今次又有過熟香蕉，用來做杯子蛋糕最適合。我們在慕斯加入香蕉，香蕉味十分濃郁！
香蕉慕斯杯子蛋糕 Banana Mousse Cupcake Use up overripe banana
材料
慕斯
厚忌廉 500毫升 (註1)
大菜粉 6克
清水 100毫升
杯子蛋糕
香蕉 9條
梳打粉 1湯匙
自發粉 225克
砂糖 160克
泡打粉 1湯匙
融化牛油 100克
雞蛋 2隻
雲呢拿香油 1湯匙
Part I 製作慕斯
- 用攪拌機將3條香蕉攪拌成蓉，備用。
- 將厚忌廉打發至六成企身。
- 將清水和大菜粉加入一小鍋中，以中細火加熱直至大菜粉溶解。
- 將大菜粉水和香蕉蓉加至厚忌廉中，拌勻。
- 將慕斯放入唧袋（擠花袋），放入雪櫃約兩小時，直至其凝固。
Part II 製作蛋糕
- 預熱焗爐至180度。
- 將5條香蕉用叉壓成蓉，加入梳打粉。（不以攪拌機將香蕉攪成蓉，改用叉壓成蓉，增加口感。）
- 先將自發粉、砂糖和泡打粉混合，再加入雞蛋、融化牛油、雲呢拿香油，最後加入香蕉蓉，攪拌均勻。
- 將蛋糕紙模放入焗模。將蛋糕糊倒入紙模中至約8成滿，放入焗爐焗30分鐘。
- 出爐並待蛋糕放涼後，於蛋糕表面唧上慕斯，放上香蕉片作裝飾即完成。
註1 本食譜所使用的為「厚忌廉」（含脂量約36-45%），而非「淡忌廉」（乳脂肪含量是30%至36%）。
Ingredients
Cupcake
9 Banana
1 tbsp Baking Soda
225 g Self-raising Flour
160 g Sugar
1 tbsp Baking Powder
100 g Melted Butter
2 Eggs
1 tbsp Vanilla extract
Mousse
500 ml Double cream
6 g Agar Agar Powder
100 ml Water
Part I Mousse
- Puree 3 bananas using a food processor.
- Add water and agar-agar powder in a saucepan. Bring it to a boil.
- Add the agar-agar powder mixture to the double cream and continue whipping until stiff peaks form.
- Put the whipped cream in piping bags. Refrigerate for about 2 hours to set.
Part II Cupcake
- Preheat the oven to 180°C. Line a muffin tin with paper cases.
- Mash 5 bananas using a fork. Add baking soda and mix well.
- In a mixing bowl, whisk the self-raising flour, baking powder, sugar, melted butter, eggs, and vanilla extract until thoroughly combined. Add the banana puree and combine well.
- Spoon the batter into the paper cases, about two-thirds full.
- Bake for 30 minutes or until a tester comes out clean when inserted into the centre of cupcakes.
- Transfer cupcakes to a rack to cool completely.
- Pipe the banana cream over each cupcake.
- Put banana slices on top of each cupcake.
食得唔好嘥 Reduce food waste, use leftovers
食光光會不定時推出「惜食食譜」，與大家分享利用家中「剩食」再造美食！
Empty Plate Action would keep sharing some leftovers recipe. Let’s discover various ways to use up our leftovers.
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