Pocky Strawberry Shortcake Recipe!

Perfect for impressing your friends and also for Valentines or a special occassion!

I have been thinking about baking a Pocky cake for a very long time. Really happy that I made this and comments from my friends who ate this strawberry shortcake have been positive so I hope you enjoy this recipe post!

And I hope you will enjoy baking this super sweet looking Pocky Strawberry Shortcake.

For this Pocky Strawberry shortcake recipe, I used my trusty Bosch MaxxiMum Kitchen Machine MUMXL40Gby Bosch Singapore.

After attending a media session with Bosch Singapore, I was selected as one of the few bloggers to receive this Bosch MaxxiMum Kitchen Machine MUMXL40G.

A powerful machine has more than 120 functions, thanks to the wide variety of accessories that includes a 5.4litres stainless steel bowl, silicon stirring whisk, beating whisk, kneading hook, ThermoSafe glass blender, continuous shredder with 4 discs, etc.

–Pocky Strawberry Shortcake Recipe–

Ingredients

For sponge cake

• cake flour 140g
• sugar 140g
• eggs medium (approx 55g with shell) x 4 * eggs should be at room temperature
• unsalted butter 20g
• milk 50ml
• salad oil 20g
• half a vanilla bean pod

For whipped cream/fillings

• 400ml whipping cream
• 20g sugar
• 1 tbsp kirsch
• strawberries

For syrup

• water 70ml
• kirsch 1 tbsp
• sugar 20g

For decoration

• Pocky sticks (your favourite flavours)

Preparation

* Heat and melt butter and milk over water bath until melted. You can also add the vanilla beans to the milk and butter mixture here.

* Hand whisk the eggs and sugar in a bowl over a pot of boiling water till reach 60C, or when you see steam. Keep whisking if not the eggs will be cooked.

Method

SPONGE CAKE

1. Quickly transfer the egg mixture into the mixing bowl and using the beating whisk, beat the egg and sugar mixture at the highest speed until it turns light yellow and reaches the ribbon stage.

2. Remove the whisk and knock the whisk on the sides of the steel bowl to remove the mixture on the beating whisk.

3. Change and attach on the silicon stirring whisk.

4. Sieve in the cake flour.

5. Whisk at medium speed (3) to fold in the flour. Avoid over mixing.

6. Scoop a little of the mixture into the bowl of melted butter, milk. salad oil and vanilla beans. mix well. Then transfer everything back into your mixing bowl and continue to whisk at medium speed (3) until you achieve a smooth mixture, with no lumps or streaks of butter/milk etc. Avoid over mixing.

7. Line your cake pan with baking paper, pour in the batter and bake at 170-180C for 30mins.

8. After baking, remove from oven and quickly drop the cake in the tin at the height on your work top. And let the cake rest upside on the cooling rack. This is to prevent shrinkage.

9. When cooled, slice the cake into 2 layers. Also remove the top browned layer.

WHIPPED CREAM

10. Add in whipping cream, kirsch and sugar into your mixing bowl and whisk at high speed until stiff peaks stage. Set in chiller.

SYRUP

11. In a pot, heat water and sugar until sugar is melted. Let it cool and add in kirsch.

ASSEMBLING THE CAKE

12 Brush the syrup on the cake. Spread a layer of whipped cream and add in your strawberry slices.

13. Top it with more whipped cream and spread to cover the strawberries.

14. Brush syrup on the top slice of cake on both sides. Stack the top layer of sponge cake on top then cover the sides and top with whipped cream. Set in the chiller for 30mins,

15. Remove from chiller. Scoop more whipped cream on the cake and cover the cake with whipped cream.

16. Arrange the pocky sticks around the sides of the cake and add the strawberries in the center.

17. Brush on some glaze on the strawberries to enhance the look. I also recommend adding a ribbon to hold the pocky sticks together. This is also helpful if you need to transport the cake.

Blog post disclaimer: The Bosch MaxxiMum Kitchen Machine is compliments of Bosch Singapore for this review post. No other monetary compensation was received and all views expressed are my own.

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More information about my bento cookbook title ‘Kawaii Bento’  here. 

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The post Pocky Strawberry Shortcake Recipe appeared first on Little Miss Bento.

I was really happy to be invited by Shirokiya for a media tasting session sometime back at their second outlet located at CHIJMES.

