After last month’s data burst, I’ve to keep monitoring my data usage and only uploads when there is wifi. 😓
Did two attempts using my Pano breadmaker to do a Ham & Cheese Loaf and my 2nd attempt looks much better. Still need improvement but it looks and taste ok.
Using the P104 model ~ this is the basic model, mode 8 for pineapple bread, the breadmaker allows you only about 10mins of window time to divide to 12 pcs, roll flat, roll up the ham and put them all back into the tin. Not forgetting taking the blade out and clean out any reside dough and flour bits to ensure to load looks “clean” when you take it out.
Honestly, that’s not enough time!
It automatically starts back to rise the bread even if you haven’t put all the dough back inside and you cannot press stop. Talk about being stress…
Armed with 1st attempt experience, I decided to attempt 2nd time tonight ana voila! The ham and cheese looks much more evenly spread.
2nd attempt, I am much prepared.
Anyway, instruction guide and recipe from Panasonic breadmaker recipe book. 😜
Mix A together until the coffee powder are dissolved in the hot water. Leave to cool and fridge at least 2 hrs before you start your bread making. Basically, as the mixture turns as cold as the milk – you are start your bread making.
Place your bread tin ( don’t forget to insert the blade! ) on the weighing scale, click TARE function to set back to 0. Add in sequence : FLOUR , SALT(dig a hole and pour salt & buried ), HONEY, BUTTER.
Add the coffee liquid in circular motion around the tin. Final weight should be around 500+++g.
Put the tin into the breadmaker, press Method 3 for soft bread. It will take 4hrs 20mins. You will see the the time it is done on the screen when you press the Method No. I chose Light Crust and No additional items added. Press Start!
Cover and open the lid that holds the yeast compartment, add 1tsp instant yeast. Cover lid and wait for the final beep time.
Instant yeast, coffee liquid and milk ( coffee mixture) & butter are all straight from the fridge. No thawing is required.
Verdict : Bread is super soft since we chose 4hr plus to let the bread rise. Coffee is only a tint of presence. Likely not enough coffee. However, it still tastes good. Will add more instant coffee next round.
I am using Panasonic SD-P104. There is an updated model stated in Panasonic Singapore which allows you to bake a 500g or 700g loaf choice. Else, I think this breadmaker is good enough. Watch out for sales to get this older model especially at Isetan Private Sale. It is slightly less than S$300 during special sale time.
Reason why I choose Panasonic ( not sponsored!) because all are added straight from the fridge. No thawing is required. Simple! Commercial reasons e.g yeast compartment is seperated and only added at the correct timing, nah…. As long as you don’t mix salt and yeast at the same place, still ok. But most other brands doesn’t allow you to use milk/ water/ butter straight from the fridge and into the breadmaker. This is the most simple, no brainer to use.
Other liquids eg soya milk ( will be slightly shorter bread but still yummy) , Yakult/Vitagen ( a bit sourish ) , milk powder & cold water ( original recipe book) can be used. All straight from fridge. I don’t have ice water in fridge at all times so milk or soya milk is the best with added flavor. Always choose reduced sugar for flavored liquids.
What shall we bake ? A Bake A Week ~ WK16 ~ Banana Cake | Richard Goh’s Method.
Last week, Wk15, I baked a banana cake BUT because I ran out of bananas, only had 200g and no banana paste, accidentally measured the flour with 1 tsp salt and 1/2 tsp baking soda instead of half of it, I decided to still go ahead with the full recipe. ALAS! There wasn’t much banana smell. I added much vanilla paste and extract, hoping to compensate it. Just wasn’t the same.
It looks good, taste fluffy. Just not buttery , not banana banana smells and taste. Sigh. Since I am going to do again this week, decided not to post first.
Bought 6 bananas on Monday to make the cake.
Today, my bananas went too ripe. Decided today is the day to make it!
This time, I had enough bananas and bought banana paste from Sunlik. The result is super banana fragrant smell! Cooling now. Tomorrow, I will cut and post the photos on my Instagram and Twitter. Follow me in my experiental journey in photos 😝
Original recipe from Richard Goh who teaches in CC. Post here for my reference because it’s not easy to use the hand folding in technique. Not spatual nor hand whisk. For about S$80-90 8 lessons, that’s only 10bucks per lesson to learn 2 recipes and bring 2 huge slices of cakes, I urge you to learn from Richard Goh who teaches in various community centers in Singapore. He also teaches decorating classes which learns the cutting the shapes techniques.
