Tutorial • Morinaga Paw Print Cake

I'm excited that my first bake of year 2018 turned out successful and tasted nicer than I expected! For someone like me who don't bake often enough and only has 2hrs+ to spare in the mornings, each successful attempt at baking something that my boys can enjoy eating is so precious to me!

You'll need Morinaga Hotcake Premix and a paw print baking tray for this Morinaga Paw Print Cake recipe, you may use baking tray in other designs too.

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Ingredients:
(Makes 16-18 mini cakes of 5cm size)

150gm Morinaga Hotcake Premix (Note 1)
2 whole eggs (60g each)
70gm unsalted Butter (melted)
60gm Castor Sugar
30ml Morinaga Pancake syrup
15ml Fresh Milk
2-3 tsp Cocoa Powder

Method:
•Preheat oven at 180 degC.
•Add egg, sugar, pancake syrup and fresh milk in a mixing bowl. Whisk to mix well.
•Pour in hotcake premix in 2-3 batches, mix well. It'll appear dry or crumbly.
•Pour in melted butter and mix till a smooth batter forms.
•Scoop out about 3-4 tablespoonful of batter, mix it with cocoa powder. Fill into a piping bag.
•Fill the remaining batter in a large piping bag.
•Grease the mould tray with butter, pipe in cocoa batter for the paws and bake in the oven for about 90 seconds.

•Remove tray from oven and fill the mould with the plain batter (either by piping in or fill in with a spoon), to 80% full. This premix contains rising agent so do not fill to the brim.
•Bake at 180 degC for about 13 minutes or until the sides turn brown
and a toothpick comes out clean.
Oven temperature may vary.





Note
1)I am using this Morinaga Hotcake Premix.
150gm equals to 1 premix pack.
Photo credit: Rakuten
Recipe modified and translated from http://www.morinaga.co.jp/sp/recipe/detail/472

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