MALAYSIAN LOCKDOWN MEALS [11]

Considered lucky for us, though Stay Home for MCO, we had a thoughtful neighbor we gave us some local Penang durians. It is also very convenient for us to get fresh eggs sent directly to our doorstep by another neighbor who sells eggs at the market. No reason why I cannot bake a cake. So this is the Durian Sponge Cake which I baked to share with the neighbor and for myself. 

This cake is light and fluffy with the pungent aroma of the durian to durian lovers.

Dish 18 - Durian Sponge Cake

Dry Ingredients 

120 gm plain flour

Wet Ingredients [1]

50 gm durian flesh 

30 ml corn oil

1/4 tsp salt

Wet Ingredients [2]

4 eggs 

90 gm castor sugar

1/2 tsp lemon juice or white vinegar

1. Mix durian flesh, corn oil and salt together.  Set aside.
2. Break eggs into a mixing bowl, add in sugar and lemon juice or vinegar.  Whisk eggs until creamy light and fluffy.  
3. Fold in sifted flour in 3 batches, lightly fold each addition.  Do not overmix batter.
4. Scoop 5-6 tablespoons of egg mixture into durian mixture.  Mix until well combined.
5. Then mix [3] and [4].  Lightly mix until well combined.
6. Pour mixture into a 6 of 7 inch square tin [lined with parchment paper].  Tap on table top several times to release trapped air.
7. Baked in preheated oven at 150 degrees C for 45-50 minutes.  Test with a skewer before removing cake to cool on a wire rack.  The cake is done when skewer comes out clean.
8. Sliced to serve.

EZ BANANA BREAD

On one of the days of Phase 3 Malaysia's MCO to curb Covid19 infection, I bought some bananas which look greenish yellow.  Hoping that they would be ripe and turn yellow in a day or two for consumption but they didn't.  Instead the skin turned greyish, greenish and yellowish.  I was thinking of discarding them, but before I did that, I peeled one and discovered that they are already ripe and edible.  It is impossible to finish the lot of them and afraid that they may be spoiled the next day, I decided to make banana bread.  

I came across this recipe from Brian's Cuisine which suits me well.  The bananas need to be frozen for 24 hours before using.  Great, I went ahead to get it done for the next day's baking.

This is my opinion - awesome banana bread loaf.  The steps are so easy to follow, just mixing the ingredients without the need of a mixer, yet the result is satisfactory.  This recipe is a keeper and in future, I need not worry if I have leftover bananas at home.

The banana bread is soft, moist and the sweetness is just nice for me. 

Ingredients

350 gm banana flesh - peeled and freezed

100 gm castor sugar

70 gm brown sugar

2 large eggs [about 110 gm]-lightly beaten

55 ml unsalted melted butter

220 gm plain flour - sifted with baking soda

1 tsp baking soda

1/4 tsp salt

1. Peel the bananas to get 350 gm of the flesh.  Cut into sections and store them in a zipper bag.  Leave in freezer for at least a day before using.
2. The next day, thaw the frozen bananas for at least 2 hours, mash into puree.  Set aside and get ready the remaining ingredients.
3. In a large mixing bowl, put in mashed bananas, add in both sugars.  Mix well until sugar dissolves.  Add in beaten eggs and salt.  Continue to mix well with a hand whisk.
4. Pour in melted butter.  Mix well.
5. Add egg mixture into sifted flour.  Combine ingredients by folding lightly until the flour is not visible [Do Not Over-mix batter].
6. Pour into a greased baking tin [I used an aluminium foil tray of size 12cm x 20cm x 5cm].  Tap tray a few times to release trapped air.
7. Bake in a preheated oven at 180 for 47-50 minutes.  Test with a skewer before removing from oven.  Leave to cool in a wire rack for 20-30 minutes before dislodging bread.
8. Slice and serve.

 

A SIMPLE BUTTER CAKE

As the name implies, it is really a simple butter cake.  It has been quite a while that I have not been baking butter cakes.  The thought that it is buttery and sweet does put me off baking butter cakes as I am 'afraid' my hubby will eat too much of it.  He can't stop with a few slices in one go but will continuing eating them for days until all are finished.  That goes the same when I baked buns.  One option is to share some with neighbours or relatives, hehehe!.

