[NEW METHOD] Super Moist and Fluffy Banana Cake Recipe

Need a yummy treat that's easy to make? This is absolutely the best banana cake I've ever had! It's great for using up overripe bananas, what are you waiting for? Get the oven on! Let's bake this perfectly crisp on the outside, and soft and fluffy on the inside, and so flavourful and delicious!

Makes 1 - 1lb loaf tin or 6 inch round pan (6 inch x 2 inch)

(A)

1 banana 85g/100g

a pinch of sea salt

1 whole egg, medium size

38g granulated sugar

(B)

100g cake flour

1/2 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

(C)

12g/1 tablespoon milk

30g/35g salted butter

Method:

1) In a bowl, add 1 banana 85g/100g, a pinch of salt, 1 whole egg and 38g sugar over the top of banana and use a masher to press down the banana until well mashed.

2) Whisk the egg and continue to add 100g premium plain flour or cake flour, 1/2 teaspoon baking powder and 1/4 teaspoon bicarbonate of soda.

3) In a saucepan, add 1 tablespoon milk about 12g and 30g/35g butter, medium heat for 1-2 minutes, keep an eyes on it in. 

4) Pour into the cake mixture while is warm. mix all together until smooth batter.

5) No preheat air fryer oven, 150°C and bake for 30 minutes. 

 

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.

No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

Homemade Hawaiian Pizza | Pineapple and Ham Pizza Recipe

Ingredients:

(A)

145g cake flour / premium plain flour

1/2 teaspoon dried yeast

1/8 teaspoon baking powder

100g cold milk

10g granulated sugar, optional

1/2 tsp mild olive oil or any mild taste of vegetable oil

or just skip it, it's worked perfectly too.

Hand knead -  Combine all the ingredients and mix well, knead the dough until smooth. rise until doubled. punch down and shape. 

1) Place all the ingredients into the bread pan, except vegetable oil.

2) Let the bread machine do all the mixing and kneading. about a teaspoon of vegetable oil can be added in the middle part of kneading, or after finished kneading as you prefer. 

3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavour or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a greased or floured surface, punch down the dough, roll with a rolling pin and add toppings.

(B)

Toppings

Homemade tomato sauce or ketchup

Chilli oil if you like spicy 

Mozzarella and cheddar cheese 

Sweet and juicy pineapple chunks, if not sweet, add sugar and mix well until ready to use.

No-preheat air-fryer oven 180C bake for 15 minutes.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

Watch this easy step-by-step video recipe and make your own ''the world's best walnut cookies ever''!!! 😱🤯

We all really enjoyed the beautiful afternoon tea, especially in our comfort home and served with fresh from oven cookies, 3 methods in one recipe, super crunchy or melt in mouth cookies types as you like. Less greasy, less butter, less sugar and no lard version. This is a healthy version of Chinese walnut cookies. Full of flavour and the perfect texture.  

(Makes 9-12 pieces)

 About 1 tablespoon dough (20g - 25g) each as you prefer

Ingredients:
100g premium plain flour or cake flour  
1/4 teaspoon bicarbonate of soda (or skip this it worked perfectly too)

1/2 teaspoon baking powder

30g granulated sugar

30g roasted walnuts, optional

finely chopped (half roasted it's the best to prevent burns while making walnut cookies).

50g salted butter or 30g peanut oil

Helpful Tips:

*Use a coffee grinder machine, blend the roasted walnuts with sugar together to make into walnut paste or use egg yolk instead. It increases the flavour and also if the cookie mixture too dry or the best way to reduce the butter or peanut oil. The world's healthiest walnut cookies ever!

 

Apply a thin coat of egg wash on top before baking.
No-preheat air fryer oven, 130C, bake for 15 minutes.

(If 25g each dough, bake for 20 minutes, it depends on the size and adjusting your own oven baking time correctly. Sit in the oven for another 5 minutes). 

Cookies will firm up as they cool.

(Everyone's oven is different. I recently purchased a new air-fryer oven and it can be baked more properly and quickly than my old built-in oven).

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

自製米磨年糕 不用糯米粉和粘米粉 獨家配方 100%實驗食譜 香甜软糯 太好吃了 [CC]

Making Chinese new year cake using glutinous rice and jasmine rice is way too good to eat, the real taste and natural flavour, without any smell and taste like chlorine bleach, plastic, mouldy or weird taste from the store-bought rice flour as I've experienced before. 

Recently, I've developed my own new recipe for Chinese New Year cake, always making sure it is as perfect as possible, it can be very distressing when all of the effort and time has been put into it. I can't calculate how many failed attempts to achieve and reach this incredible level and make this recipe work perfectly at the end. It's important to give credit to the original recipe creator, and link to the source's website.

Ingredients

(A)

120g/150g jasmine rice (royal umbrella Thai)

320g/300g glutinous rice (royal umbrella Thai)

Above is 120g jasmine rice + 320g glutinous rice = super soft mochi like 

or 150g jasmine rice + 300g glutinous rice = chewy, almost bouncy in texture.

(you can try both way and let me know which texture you like more?)

200g water, blend the soaked rice

(B)
120g gula melaka/coconut sugar or brown sugar in pieces, optional
2 tablespoons dark muscovado sugar, optional

2 tablespoons coconut sugar or brown sugar, optional

120g cook for the syrup

(Extra 50g coconut milk or coconut cream, it's worked perfectly too)

Method:
1) Rinse the rice several times to remove starch from the outer layers and it must soak overnight, (at least 15 hours to 24 hours).
2) Drain the water and wash thoroughly.
3) Pour soaked rice and 200g plain water into the ice-crusher blend until smooth.

4) Heat sugar in a saucepan over medium heat until starts to melt. Gently add 120g water by the edge of the pot. Continue cooking until you have a colour caramel. Do not stir the sugar too much. (you can extra 50g coconut milk if you like, it's works too).
5) Pour the warm, not too hot caramelized sugar syrup into the flour mixture. Using a hard spatula, combine together until a smooth batter. 
6) Makes one 8 inch round pan or twos 6 inch round pans. Brush oil on the pan, it will help prevent sticking. Strain the batter through a sieve also helps achieve proper texture. Place  into the prepared steamer to steam, over medium high heat for 1-2 hours. Add more water into the steamer when needed.

7) Serve immediately. Any leftovers store in the fridge and it's best to pan fry sticky rice cake with egg and perfect to go with that afternoon tea.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes