理論廚師的實驗廚房

Verano妳好:

我參考了妳的食譜和作法，做了香蕉麵包~~(自己都好感動喔)

不過可以請教一個問題嗎?

(Q) 烤好的香蕉麵包有點濕濕的，請問是正常的嗎? 還是烤得不夠久?

這是我寫的文:
http://www.wretch.cc/blog/chuang1221/27363850

希望沒有冒犯到妳的原作~~
如果有，請告訴我，我會刪除它！謝謝）

謝謝您的食譜~~
這次終於烤成功了!^^

我老公學著說我教他的客家話:
俺薩皮~~哇哈哈哈!!

Hi, 您好：
上周照著您的recipe做了香蕉蛋糕，結果很成功，媽媽和妹妹都讚不絕口，謝謝您，讓自認甜點白
痴的我，也能做出好吃的蛋糕。
後來妹妹說想要再吃香蕉味道重一點的，讓我懷疑是不是我香蕉份量放得不夠，所以想要請問
您，這邊提到的香蕉680g 是有含香蕉皮的重量或者是香蕉去皮後的重量呢？
謝謝您~

Hi Verano,
I love you recipe and the result turn out great, all my friends and my parents love it sooooo much.
But i have a question...
Since i'm trying to eat healthier and i kinda want to make a whole wheat banana bread, is there a way to change this recipe just a little? cuz i love the taste of this bread and i dun wanna test other recipes tehehe :)

Thx for sharing :)

我造著你書上的食譜做，味道很好喔！

我又多了一個拿手的蛋糕了！

hello您好, 我用了四條香蕉, 大概只有300G左右耶
所以我應該是要用到680G 還是說標準是四條

Hi

您好！昨晚我尝试做核桃香蕉蛋糕，结果失败了。不知什么原因，外层像蛋糕，里面却像“糕”，是什么原因呢？是因为打得太久了吗？谢谢你。

謝謝你的食譜
我家的爛香蕉得救了!!
而且真的好好吃哦=]]]]
我把你的部落格連結放在我的文章裡哦
希望你不介意

您好

您的香蕉蛋糕看起來很好吃~

請問您吃過最好吃的香蕉蛋糕具備哪些特色,

我看了您的食譜好像沒有看到肉桂粉,而用了些許香草精,

是個人喜好不加肉桂嗎,

我知道有的人不偏好肉桂的味道.肉桂加太多也會影響香蕉的風味.

我想溶入好一點的巧克力磚來做香蕉蛋糕但風味不曉得合不合.

奶油可以用沙拉油代替嗎？

奶油可以用沙拉油替代嗎？

呵呵...
不打緊啦~
現在的我可以安心的去烤了>///<
期待成品的出現^^
謝謝你的回覆~因為對我有很大的幫忙呢~

板主回覆:
不客氣～ ^^

祝妳成功!

是做法的部分....我打錯了.....應該是蛋糕放進烤箱前不是要敲一下嗎?那麼用上muffin的模的話也要做這個動作嗎??
至於muffin的問題....因為看了前頭的回覆不見有提及該注入多少麵糊到模子中....所以才多問版主一次@@"

板主回覆:
哦~~ 這樣 :)

"用上muffin的模的話也要做這個動作嗎??" 對, 這樣才不會有 "air pocket"
敲不敲無所謂啦.. 不影響口感

"muffin的問題" <-- 我誤解妳的意思了, 我以為妳再問說小烤箱是不是應該用muffin模.. :P
"該注入多少麵糊到模子中" <-- 大約不要超過七分滿 (主要是怕滿出來而已)
五分滿也可以啊.. 烤得比較快 + 做出來比較扁而已~ 看妳自己喜好

版主你好,從網絡上找尋著不同的muffin食譜而來到你的blog,
想問問如果家中的烤箱比較少是用muffin模來烤比較好,
那麼麵糊的是否注到模中約五成左右呢???
另外又要不要把其中的空氣拍掉呢???
那麼有煩你的回覆了^^

