Rilakkuma

Oreo Cake

 

 

Oreo Cake 
(Recipe adapted & modify slightly from Happy flour)

Ingredients:
115g Liv unsalted butter
75g sugar
2 eggs
1/4 tsp salt
115g plain flour
1 tsp baking powder
1 Tbsp cocoa powder
2 Tbsp milk
50g Oreo cookies (remove cream and crushed)
extra Oreo cookies 

Method:
1. Sift flour, cocoa powder & baking powder together, set aside.
2. Cream butter, salt & sugar together till light & fluffy.
3. Gradually add in beaten egg into creamed mixture.
4. Fold in flour & milk till smooth.
5. Fold in crushed oreo cookies.
6. Pour batter into prepared pan & arrange oreo cookies on the surface.
7. Bake in the preheated oven @170C for 30mins. 

Pandan Caramel Banana Swiss Roll

Pandan Caramel Banana Swiss Roll

(Swiss roll recipe adapted & modify from 茄子)

  
Ingredients:

(A)

5 egg yolks
40g vegetable oil
60g milk

1 Tbsp pandan essence  

(B)

80g plain flour

(C)
5 egg whites

80g castor sugar

Fillings

80g buttercream + few Tbsp caramel sauce

sliced bananas

*extra caramel sauce to drizzle

Method:
1.  In a large mixing bowl, whisk (A) until combined. Sift in (B) & mix until smooth.
2. In another bowl, beat egg white & sugar till soft peaks. Add into (1) & fold gently to obtain a smooth batter.
3. Pour batter into the tray & bake @ 180C for 13mins.

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

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

Method:
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 http://www.lazada.sg/mastrad/, http://mastrad.tmall.com. 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.

Pumpkin Chiffon

Pumpkin Chiffon

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

5 egg whites 
50g sugar

Method:
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 & bake @ 160C for 35mins.

Peppa Pig Cookies

 

 Peppa Pig

 

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