星期三大清早送出稿子後仍沒睡意，於是去了烤蛋糕，以為弄對了食譜，怎的又失敗了？我是個差不多太太，糖麵粉什麼多一點少一點，其實不過十來廿克吧，烤的時間抓得準，我以為成品差不到哪裡，看著蛋糕在烤箱裡升起，還以為功成了﹗沒想到出來的東西，切開一看，慘不忍睹，晚上過來喝咖啡的 Phil 爸看了問，要不要我借你一個氣泵？我太累聽不懂他的意思， Phil 便接力嘻嘻嘻的說，用來把氣打回蛋糕裡嘛。很好笑嗎？我不覺得耶。看著兩個同樣慘不忍睹的香蕉蛋糕，想起那八隻走地雞蛋，還有那一大塊牛油、七隻香蕉和一大堆麵粉呀糖呀，再一次被我浪費了，氣餒之餘也很心痛。
算一算，前前後後已丟掉了五六個 (還是七個呢？) 失敗的蛋糕了，烤蛋糕怎麼會那麼難的呀？？
I am not a much of a baker either. But this is my fail-proof eggless banana bread.
ReplyDelete1 cup unbleached sugar
1/2 cup olive oil
1 Tablespoon flaxseed + 3 Tablesppon water
1 1/2 cups banana
2 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup chopped walnut
(add chocolate chips, if desired)
Mash banana, add sugar and all wet ingredients.
Mix all dry ingredients. Combine dry and wet ingredients.
Pour into greased loaf pan.
Bake for approximately 1 hour. (Somehow 45 minutes is OK for my oven.)
Enjoy! Don't give up on baking. :)
http://veganvisitor.wordpress.com/2007/05/13/vegan-banana-cake/
ReplyDeleteThis is another eggless banana bread recipe. :)
烤糕點這門東西像化學，所有東西都要準確，有時氣溫濕度也有影響的。我知道這道理，但我第一次烤麵包時也失敗了。
ReplyDelete不要氣餒。
I was making banana bread with two 5-year-olds and one 3-year-old couple days ago. I didn't use any measurement and follow the suggested baking time. Just roughly through things in... but I think the trick for me is you kinda know the consistancy you need after a few trials, plus I poke a chopstick to see if the cake is done (if nothing is sticky on the chopstick when pulling it out, it's done). coz the shape of baking pan and size of the oven also changes the time requireed, not to mention the temperature.
ReplyDeletefrom the picture, looks like the cake is undercooked. banana bread is a rather dense cake, not supposed to be puffy (so Phil's dad's joke isn't quite accurate either). next time, put a tiny foil on top to bake, so bake till it's done (chopstick trick), and in final minutes, remove the tin foil so the cake can get brown on top.
;)
The reason why I enjoy cooking much more than baking is because I cannot be "more or less" when I bake. In most cases, you need to follow the recipes to a t (ingredients, temperature, time). And don't think you can save energy/ time by baking two in one oven, cos then the temperature and time would be incorrect for the cakes.
ReplyDeleteAlso, "bread" is harder than "cake" when yeast in involved. Perhaps you can play with muffins? It's easier and needs less time in the oven.
我未試過 banana cake, 是不是要下烤菌的?
ReplyDelete加油呀! 仲會有一日成功既! :)
ReplyDelete奇怪,哪裏出問題了?
ReplyDelete看看哪裏不對才再弄,否則老是丟掉浪費,心裏特別感挫敗.
B
我剛發電郵給你, 祝你成功!
ReplyDeleteb
我上次沒跟足食譜份量，做出來還挺好的，這次，卻大敗... 究竟哪裡出了問題呢？插針測試我做了，竹簽出來明明是乾的，我說可能 baking powder 下得不夠 (少了半茶匙而已...)，Phil 說因為我用了生香蕉 (我沒耐性等嘛...)，現在想想，一併烤兩個蛋糕也可能是問題所在，所以等趕走了所有死線後，詳細研究一下各位高人的食譜與建議，之後再接再厲﹗
ReplyDeleteFor ingredients like flour or sugar, 半茶匙 is no big deal, but it can be crucial if it's baking powder. Recipes usually require only 1-2 teaspoons of baking powder, so 0.5 teaspoon less would really have a significant impact!
ReplyDeleteGood luck with your next trial!
Don't tell me it's the baking powder ar... >.< stupid baking powder...!
ReplyDelete