板主回覆:
"如果家中的烤箱比較少是用muffin模來烤比較好" <-- 是的。 這個問題我回覆過囉! 以後請先看別人問過的問題與回覆～ 謝謝 :)
"要不要把其中的空氣拍掉呢???" <-- 看不大懂妳的意思也..... 妳是指什麼空氣？ 請解釋

你好,我想請問一下香蕉蛋糕跟香蕉馬芬一樣嗎???tks^__^

板主回覆:
英文: Banana Bread... 中文看是要叫 香蕉"蛋糕".... 因為口感比較像"糕"
馬芬就是馬芬啊.. 怎會一樣呢？ 一樣, 就叫他 香蕉馬芬啦~ :)

Hello Ms. Verano,

我是住在德州Houston的葛瑞思
專程過來跟妳說謝謝
這個Banana Bread真的好吃到下跪
（我完全遵照妳的recipe 只是多加了很多很多walnuts）
下午五點半一出爐馬上切下一片帶去接老公下班
（他超愛）
以後我們跑完步想補充鉀離子時 就不用只吃生香蕉了 哈～
Thank You Thank You!!!

葛瑞思的香蕉蛋糕
http://braeswoodwife.blogspot.com/2010/03/blog-post_04.html

你的食譜, 好好味, 並且引用了, 謝謝
http://hk.myblog.yahoo.com/fionacwy/article?mid=6688

板主回覆:
Dear Fiona,

很高興妳喜歡我的食譜 :)

我很感謝妳特來打招呼跟我說妳要引用
不過喔, 可否請你用'妳自己"的文字把食譜寫一遍呢??
如果說妳自己重新打過所有的文字會比較好, 而不是 copy & paste 過去我寫的材料 & 做法

我寫食譜寫得很辛苦, 如果是 copy & paste 的話, 我會覺得我被冒犯了
因為 copy & paste 的話, 讀者大可以直接從我的網站上看, 妳也可以只放上我這篇文章的連結

既然妳有自己更改的地方, 那麼妳把整個食譜用自己的文字寫過一遍會更好 謝謝 :)

單看照片就流口水了，我就是上來找香蕉蛋糕想做來吃!
等我，做好我再上來發感言! 呵呵~

板主回覆:
可以做做看喔!! 很好吃 ^^

參考您的食譜, 做了成功了, 謝謝您~~
有放入您食譜的引用在我的blog, 希望您不會介意
http://www.wretch.cc/blog/Highlandcow/10902445

板主回覆:
很高興妳做成功了!! ^^

只要不是直接copy&paste我的圖文, 文章是你自己寫的, 食譜用連結的我都不會介意, 謝謝 :)

V小姐，非常感謝你的食譜！

話說D家的老爺們愛種東西，且最近香蕉收成，看到滿地的香蕉真的讓人有傻眼到，妳的配方真的相當優唷！雖然途中有小插曲，但是結果還是令人開心的～～

對了，除了香蕉核桃蛋糕之外還有什麼香蕉有關的料理方式嗎？樹上還有兩大串（奔）

板主回覆:
Dear Denise,

很高興妳喜歡這個食譜 ^^

"樹上還有兩大串" what? 妳家有自己的香蕉樹喔?!!! 感覺好棒~~ ^0^
嗯.... 香蕉甜點....
那... 香蕉船聖代如何? <---- 這答案好像很混.. 哈哈 ^^"
不好意思, 但我一時也想不起有什麼香蕉甜點說 :P

我今天刚做了香蕉蛋糕，
可是形状和颜色都不一样，
口感也怪怪的，
可能是打过头了吧，
味道不错可有点甜。

板主回覆:
那妳應該是做失敗啦, 請繼續加油～ :)

上網查很多配方,你的配方看最順眼所以我就來試試看.一做之後...我老公超愛你這配方.

