Monday, 7 May 2012

Bananas and Constipation


All these years we’ve been told by our grandparents/parents/elders that if you have constipation, take bananas or prunes. This remained as a rule of thumb for me, until when I was told that bananas can actually cause constipation in babies / kids. So, when I shared this info with my elders, they went “Really? But we’ve never come across such situations before.”
I’ve got to admit, when I shared this info with my family, I didn’t really do much research on it myself as I’ve got this piece of info from my friends –who are a mom themselves, who does extensive research when it comes to diets for children, and also because I was lazy. So I did look a bit like a fool without much evidence or solid reasons and facts to back me up.
I did some research on my own finally since I had some leisure time yesterday, and there are some interesting information that I’ve gathered.
Let me begin with some facts of bananas.

Photo from healthmetz.com

o   Bananas are rich in minerals – potassium, magnesium, phosphorus, calcium and some other minerals in small amounts.
o   Bananas are rich in vitamins – Folate, Niacin, Vitamin K, C, B6, E and some other vitamins in small amounts.
o   One medium banana contains 1.29 grams of protein, 105 calories and 3.1 grams of dietary fiber.
o   Bananas are high in soluble fiber that helps bowel movement
o   The potassium in ripe bananas helps to alleviate diarrhea since it replaces needed electrolytes
o   Fructooligosaccharide are found in bananas; an enzyme producing compound that assists in natural digestion and hinders the fermentation of bananas once inside the intestinal tract; this helps to prevent constipation in some cases
o   The ripeness of a banana will determine whether or not it will make you constipated when it is consumed.

Ok, now it seems like banana plays both role of causing and aiding constipation.  An article in http://www.buzzle.com further explains the dual role that banana plays.
Bananas Alleviating Constipation:
Bananas are one of the best-selling fruits across the globe. Cherished for their nutrient value these fruits are available in several sizes and colors. Loaded with ample amounts of potassium, calcium, zinc, copper and other vitamins and minerals, bananas are also high in fiber content. Dietary fiber is in the form of pectin, which increases the bulk of the bowels, so as to conduce to proper bowel movement. One banana furnishes the body with fifteen percent of the body's daily fiber requirement. Thus, consuming bananas helps furnish the body with adequate amounts of dietary fiber, thereby facilitating good bowel movement and preventing constipation issues.

Bananas Conducing to Constipation:
So if bananas actually alleviate constipation by furnishing the body with dietary fiber, how then can it be responsible for triggering constipation? The truth here is that though ripe bananas relieve constipation, the unripe bananas spearhead constipation. Unripe or green bananas are difficult for the body's digestive system to digest. Moreover, the pieces of unripe bananas block the digestive tract, thereby leading to uneasiness along with constipation. The high starch content also contributes to the constipation. “

The article also mentioned that in order to maintain a healthy bowel movement, it is important to not have more than one to two bananas in a day. As bananas have starch contents, hence having more bananas will only bind the stools together and absorb water from the digestive tract instead which then leads to constipation.
Having that said, ripe yellow bananas with brown spots don’t stop diarrhea but enhance it instead. This is due to the high fiber content in ripe bananas. So, in the event of diarrhea, take only raw bananas as it will bind the loose stool together and replenish the lost electrolytes.

Photo from ucanr.org
1- Green: unripe, 4 - Yellow with Green Tips: partially ripe and can be used for broiling, baking or frying, 6 - All yellow: ripe and can be eaten raw. Great for pudding, cakes and pies, 7 - Yellow with brown flecks: completely ripe and perfect for salads, bread and eating raw (http://www.everydaycook.com/recipebox/tipbox/food/ripebananas.htm)

Now this has made me understand bananas’ roles better. So, does this mean we can safely feed one banana a day to our babies? Then again, the site did mention that usually doctors do not recommend giving bananas to babies if they are having constipation. Hmm...
Every adult has different reaction to food, and it’s the same with babies. I guess the best way is to start at a small scale when introducing them to babies, say a quarter of a very ripe banana? Now, this is strictly my personal guesstimate and same as other type of food to be introduced, it takes trial and error before knowing what food and amount reacts best to our little ones. Happy experimenting! :)

Saturday, 5 May 2012

Japanese Cotton Cheesecake

I came across this recipe from The Little Teochew, and I just couldn't resist in baking it after seeing the light and fluffy photos of the cake taken by the writer.

To be honest, this is the 2nd time that I'm baking this cake, but yet both results are not up to my expectation. This recipe calls for water bath and since my oven is a tad too small for this, hence the cake got browned before the entire cake was completely cooked. Nevertheless, the cake tastes yummy, and half the cake was gone in just 10 minutes! Perhaps the next round I'll try making this at my in-law's place since the oven is bigger. Hehe.