Shirokiya, a Japanese restaurant chain well-known in Singapore, differs from others with their strong focus on health and beauty in their menu dishes. Being a J-fan and a female with interest in beauty, I had been wanting to try out their food. 

It is not uncommon to see ingredients such as collagen, homemade tofu, koji used in their dishes. Koji, is a salted rice malt, a traditional Japanese seasoning that is used to enhance the savory flavours of food and is believed to have anti-aging effects beneficial to the body. I recalled learning about Koji from a Japanese friend who fermented glutinous rice at home to make her own homemade koji. 

Before tucking into the food, we picked out drinks – I had Calpis Kirin Ichiban Frozen Beer!! Woo Hoo!! I was thrilled that frozen beer is available here in Singapore! Frozen beer, became widely popular in Japan – it comprises of creamy frozen foam of -5degrees place on top of the beer, acting like a ‘cover’, thus keeping the beer cold for up to 30mins.

Shirokiya Chijmes

The post Shirokiya CHIJMES appeared first on Little Miss Bento.

Planning to bake over the weekend? Try this soft and delicious Japanese bread buns – Kawaii Apple Bread Buns with Chocolate filling.

This fluffy bread buns were a huge success. My colleagues who ate the bread buns agreed that the soft texture is of the same standard like those Japanese bread buns you find at Provence bakery. Wah~~ that was a huge compliment for me. 

Since I did not make bento today, I wanted to share with you this bread recipe.

To knead the dough, I used my Panasonic Bread Maker SD-P104 which has reliably given me good bread dough. If you do not have a bread maker, you can choose to hand knead the dough. I do however prefer using my bread maker these days as the end result of the bread is of more a softer texture.

Ingredients for bread
bread flour 280g
sugar 36g
egg 25g (*save the remaining egg for egg wash)
milk 140ml
water 20ml
butter 50g
pink food coloring (I use icing gel colors)
dark chocolate squares
biscuits sticks (I used Japanese pocky sticks)
sweet potato (You can also use apple slices) *note that the sweet potato should be semi cooked before baking, if not it will not fully cook through during the baking process
instant dry yeast 1tsp

Tools required
brioche tin cups 8 pcs
leaf cutter

Method

1. Install blade in the bread pan of the Pansonic Bread Maker.
2. Mix some pink coloring with the milk.
3. Add in sieved flour, salt, sugar, egg, and unsalted butter. The pour in the milk and water around the sides.
4. Put the bread pan into the main body of the bread maker machine. Close the first lid.
5.  Pour the dry yeast into the yeast dispenser. Close the top lid.
6. Select Menu ’9′. Press ‘Start’. It will take about 1 hour.
7.  When you hear the beep sounds, press ‘Stop’
8. Remove the bread pan from the bread maker machine and take out the bread dough. Transfer the bread dough to your worktop.
9. Divide the bread dough into 8 even parts, and shape into round balls. Cover with a lint free damp cloth and let it rest for 45-60mins.
10. Roll out the round ball,wrap about 3 chocolate squares inside the bread bun and place them in a brioche tin cup. You can omit this if you do not have the cups, you can just shape them into round balls.
11. Let the bread rest for another 15-20 mins. Then you can stick a biscuit stick into the centre, add some boiled and cut sweet potato (leaf-shape). Brush on some egg wash.
12. Bake the bread at 170C-180C for  15-18mins until nicely browned.

The post [Recipe] Chocolate Japanese Bread Buns appeared first on Little Miss Bento.

Dreamworks Pictures’ The Hundred-Foot Journey will be released in theatres on 28 August 2014. What is interesting is that now you can not only go watch the movie, but also go enjoy a French-Indian 3-course fusion meal created exclusively by Saveur for the release of The Hundred-Foot Journey in Singapore.

Saveur

Saveur prides herself as a restaurant that offers quality yet affordable French cuisine to the masses. Saveur aims to serve her own interpretation of French food, bringing French cuisine to everyone using local products at down-to-earth prices. Thus, bringing a whole new gastronomic experience to all. 

Far East Plaza outlet: 14 Scotts Rd, #01-07B Singapore 228213 (Tel: 67361121)

Purvis Street outlet: 5 Purvis St #01-04 Singapore 188584 (Tel: 63333121​) 

Website

The post Saveur – The Hundred-Foot Journey Set Meal appeared first on Little Miss Bento.