My version on Richard Goh’s Banana Cake
400g bananas mashed
1 tsp banana paste ( from the fridge @ Sun Lik)
1 tsp Vanilla extract
5 eggs ( 60-63g with shell)
200g caster sugar
300g cake/top flour (prima)
1/2 tsp baking soda
1 tsp baking powder (double action from PH)
200g butter ( I used salted, if unsalted is used, add a pinch of salt) ~ melted over a bowl of hot water ~ golden churn brand
Preheat oven 160 degree C, top bottom heat.
Grease 9″square aluminum tin, line with baking paper- bottom and sides.
(A)Put items 1-3 in a bowl, mash and mix up.
Put items 4 &5 with A into the electric mixing bowl, high speed, whisk attachment, whisk 10-11 mins or until it becomes very thick. It should have a thick consistency and drips slowly down from the whisk. Handheld beater will be slightly longer. I took 12-13 mins, maybe due to my bananas were slightly more than 400g.
Sift twice items 6-8 , make sure melted butter is warm to touch ( on the bowl).
Using hand folding technique, pour 3x sifted flour mixture into the beaten batter. After pouring the last flour mixture, pour the warm melted butter all in , and hand folding quickly till batter is shiny, no flour traces. Here, the batter will deflated to about 2/3 size. Becareful not to OVERFOLD!
Pour into the prepared tin. The last remaining batter at the bottom, if oily, DO NOT POUR in the tin. Waste it. Else the center will sink slightly and oily. Bake @ 160 degree C for 40-50mins.
Note: My cake took about 60mins. After 30mins in the baking, I reduce to 150 degree C. At 50mins, I use the black tray to shield on top of cake as the cake gets darker and darker on top. Press lightly on cake and if bounce back and the sides leave the tin, it’s ready!
Invert to cooling rack, peel off the paper and cover back the cake with that paper and continue to cool. This allows the cake to cool and still stays moist. Remember, don’t use fan to cool your cake, else your cake will be drier.
A Bake A Week starts this weekend since 1st April is on Friday.
This week’s bake is mini lemon cheesecake. Original recipe from Eugenie Kitchen’s mini cheesecake ~http://eugeniekitchen.com/mini-cheesecake/
I wanted to make other cheesecake but alas, don’t have Korean strawberries at Giant Sat morning and I need to go out so by the time I go back home at 10pm, I checked my fridge and found I have all the ingredients stated on Eugenie Kitchen blog, so I decided to make this instead.
The changes I made are as follows:
Sugar reduced to 110g
Added Zest of 1 lemon and lime, 1tsp lemon essence 1 Tbsp vanilla essence. Cowhead brand cheese block of 227g, all in.
After a night chilling in the fridge, even though it doesn’t look very nice, sigh, the taste is ok. Just a little sweet. Either I increase the tartness or reduce sugar. Will do again.
Well, these will be going to my colleagues on Monday 😜
Yup, last post was the pandan essence. Today made pandan sponge cake then the kaya ~ the real 16 egg yolks kaya. 😅
When I first looked at the recipe during the class, I was shocked. It’s the amount of egg yolks that made me go “ooooo so this is why it taste so good! Eh high cholesterol siah! ” 😱
Anyway, after a battle in the kitchen and relook the recipe several times, I finally put these pandan sponge cakes into the oven to bake. Seriously, it’s been a long time I baked a cake. Really and almost forget how to do it.
Cake is double recipe, kaya is double recipe
Cake recipe didn’t reduce sugar at all.
Kaya sugar level reduced to 106 g but I added at least 5+ 3 tsp of brown sugar when I taste the Kaya whilst it is thickening at the pot. Agar agar was added with additional 1/2 tsp more so it is much firmer and look and taste more like the real thing.
Recipe cannot be shared because this is Valerie Kong’s recipe. She still teach at CC and other schools for her livelihood. Please support to attend her classes. Not very expensive at the CC. But this year, increased price to S$42 because the CC increased their fees with her. She didn’t increase her price. Sigh.
Honestly, besides the bleeding wordings, it looks and taste very nice. Not too sweet.
The icing that pipe the wordings is store bought from cold storage. Never buy that!!!! It’s bleeds! 😱
Haha I still have another cake at home and it looked better.
This looks much better. In general, the taste is there, the look is there. I still find it a little sweet but my parents think it is just right.
Thank God for this success…. Didn’t think I will make it sigh …