In Singapore, deep-fried Oreos are usually sold at the annual Ramadan bazaar, and we’re still pretty bummed that this year’s bazaar had to get cancelled due to COVID-19. But worry not, we can easily recreate this carnival treat in the comfort of our own homes. Sweeten up your day by making this dessert that is perfect for any occasion!

Hailed as many as a carnival favourite and one of the best street snacks, those with a sweet tooth are bound to love deep-fried Oreos. This deep-fried Oreos recipe is pretty simple and you can make it at home with your loved ones during this circuit breaker period.

All you need for this deep-fried Oreos recipe are a few ingredients, 20 minutes of your time, and you’re good to go.

HOW TO MAKE DEEP-FRIED OREOS – STEP 1

Step 1: Get your ingredients ready. Preheat the fryer to 190 degrees celsius. Mix the pancake mix, egg, 1 tsp of vegetable oil, 2 tsp of vanilla extract, and 160ml of milk in a mixing bowl.

HOW TO MAKE DEEP-FRIED OREOS – STEP 2

Step 2: Whisk until it forms a batter-like texture and is well-combined. Dip the Oreo cookies in the batter. Place the coated Oreos in the oil and fry for 2-3 minutes until the dough is golden brown.

HOW TO MAKE DEEP-FRIED OREOS – STEP 3

Step 3: Remove the Oreos and place them on a paper towel to drain the excess oil. Add powdered sugar if you wish, and serve!

Pro-Tips:
If you’re not a fan of powdered sugar, you’re welcome to serve with ice cream or whipped cream.

One thing that we’ve found ourselves sorely missing during the Circuit Breaker period are our desserts. If you’re a sweet tooth like us, you probably know how painful it is.

Instead of lying on your sofa and daydreaming about all the dessert places you miss, why not get your lazy ass up and make your own? Aside from satisfying your sugar cravings, it’s a great way to pass the time!

We have here a 3-ingredient hazelnut brownie recipe that you can try to get the ball rolling. It’s great for people who are strapped for cash and don’t have the purchasing power to splurge on fancy baking ingredients and gear, and it’s so easy to put together that anyone can do it. Let’s get baking!

WHAT YOU NEED TO MAKE YOUR 3-INGREDIENT HAZELNUT BROWNIES:

• Nutella (185 grams)
• 1 Egg
• Flour (32 grams)
• Mixing Spoon
• Mixing Bowl
• Weighing Scale
• Baking Tin

STEP 1

Preheat your oven to 180 degrees.

STEP 2

Weigh out 32 grams of flour.

STEP 3

Scoop out 185 grams of Nutella.

STEP 4

Crack in an egg.

STEP 5 

Give everything a good mix until you get a smooth yet sticky consistency.

STEP 6 

Pour mixture into a baking tin.

STEP 7 

Bake for 15 minutes at 180 degrees.

STEP 8 

Remove from oven and let it cool for about 5 minutes.

STEP 9 

Remove brownies from the baking tray and slice them up the way you like them. And there you go, 3-ingredient hazelnut brownies in 9 easy steps! We recommend enjoying your brownies with a scoop of ice cream.

Sometimes a recipe you find online is just a recipe because it does not tell you what to look out for. You can follow it exactly, yet your bakes still fail. It might have given you the idea that baking is difficult, but really, it isn’t!

There are so many factors to consider, but here are the 10 most basic and important things beginner home-bakers should take note of and it applies to almost all types of bakes.

#1 READ THE RECIPE THOROUGHLY

People tend to overlook the importance of this. Read it slowly, take time to digest it. Read it as many times as needed! Make sure you are familiar with every step and every ingredient.There are instances where halfway through the recipe, we realize that we forgot to add som ething or miss out a step. Follow it step by step, the order and method of mixing it calls for because these make a difference in the final texture of your bake.

#2 PREPARE ALL INGREDIENTS AND TOOLS

Before starting on your recipe, ensure you have all ingredients and tools within reach. You don’t want to be halfway through your recipe only to find out that you’re missing something crucial and waste your effort. Line your cake tins with parchment paper or grease it with oil/shortening and sprinkle a little flour all over. This prevents the bake from sticking after baking.

#3 USE THE CORRECT INGREDIENTS

If the recipe calls for a certain type of flour or sugar, use it. There are many different types of flour and each has a different protein level which will affect the structure of your bake. Of course there are possible substitutes if you cannot find what you need but that’s another story in itself.

#4 BRING INGREDIENTS TO ROOM TEMPERATURE (UNLESS CALLED FOR OTHERWISE)

Take out your cold ingredients like milk, butter and eggs from the refrigerator 1 hour before you start. However, do not fret if you forgot this step. To bring cold eggs to room temperature fast, I place it in a bowl with running tap water or a bowl of warm water.

As for butter, you can cut it into cubes, the increased exposed surface area will let it warm up much faster. Recipes do not tell you to do this and explain why this is important. I discovered that it affects the rise and final texture of the baked goods – especially in sponge cakes where we want it to be light and fluffy.

#5 PREHEAT THE OVEN

Before you start the recipe, preheat the oven so that by the time you’re done mixing the batter, it has reached the required temperature. We need to pop it in immediately. Most batters should not be left lying around after mixing the wet and dry ingredients together if not the cake will not rise as much, be hard or just be deflated.

#6 KNOW YOUR OVEN

This comes from experience. Every oven is different and it might take you awhile to get used to your oven. The temperature gauge might say 170degrees but in reality it isn’t. Which is why sometimes you realise that your bakes come out cracked or burnt on top. Or you might find that it takes much longer than stated to be done.

My advise is to invest in a oven thermometer. It does not cost much and it will save you from much pain! Even within the oven itself, heat might not be evenly distributed. For my mum’s oven, the heat at the back of the oven is much higher than the front and I correct it by using the fan-forced mode. So it might take you some tries to figure out what works best for you.

#7 USE MEASURING TOOLS

Use measuring tools for all ingredients, be it wet or dry. For more accuracy, use a digital scale.

#8 SIFT DRY INGREDIENTS TOGETHER

This helps to prevent lumps of flour in your batter. No one likes to take a mouthful of cake only to find themselves eating a large clump of flour.

#9 DO NOT OVERMIX BATTER

Mix wet and dry ingredients until just evenly combined. Do not overwork the batter too much or it will be deflated and you will have a hard cake.

#10 DO NOT OPEN THE OVEN DOOR

Many people always get very excited halfway through when they see their cake rising and tend to open the oven door to check. It is very tempting, I know that! But please refrain from doing that if you do not want a sunken, collapsed cake. When you open the oven door, hot air gushes out causing the temperature in the oven to drop suddenly. If the structure of the cake has not been formed completely, it will sink.

Shirlene is a self-taught home-baker who loves the sun, traveling, fashion, cakes and flowers – basically, all things pretty. Her passion lies in making her bakes taste as good as they look. You can look at more photos of her bakes and home cooked creations made in “Twirly’s Kitchen” at @shirlytwirly.