♡香蕉蛋糕 Banana Cake♡

Updated 更新~ 21/01/2019
周一早餐吃*香蕉蛋糕*，
这次烤得比较久，外皮超脆里面绵软，好香好香！

好友送来一些香蕉，从袋子打开来就直闻到香蕉那股香味。
想了想, 就决定把它拿来做香蕉蛋糕准没错~
但是家里的自发面粉用完了，只好以面粉代替，自己另加双倍发粉~
烤的时候*香蕉蛋糕*满屋飘香，小瓜们都非常的期待~
蛋糕烤好后，心情好紧张，期待它是个又香又软的蛋糕~
待凉后，切片，蛋糕又绵又软(moist)，好像外面买的~
只是如果再多烤一会儿就更加一级棒了~

材料：
(a)Pisang Karang 香蕉 400克(我用六条）
     苏打粉(bicarbonate soda）1茶匙
(b)幼糖 100克
    鸡蛋 5个
(c)植物油 100克
     盐 1茶匙
     面粉 200克
     双倍发粉 1茶匙
     香草精 半茶匙

做法：
1.用一支叉子将香蕉压烂，再加入苏打粉拌匀，搁置一旁约十五分钟。
2.将鸡蛋和幼糖打发，再加入油，盐拌匀。
3.将面粉与双倍发粉过筛后分次加入蛋糊中，用刮刀轻轻拌匀。最后将香蕉分次加入面糊中拌匀即可倒入铺上油纸的模里。
4.预热烤炉后，以170摄氏烤35-45分钟。（视各人的烤炉而自行调整）

Ingredients：
(a)400g banana (Pisang Karang)
    1 teaspoon bicarbonate soda
(b)100g granulated sugar
     5 eggs
(c)100g corn oil
    1 teaspoon salt
    200g plain flour
    1 teaspoon double action baking powder
    1/2 teaspoon vanilla essence

Steps:
1. Mashed the bananas with a fork, following mix with bicarbonate soda.
2. Beat the egg and sugar until fluffy, add in oil and salt, mix well.
3.Sifted plain flour and double action baking powder, gradually add into the egg batter and well mixed with spatula. Lastly gradually add in bananas and mix it well, transfer into the rectangle mould (lay on a sheet of baking paper in the mould before transfer in the cake batter)
4.Preheat oven, bake the banana cake with 170 celsius for about 35-45 minutes.(Oven temperature to adjust is depend on each oven situation)

♡棒棒糖蛋糕 Cake Pops♡

情人节到来，

没有浪漫的烛光晚餐及鲜花

只有应节的*棒棒糖蛋糕* 

没有模型，只好用手搓成球形的棒棒糖蛋糕~

再沾上溶化的巧克力，卖相还有待改进~

祝福所天下有情人终成眷属，幸福满满，情人节快乐♡♡♡

棒棒糖蛋糕材料：

牛油蛋糕 300克

（我用之前樱桃牛油蛋糕的做法，只是没加樱桃) 

牛油蛋糕链接~http://privatekitchenslife.blogspot.my/2015/10/cherries-butter-cake.html )

忌廉芝士 cream cheese 70克

烘焙巧克力 300克 （如果找到面调温巧克力是最好，比较容易凝固）

纸棒 约20支

装饰心形片糖

做法：

1.将牛油蛋糕和忌廉芝士混合均匀，无颗粒。再搓成球状，预先在球状蛋糕用纸棒插一个洞然后存入冰箱至少半小时。

2.隔水将烘焙巧克力溶化。

3.将纸棒点少许溶化的巧克力再插入球状蛋糕，深度约半个球状蛋糕, 再存入冰箱半小时。

4.待纸棒与蛋糕的接口凝固后，将整个球状蛋糕浸入溶化的巧克力中，轻轻慢慢地转动至全部均匀的沾上巧克力。

（过程中如果巧克力凝固的太快，就得再加热一下）

5.在棒棒糖蛋糕上的巧克力半凝固的状态，洒上装饰片糖，然后存入冰箱至少一小时后就可以享用啦！~

**温馨提醒：棒棒糖蛋糕不许做太大个（太重），以免在沾巧克力时容易脱落。
**做法参考于点Cook Guide的免焗蛋糕棒

Ingredients：

300g pound cake

（I use my cherries butter cake recipe that I make before, just not added cherries我用之前樱桃牛油蛋糕的做法，只是没加樱桃) 

Butter cake recipe link~http://privatekitchenslife.blogspot.my/2015/10/cherries-butter-cake.html )

70g cream cheese

300g baking chocolate

20pcs pop cake sticks

Some love shapes decoration sugar

Methods：

1.Mix the butter cake & cream cheese well. Dough the mixture into small ball shapes. Use a stick to poke a small hole & keep in the fridge for about half an hour.

2.Double boiled the chocolate until it melt.

3.Dip in the stick into melted chocolate and insert into the hole.Chilled it again in the fridge for another half an hour.

4.After half an hour, dip the pop cake into the melted chocolate. Slowly & carefully turned the pop cake sticks to make sure the pop cake is well coating with chocolate.

（If the chocolate is solidify, reheat again the chocolate)

5.Sprinkle some decoration sugar while the pop cake before chill it in the fridge.
**Reminder: Not to shape the cake into too big ball shapes, it may cause the cake fall off of the sticks.

♡斑斓千层蛋糕 Pandan Layer Cake♡

想动手尝试做*斑斓千层蛋糕*很久了~
刚好从老家采到斑斓叶，就敢敢动手做了~
初体验，只做两层，卖相有点差~
但是蛋糕真的好吃，尤其是存入冰箱待冷后口感更佳!

材料：
(A)
蛋黄 7个
牛奶 80毫升
粟米油 60毫升
盐 1/4茶匙
特幼粉 80克 (过筛)
香草精 1/2茶匙

(B)
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙

(C)

斑斓叶6~7片，加水打成汁，隔渣取汁700毫升

椰浆 300毫升（我用牛奶代替）

幼糖 120克

燕菜粉 10克

Hoen Kwe 绿豆粉 100克

蛋糕体做法：
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入牛奶，粟米油，盐，香草精混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B),用电动搅拌器打发。加入柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入四方模中，轻轻地敲一两下(以便排出多余的泡泡)
6.预热烤箱，以160摄氏烤30-40分钟。
7.烤好后，取出待凉后，将蛋糕切成两层。

*（温度依个人烤炉的热情，自行调整）

斑斓层做法：

1.将牛奶和斑斓汁拌均匀分开两份。一份 700毫升倒入锅中，另一份 300毫升加入绿豆粉搅拌均匀，备用。

2.将那 700毫升的加入燕菜粉，幼糖煮滚，再转小火拌入那已拌好的 300毫升绿豆粉浆（拌入之前记得要再次搅拌和过筛），煮至粉浆浓稠即可熄火。

3.把浓稠的粉浆倒入模型中，确保粉浆均匀，然后铺上一片蛋糕，用手稍微把蛋糕压下去，再重复之前的步骤直到铺完为止。（过程中确保斑斓粉浆是完全把蛋糕覆盖着）

4.待蛋糕完全冷却后，才存入冰箱至少两小时就可切开享用了~

*斑斓层食谱与做法是参考枫林温馨花园

Pandan Layer Cake

Ingredients:

(A)
7 egg yolk
80ml milk
60ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence

(B)
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar

(C)

6~7 pieces pandan leaves，blend with water，sifted and get 700ml of pandan juice

300ml of coconut milk（I replace with full cream milk）

120g  granulated sugar

10g jelly powder

100g Hoen Kwe cake flour

Steps of Sponge Cake：
1. Whisk all the ingredients (A)~egg yolk,milk, corn oil & salt, vanilla essence in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into the cups.
6. Bake in the 160 celsius preheated oven for 30-40 minutes.
7. Bring the cake cool down. After that cut the cake into two layer.

Steps of Pandan Layer

1.Mix the milk with pandan juice well, separate into two portion. one portion with 700ml pour into a      small pot, another portion 300ml, mix with hoen kwe cake flour, set aside.

2.Boil the 700ml pandan mixture together with sugar and jelly powder, turn to low heat. Mix in the second portion 300ml that already mixed with hoen kwe flour in step 1. (make sure sifted before mix in), bring it to boil until the pandan mixture become thicker,off the heat.

3.Pour the pandan mixture into the square mould for the first layer，following lay a piece of cake and  use hand slightly press down the cake. Repeat the step until all finished. (make sure the pandan  mixture is fully covered with the cake)

4.Keep in the refrigerator for at least two hours before ready for served.

*Pandan Layer recipe and steps adapted from Maple Grace Garden