Hi Semua……
Bolu pisang ini wajib di buat dengan pisang yang sudah kematengan dan setelah di simpan di kulkas selama minimal 3 jam baru di sajikan.
Kenapa?
Saya sudah buat dengan pisang yang matang tapi tidak kematangan, hasilnya kurang manis, kurang wangi
Saya juga sudah coba makan saat kue masih hangat, rasanya enak, tapi biasa saja, tetapi ketika sudah di kulkas kira kira 3 jam, saya cobain lagi, rasanya jadi lebih manis, wangi pisang lebih keluar dan wangi mentega juga lebih terasa, dan bagian pinggir kue jadi sedikit renyah tetapi bagian dalam lembut sekali.
Dalam video tidak terlihat saya masukkan baking soda, tetapi aslinya pakai, bila tidak pakai baking soda, rasa bolu akan sedikit padat
Untuk tingkat kemanisan menurut saya yang tidak suka manis, brown sugar 100gr sudah cukup, tapi bila suka manis, bisa di tambah 20-30gr lagi
Bolu wajib di panggang dengan suhu lumayan tinggi, bila di panggang suhu rendah bolu akan sedikit bantet karena bolu ini banyak mengandung air jadi perlu api besar (170-180) tetapi api atas wajib di perhatikan jangan sampai gosong, api atas maximal 150C atau bisa di atur tinggi di awal lalu di turunkan agar tidak gosong. Jadi nanti waktu dan suhu harap di sesuaikan dengan oven masing masing
Banana Bread
200gr terigu protein rendah atau sedang
10gr susu bubuk
10gr maizena
1 sdt baking powder double acting
1/2 sdt baking soda
1/4 sdt garam
3 buah pisang yang sudah terlalu matang
100gr mentega
50gr minyak sayur
1-2 telur berat total 60-70gr
100gr brown sugar
1 sdt vanilla extract
100gr kacang kenari cincang (ambil sedikit yg belum di cincang untuk taburan atas)
Topping
Kacang kenari, coklat chips, keju, cookie crumbs, kismis, dll sesuai selera
- Ayak jadi satu wadah, terigu, susu bubuk, maizena, baking powder dan baking soda, sisihkan
- Ambil 1 pisang, kupas dan belah 2, 1 bagian di belah 2-4 untuk topping bagian atas, sisa pisang lainnya di hancurkan dengan garpu, sisihkan
- Kocok mentega, garam dan gula hingga berwarna pucat
- Masukkan telur, kocok hingga rata
- Masukkan pisang, kocok sebentar
- Masukkan bahan kering, kocok hingga tercampur rata
- Masukkan kacang kenari cincang, vanilla extract, aduk rata
- Tuang ke dalam loyang kertas ukuran 450gr
- Beri topping pisang, kacang kenari, cookie crumbs, coklat, kismis, sesuai selera
- Panggang dengan oven yang sudah di panaskan. Api atas 150C api bawah 170C. Panggang selama 80 menit
- Setelah dingin simpan dalam chiller minimal 3 jam.
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Hi Everyone......
This banana cake must be made with ripe bananas and after bake is a must storing it in the refrigerator for at least 3 hours, then serve it.
Why?
I have made it with junst ripe bananas but they are not overly ripe, the result is less sweet, less fragrant
I also tried eating it while the cake was still warm, it tasted good, but just ordinary, but when it was in the refrigerator for about 3 hours, I tried it again, the taste was sweeter, the banana smell was more pronounced and the butter smell was more pronounced, and the edges The cake is a little crunchy but the inside is very soft.
In the video you can't see me adding baking soda, but actually I did, if you don't use baking soda, the cake will taste a little dense
For the level of sweetness, in my opinion, if you don't like sweets, 100g of brown sugar is enough, but if you like it sweet, you can add another 20-30g.
The cake must be baked at a fairly high temperature, if it is baked at a low temperature the sponge cake will be a little sticky because this sponge cake contains a lot of water so it needs high heat (170-180) but you have to pay attention to the top heat so it doesn't burn, the top fire is a maximum of 150C or can be set it on high at the start and then lower it so it doesn't burn. So please adjust the time and temperature to each oven
Banana Bread
200g low or medium protein flour
10g powdered milk
10g cornstarch
1 tsp double acting baking powder
1/2 tsp baking soda
1/4 tsp salt
3 bananas that are too ripe
100g butter
50g vegetable oil
1-2 eggs total weight 60-70g
100g brown sugar
1 tsp vanilla extract
100g chopped walnuts (take a few that haven't been chopped for sprinkling on top)
Toppings
Walnuts, chocolate chips, cheese, cookie crumbs, raisins, etc. according to taste
- Sift into a container, flour, milk powder, cornstarch, baking powder and baking soda, set aside
- Take 1 banana, peel it and cut it in half, cut 1 part into 2-4 pieces for the top topping, mash the rest of the banana with a fork, set aside
- Beat butter, salt and sugar until pale in color
- Add eggs, beat until smooth
- Add banana, shake briefly
- Add the dry ingredients, shake until evenly mixed
- Add chopped walnuts, vanilla extract, stir well
- Pour into a 450g paper tin
- Top with bananas, walnuts, cookie crumbs, chocolate, raisins, according to taste
- Bake in a preheated oven. Top fire 150C bottom fire 170C. Bake for 80 minutes
- Once cold, store in the chiller for at least 3 hours.
28 авг 2024