一星期前我第一次做,我做成小杯子型因為可愛,他每天當早或中餐吃,今晚又再做,只是我多加巧克力豆,他說會肥死但又不準我送人要自己全包......呵~~^^

我已買你的書ㄛ,很漂亮~~^^但沒送我卡片..><

板主回覆:
喔！ 恭喜妳做成功 + 老公很喜歡吃呢！ 這是我最高興聽到的 嘻嘻.. ^＿^

不好意思～～ 卡片是最先賣出的前100本書才有啦.. ^^"
不過雖然沒卡片, 書裡的貓還是一樣肥, 所以妳沒吃虧啦 嘿嘿.. ^_~

你好, 第一次上來留言,
按照了你的方法, banana bread好好吃, 好扎實喔
好險我之前有忍住不買外面的
謝謝你的分享! 這樣在家裡也可以作好吃的蛋糕囉!
不過, 這次我的nut有點放太多, 吃完有種被nut 淹沒的感覺.

板主回覆:
哈哈.. 被 nut 淹沒.. ^^
我很愛吃堅果, 被淹沒聽起來很幸福～

anyway, 很高興妳喜歡, 還有特地來跟我說, 真開心～ ^0^

我現在才看到妳的留言
妳的烤箱太小了, 用馬芬(muffin)杯比較適合

ps. 以後問問題要留email or blog address 喔.. 算是大家彼此尊重 :)

Hello Verano:
今天我按照妳的食譜做核桃香蕉蛋糕，蛋糕放到烤箱15分鐘就有點燒焦了，後來我把溫度調到150，烤了將近120分鐘，最後表面大約3公分有熟，但是底下卻一直糊糊的，雖然可以吃，但是卻無法成型說，不知道妳知道是什ㄇ原因嗎?我是用30x20公分的小烤箱烤的。

Hi Ya,

i hav tried again and luv this cake with strong banana fragrance n taste.Unfortunately, flour did not mixed well. Could that be the reason , i used the manual whisk instead of an electric mixer(Currently, still using manual whisk, coz i'm a begginer). Also found that the side of the cake a bit burn, i used more than an hour, may 1.5 hours to bake. I read somewhere by using a glass bakeware will reduce chances of cake getting burnt but takes longer time to cook. Is this right ?

The 'age' butter i believed does help. Coz last week other than baking the bnanna cake, i bake the blue berry mufffin too. It turned out beautifully(texture is Soft n taste just perfect)yummy. My colleagues very impressed with me. He! He! He! For this muffin, i have left the butter in room temp for at least 3 hours. I will try to leave it for 6 hours for my butter cake....BTW I am using the same french butter. Will surely try to look for the butter that u hav mentioned above.

In the begginning, I tot my muffin will not turned out righ, coz after mixing the butter, sugar and egg. When i add in milk (straight fr firdge) milk just did not mixed into the batter, after re-read your recipe carefully, u mentioned until well mixed so i decided to whisk with more strength and finally it mixed well. I hav learned something new here, milk must leave at room temp......

Thanks Verona for sharing all your tips.

I am counting my boss money too..... me... an accountant.....

Hope yourself, your kitty and ur hubby all well.

Talk to u soon.

板主回覆:
Hi Baby,

I'm glad to hear more about your experiments.
I doubt that a glass bakeware would make that much difference in preventing the sides of the cake from getting burnt, because in professional kitchens, only metal pans are used. I personally think it's the oven. How big is your oven? What kind? If the oven is too small (compared to those in the U.S. or west) it might not heat up as evenly sometimes. From what you described, I'm suspecting that the oven heat is either uneven or the cake is getting too much heat from the buttom.

Mannual whisk works just as well as the electronic ones. It's good exercise too. :)
A tip on mixing, and u probably already know: use a round dome shape mixing bowl for mixing.

