Yochana's Cake Delight! : Banana Butter Cake

Sunday, April 27, 2008

Banana Butter Cake

9 comments:

MsCake said...: Hi Lucy

SUBJ (A): BANANA BUTTER CAKE
Like to know what's the difference between this banana BUTTER Cake and the one u posted in yr 'recipe category-under banana cake' ???

This one seemed more moist than the other recipe. I tried the other one but very dry in it.

Any chance u help me along with the recipes ? Thanks madam !

SUBJ (B) : CHOCOLATE MACAROONS
By the way, Lucy, I hv not tasted how macarons are like (same goes with my daughter). Was thinking to try yr chocolate macaroons in the recipe category. WHAT KIND OF BAKING TIN REQUIRED TO ACHIEVE THESE MINI SPACE SHIPS ?? Please help-thanks.

Catherine; April 29, 2008 4:05 pm
MsCake said...: Sorry, it's Catherine again.

Looked into detail re yr choco macaroons. U mentioned :

Remove macaroons immediately from the parchment paper.Carefully loosen the parchment paper, lifting the paper, pour a little hot water under the paper...

Stupid of me! All this while, I thought parchment paper is like those tracing paper we used for baking cakes. Pls let me know what it is and where to get (don't tell me Sunlik again ..) Then die lah, got to make another trip again ...; April 29, 2008 4:19 pm
Aunty Yochana said...: Hi catherine,

It's best to use Silpat for your macarons...it's so easy to peel off. Silpat can be used for many baking like ladies fingers and cookies. 1 piece is $49-00 from shermay cooking school at chip bee gardens.

rgds; April 29, 2008 10:09 pm
MsCake said...: Thanks Lucy for yr prompt reply.

1) Wow, Silpat is it a kind of mat or something else ? It's really costly esp for one like me who is not working ...hehehe.Any chance I use the parchment paper ?

2) Next, is this banana butter cake recipe the same as the one u posted under the 'recipe by category'?? I tried the other one last Sunday, it was very dried in it. Please help to post me this recipe ..thanks again.

3) I just baked some tuna buns just now, using yr 'ikan bilis bun'-dough recipe. Everything was fine EXCEPT the surface got 'scale'look/NOT smooth surface. As I mentioned earlier, I do not hv a breadmaker, so I used my bare hands to knead and hit hard on the table. Can it be too much kneading that cause the surface not smooth?? Teacher, pls advise - thanks.

Lucy, pls try/help answering all my abv queries. tks.

Catherine; April 30, 2008 6:04 pm
Aunty Yochana said...: Hi catherine,

over proofing causes the bread to wrinkle on top.

rgds; May 01, 2008 10:04 pm
MsCake said...: Hi Lucy

Thanks for yr reply.

Though the bread surface was rough but the texture was ok on that very day. It became hard the next morning. Is it becos I did not add bread improver ?

Thks.

Catherine; May 02, 2008 7:28 pm
Aunty Yochana said...: Hi catherine,

I should say,,,it's the kneading that gives the bread a soft and fluffy texture. Add in a tsp of bread softener each time.

rgds; May 02, 2008 7:55 pm
MsCake said...: Hi Lucy

When u mentioned 'bread softener', is it same as 'bread improver' ?
Thanks n nice weekend !

Catherine; May 03, 2008 1:15 pm
Aunty Yochana said...: HI catherine,

Bread softener is to make the bread soft .

Bread improver gives the bread the required tolerance and flexibility during all stages of the baking process: mixing, fermentation, baking and shelf life.

rgds; May 03, 2008 2:21 pm

Subscribe to: Post Comments (Atom)