Thursday, May 7, 2015

Pumpkin Raisin Bread Pops

Heard of cake pops? Well, the first thing that came to my mind about cake pop is to bake a cake from scratch, mash up & shape the cake crumbs into balls.  After which they will be ‘dress up’ with chocolates & sprinkles etc. Yup, it’s such a hassle, isn’t it? Fear no more if you had this Mastrad cupcake pops kit on hand! This versatile silicon mould allows you to get creative with your bakes, be it cake pops, tarts, chocolates etc. 

Not convince? Well, let me present to you my first bake using the cupcake pops kit ~ Bread Pops! These bread pops are ideal for parties. Kids & adults will love them as they are bite size.

Pumpkin Raisin Bread Pops

280g bread flour 
20g plain flour  
230g Libby's pumpkin puree
3/4 tsp instant yeast
1/4 tsp salt30g oil
100g raisins

1. Put all ingredients into mixer. Knead till form an elastic dough. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. 

Bread Pops: Divide dough into 7g each & placed inside the mould.
Roll out the remaining dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 10mins for Bread Pops & 40mins for the bread loaf.  
 Voila! Aren't these Bread pops adorable?

 Which versions do you fancy? Bread pops or bread loaf?  

Mastrad had obtained German TUV certification, which means the quality of the materials as well as security & performance of their moulds have been verified & certified. Mastrad choose high-quality, food grade silicone grouped under the name, Silicone Premium. Premium Silicone is inert & designed to be in contact with food at any temperature. This means we can bake our preparations to perfection without altering the taste of the ingredients. 

What I love about Mastrad bakewares?    
  • Non- stick
  • Easy handling & turnout after baking
  • Odourless
  • Easy to clean
  • Well designed & durable  
Love to own Mastrad products? They can be found in retail stores like Robinsons, Tangs & John Little in Singapore. Online stores are available at, I want to take this opportunity to thank Mastrad Asia Pacific for sponsoring me a set of the cupcake pops kit to try out. 
Do stay tuned for more posts using the cupcake pops kit.

Monday, May 4, 2015

Pumpkin Chiffon

Pumpkin Chiffon

5 egg yolks  
30g corn oil 
125g Libby's pumpkin puree
90g plain flour

5 egg whites 
50g sugar

1. Whisk egg yolks & corn oil. Add in pumpkin puree & mix well.
2. Sift in flour, stir to combine.
3. Beat egg whites until foamy, gradually add sugar & continue beat till soft peak form.
4. Take 1/3 of egg white & use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg whites with a spatula till well combine.
6. Pour batter into prepared tin & b
ake @ 160C for 35mins.

Saturday, May 2, 2015

Peppa Pig Cookies

 Peppa Pig
 Used the left over cookie dough to do these racoons..

Tuesday, April 28, 2015

Cinnamon Buns

Cinnamon Buns

270g bread flour
30g plain flour
60g egg
1/2 tsp instant yeast
pinch of salt
100g water
30g oil
*Direct method

Liv salted butter, cut into small cubes
Brown sugar
Cinnamon chips

Friday, April 24, 2015

Easy Brownies

Easy Brownies
(Recipe adapted from Baking Tai Tai) 

170g unsalted Liv butter
113g sweetened chocolates
120g brown sugar
1 Tbsp Rum 
3 eggs
100g plain flour, sifted

1. Put chocolates & butter in a bowl & microwave for 1 min. Stir mixture till it melted.
2. Add in sugar & eggs. Whisk till smooth using balloon whisk.
3. Add in flour & rum. Whisk till well blended.
4. Pour into a 8" lined pan. Baked in a preheated oven @ 160C for 23mins.

Wednesday, April 22, 2015

Oksusu-ppang & DIY Starbucks Mocha Frappuccino

This is my first bake in my new cozy 'nest'. How about a Mocha Frappuccino to go along with these Oksusu-ppang? 

Oksusu-ppang 옥수수빵 (Cornbread)
(Recipe adapted from here)

2 cups gluten free whole grain stone ground cornmeal
2 Tbsp sugar
1/2 tsp salt
1 Tbsp vegetable oil
1.5 cups soya milk
2 tsp baking powder 
1 Tbsp butter, soften at room tempt

1. Combine the cornmeal, sugar, salt, egg, vegetable oil & soya milk in a bowl & mix well. Let it sit for 20mins.
2. Add baking powder to the batter & mix well. Brush the butter all over the bottom & sides of baking pan (8 x 8" square pan).
3. Bake in a preheated oven at 180C for 20mins.  

   DIY my own Starbucks Mocha Frappuccino with mint chips 

10g coffee mixed in 2/3 cup soya milk
1 Tbsp sugar
2 Tbsp Hershey's chocolate syrup
1 cup ice
Mint chips
*Blend all ingredients together
Voilà! Enjoy!

Tuesday, April 14, 2015

Blackforest Cake

Blackforest Cake

(Recipe adapted & modify slightly from Jane) 

3 layers of chocolate sponge cake
250g whipped cream
chocolate rice

Cherry syrup
1 can pitted cherries, drained out juice
1 Tbsp corn flour
NuNaturals Cherry vanilla NuStevia  
*cooked till thickened

- Place a slice of cake onto a cake board. 
- Spread a layer of whipped cream & cherry syrup then decorate with cherries.
- Repeat with 2nd layer of cake, cream, syrup & cherries. End with the last layer of cake.
- Spread the whole cake with cream.
- Decorate the sides with chocolate rice.
- Pour ganache at edge of cake & let it flow down slightly.
- Pour remainder cherry syrup onto centre of cake.
- Pipe rosettes with whipped cream & drizzle with ganache.