Method

1. In a bowl, add whipping cream and 15g sugar. Beat with mixer at high speed until stiff peaks form. Set in chiller.

4. Fold in the whipped cream into the yogurt mixture and add in the gelatin, fold until evenly mixed (it does not take very long).

5. Set in the chiller for 45- 1 hour, after which, it would have a thick mousse like curdish texture.

6. Fill your baked tart crust with the yogurt mousse filing. The tart crust should be fully cooled before you fill in the yogurt mousse. Set the filled tart in chiller for 30mins.

7. Add the fruits on the tart. Try to drain away as much of the excess juice from the fruit balls before adding to the tart. Store in chiller, recommend to serve the tart cold. But as gelatin is used, the tart should hold up even during transportation between venues and at occassions.

The post Mixed Melon Yogurt Mousse Fruit Tart Recipe appeared first on Little Miss Bento.

  

The post 簡単なお花デコ白玉のスイーツ　Simple Flower Deco Shiratama appeared first on Little Miss Bento.

I wanted to make something nice and fun this morning again. Amazing how I can actually find the energy to wake up early to prepare a breakfast bento despite being on night work shift this week. I think it is because making bento cheers up me – a mood lifter ^ ^

Unfortunately, I have not had the time to go grocery shopping. As a result, I have very limited food ingredients in the fridge. Hopefully I can stock up soon :)

But I do have a super cute pancake pan from Japan – Made in such a way that I can fry and cook pancakes shaped as Jackie the bear. See photo below the recipe write up. 

Decided to make myself a cute stack of chocolate pancakes, shaped in Jackie the bear character. The pancakes were bursting with chocolate flavour and soft. So yummy! Perfect on its own or enjoyed with some syrup, fruits, whipped as preferred. 

Happy to share with you the recipe as well ^ ^

I packed the bento with some yogurt, chocolate sauce and fruits.

Want to make this yummy chocolate pancakes bento too? Check out the recipe below! 

Recipe for Jackie Bear Chocolate Pancakes

(makes about 7 pancakes)

• flour 135g
• plain yogurt 25g
• egg small 55g
• whipping cream 20ml
• milk 120ml (try NOT to use skimmed milk)
• sugar 40g
• cocoa powder 15g
• baking powder 1tsp

Method
1. Mix all the ingredients in a large bowl. 
2. Heat the pan over low heat for about 30secs
3. Pour the batter into the pan and cook under low heat until bubbles form and the top layer is almost cooked. Cover with a pan lid, this helps the heat distribution and the pancakes to cook more evenly. 
4. Flip over and cook the other side until nicely brown. 
5. Repeat for remaining pancakes. 

The post Jackie Bear Chocolate Pancakes Bento appeared first on Little Miss Bento.

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To have a different texture and height, I added mini thai asparagus at the far end beside the bench, to look like tall shrubs.

The tree was a trimmed broccoli, I added tiny mushrooms at the bottom for details. The ‘ground’ was a layer of rice scattered with furikake. 

Singapore Garden Festival 2014

Venue: Meadow, Gardens by the Bay

18 Marina Gardens Drive, Singapore 018953

Date: 16 to 24 August 2014

Opening Hours: 10am to 10pm

*Ticket includes admission to the Flower Dome at Gardens by the Bay

Website

Facebook Page

The post Miniature Garden Bento & Singapore Garden Festival 2014 appeared first on Little Miss Bento.

A BIG BIG thank you for your support and votes!! #superthankful and #supergrateful

Without all your support, I would not have won the 1st runner up for the Best Cooking Blog under Singapore Blog Awards 2014. 

Attended the Awards Ceremony today at Scape, where I was thankful to be awarded the prize. Oh yeay! This means that I get to keep my Panasonic Bread Maker machine :P woohoo~~~a big thank you to sponsor Panasonic Singapore as well. 

Selfie with everyone and GOH Ms Sim Ann

It was also so fun to meet up with fellow blogger friends including @reginachow_sg (Fashion Blog Winner) and the ninjagirls (Favourite YouTube Channel Winner). As usual, regina looks stunning and the ninja girls always look so super dressed for the theme. This year the theme is horse :P derby fashion!

The post Singapore Blog Awards – Best Cooking Blog (1st Runner Up) appeared first on Little Miss Bento.