過期麵包 (Banana French Toast)

加拿大人有種好得意嘅習慣，佢哋興將啲食淨嘅麵包雪入冰箱，原來咁樣可以保持住麵包裡面嘅水份，就算幾唔新鮮嘅麵包都可以令佢再次好似剛剛焗完出嚟咁！結咗冰嘅麵包毋須解凍直接放入焗爐或多士爐焗番熱就得架啦！除此之外，仲有其他方法烹調呢啲過期麵包嘅，好似西多士咁整係其中一個方法。下面嘅Banana French Toast就係咁演變出嚟！



法國長麵包 (1條)
Egg (3)
Cream (1/2 cup)
Banana (2)
Icing sugar (適量)


1. Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge.
2. Fill pockets with 2 or 3 banana slices each.





3. In a medium bowl, beat together eggs, cream, vanilla extract
4. Dip the bread slices in the mixture, allowing slices to become saturated










5. Melt butter in a medium skillet over medium heat.
6. Place a few slices at a time in the skillet, turning once, until both sides are golden brown.




7. Dust with confectioners' sugar to serve.

如果鍾意酒味可以加啲橙酒喺啲蛋汁度，食嘅時候可以淋Vanilla sauce或者custard，再唔係加Vanilla雪糕都好好味架！

Back to basic (Butter cake)

今日有人問我點解最近好似淨係焗蛋糕，我話俾佢聽咁多年嚟我一直主力整啲步驟複雜但無乜難度嘅甜品，其實最basic嘅蛋糕先至係最難整得好食，因為嗰啲步驟複雜但無乜難度嘅甜品通常都有好多配件遮醜。雖然整咗咁多年甜品，但係我一直都無向呢個難度挑戰，而家有些少時間多咗出嚟，決定好好練習呢啲基本功，由Butter cake開始，Sponge cake， Angel food cake .... 其中最想做好Angel food cake，因為佢唔洗落牛油蛋黄淨係用蛋白，蛋糕之中佢最唔肥！

近期練習得最多又易做嘅係下面嘅牛油蛋糕，不過我仲未焗到個好滿意嘅！

Unsalted butter (2 sticks)
Sugar (2 cups)
Eggs (4)
All-purpose flour (3 cups)
Baking soda (1/2 teaspoon)
Milk (1 1/4 cups)
Vanilla extract (1/2 teaspoon)

1. Sift the flour, add baking soda
2. Mix butter and sugar with electric mixer until the texture is soft and fluffy
3. Add eggs, one at a time, about 45 seconds per egg
4. Add flour mixture alternatively with the milk to the butter until smoothly combined
5. Add Vanilla extract
6. Pour the batter into a cake pan, baked at medium heat for 40 mins or until set.

加啲香蕉蓉就變成香蕉蛋糕架啦! (呢個燶咗少少但好好味架嘟！ 我舖咗錫紙焗所以冇爆到，不過蓋住錫紙要焗耐啲！)