Myeolchi-bokkeum 멸치볶음

Myeolchi-bokkeum 멸치볶음
(recipe adapted from Mangcchi)

Ingredients:
60g anchovies 
sauce:
1/2 tsp minced garlic
1 Tbsp gochujang
1 Tbsp brown sugar
2.5 Tbsp water
sesame oil

Method:

1. Stir dried anchovies in a heated pan till they turn slightly brown in colour. Set aside for later use.

2. Mix the sauce together.

3. Pour the sauce in a heated pan & simmer till sauce looks shiny. Return anchovies into the pan & mix well. Add a bit of sesame oil & toss.

4. Enjoy!

 

Served as side dish for my bento =)

Bungeoppang: 붕어빵

Bungeoppang 붕어빵  

(recipe adapted from Ochikeron)

Ingredients:

150g plain flour

2/3 Tbsp baking powder

40g sugar

180g milk
1 beaten egg
pumpkin fillings

Method: 

   1. Sieve plain flour & baking powder together in a large mixing bowl.

2. Add in sugar & mix well with a balloon whisk.

3. Add in egg & milk. Whisk till well mixed.

 4. Pour the batter into a jug for easy pouring.

5. Heat up the bunggeoppang pan & turn to low heat.

6. Open the pan & grease the bunggeoppang pan with a light coating of vegetable oil.

5. Pour the batter into one side of the fish mold until 1/3 full. Add some fillings to the center & then gently fill up the rest of the fish mold to totally cover the fillings.

6. Close the mold & cook over low heat for a total of 6mins (turn the pan over every min).

Chocolate Bungeoppang (chocolate chips fillings) served with a scoop of creme brulee ice cream

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.