奶香味香蕉核桃蛋糕 Banana Walnut Cakes

  

面包、蛋糕…傻傻分不清楚🫣😅香蕉蛋糕百吃不腻，用纯鲜奶做的香蕉核桃蛋糕有着孩子们大爱的浓郁奶香味儿。Banana cake never disappointed, simply a great recipe to kick start for anyone wish to start to bake for their own.  

奶香味香蕉核桃蛋糕 

{材料} 

熟透香蕉泥350克（提前冷冻保存至少一夜，室温解冻2-3小时使用） 

中筋面粉220克 

红糖80克 

鸡蛋2粒 

无盐融化牛油60克 

盐 ½茶匙 

泡打粉2茶匙 

苏打粉½茶匙 

核桃碎50克 

牛奶100-130毫升 

香草精几滴 

{做法} 

1. 香蕉室温解冻后，压成泥状+红糖+融化无盐黄油+鸡蛋+香草精+粉类搅拌均匀，慢慢地加入牛奶拌均匀后加入核桃碎拌均匀。 

2. 把拌好的蛋糕糊倒入模具中，准备烤。 

3. 预热烤箱170°C， 烤55-60分钟左右，蛋糕出炉待冷后即可切片享用。 

Banana Walnut Cakes 

{Ingredients } 

Ripe banana 350g (Keep frozen overnight, defrost to room temperature 2-3hours) 

All purpose flour 220g 

Brown sugar 80g 

Eggs 2pcs (grade A) 

Melted unsalted butter 60g 

Salt ½ tsp 

Baking powder 2 tsp 

Baking soda ½ tsp 

Chopped walnuts 50g 

Milk 100-130ml 

Vanilla essence few drops 

{Directions} 

1. Defrost banana in room temperature, mash it + brown sugar + melted unsalted butter + eggs + vanilla essence + flour to mix until fully combined, slowly add in milk and mix well, then add in chopped walnuts and mix well again. 

2. Pouring the batter into the cake pan, and get ready to bake. 

3. Pre-heated oven 170°C, bake for 55-60mins. Ready to slice and taste once cakes are completely cool. 

Previous: 波兰种黑芝麻面包 Poolish Black Sesame Bun

波兰种黑芝麻面包 Poolish Black Sesame Bun

 

One dough for different types of bread or bun. 老面，汤种，烫种和波兰种/液种，最爱还是烫种和波兰种。只能选一种的话，就最爱用波兰种，因为它最容易掌握，基本上最吸引我的是完全不需要更改原食谱。Poolish starter is convenient as DO NOT have to amend any original bread/bun recipe, just add in…that it! 

 

波兰种黑芝麻面包 

{波兰种} 

 高筋面粉50克 

干酵母1克 

清水50毫升 

{主面团材料} 

高筋面粉 230克 

黑芝麻馅30-80克 

干酵母3克 

红糖30克 

盐3克 

无盐黄油20克 

鸡蛋55克 

鲜奶90-100毫升 

{抹皮} 

融化无盐牛油 

鸡蛋液 

炼奶+ 融化牛油 

{做法} 

1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。 

2. 将全部材料放入面包机内（除了黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。 

3. 将发酵好了的面团在撒了些面粉的桌面搓圆，分成合适的份量，搓成小球状休面十分钟左右，擀平排气搓成小圆球形状或整形做成各种形状的面包。 

4. 放烘盘上，盖好做二次发酵（约50分钟），抹上融化牛油/全蛋液/炼奶+融化牛油等。 

5. 预热烤箱170°C， 烤25分钟左右。 

Poolish Black Sesame Bun 

{Poolish} 

Bread flour 50g 

Instant yeast 1g 

Water 50g 

{Main Ingredients} 

Bread flour 230g 

Black sesame paste 30-80g 

Instant yeast 3g 

Brown sugar 30g 

Salt 3g 

Unsalted butter 20g 

Egg 55g Milk 90-100ml 

{Glazing} 

Melted unsalted butter 

Egg mixture 

Condensed milk +Melted unsalted butter 

{Directions} 

1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use. 

2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins). 

3. Transfer dough onto a floured surface, shaped round and divide dough into equal portions, shaping up to small ball, let it rest for 10 mins only flatten and shape to smooth ball shape or any desired shape. 

4. Cover and leave aside to prove till double in bulk (about 50mins), glaze with melted butter, egg wash / condensed milk + melted butter on top. 

