Soft Rolled Cake 香蕉软糕

Soft rolled cake ( banana cake ) 

Ingredients:

Koh Fun (cooked glutinous flour) - 150g

Hot water - 170ml

Corn oil - 20g

Fine sugar - 80g (for children I used 50g organic cane sugar)

cold water - 60ml

Banana essence / vanilla extract – few drops

For Red swirl ~ Red dragon fruit puree – 1 tbsp

For Black Swirl ~ black sesame powder OR charcoal powder+few drops water

Some koh fun as powder dusting

Steps:

1 ) sieve the Koh Fun and set aside.

2 ) Add sugar into the hot water and stir until the sugar is dissolved, let it turns warm, add in oil and banana essence, mix well .

3 ) Add the sugar water into the Koh Fun and mix well, then slowly add in cold water and knead the soft dough till moderate hardness and smoothness. I spend about 3-4 mins in kneading ( cold water is not necessarily to be added all, depends on the dough) .

4 ) Divide dough into 2 portions. Lay a piece of cling wrap on the table, put the dough onto the cling wrap and fold half to cover the dough. Use a roller pin to roll till flat and rectangular shape.

5 ) Open the cling wrap, spread the dragon fruit puree (for red) OR charcoal power water (for black); and brush evenly on the surface, then rolled from the bottom to upper side, just like rolling swiss roll.

6 ) Dust the soft rolled cake with koh fun, slice it then enjoy eating.

软糕 (香蕉糕)

材料:

糕粉 - 150g

沸水 - 170ml

玉米油 - 20g

细砂糖 - 80g ( 小孩吃，我用有机蔗糖 50g)

冻泠水 - 60ml

香蕉精 - 少许

红色素：红色火龙果纯汁 1汤匙

黑色素：黑芝麻粉 / 竹碳粉+几滴水

糕粉 - 适量 (用做手粉)

做法: 

1) 糕粉过筛(备用).

2) 糖加入170ml的沸水里搅拌至糖溶解,待凉.(微热也可以)倒入油和香蕉精拌匀. 

3) 把过篩的糕粉和(2)糖水放进一个工作盘里拌匀,再着量慢慢的把冻泠水加进去搓至软硬适中和光滑.这里我大约需用了5分钟就完成了(冻泠水不必一定加完,视团的湿度而定).

4) 把粉团放在撒了少量糕粉(手粉)的工作台上,在粉团上铺上一片保鲜纸.隔着保鲜纸用杆面棍把粉团杆平成薄片,再筠匀的扫上一层薄薄的红色素/黑色素,然后从上而下的卷起好像卷蛋卷那样(整个过程大约需要5分钟而已)即可.

5)把卷好的软糕切片即可享用.

小提示:

1) 糕粉是糯米粉经过加工而成的,基本上已经是熟粉了,所以不需要经过蒸的这个过程.

2) 糖的份量我是用(80g蔗糖)我个人觉得已经够甜了,原食谱用的是细砂糖.所以用什么糖和份量请自行斟酌.

3) 粉团是有点黏黏的,所以沾点手粉和隔着保鲜纸來杆会比较好操作.