Easy cake pop (mini egg cakes)


Using egg cakes to do cake pops. These small egg cakes were baked by my cake pop silicon mould, which I bought 3 months ago. The girl has been asking for cake pops since last month. I have so much to bake on my bake list, until I keep shelving. Seriously, I don’t like to eat cake which is so sweet.


The girl helped to decorate by dipping these little cakes into her favourite strawberry chocolate. I reserved one chocolate cake pop for myself. One is enough for me. Remember, I don’t like to eat super sweet cake.  :)



Recipe (makes 15 cake pops using the silicon cake pop mould)

2 large eggs
80g sugar
pinch of salt
90g plain flour
1/2 tsp baking powder
20g coconut oil

Preheat oven 180C.

Whip eggs, sugar and salt until light and fluffy.

Fold in sifted flour (flour + baking powder).

Add oil and combine well with spatula.

Pour into the mould. Bake at the middle rack for 20mins at 180C. Set aside to cool.

Note: You can use your favourite semi chocolate, dark chocolates, strawberry candy melts to do the coating.


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Beetroot Loaf 甜菜根双色吐司


This bread loaf uses straight dough method. And took me almost an hour to hand knead, another 2 hrs to proof.  The main ingredient is beetroot , which Zann doesn’t like. So adding beetroot is a  good way to encourage kids to eat, I think.



Recipe (adapted from 原味 — Carol 100道无添加纯天然手感面包 pg 224) 

Use pullman tin (20cmx10cmx10cm)

Ingredient A (beet root dough)
beet root 40g
cold water 80ml
bread flour 140g
cake flour 10g
milk powder 10g
instant dry yeast 1/4 tsp
sugar 15g
salt 1/8 tsp
unsalted butter 15g


Add beet root (cut into cubes) into 80ml water and blend into juice. Add all ingredients except butter and beetroot juice. Slowly pour the beetroot juice into the dry mixture until dough is formed. (do not have to use all) Knead the dough until it becomes non sticky. Rub in butter and continue to knead until elastic. (Took me 30mins by hand knead). Set aside the dough into slightly greased bowl and leave it in warm place  and proof for 60mins or until the dough becomes double in size.

Ingredient B (plain dough)
bread flour 140g
cake flour 10g
milk powder 10g
instant dry yeast 1/4 tsp
sugar 15g
salt 1/8 tsp
unsalted butter 15g
egg 1
cold water 50ml

Method is the same as above (mixing ingredient A)

When both dough have increased in double size. Punch out the air and set aside for 15mins. Spread some bread flour onto the work surface to prevent stickiness. Roll out the plain dough into square shape (40cm x 30cm). Roll out the beet root dough (the same size as the plain dough) and place on top. Roll both dough like rolling swiss roll. Cut three strips (leaving 3cm at the top uncut), and start to tie the three strips into a braid dough. Fold in both ends underneath when place inside the tin. Set aside in a warm place to proof for 60mins or until the dough becomes double in size. Bake in preheated oven of 170 degree C for 38mins or till golden brown, remove bread from tin immediately once done and cool completely on a cooling rack before slicing.

Note: I don’t have a bread knife, hence I didn’t slice it evenly.

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Yam Bun (sponge dough method) 芋泥面包(中种法)



Recipe (Adapted from Carol老师)

Dough (A)

bread flour 200g
instant dry yeast 1/2 tsp
milk 125g (I used skimmed milk)

Add all ingredients together except milk. Pour in the milk bit by bit slowly, until dough is formed. Knead 5-6mins until the dough becomes smooth. Proof for 1-2hr, or until the dough increase double in size.

Dough (B)

dough (A)
bread flour 70g
cake flour 30g
1 egg
milk 10-20g
sugar 20g
salt 1/8tsp
unsalted butter 30g (cut in cubes)

Combine the dough A and dry ingredients together. Then add in the wet ingredients except milk and butter. Pour in the milk bit by bit, slowly first. Knead the dough until non-sticky and elastic. Rub in the butter and continue to knead. (I spent 30mins kneading the dough until elastic). Spray water onto the surface and proof for 30-45mins, or until the dough increase in double size. Punch in. Cut out 8pcs, 70g each. Spray water onto surface and set aside for 15mins. Roll the dough into round shapes. Wrap the yam fillings, 35g each into each dough. Flatten into oblong shape (20cm) and cut estimated 7 strips on the surface. Roll and form a ball, with twisted knots facing down. Place inside the baking tray, proof for 50mins. Bake at preheated oven for 20mins, 170C.