Congrats on the muffins! ^^
You're right, extremely cold milk would do that.
I love aged butter too! I not only use it in desserts, I eat it with bread. hehehe... Just springle a little salt on the soft aged butter and spread it onto bread, plus a cup of coffee, it makes a simple but satisfying breakfast!

You're an accountant?! You must be one smart lady~ ^^

Good luck to all your desserts to come.

Hello again,

appreciate ur speedy reply. For this cake i've used President butter from France. Is this a good butter ? I do know that Indonesian, Malalysian like to use "Golden Churn" from Australia or New Zealand to bake butter cake/ kuith lapis (layered cake).. Have u tried this butter ?

FYI, I hav bought the Madagascar vanilla extract as suggested by u... But very costly, S$14 for a bottle. and i will use it for "Creme Brulee".

Cant imagine u hav been a banker b4..... coz ur knowdledge on baking n cooking are sooooooooo good. ^_^

板主回覆:
Hi baby (if i say it out loud, my cat will come running to me)~ ^^

hmm... u do already use a French butter.... I've never tasted that brand, President, neither did I try any of the Australian or New Zealand butter before. I only know the ones much sought after by foodies are "Celle Sur Belle" and "Beurre d'Isigny." I tried the one from Isigny in Paris last winter, and that was a very fine butter to me. Try to use the best unsalted butter (better quality than salted) you can, change the salt to sea salt and increase it by a tiny amount. Salt enhances our taste of butter.

Oh! Now that you mentioned it. I "age" butter myself. I take it out of refrigeration and leave it on my kitchen counter overnight, covered with plastic wrap and protected, of course. The butter will taste much better the second day, with a stronger butter taste. Maybe u could try to do this for a small amount of butter and see if u like it? I "think" butter doesn't become spoiled in room temperature for only a day or two, but i don't know about the extremely high temperature in Asia during summer time. Please be careful if u do try it. ^^

That's true~ Good ingredients are never a bargain, but one must sacrifice for good food! I bought some good vanilla beans the other day. They didn't come cheap! So... they're still sitting in the kitchen waiting for me to gather enough courage to use them. haha..

yeah, I was a banker in my past life, but I find cooking and eating much more satisfying than counting people's money.

It's very nice to meet another foodie like you. I'm glad we met! :)

Hello Verano,

Luv your blog always full of bright and good looking pictures.
I have tried your recipe but it did not turn out right. After reading your advise to TR, i know where my mistake lies. The amount of bannana should be 640g but i used 340g + 20ML milk. Will surely try again. 1 question, could i increse the amt of butter to 250g. I like my banana cake with stronger butter smell. He! He! He! i know its fattening.........

Hav a great day... 9 more days b4 ur new kitchen.......cant wait .......

Baby from Singapore

板主回覆:
Hi Baby~

Thaks for the compliments. haha.. I certainly tried, but i still need improvements. :)
If u like a stronger butter smell, I would suggest you to use the best quality butter you can find instead of increasing the amount of butter. There's usually a very delicate balance of liquid, fat, dry ingredient..etc in a dessert recipe. Making desserts is almost like doing chemistry experiments. If you change the fat content (ie, butter) your banana breead might not turn out right, unless you also increase the dry ingredients..... etc.
Try to find a good quality butter, such as the ones from France, England, or Ireland. Or try to find "cultured" or churned butter. Those are the ones produced using the traditional method and the flavors had a change to develop. I'm a big butter person too. I now only use Irish butter. One day, i'll only use French butter.
Good luck! :)

哈哈... 這我倒沒注意到..
因為美國的香蕉大小一樣.. 向工廠出產的一樣.. 全部都是那兩家水果公司的

我現在就去秤一下....
ok, 4條大約680g, 這食譜的香蕉要是有10-20g的差距都還可以
祝你好運

請問一下4條香蕉有沒有大概的重量呢? 香蕉大支小支差滿多的耶 @_@
看大家都做成功了 週末我也要來試試看 ^^