Category Archives: baked goods

Banana Cake Recipe

My mum decided that I should make Banana Cake today. No, seriously – she made me make it.

When I came home from work yesterday evening, she shoved a piece of paper into my hand and said, “I want you to make banana cake. Can you make it tonight and get all the ingredients out after dinner?”

I didn’t make it after dinner. That’s my TV time!

She was annoyed at me so she woke me up like 3 times this morning between 7-8 am telling me to get up to make cake. So finally I gave in because I figured she would just keep waking me up until I made the banana cake!

Here’s the recipe for the banana cake which she got somewhere from the Internet. The cake turned out quite well, except the time the recipe stated that it should be in the oven was wrong for my oven. Instead of the required 20 minutes, we needed to put it in the oven for about 32 minutes or so.

Banana Cake Recipe
Ingredients
170 grams butter
300 grams white sugar
3 eggs
5mL Vanilla Extract (or Vanilla Essence)
180mL Sour Milk
225 grams mashed bananas
310 grams all-purpose flour
3 grams salt
2 grams baking powder

Method
Mix together butter, sugar, eggs and vanilla essence in a large bowl. Set aside.

In another bowl, sift together the flour, salt and baking powder. Then add this bowl to the creamed mixture (ie, the other bowl with the butter, sugar, eggs and vanilla).

Then add sour milk and the mashed bananas to the mixture, then beat it together well.

Put the mixture into a cake loaf tin.

Warm the oven up at 175 Celsius, and put the cake in for about 30 minutes. (And check it at the 20 minute mark just in case the baking time in the recipe actually works in your oven).

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Water Roux Starter

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem*

To make the Water Roux Starter, you need 1 part flour, 5 parts water. For example, 50g flour, 250g water.

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

Pork floss bun recipe

For those who don’t already know, I am in love with Pork Floss Buns. My love of Pork/Chicken/Meat Floss Buns stems from the first time I ate a Pork Floss Bun from Regents Cakes, which is probably the best Asian bun maker in Northbridge’s unofficial Chinatown. When I went back to Malaysia and Singapore last July, I encountered my much loved little Asian bakeries such as BreadTalk, BreadStory, or Bread (something – insert another word here), and it re-ignited my love for Asian-style bread and Asian-style buns.

Unfortunately in Australia, you don’t encounter the types of bakeries that you get in Malaysia and Singapore. And when you go to bakeries the lovely smell of fresh bread is not there. To satisfy my cravings for that beautiful aromas as well as getting lovely bread, I was faced with either driving to the city just to get bread or to make it on my own. These days, I tend to make it on my own – unless of course, I am heading into Northbridge.

This is my recipe for Pork Floss buns.

Ingredients

Filling:
50-80g Pork Floss (or Chicken or any other meat floss you choose)

Dough:
A: 285g Bread Flour, 35g Sugar, 1/2 tsp Salt, 6g instant dry yeast
B: 30g egg (small sized), 85mL warm milk, 84g water roux starter
C: 22g butter

Garnish:
2 eggs, beaten
Sesame seeds (to your liking)

Method:
1. Add the A and B dough ingredients into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to the medium speed, and continue to mix for 3 minutes until a dough is formed.

2. Add the butter gradually and mix for 5 minutes on medium until it is fully developed. It should be elastic, smooth, not sticky and slightly not touch the sides of the mixing bowl.

3. Put a cloth over the mixing bowl with the dough in and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.

4. Punch and knead the dough. Divide into portions about 60g. Let the portions rest for 15 minutes at room temperature.

5. Flatten the bread into a round shape and place about a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a shape of a bun.

6. Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.

7. Brush the beaten egg over each bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.

8. Bake in an oven that has been preheated at 170C for about 15-18 minutes until it has turned golden.

9. Place the buns on a wire rack and let the buns cool.

10. Eat! 😀