Steam Chocolate Banana Cake

I'm a die-hard fans of chocolate banana..... Erm, i think this statement isn't true enough. I should say I'm a chocolate fans. Basically, i never skip all kind of chocolate concoction even spicy chocolate. Previously, i will buy for eating. But now, i will buy for baking...  (:

Today recipe sharing is steam cake, chocolate with banana. You can add extra chocolate like chocolate bar to intense the flavor. But i choose to make it simple, only cocoa powder used.

And this cake tend to call it as "crack" cake rather than crab cake... *^^* please read the NOTE that i share on the below. You will understand more.


Ingredient:

• 50g (1/3cup) All Purpose Flour
• 1 tablespoon Cocoa Powder
• 1/2 teaspoon Baking Powder
• 1/3 teaspoon Baking Soda
• 2 tablespoon Margarine (melted)
• 1 medium Banana (mashed)
• 2 Eggs (cold)

mix all the dry ingredient together except sugar, sift well and then set aside.
melt the margarine & mash the banana.

lightly beat the cold eggs.

add the sugar little by little.

beat them together until it reached ribbon stage.

add the oil, whisk well.

next add in the flour & mashed banana. Do not over mixing the batter!

prepare your own molds & grease their surface.
steam for about 8 minutes with high heat.

NOTE:

• remember grease your mold, or else you will get in trouble to unmold the cake and clean the mold!!!

• bigger mold need longer steam time.

• do not using plastic mold like what I'm do. Because it left some quirky smell on your cake.

Lemony Pound Cake

why i choose Ree's Pound Cake? Simply because of the Sprite, i wonder how the pound cake taste like with soda drink. Well, the outcome wasn't satisfied me, the golden crust wasn't form on my cake. But i guess the fault wasn't due to the ingredient, was the setting that i set up on my new bought OVEN (yes, i bought an oven finally!)

anyway, i will definitely re-bake in future, to get the shinny golden crust like Ree bake!

Ingredient:

• 100g margarine 
• 100g soft brown sugar
• 2 eggs
• 1/2 lemon juice with zest (replace butter and lemon flavoring)
• 140g all purpose flour
• 100ml Sprite

grease and flour your baking pan.

cream butter.

add sugar a little by little.

 cream until fluffy!

add eggs, 1 at a time.

grate zest and squeezed out juice.

sift in the flour.

lastly pour in the SPRITE ... and mix well.

Mine bake in

• 30 minutes time
• 160 Celsius
• mode control -----> upper&lower heating
• convection function
• wire rack on bottom 
• pre-heat oven in 20 minutes time 

cake texture still pretty soft but partially fluffy on top, moist on bottom. Eliminating flavoring and switching it to a real lemon is a correct decision made. The zesty flavor from the lemon itself is matching so well with pound cake.

 

this post is linked to cook like a star event which organized by  Zoe , Yen , and Mich .

p/s: Dear baker, i need your advice of oven setting .... Please leave some comment on the below. Thank You!



                    

Easy No Knead Dough

Hola, I'm back to blog after so long. It's been a hectic month of August especially pre and post Raya. Erhm, I'm not a good life sharing person.. Perhaps, I just switch back to my topic - not A pure cinnamon Roll. HaHa, why do i write such a quirky title?

this recipe actually adapted from ree drummond, this month celebrity chef of cookLIKEaSTAR event. Instead of using cinnamon as filling ( in fact i got no stock of cinnamon ... :), i replace it with mini chocolate chips.

this definitely is a 100% never fail bread dough, unless you go and change the ingredient or amount improperly by your own la. Taste wise, the bread texture is very soft and crumbly. It sweeten by the chocolate that hidden within the bread. So, without icing, jam or butter, this bread still taste luscious!

Ingredient:
( I modified into small batch portion)

250ml milk (F&N magnolia)
50g molasses sugar
50ml canola oil
280g + 30g all purpose flour
3/4 teaspoon instant yeast
1/4 teaspoon baking soda & powder

Filling:
Margarine (Daisy brand)
Chocolate chips (Van Houten)
 

pour milk, sugar & oil mixture into sauce pan.

heat until just before boiling. leave it aside until warm.

add flour and instant yeast.

stir well.

cover with plastic and let it proof until double. it takes about one and half hours.

 add the remaining 30g flour, baking powder and soda into the dough and stir well.

at this point, you can start doing the dough shaping or let the dough sit into the fridge until you need it.
instead of using flour to prevent sticky from wet dough, i prefer to grease my hand and working surface.
( note: too much additional flour may harden your bread.)

grease my working pan, flatten my dough well to the border.

sprinkle the chocolate chips generously on top.

roll the dough, divide into 6, and make a round shape (make sure all the chips cover inside)

second proofing about 30 minutes.

set the bake function at rice cooker for about 25 minutes.

 

let it cool completely on wire rack before served. 

  can you imagine how fluffy is it ... ... oh, I'm drooling!