MOIST SWEET POTATO CAKE LAST TIME).  6. remove from oven and immediately turn upside down to cool.

tented with foil at like 40 min. Took out 45. Put it upside down between 2 biscuit tins. And a chunk of the middle fell out within 1 min D: then the rest of the cake fell out too lol. I think it’s cooked though ... just nice and moist. Maybe next time give it an extra 5 min. Maybe I need to get a chiffon pan so it gets support from the middle.

Yea the top and centre are too moist. like what i’d imagine souffle to be like. 7-10 more min next time. Cos banana is quite heavy and wet. Need to reduce sugar more too, it’s so sweet wut (prob cos my bananas were lrg). Next time 28g and put 1/16th tsp salt.

17 slices (approx, because all broken up after slicing lol) - 80 kcal each

NOTES:

28g sugar 

1/16 tsp salt

Bake for 15 min at 170 and 40 min at 140.