Thursday, 23 March 2017

More Baked Akara!

After making a baked version of akara with yeast I experimented using baking powder instead. For the first attempt I only substituted the yeast (see previous post) with 1 tsp baking powder. The mixture baked well and was tasty but a little dry. So I decided to reduce the amount of water and add egg instead. It worked!

Since I was expecting a few guests I decided to make a double portion to surprise them. Here is the recipe which will yield two dozen beancakes:

INGREDIENTS
3 cups bean flour
2 cups water maximum
2 eggs
1 1/2 tsp salt
2 1/2 tsp baking powder
1 large onion
1 large tatase or 2 scotch bonnet peppers
4 Tbsp olive oil or any other good quality vegetable oil

PREPARATION
Grease 2 muffin tins lightly and set aside.
Preheat oven to 180C or gas 4
Finely chop onion and peppers, removing seeds. Heat oil in a small pan and saute onion and pepper for a few minutes on medium heat until onions become translucent and the oil turns red from the pepper. Turn off heat and allow to cool a little.
Meanwhile mix all dry ingredients in a fairly large bowl then whisk in about half of the water. Next add the eggs whisking to incorporate thoroughly. Next whisk in the onion, pepper and oil. Gradually add more water until mixture has a good dropping consistency. You might not need all the water..
Using a scoop divide mix equally between the two muffin tins to obtain 24 muffins. Bake immediately for about 15 minutes.Test for doneness with a toothpick; toothpick should come out clean and dry. Remove from tins and cool muffins slightly on a wire rack before serving or cool completely and freeze, wrapping each in foil to prevent them drying out. To reheat, place in a steamer for 10 minutes. Enjoy!











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