Mini Cake Drops

Prep Time: 15min
Cook Time: 20min
Yield: 3-4 servings
Freezer-friendly: No

Recipe adopted and modified from Mummy Yen Li on FB page 'Healthy Food for Baby'.

Ingredients:

2 egg yolks
40g all purpose flour
1/4tsp baking powder
20ml grapeseed oil
15ml water/milk

2 egg whites
10g castor sugar
Few drops of apple cider vinegar

Steps:

1) Pre-heat oven at 160 Degree Celsius.
1) Mix egg yolk, flour, baking powder, oil and water until combined.
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.
4) Put the batter into a piping bag, cut the tip of the piping bag.
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.
6) Bake for 20 minutes, cake drops should be a little brown in colour, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.
7) I packed this with jam for my pre-schooler's morning snack, she told me she loves it and would like to have it again! Yay!

Here's another one which I have added a tsp of cocoa powder and additional 5ml of water into the batter to make a chocolate version.

Chinese Style Fried Mee Served with Stir-fry Egg

Prep Time : -

Cook Time : 15 min
Yield : 2 servings
Freezer friendly: No

Ingredients:

3 squares of A1 wantan noodles
5 tbsp of grapeseed oil
1 shallot, peeled and cut into slices
3 eggs, beaten

Soy sauce mixture, mix together
2 tbsp soy sauce
1 tbsp thick soy sauce
2 dash of ground white pepper
Pinch of salt

Steps:
1) Boil the noodles for 3 minutes, drain and rinse with water to stop the cooking process, set aside.
2) On high heat, put 2 tbsp oil into wok, move the wok in circular motion to make sure oil coated the wok. Then put the drained noodles and level it with a spatula. Just ensure the noodles touches the wok as much as possible because this step is to remove the excess water so the noodles will not be soggy.
3) Wait for 2-3 min, check by lifting a part of the noodle, if it you see the noodle starts to brown, you can turn to the other side. Put 1 tbsp of oil by running a spoon by the side of the noodle around the wok. Wait for another 2-3 min until you see signs of browning, you can remove the noodle from the wok and set aside.
3) Put 1 tbsp of oil in wok, on high heat, put shallot into the wok. When shallot turns brown, add noodles and soy sauce mixture. Continuously loosen the noodle with a spatula and a chopstick, make sure noodles has even brown colour. Place on plate
4) Put 1 tbsp of oil in wok, add beaten egg and stir-fry quickly. When all liquid dries up, but the mixture still looks soggy, turn off heat and stir fry for another 10 seconds. This way you will have soft stir-fry egg that is suitable for toddler and kids.
5) Serve egg with noodle.