Aspiring Bakers #8 : Bread Seduction (June 2011)


Bake or steam Bread, Buns or Pau. To join, post it on your blog between 1 June to 30 June.
Click here for details.

The closing date is 30 June 2011.
All entries will be compiled and posted on 1 July 2011.

Tuesday, May 24, 2011


i choose the one that uses oil as i was lazy to take the butter out ;D
well, mine is . . . not cakey . . taste like . . . kuih? no, more like a harder version of pudding? i dont know how to describe it but you got to see it for yourself. HOWEVER, this cake taste so yummy! seriously good!  doubled the recipe and used 9 inch square pan to yield taller cake. i love tall cakes! :D
im definitely trying it again and i would want to try the recipe that uses butter (:

Chocolate-Bottom Banana Squares
120g castor sugar
2 large egg, lightly beaten

160 140g vegetable oil (I used sunflower oil)
8 medium-sized bananas, mashed with a fork (about 220g)(I added pinch of salt)
70g milk
2 tsp rum (or ¼ tsp vanilla extract)

250g plain flour
1 tsp baking powder
1 tsp baking soda

4 tbsp cocoa powder (i used Valrhona)

chocolate chips

1) Beat (A) till light and creamy.
2) Add (B) and combine.
3) Sieve in (C), mix till just incorporated. Stop once there is no traces of flour remain.
4) Divide the batter into half. Sieve in cocoa powder to one portion of the batter and mix well. Add the cocoa batter to a greased and lined square pan (I used 9”).5) Add the remaining plain batter on top of the cocoa batter, swirl gently with a knife Sprinkle top with chocolate chips (be generous).
6) Bake in preheated oven at 180C for about 50 mins or until a skewer inserted in the centre and come out clean. Cool and cut into squares to serve.


Im submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (: 

after my attempt of pandan chiffon, im so determined to try it and do it well. however, look at the disappointing surface of the chiffon. i really envy bakers who do it so perfectly. well, i tried many ways. before the chiffon start to crack when it rises, i place an aluminium foil on top of it and then a baking dish on top. still, FAIL. then i tried doing the mentioned (which is to cover the top) and reduce the temperature. still, FAIL. anyone knows how? ):

on a happier note, bakerzin have this 30% discount on cakes as extended mother's day offer. im NOT a cheesecake lover and i dont eat cheese. HOWEVER, this new york cheesecake was a total exception! i can never stop at one slice. is not cheesy at all and is so delicious! im in search of a recipe that yields a cake like this. i will hunt it! :D