5. Pre-heated oven 170°C, bake for 25mins.

Previous：油豆腐茄子焖饭 One Pot Tofu Puff Eggplant Rice 

油豆腐茄子焖饭 One Pot Tofu Puff Eggplant Rice

  

油豆腐或称为豆腐泡搭配茄子和木耳菜做成一锅熟电饭锅焖饭确实可行哦。油豆腐/豆腐泡既可作蒸、炒、炖之主菜，又可为荤宴素席的配料，是家常食材的佳品之一。Tofupuff + egg plant still brings a perfect taste. Introducing eggplant to our little girls still work in progress💪🏼☺️💪🏼 

油豆腐茄子焖饭 

{材料} 

油豆腐适量 

木耳菜适量 

茄子2 条 

小胡萝卜适量 

白米两杯 

鸡蛋2粒 

青葱丁适量 

蒜碎1汤匙 

小红葱碎1茶匙 

姜碎1茶匙 


{调味料}  

料酒1茶匙 

煮两杯米的水 

甜酱油1汤匙 

酱油 2 大匙 

黑酱油1大匙 

蚝油1大匙 

鱼露1茶匙 

麻油1茶匙 

盐1茶匙 

红糖1茶匙 

胡椒粉½茶匙, 混合均匀 

**香菇水/清水/高汤50毫升+酱油1汤匙+蚝油½大匙 

{做法} 

1. 白米两杯（洗净，沥干加入1汤匙橄榄油拌均备用； 鸡蛋2粒（加入一点胡椒粉，酱油和芝麻油打散备用； 木耳菜泡发好，切丝； 小胡萝卜切成小段； 油豆腐切成小块；茄子洗净切片后泡盐水（要炒时，沥干茄子的水分）。 

2. 烧热油, 爆香蒜葱与姜碎, 料酒炝锅后加入木耳丝和茄子块炒香, 接着加入萝卜，倒入酱油+蚝油+适量的清水以中大火略炒均后加油豆腐, 倒入洗净白米的其他调味料炒一炒熄火后转移到电饭锅，再加入剩下的煮米水。使用煮饭的设定煮熟。 

3. 饭煮好前的3-5分钟，倒入加了点青葱丁的鸡蛋液快速翻拌均匀，煮熟趁热享用。 

One Pot Tofu Puff Eggplant Rice 

{Ingredients} 

 Some tofu puff 

Some black fungus 

Eggplant 2pcs 

Some baby carrots 

Rice 2 cups Eggs 2 pcs 

Some diced green onions 

Chopped garlic 1 tbsp 

Chopped shallots 1 tsp 

Chopped ginger 1 tsp 


{Seasonings }  

 Cooking wine 1 tsp 

Water to cook 2 cups of rice 

Sweet soy sauce 1 tbsp 

Soy sauce 2 tbsp 

Black soy sauce 1 tbsp 

Oyster sauce 1 tbsp 

Fish sauce 1 tsp 

Sesame oil 1 tsp 

Salt 1 tsp 

Brown sugar 1 tsp 

Pepper ½ tsp, mix all well. 

**Mushrooms water/water/broth 50 ml+soy sauce 1 tbsp+oyster sauce ½tbsp 

{Method} 

1. White rice 2 cups (washed and drain well, add in 1tbsp of olive oil to mix well and set aside), egg 2 pcs (beaten with some sesame oil, soy sauce and pepper), soaked black fungus and sliced, baby carrots cut into small pcs, tofu puffs cut into small pcs, eggplants cut into pcs and soaking in salty water (squeeze dry once plan to start frying). 

2. Heat up oil to saute chopped garlic, shallot, and ginger, add in cooking wine then follow by black fungus and eggplant to stir-fry until fragrant, add in baby carrot, pour in soy sauce + oyster sauce +some water and stir frying under medium high heat for a while only add in tofu puffs, add in white rice and leftover seasonings until well combine, transfer everything into rice cooker, press start cook button to cook. 

3. Before rice is done cooked in 3-5 mins, add in egg mixture that with some diced green onions and let it sit for few more mins before serving. Serve hot.

Previous：木耳炒面 Fried Noodles with Black Fungus

木耳炒面 Fried Noodles with Black Fungus

Quick and easy meal ideas👉🏻 Fried Noodles with Black Fungus. 食材简单，做法简易快手的一餐，上班上学天太需要凡事快一点，但不影响活得精彩💪🏼

木耳炒面 

{材料} 

面4块 

黑木耳适量 

肉丝适量 

胡萝卜丝适量 

鱼饼丝适量 

鸡蛋4粒 

青葱丁适量 

青水/高汤适量 

小红葱碎适量 

蒜碎适量 

*猪油+橄榄油 

{调味料} 

料酒1汤匙 

盐½茶匙 

酱油2汤匙 

黑酱油1茶匙 

蚝油1汤匙 

番茄酱1汤匙 

芝麻油1茶匙 

胡椒粉适量 

{做法} 

1. 木耳菜泡发好切丝，鸡蛋加点盐和胡椒粉打散待用，面条用加了点盐和橄榄油的沸水汆烫1分钟后过凉水待用。 

2. 起1汤匙油锅爆香一茶匙小红葱碎，倒入鸡蛋液炒熟待用。 

3. 再起两汤匙油锅爆香蒜葱碎，料酒炝锅后加入木耳菜和肉丝炒一炒， 加入鱼饼和胡萝卜丝再炒一下，调入盐和适量清水，继续调入酱油，黑酱油，蚝油和番茄酱，接着倒入面条翻炒均匀。 