This butter cake is buttery, has a lovely aroma of butter but not overly sweet as you would probably noticed the amount of sugar used.  Perhaps, it can be reduced.  It is soft and moist.  In the original recipe, it is baked in a 7 inch square tray for 25 minutes at 175 degrees Celsius, then for 25 minutes at 160 degrees Celsius or until golden brown.

Here, I simply baked them in a non stick cake tray with 3 different designs.  The baking time is shorter.

Recipe adapted from  MiMi Bakery House [modified]

Ingredients

250 gm good quality butter

140 gm caster sugar

4 eggs [60 gm each]

2 tsp vanilla essence

200 gm all purpose flour

1 tsp baking powder

1. Cream the butter in a mixing bowl for 1-2 minutes before adding sugar.  Continue to beat till creamy and light.

2. Add in the eggs, one at a time.  Beating well after each addition.  Add in vanilla, continue to beat until well combined.

3. Add in sifted flour in a few additions, mix well over low speed until well blended.

4. Scoop batter into a greased baking tray until 80% full.

5. Baked in preheated oven at 175 degrees C for 25 minutes, then continue to bake at 160 degrees C for 25-30 minutes or until golden brown and cooked through.

6. Remove from oven to cool on wire rack before unmoulding.

7.  Sliced to serve.

 

Note: If baking in 7 inch tray, please follow original recipe "Pour the batter into a 7 inch lined square cake pan and bake in a preheated oven of 175°C for about 25 minutes and lower to 160°C for another 25~30 minutes. 

Remove the cake pan from the oven and let the cake cool in the pan for about 20 minutes before removing it to cool completely on a wire rack. Slice and serve".

LOW FAT BANANA BREAD

These days I have been buying bananas regularly as bananas is high with potassium which is good for regulating  the sodium level  in our body. Too much sodium affects the level of blood pressure.

Today, I baked this banana bread using a muffin tray which shortens the baking time by half  if it is baked in a loaf tin.  Looks like an energy saving tip, hehehe! which I discovered.

This recipe  is adapted from Stephanie of Joy Of Baking with some modifications to the ingredients such as substituting a portion of the brown sugar with jaggery sugar.  Maybe is for this reason, the muffin shaped banana bread looks a little darker than usual.  Anyway, it is okay to me.

The banana bread is soft, moist and of course aromatic with cinnamon and vanilla essence.  Can’t wait to let it cool completely before I tried a piece while still warm, hmmm… it is awesome.

Really, didn’t expect the bread to be that good, so much difference from store bought.  There is no overly strong scent of banana essence, non-greasy and the sweetness is just perfect.  This recipe is a keeper and I wouldn’t mind baking this bread often.

Ingredients

[makes 6 large size muffin shape banana bread 

or 10cm x 20 cm greased loaf tin]

Dry Ingredients [ sifted and mix together]

130 gm plain flour + 65 gm wholemeal flour

1 tsp baking powder + 1/2 tsp cinnamon powder + ¼ tsp salt

45 gm dark chocolate chips

Wet Ingredients 1 [mash and mix together]

3 medium size bananas or 2 large bananas – peeled and mash with a fork

120 ml plain yoghurt

1 tsp baking soda

Wet Ingredients 2 [whisk together]

1 large egg 

60 gm brown sugar + 60 gm jaggery sugar [gula merah]

60 ml corn oil

1 tsp vanilla essence

1. Sift and combine dry ingredients in a mixing bowl.  Set aside.
2. Mash bananas in a bowl, mix in plain yoghurt and baking soda.  Mix till well combined.
3. Whisk  wet ingredients 2 until sugar dissolves and blend well.
4. Combine the mashed banana mixture with egg mixture lightly with a spatula.
5. Pour it into the dry ingredients.  Mix lightly until well incorporated.  The batter is thick.
6. Scoop into prepared muffin tray until 80% full.
7. Bake in preheated oven at 180 degrees C for 15-20 minute.  Test with a skewer before removing to cool  on wire rack.