Thursday, May 28, 2015

Sunday, May 24, 2015

Oreo Cake

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

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 

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. 

Thursday, May 21, 2015


吴宝春 (Wu Pao Chun) is one of my baking idols. When I went to Taiwan 2 years ago for holidays, I purposely went to his bakery at Kaohsiung. I tried some of his bread & they are really tasty =)

 Different flavours bread are baked & fresh out of oven at different times of the day =)

(Recipe adapted from Baking taitai)
300g bread flour
1 tsp instant yeast
198g milk
24g sugar
14g Liv salted butter

*Direct method

Sunday, May 17, 2015

Pandan Caramel Banana Swiss Roll

Pandan Caramel Banana Swiss Roll
(Swiss roll recipe adapted & modify from 茄子)
5 egg yolks
40g vegetable oil
60g milk
1 Tbsp pandan essence  

80g plain flour

5 egg whites
80g castor sugar

80g buttercream + few Tbsp caramel sauce
sliced bananas
*extra caramel sauce to drizzle

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.

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..