4. 接着，调入芝麻油和胡椒粉再次炒均匀。 

5. 最后，加入鸡蛋和青葱丁拌炒均匀即可。 

Fried Noodles with Black Fungus 

{Ingredients} 

Noodles 4 pcs 

Some black fungus 

Shredded meats 

Some shredded carrots 

Some shredded fish cakes 

Eggs 4 pcs 

Some diced green onions 

Some water/ broth 

Some chopped shallots 

Some chopped garlic 

*Lard+olive oil 

{Seasonings} 

Cooking wine 1 tsp 

Salt ½ tsp 

Soy sauce 2 tbsp 

Black soy sauce 1 tsp 

Oyster sauce 1 tbsp 

Tomato sauce 1 tbsp 

Sesame oil 1 tsp 

Some pepper to taste 

{Directions} 

1. Soaked black fungus till double in size and shredded, beaten eggs with some salt and pepper, blanch noodles with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside. 

2. Heat up olive oil to sauté chopped shallots, pour in egg mixture and frying until cooked. 

3. Heat up olive oil to saute garlic, season in cooking wine follow by add black fungus and meats to stir-fry, then add fish cake and carrots, season in salt and some water, then soy sauce, black soy sauce, oyster sauce and tomato sauce, follow by add in noodles to continue stir frying under medium low heat until well combine. 

4. Season in sesame oil and some pepper and mix well. 

5. Lastly, add in cooked eggs and green onions to mix well. Serve hot.

Previous: 番茄炒蛋 Scrambled Eggs and Tomatoes

番茄炒蛋 Scrambled Eggs and Tomatoes

Q弹滑口，水份刚刚好的番茄/西红柿炒鸡蛋，最家常的一道菜。 Making a simple but delicious dish called "Scrambled eggs with tomatoes”. It's delicious and goes well with rice or noodles. 西红柿炒鸡蛋，合格吗❓How To Cook Tomatoes Eggs: too runny, watery, or simply overcooked…J is passed or not?! 

番茄炒鸡蛋 

{材料} 

番茄3粒 

鸡蛋5粒 

玉米淀粉水 

青葱丁适量 

*清水50毫升 

*蒜碎1茶匙 

*料酒1茶匙 

{调味料} 

盐1/4 茶匙 

椰糖1茶匙 

{做法} 

 1. 鸡蛋加料酒+ 玉米淀粉水（盐、芝麻油和胡椒粉随意）打散至起泡泡。 

2. 起油锅, 下青葱炒香，倒入鸡蛋液不停地翻炒均匀，鸡蛋一炒熟马上熄火盛起备用。 

3. 起油锅爆香青葱丁，番茄块倒进去翻炒，调入椰糖，炒番茄的时间稍微长一点，直到炒出番茄本身的汤汁， 如果太干适量加点清水。 

4. 加入鸡蛋，翻炒，让鸡蛋吸收番茄的汤汁，调入盐炒均。 

5. 出锅之前加倒入剩下的玉米淀粉水勾芡即可，趁热享用。 

Scrambled Eggs and Tomatoes 

{Ingredients } 

Tomatoes 3 pcs 

Eggs 5 pcs 

Corn flour solutions 

Diced green onions 

*Water 50 ml 

*Chopped garlic 1 tsp 

*Cooking wine 1 tsp 

{Seasonings} 

Salt 1/4 tsp 

Palm sugar/gula melaka 1 tsp 

{Directions} 

1. Break the eggs into a bowl, beat the eggs with cooking wine + corn flour solution(salt, sesame oil, ground white pepper optional) and stir to mix well. 

2. Heat up olive oil to saute diced green onions, pour in egg mixture and keep stirring the beaten eggs until cooked, as soon as the eggs are cooked, dish out and set side. 

3. Heat up oil to saute green onions, add in diced tomatoes and stir-fry until soft, season in Gula Melaka and add in a little water if too dry. 

4. Add in the cooked eggs and stir-fry until cooked through, season in some salt to taste. 

5. Thicken with leftover corn flours solution, serve warm hot. 

Previous：椰肉西芹木耳菜 Coconuts with Mixed Vegetables