1 ½ cup dried fruit mix (200 g; I used Silver bird dried fruit mix)
3 large eggs (at room temperature)
¾ cup sugar (150 g)
1 ½ cup all-purpose flour (plain flour) (180 g; sifted)
1 tsp baking powder (sifted)
150g unsalted butter (melted)
In a small saucepan, cook water on high heat.
After boiling, add dried fruit mix and cook for 1-2 minutes.
Drain well and set aside to cool down.
Squeeze water out and pat dry with paper towel.
Preheat oven to 180C.
Place a piece of parchment paper in the baking dish and spray oil.
Beat eggs and sugar in the stand mixer until it gets fluffy.
Slowly stir in flour and baking powder.
Add the butter and mix.
Add the dried fruits and mix.
Then pour the mixture into the baking dish.
Bake for 40 minutes or until an inserted skewer comes out clean.
Cool down on a cooling rack for 5 minutes.
Then remove the cake from the baking dish by pulling out the parchment paper.
You can serve on the same day; however, it tastes much better the following day. If you want to wait for a day, wrap the cake tightly in cling wrap when the cake is completely cool. Leave it at the room temperature till next day.
230g overripe bananas (this should amount to 4-5 bananas), plus one more to garnish 100g butter, softened at room temperature 70g shiro (sweet) miso 80g caster sugar 80g light brown sugar 2 eggs 1 teaspoon vanilla extract 200g all-purpose flour 1 tablespoon (12g) baking powder
Peel all the bananas, and mash up all but one with a fork. That last one we’ll save as a garnish.
Heat your oven to 175°C, and ready a lined loaf tin for your banana bread batter.
In a mixer with the paddle attachment, mix the butter, sweet miso, caster sugar and brown sugar on medium speed until it turns light and fluffy. This should take 2-3 minutes.
Then, add in the mashed bananas, eggs and vanilla extract and mix for 30 seconds. The batter might start to look a little chunky and split at this point; don’t fret, this is perfectly normal.
Finally, add in the dry ingredients — flour and baking powder — and mix for another 20-30 seconds, until a smooth batter forms.
Pour the banana bread batter into the lined loaf tin.
Then, take that extra banana you saved in step one, and slice it in half lengthwise. Place them on top of the batter, cut side up. (See the photos for reference.)
Bake the banana bread in the oven for 60-75 minutes, rotating it once 45 minutes into the baking process. To check for doneness, prick it in the middle with a skewer or cake tester; the cake is done when the skewer comes out clean. When done, let it cool in the tin for 30 minutes before digging in!
Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Add 2½ Tbsp warm water to honey and whisk well.
Fit the mixer with the whisk attachment.
Crack eggs into the bowl and vigorously whisk until combined.
Add the sugar.
Beat the eggs and sugar on high speed (Speed 10) for 5 minute. The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
Grease the loaf pans with oil and spread out evenly with pastry brush.
Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
Pour the batter into the pans (about 80% full).
Using a skewer, draw a zigzag line to remove the air bubbles in the batter
Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
Bake at 160C on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
Immediately wrap the cake with plastic wrap to keep the moisture and while it’s hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices (you get 7-8 slices total). It’s better if you bring the cake to room temperature before serving.
To save for later, wrap individual pieces with plastic wrap. You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer.
Gather all the ingredients. You will also need a 17cm (7″) chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
Preheat the oven to 170 ºC. Separate 3 eggs to yolks and whites. Egg yolks in a large bowl, and whites in a smaller bowl.
In the bowl with egg yolks, add roughly ⅓ of granulated sugar and whisk until creamy pale yellow color.
Add 3 Tbsp (40 ml) corn oil and zest of 1 lemons.
Cut lemon in half. Juice all of it.
If you don’t have 4 Tbsp (¼ cup or 60 ml) of juice, add water.
Add 4 Tbsp (¼ cup or 60 ml) juice to the egg mixture and whisk well.
Sift 75 g cake flour and 1 tsp baking powder into the egg mixture. Whisk until totally incorporated and make sure there are no lumps.
Using a stand mixer (make sure there is no trace of water or oil), whip the egg whites on medium low sped (speed 4) till opaque, foamy and bubbly. Add ⅓ of the remaining granulated sugar and continue whipping.
After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments.
It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough estimate). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
Using a whisk, fold in ⅓ of the egg whites in the batter until the mixture is homogeneous.
Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.
Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from forming more bubbles.
To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop the pan gently on the kitchen counter a few times.
Bake at 170 ºC for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.
As soon as you take out the cake pan from the oven, drop it gently on the kitchen counter to stop shrinking. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely.
To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake.
Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate.
1 cup/220 grams light brown sugar (I used dark brown sugar)
½ cup/100 grams granulated sugar
⅓ cup/80 milliliters white miso paste
¼ cup/60 milliliters chunky peanut butter (I used creamy peanut butter)
1 large egg
1 ½ teaspoons vanilla extract
½ cup/105 grams Demerara (I used granulated sugar)
In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute.
Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed.
Add egg and vanilla extract, and mix until just combined.
Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated.
Repeat with remaining flour mixture in two batches until all of it is incorporated.
Place 1/2 cup Demerara sugar into a small bowl.
Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.)
Drop the piece of dough into the bowl of Demerara sugar and turn to coat.
Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart.
Repeat with all of the dough.
Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
When ready to bake, heat oven to 180 degrees.
Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center.
Pull out the baking sheet and hit it against a counter.
Place back into the oven to finish for about 2 minutes.
When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack.
Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 180 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Using an ice cream scoop, scoop mounds of dough onto baking sheet. Bake until golden brown but still soft, 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies to another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.