Japanese Cotton Cheesecake
(seen in The Little Teochew & Diana's Dessert)


What You'll Need:

  • 140g fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 50g butter
  • 250g cream cheese
  • 100ml fresh milk
  • 1 tbsp lemon juice (I omitted this)
  • 60g cake flour
  • 20g corn flour
  • 1/4 tsp salt

How To:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the egg whites to the cheese mixture and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage.




4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celsius.

*Note: From my experience with water bath, it's safer to wrap the base of the cake tin with at least double layer of aluminium foil.

Happy baking! :)

Devil's Food Cake: A Moist Chocolate Cake


A search for a moist chocolate cake recipe is definitely not easy, especially when you have to bake it and test it out for yourself if the moistness claimed is as per what you are expecting it to be. What more, when hubby suggested to have chocolate cake as my mother in law's birthday cake. Pressure is on, and the frantic search began. Tried two recipes but they ended up in a disaster.

I was at the verge of giving up till I was browsing through this book, The Modern Baker by Nick Malgieri. I was pretty impressed by the way he put the book together - writing his experiences in baking along the way and filled with detailed instructions which are hard to come by these days which is one reason why I seldom buy recipes books from the bookstore anymore. However, this book is an exceptional, and I'm so going to keep this book.

So, I was looking at other recipes initially, till this title and photo caught my eyes


Pretty isn't it? Too bad, my dressing skills are not that good yet, so I dressed it with fondant. 





And this is how my cake looks like... nowhere near the professional done-up cake. :p

Anyway, this is the recipe:

Devil's Food Cake


Makes one 9-inch (23-cm) 2-layer cake, about 12 servings

CAKE BATTER

  • 1¾ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 ¼ cups dark brown sugar, firmly packed
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 ounces (75 grams) unsweetened chocolate, melted and cooled
  • ¾ cup milk or buttermilk
  • Two 9-inch (23-cm) round cake pans, 2 inches (5 cm) deep, buttered and the bottoms lined with disks of parchment or buttered wax paper cut to fit
Author's Note:

"This is an American classic, and this is about the best recipe I’ve ever come up with for it.

A devil’s food cake should be very chocolatey and also very moist, two qualities that don’t often coincide in this type of cake. Using brown sugar here makes all the difference—it makes the cake super moist and also boosts the chocolate flavor."

How To: 

1. Set a rack in the middle of the oven and preheat to 350°F (180°C).

2. Combine the flour, baking soda, and salt and stir well to mix.

3. Combine the butter, brown sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until lightened in color and texture, 3 to 4 minutes.

4. Beat in the eggs, one at a time, beating well after each. Beat in the cooled chocolate.

5. Decrease the mixer speed to lowest and add 1⁄3 of the flour mixture. Stop and scrape down the bowl and paddle.

6. Beat in half the milk and stop and scrape the bowl and beater.

7. Repeat steps 5 and 6 adding half of the flour and the remaining milk. Stop and scrape. Beat in the remaining flour mixture.

8. Increase the speed to medium and beat the batter continuously for 3 minutes.

9. Divide the batter equally between the prepared pans and smooth the tops. Bake the layers until they are well risen and feel firm when pressed in the centre with a fingertip, 25 to 30 minutes.

10. Cool in the pans on racks for 5 minutes, then unmold, turn right side up again and cool completely on racks.


Venturing into Fondant Decorating

For the number of years I've been baking (although I'm still nowhere expert), I've never dressed a cake before. In the recent 2 years, fondant cake decorating has become more and more popular and these cakes don't come cheap. I though instead of buying one, it'll be better if I take a short course on it and decorate the cake myself but I can just never seem to find time for it.

As my mom and sister's birthday are drawing near, I thought it will be nice to bake them a nicely decorated cake. So, I googled up and search tutorial videos in YouTube (thank god for technology) on decorating a cake with fondant. Kept watching videos over videos for numerous times until I feel I'm confident to start a project on my own.

While the videos look easy, but when it comes to the actual work, boy it's not as easy as it seems.




For such a simple decoration, and for a novice like me, it took close to 2 hours for me to complete it.

Last week, I did another round of baking & decorating a birthday cake and this time it was for my mother-in-law. The process was somewhat quicker I guess but I did the baking and decorating on the same day. The whole process was about 6 hours - two rounds of cake baking in a small electric oven, cooling the cake, crumb coating, and decorate. Now I know why these cakes cost a bomb - especially with the amount of work to decorate. A friend told me "You'll won't appreciate a decorated cake till you've decorated one yourself." And she was so true!!

So this is my 2nd fondant decorated cake project.



The next project will be in another few months time I guess, and hopefully I will have time to decorate a cake for K-girl's 1st birthday. :)