Wednesday - Bolu Gulung Pisang Ambon
I know its late to be wishing everyone happy mid week nevertheless am glad i got thru it.. managed to settle two orders.. ty Dewi and also Azimah for the macs orders.. managed to reply to all my emails (Shikin if ur reading this.. can u pls email me again cos my reply got bounced back).. managed to send out (with the help of hubs of cos) all the mac sheets that were handcarried fm Barcelona.. Alhamdullilah..
I am still waiting for another shipment that will arrive end of Feb.. to those that inquired abt mac sheets.. i will notify once its back in stock.. ty to all that hv bought thru my store..
Anyway besides my mundane day to day thingy.. there is not much else to talk abt.. Sonia is getting much more "loud" ever since she started schooling.. yesterday i got a surprised fm her.. she came home with a flowers which she had handcrafted fm a cut up egg tray (will take a photo of it tomorrow).. she painted it and stuck it into a Styrofoam cup and bef she handed it to me.. she said this to me.. happy 'vantine' day mama... awwww how sweet..
This swiss roll was baked yesterday night.. i had like 3 almost expired bananas sitting in my kitchen.. went thru a few banana cake recipes and decided to gv this recipe a try.. the cake itself is so soft and nice .. i thought by adding spekkeok powder the aroma wud be overwhelming but i was wrong.. hubs likes it alot especially when he realised that i used nutella as filling :o)
80g palm sugar
1 tsp cake emulsifier
10g milk powder
10g corn flour
1 tbsp spekkoek powder - i used 1/2 tbsp
50 g margarine, melted - i used butter
1 pc pisang Ambon - mashed - i used 3 pcs of bananas.. err dont know the type hehe
4 tbsp chocolate buttercream - i used nutella
Whisk ingredients (A) until thick..
Add in sifted (B) and stir
Add in melted (C) and stir again till well combined
Pour batter into ur greased pan (20x30cm).. (dont forget to use baking paper ok)
Bake it in preheated oven of 200C for 15mins
Once baked.. turn ur tray immediately.. spread chocolate buttercream and roll em.. tighten it and wrap with baking paper.. chill it bef slicing it..
Note: I used two trays to get two types of swiss roll.. thick and thinner type.. u can choose which one u like or just stick to the size that was recommended by Bu Fatma Bahalwan.
Source: NCC - Bu Fatma Bahalwan