Banana Muffins : มัฟฟินกล้วยหอม

These banana muffins are a wonderful combination of krispy, fluffy, sweet, nutty and aromatically. They are easy to bake even for a real beginner. But please use an overripe banana dueto a special delightful aromatic.

Ingredients :

170g overripe banana
1/2 tbsp. lemon juice
1/2 tsp. vanilla extract
150g all-purpose flour
1 tsp. baking powder
1 pinch baking soda
30g pistachios, baked, peeled and coarsely chopped
1 egg
60g butter
110g granulated sugar
1/4 tsp. salt
40g sour cream

Instructions :

Mash banana with lemon juice and vanilla, set aside. Preheat the oven to 200°C.

Mix together flour, baking powder and baking soda, 2 times sifting and add pistachios, mix well and set aside.

Mix sugar and salt together. Then whisk the butter by using an electic hand whisk untill smooth. Gradually add in sugar mixing and further whisk until the butter is creamy and fluffy. Add egg to the butter mixture and whisk about 1 minute or until well combined.

Add in banana mixture and stir well. Stir in the flour mixture in 3 stages, alternating with sour cream. Mix them just until incorporated.

Spoon the batter into the prepared muffin pan for about 3/4 full and sprinkle some chopped pistachios on the top. Place the muffin pan in the middle of oven and bake for about 25 minutes or until an inserted wooden pick comes out clean. Remove the muffin pan from the oven and rest in the pan about 5 minutes before remove from the pan and place on a wire rack to cool.

I forgot to count how often I already baked these muffins. I love how wonderful the house smell after baking them and the way it tastes. Everyone around me loves banana muffins :-)

Blueberry muffins : บลูเบอรี่มัฟฟิน

I baked this muffins because I found fresh blueberries in the supermarket yesterday. It cost only 1.29 Euro for 250g. Pretty cheap for this kind of berry. Actually, I want to take a break with baking cake or something like this because of my overweight. But I had to change my mind when I saw these fresh blueberry :-(

Ingredients :

• 120g cake flour
• 1 tsp. baking powder
• 1 pinch salt
• 100g butter
• 90g Sugar
• 1 egg
• 1 vanilla pod or 1 tsp. vanilla extract
• 30 ml. milk
• 80g blueberry

Instructions :

Mix together flour, baking powder and salt, sifting and set aside. Grease the muffin pan lightly with butter and preheat the oven to 190 °C.

Whisk the butter by using an electic hand whisk untill smooth. Gradually add in sugar mixing and further whisk until the butter is creamy and fluffy. Add egg to the butter mixture and whisk until well combined.

Divide the flour into 3 equal parts and give 1 part to the blueberry bowl, carfully mix the flour and blueberry with your hand. Then stir the flour alternatively with milk in the butter mixture just until incorporated. Add in blueberry and mix with the spatula.

Spoon the batter intothe prepared muffin pan for about 3/4 full and place in the middle of the oven. Bake for about 25 minutes or until and inserted wooden pick comes out clean.

Take the baked muffins out of the oven and rest in the pan about 5 minutes before remove from the pan. Place on a wire rack to cool completely before serving.

Chocolate Strawberry Kiwi Roll Cake

Thank Buddha it's finally summer (Well, I'm buddhist :-) ) In Germany we have a chance to go picking strawberries in the farm just about 5 weeks yearly. This year my husband and I were 2 times there. Everytime I was there, I've always been fasinated with these wonderful Strawberries. They're real red, so big and soooo sweet. I could almost not stop picking them. The first time we came home with 5 kilo strawberries and the second time I had to force myself don't be too greedy, so we took only 2 kilo with us. Anyway, it's enough for my cake.

Chocolate Strawberry Kiwi Roll Cake

Ingredients :
50g cake flour
1/2 tsp. baking powder
10g cocao powder

10g almond powder
40g granulated sugar
2 egg yolks, large
45g canola oil
50g milk
1/2 tsp. vanilla extract
2 egg whites, large
1 pinch salt
30g castor sugar

For the filling :
125g whipping cream
15g granulated sugar
6 strawberries, chopped
1 kiwi, chopped

Instructions :

• Lay a baking tray (21 cm x 30 cm) with baking paper. Preheat the oven to 190°C.
  
• Mix together the cake flour, cocoa powder, almond powder and baking powder, two times sifting into a mixing bowl. Make a hole in the middle of the flour mixture.
• Add sugar, egg yolks, oil, milk and vanilla into the flour hole, stir the mixture together just until the flour dissolved. (stir it quickly and shouldn't take longer than 5 seconds)
• In another mixing bowl, beat egg whites with salt until foamy. Gradually add in castor sugar and whisk with high speed until stiff peaks form. Gently fold in whipped egg whites into egg yolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 8-10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Sprinkle a clean dish towel with powdered sugar. Take the baked cake out from the oven and let it cool in the tray for 1-2 minutes, then invert onto a prepared towel. Remove the parchment paper and roll up the cake while it is still warm and pliable.
• Beat whipping cream with sugar about 2 minutes or until stiff peaks form. Unroll the cake and spread with the cream. Place chopped strawberries and kiwi on the cream and reroll. Cover the cake with the towel and chill in the refrigerator for 2 hours.
  

Take the cake out of the refrigurator at least 15 minutes before serving. Dust with powdered sugar (or not) and cut.

Japanese Souffle Cheesecake 2 Recipes

Japanese Souffle Cheesecake I

Ingredients For 18cm Springform

• 120 g cream cheese
  
• 20 g soft butter
• 40 ml milk
40g cake flour
• 50 g castor sugar (A)
  
• 3 egg yolks
  
• 1 tbsp. orange juice
  
• 1/2 tsp. lemon zest
  
• 1/4 tsp. salt
• 3 egg whites
  
• 1/2 tsp. lemon juice
  
• 20 g castor sugar (B)
  
• 1 tbsp. apricot marmalade

Methodes

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt together butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. Allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, orange juice, lemon zest, salt and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with lemon juice until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge. 

 

Japanese Souffle Cheesecake II

Ingredients Für 18cm Springform

• 90 g cream cheese
  
• 30 g soft butter
  
• 100 ml milk
• 30 g cake flour
  
• 40 g sugar A.
  
• 3 egg yolks
  
• 1 tsp. lemon juice
  
• 1/2 tsp. vanilla extract
  
• 3 egg whites
  
• 1 pinch salt
  
• 30 g sugar B.
  
• 1 tbsp. apricot jam
  

Methode

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap excellently the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, lemon juice, vanilla and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with salt until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge.