Banana Bread

Yeah~......When we talk about banana here, as we know lots of people like banana especially by making either bread, cakes, or anything that is related to culinary and pastry.........
nowadays you guys can see lots of bread and cake that has type of fruit flavor.....And>>>>banana<<< I personally like the taste and flavor of it because of the natural sweetness of it^^.

Ingredients

• 260g (9 oz) plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 150g (5 oz) caster sugar
• 3 tablespoons vegetable oil
• 2 eggs
• 2 bananas, peeled and halved lengthwise

Preparation method

1. Place ingredients in the pan of the bread machine.
2. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing.
3. Smooth out the top of the loaf with the rubber spatula.
4. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a cocktail stick into the centre top. Remove the cocktail stick. If the bread is done, the cocktail stick will come out clean. If there is dough on the cocktail stick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the cocktail stick to assure the bread is completely baked.
5. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack

Una's Cheddar Beer Bread

Oh, this i can tell you guys~it's one of my favorite^^ which it is so easy to make and taste wonderful as well.....why i saying it easy is because during my second semester, we do a lot of bread during practical class and as i know we will be doing bread for this second semester and this is good for me where i have a long term about few month of practicing in making bread and gain a full focus on bread which sometimes will done wrong during practical such as proven,mixing,also the temperature......but not after these few month^^......... There are word that keeping me on the right track>>>Practice make perfect<<<<> So,now it is your turn to dig out the ingredient and ready for your hand to get messy.........remember guys,if this is your first time, don't give up if it is spoil or what, give it a second or third hit until you can ok!!

INGREDIENTS (Nutrition)

• 1 (12 fluid ounce) can or bottle premium lager
• 2 tablespoons margarine
• 2 tablespoons milk
• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons sugar
• 4 teaspoons yeast
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 8 ounces reduced-fat extra-sharp Cheddar cheese
• 2 tablespoons margarine, melted

DIRECTIONS

1. Grease two (9x5 inch) loaf pans.
2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
6. Preheat the oven to 350 degrees F (175 degrees C).
7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

Lemon Souffle Cheesecake with Blueberry Topping

~This one over here is another recipe........

When lemon and blueberry get mix together it really does create a wonderful taste (as for my taste) which give a bit sour and sweet taste^^
Why we use cheese? it's because cheese is just like a binder which it bind the taste together.....you can also done this without cheese but it will not that great if you compare with the one with cheese.....

INGREDIENTS (Nutrition)

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons brown sugar, packed
• 1 tablespoon butter, melted
• 
  
• 4 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 4 large egg whites
• 1/3 cup white sugar
• 
  
• 3 cups fresh blueberries or frozen blueberries, thawed
• 1/3 cup white sugar
• 1 teaspoon fresh lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
2. To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
3. Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
4. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
5. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
6. Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
7. To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
8. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

Tiramisu Cake

Hi guys! Here's what i want to share to you guy's out there~ As what u can see above, It's a tiramisu cake and it is one of the popular cake in Italy......

What make this cake so special and popular is because of the coffee aroma that create the great taste~ you can't just feel the taste here so i prepared the ingredients and method for you guys to make it at home and taste it~!............................^^v

INGREDIENTS (Nutrition)

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoo n coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• FROSTIN G:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Method:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2.Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 m inutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, c ombine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoon s coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixt ure over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


So,how was it? I know this tiramisu need a lot of steps also for the ingredient but as i know >>>a nice and perfect ti ramisu cake come with lot of effort<<<< ................................................. ...........here>is some tips for you g uys, make sure that your product is in a proper temperature while preparation also during the mixing~this is important because without maintaining these imp ortant steps, your tiramisu will never been done well....
After I done sharing with this tiramisu i'll be making a next recipe So good Luck in making t his tiramisu cake Guys^^ ............................................................................................................