Note: I used the ready made yam paste around 400g  (leftover from mooncake bake, you can click ontoCarol老师 ‘s link to get the yam filling recipe if you prefer homemade )


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Custard Bun 卡士達麵包



Recipe  (adapted from Carol 老师)


bread flour 270g
cake flour 30g
instant dry yeast 1/2 tsp
sugar 30g
salt 1/4tsp
1 egg (50g)
milk 150g ( I used skimmed milk)
unsalted butter 20g

Cut the unsalted butter into cubes, and set aside. Add all the dry ingredients except butter. Combine all the wet ingredients in another bowl. Pour slowly into the dry ingredients, stop when the dough is formed. Do not have to use all the liquid mixture. Knead  in the butter until the dough becomes elastic and smooth. (I hand kneaded about 25mins). Spray some water onto the  surface and leave in warm to proof for 60mins. (I proofed for 2hour plus to get the increased size dough) Punch in and cut 8 pieces, each 65g. Set aside for 15mins. Wrap custard filling , 50g each. Proof for 50mins. Brush egg mixture and bake in preheated oven for 18min at 170C.

Custard Cream (adapted from Ochikeron)

2tbsp cake flour
2tbsp corn flour
60g sugar
350ml milk
4 egg yolks
30g butter

few drops of vanilla extract (optional)

Combine cake flour, corn flour and sugar together. Whisk well. Add bit by bit the milk first to dissolve the flour mixture, then add rest of the milk. Add egg yolks at a time. Strain the mixture into the sifter into a saucepan, add in butter. Turn on the low heat and stir constantly. Stop the heat when the mixture thicken. Add a few drops of vanilla and leave in fridge to cool before use.

Note: I use the custard cream from Ochikeron because I prefer egg yolk type custard cream. Carol 老师 recipe use cream cheese more than egg yolk.)


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Day 376 : Imitate


Ian saw me talking over the phone and followed. He took the house phone and put near his ear.


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Domokun Cookies


Recipe (adapted from cartoon cookies by Coco Kong) makes 4o small pieces 


A: 100g butter (at room temperature)
60g icing sugar
50g coconut milk (I used skimmed milk)

B: 120g plain flour
80g potato starch
30g rice flour ( I used cornflour)

C: 1/4 tsp red coloring (I used leftover mashed beetroot)
1tbsp cocoa powder
Some rice chocolate chips (I don’t have, so in the end I resorted to colouring)

D: (mixed together and spoon into the piping bag)
10g egg white
70g icing sugar
1tsp cornflour

1. Combine ingredients A into a big bowl and mix well. Add in ingredient B, mix again. Knead to form a dough.
2. Take out 40g of the dough (1). Mix in the red colouring, knead to combine the colour. Divide into 1g for the mouth.
3. Add in cocoa powder to the remaining dough, and knead well.
4. Take out 10g and shape into square. Use a spoon/ scrapper to cut a line, spread out as legs. Stick a piece of no.2 as mouth, chocolate chips as eyes. Arrange on tray and repeat process.
5. Bake in preheated oven at 130C for 30mins. While hot, pipe ingredient D as teeth. Repeat process and leave to set before storage.


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Chocolate orange granola bars


For one time, I was really hooked on granola bars. I would have them for my breakfast and lunch almost everyday. I started my less carbo diet early this year plus intensive workouts in the gym, all these has shown some results. I am now 1kg away from my weight before pregnancy. Woo…so happy.



And Granola is so easy to make. Nothing beats homemade homemade granola bars. The good thing is, I can put in my favourite ingredients I like.

For this batch, I chose dark chocolate again. I have a lot of leftover apricots in the fridge. The foundation of the granola is OATS, which I blended them into flour. 


Recipe (tweaked and adapted from Martha Steward)

120g rolled oats (I blended them into flour)
1 1/2 cup raisins, cranberries, walnuts and almonds (crushed)
1 tsp cinnamon powder
4 square dark chocolate ( melted over a pot of simmering boiling water)

2tbsp agave nectar
1 1/2 cup orange juice

Preheat oven 180C. Mix all the dry ingredients together in a bowl. Mix the agave nectar and orange juice together in another bowl. Pour the wet ingredients into the dry ingredients and mix all thoroughly. Spread the combined mixture onto the tray. Bake for 20mins. Serve with milk! Yums!

Note: You can add in other types of dried fruits you like.


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Goji Chocolate Balls



I just really wanted something chocolatey and these definitely did it for me.  And took me less than 30mins to prepare. How easy, and healthy for my chocolatey indulgence. 



Packed with goji, almonds, melon seeds, chia seeds, apricots, raisins and dark chocolate.  You can just add any types of dried fruits you like. 



I finished them in no time. Heh. I will add more chia seeds and goji next time, and and toasted walnuts as well. Yum.



2tbsp goji (I steamed till soften)
2tbsp chia seeds
2tbsp dried apricots
dark chocolate pieces
2tbsp raisins
2tbsp almonds
1tbsp melon seeds
1tsp agave nectar

Process everything in a food processor until it turns into a  sticky paste.  Form balls and roll them into unsweetened cocoa powder .


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