#christinesrecipes

[maymeow88]

家裡發現有四個香蕉開始變黑，所以決定焗一個香蕉蛋糕，用上基絲汀的簡易食譜，非常容易就焗出一個香蕉蛋糕，大家可以跟著一試 材料～ 三至四隻熟透的香蕉用匙羹壓爛； 一隻雞蛋打散；60克溶化的牛油； 150克白糖；一茶匙雲呢拿香油； 一茶匙蘇打粉(baking soda)； 鹽少許；245克中筋麵粉(plain/all purpose flour)；牛奶1/4量杯 做法～ 焗爐預熱175C 把溶化了的牛油加入壓爛的香蕉蓉中； 加入糖，打散的蛋汁，雲呢拿香油； 加鹽，蘇打粉，搞勻，分三次篩入麵粉，拌勻直到沒有粒狀物； 視乎面糊的濕度再加少許牛奶調節 在蛋糕盤底補給四掃上少許牛油； 把粉漿倒入蛋糕放入焗爐一1小時； 可以用一支針插入中間部份，拿出針沒有粉漿黏著的話，代表蛋糕熟了。 註～ 焗爐火力不一，在蛋糕面變金黃的時候，可加上錫紙繼續焗，防止蛋糕焗燋了

[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.

[shazlikesbaking]

Banana chiffon cake

DATE: 30/09/17

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

Others:

http://kitchentigress.blogspot.com.au/2014/05/banana-chiffon-cake-video.html

http://www.bakeforhappykids.com/2016/10/perfect-soft-moist-banana-chiffon-cake.html  

80g cake flour -> 65 AP + 15 corn starch 3 egg yolks -> 4 14g caster sugar -> 10g 35g vegetable oil 45g milk -> 3/4 scoop milk powder + water to make 45ml 1/8 tsp salt -> scant 2 ripe bananas, about 240g --> 3 small bananas

4 egg whites 40g caster sugar -> 35g 1/2 tsp cream of tartar

1. microwave & mash bananas. mix and fluff flour & starch very thoroughly with fork. measure out 45g sugar and divide by eye. 2. mix yolks & 10g sugar till smooth. add oil, milk & mashed bananas. combine very well.  add flour and mix till smooth. (not smooth cos i didn't use a mixer to puree the bananas - ceebs lol - cake will prolly not rise well). 3. beat egg whites till bubbles. add cream of tartar. gradually add sugar and beat till stiff peaks. (fail because when i separated the egg i broke 2 of the yolks into the whites lmao and scooped out most of it but still quite a bit in there. so peaks weren't forming - gave up at like scarcely soft peaks and shook a small amt of baking soda & by eye 1/2-3/4 tsp baking powder into banana mix. then i moved the mixer to the banana mix to blend it smoother so the bananas aren't as heavy cos i don't think this shit gon rise anyway lol.) 4. fold 1/3 egg whites into batter. pour batter back into rest of egg whites. fold till combined. 5. transfer to lined pan, drop few times on table (batter level was 1.5cm from rim of pan). bake at 165C for 55-60 min middle rack. 6. remove from oven, tip out onto rack upside down, take off tin but leave paper on. put back in oven to cool overnight.

tented with foil at 19 min. took out 55 min, instantly turned upside down onto rack (not chopping board cos it stinks of garlic & ginger). take tin off but leave paper on.

Next morning: wow so the cake did not rise much but since i turned it upside down it didn't sink like my usual "chiffon" cakes" do with a dense layer at the bottom, and inside it's actually super soft and spongy with heaps of holes (bigger than usual holes for chiffon) and also super moist. does this count as a success??

NOTES:

Reduce sugar to 35g-40g ... 35 if bananas suuuupa ripe like these were.

85kcal per 1/16 of cake

[shazlikesbaking]

Banana cake

Date: 13/09/16

http://en.christinesrecipes.com/2009/11/banana-cake-recipe.html

245 gm plain flour = 463ml --> 300 wholemeal, 163 AP 4 ripe bananas --> 4 mashed (first microwaved 2:40, turning midway) + 1 for banana coins to top 60 gm unsalted butter, melted -->25g 150 gm sugar, white or brown (if you like darker colour, use brown) --> 63ml raw sugar 1 egg, whisked 1 tsp vanilla extract 1 tsp baking soda 1/8 tsp salt --> inch 1/4 to 1/2 cup milk --> 62.5-125ml chopped walnuts

1. preheat 175C 2. combine banana, butter, sugar, egg, vanilla. add 62.5 ml milk first, combine well, add more if necessary (I ADDED ABOUT 75) 3. sprinkle soda and salt in. mix. stir and fold in flour, 1/3 at a time. fold in walnuts. 4. pour in paper lined bread pan. top with banana coins. bake 1 hr.

not sure if i added enough milk, since christine didn't have a photo of the batter to show the right consistency.

baked for 1 hr + 3 min. cool in pan 15 min. take out, discard paper, cool on wire rack (i put cake on wire rack back in oven to cool overnight).

uber caramelised like loaf is sticky around the top edges. tried a banana coin that fell off,it was super sweet. but the rest of the outside surface fkn looks like bread omg it's dry, brown and a lil crusty/flaky like a fkn croissant/raisin toast.

yeap too dense. cant see a crumb. looks so diff from christine's pic haha aw. flavour is so good tho pree intense bananaey, closest to store bought banana bread i've ever gotten. but too dense. lol christine's pic looked like a fluffy soft yellow cake lmao and mine is a dark caramelised banana bread.

NOTES: - DEF ADD MORE THAN 75ML MILK NEXT TIME. SINCE I DECREASED THE BUTTER/OIL TOO. - A LIL LESS SUGAR WOULDN'T HURT. maybe 55ml.