Mini Yoghurt Popper

Here i am submitting this post to:  Aspiring Bakers #7- Chocolate Delight (May 2011) hosted by DG from Tested and Tasted http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html

Please excuses me for the poor photo taken, these popper was done on a last minutes decision and was bake on the day before my 2nd tooth extraction. The baking itch bugs me and was afraid that i might be too painful to bake after my tooth extraction. Moo!!! I hate dentist.

INGREDIENTS:

130g plain flour, sifted
30g corn flour, sifted
1 tsp baking powder
1/4 tsp salt
150g strawberry yoghurt, ( i use marigold low fat 1 small tub)
50g caster sugar
1 grade A egg
43g unsalted butter, melted and cool
1 zest of lemon
80g white chocolate
80g dark chocolate
some deco for sprinkle (individual preference)

METHODS

1. Mix lemon zest and sugar until combined. Set aside. (at least 20 minutes, to allow sugar to absorb the lemon fragrant)
2. Preheat oven 180C and put the butter in the microwave until melted.
3. Add egg into the sugar mixture and whisk till combined.
4. Add yoghurt and mix well.
5. Sieve in the flour, baking powder, salt and whisk well. Lastly add in melted butter mix until combined.
6. Scoop or pipe mixture into the well greased mould at 80% full.
7. Bake for 10-15 minutes or until the donuts spring bake when touched. (depending on the mini mould used) Leave it on the tray for 3 second before remove and cool it completely.
8. Poke toothpick in the middle of the donuts when cool.
9. Melt chocolate, dip the popper face down and tap lightly to remove excessive chocolate and quickly sprinkle any deco of your choice on it and put it on the wire rack to harden.

For a clearer instruction. Please go to the link below, it has the step-by-step shown.
Adapted from: http://ellenaguan.blogspot.com/2011/02/valentines-dessert-heart-poppers.html with some changes.

Oreo cheese pops

Angel Clip Art
Just a short posting... Having been feeling so sick recently, that left me with no mood to bake. Everyday wakes up telling myself. Oh! dear the deadline is reaching. In fact, i have been sourcing around the website, when i glance upon this and i felt in love with it and decided to give it a try. But i was just too sluggish. I am submitting this to: Aspiring Bakers #6: Say Cheese! (April 2011) http://needmorenoms.blogspot.com/2011/04/aspiring-bakers-6-say-cheese-april-2011.html

Ingredients:

-1 block of cream cheese (250g, room temperature)
- small packet of chocolate Oreo (i used 51/2 packet/ 16 pieces and crush finely together with the Oreo cream)
- some chocolate or candy melt
- some topping to sprinkle

Method:

1.  Crush the whole Oreo with the cream together or pulse it finely in the blender.
2. Add in the soften cream cheese and mix well until incorporated.
3. Using a melon scoop/small ice-cream scoop, scoop and roll into balls place on a tray lined with baking sheet and send in the fridge to chill for 30 mins.
4. Melt chocolate/candy melt of your choice and dip the lollipop stick into the chocolate and poke it in the Oreo cheese balls.
5. Put all pops back into the fridge for 15 mins to firm it.
6. Melt another candy melt until smooth and dip in the top of the Oreo cheese balls.
7. Sprinkle some topping on top quickly.

Note:

• Take 3 pops at a time to dip the chocolate coating, as the pops melt very fast.
• Can used black and white chocolate or only black chocolate to do all coating.
• I used yakult straw to replace the lollipop stick, coz i was too sick to leave the house to purchase some.
• After coating the pops with chocolate twist and tap lightly to remove excess chocolate, but must work fast to prevent chocolate from harden.
• I was plain to lazy to sprinkle the topping, i just dip the pops into the topping and tap lightly.

Adapted from: http://www.youtube.com/user/MyLittleCupcakePOP#p/a/u/2/uHYFuVVL2ZE