Sunday, May 1, 2016

Gula Melaka Cheesecake


Gula Melaka Cheesecake
(recipe adapted from here)

Ingredients:
Base:
100g digestive biscuits (crushed)
60g Cowhead salted butter, melted


Fillings:  
200g gula Melaka (chopped)
50ml Cowhead UHT milk
450g Cowhead Cream Cheese
3 eggs
25g corn flour

200g dairy whipping cream 

Caramelized mixed nuts 
50g walnuts
50g cashew nuts
50g almonds
80g fine sugar
2 Tbsp Cowhead UHT milk
1 Tbsp water

*In a non-stick pan, heat sugar until dissolved & caramelize. Add in milk, water & stir well. Remove from heat, add in toasted nuts & toss well.
 
Method:
1. Crust: Mix crushed biscuits & melted butter until well combined. Press the mixture into a 8″ pan chill for later use.
2. Filling: Put gula melaka & milk into a saucepan, stir & cook with low heat until the gula melaka has dissolved. Remove from heat, strain & leave to cool. 
3. Beat cream cheese & mixture 2 with high speed until fluffy. Add in eggs one at a time, beating well after each addition.
4. Sift in corn flour, add in whipping cream & mix well.
5. Pour the filling into the crust & steam-bake in the preheated oven at 150c for 70mins. Remove and leave to cool. Chill in the fridge for at least 2 hours.
6. Unmold the cake & arrange caramelized mixed nuts on top. 

Friday, April 29, 2016

Cranberry Almond Biscotti


Cranberry Almond Biscotti
(recipe adapted from Anna Olson)

Ingredients:
¾ cup fine sugar
½ cup vegetable Oil
2 eggs
2 Tbsp lemon zest, finely grated
1 tsp rum
¾ cup whole almonds
½ cup dried cranberries
1 ¾ cup Blue Jacket Plain Flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon

Method:
1. In a large mixing bowl, whisk sugar, oil, eggs, lemon zest & rum together. Stir in the almonds  & dried cranberries.
2. Sift the flour, baking powder, salt & cinnamon a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs.
3. Bake in a preheated oven at 160C for 25mins. Cool the logs on the baking tray slightly.
4. Using a serrated knife, slice the logs into cookies. Place these back on the baking tray & return them to the oven to bake about 18mins.

 

Monday, April 25, 2016

Oreo Cheesecake Popsicles


Oreo Cheesecake Popsicles
Ingredients:
227g / 8 oz Cowhead Cream Cheese
200g Greek yoghurt
2 Tbsp fine sugar
oreo cookies, crushed

Method:
1. Spoon one tsp of crushed oreo crumbs (from 1 packet) onto the base of cupcake liners. 

2. Cream cream cheese, yoghurt & sugar in a bowl till smooth.

3. Fold in crushed oreo cookies (from 3 packets). 
Spoon mixture into cupcake liners & put a popsicle stick in the middle.
 Fridge for at least 4hrs.
 
 

Thursday, April 21, 2016

乡村面包


乡村面包
(recipe adapted from Carol)

Ingredients: 
(A)
200g Blue Jacket Bread Flour
2g instant yeast
132g water

(B)
50g Blue Jacket Bread Flour
15g fine sugar
4g salt
35g water

Method:
1. Knead all ingredients (A) till a smooth dough is formed. Proof for 1hr.
2. Add in all ingredients (B) & knead till dough is smooth & test for window pane stage. Proof for 1hr.
3. De-gas & shaped the dough. Placed in a proofing basket. Proof for 1 hr.
4. Scored the dough & baked in a preheated oven @ 200C for 25mins.

One of our favourite way to eat plain bread ~ spread some mayo & topped with pork floss =)

Sunday, April 17, 2016

Paleo Chocolate Cupcakes


Paleo Chocolate cupcakes
(recipe adapted from here)

Ingredients:
1 cup almond flour
½ cup cocoa powder, sifted
¼ cup coconut flour, sifted
1 tsp baking soda
½ tsp salt
½ cup honey
1 stick Cowhead salted butter, melted
4 eggs
½ cup walnuts,chopped

Method:
1. In a small bowl combine the dry ingredients.
2. Add in honey & melted butter. Mix well. Add in eggs & mix till combined.
3. Divide batter into cupcake liners.
4. Bake in a preheated oven at 180C for about 14mins.

Wednesday, April 13, 2016

Kinako Lava Cake


Kinako Lava Cake
(recipe adapted & modify from here)

Ingredients:
65g Meji white chocolate
40g Cowhead salted butter, softened.
1 egg
8g Kinako powder
25g Blue Jacket Cake Flour

Method:
1. Butter two ramekins & dust with some flour.
2. Microwave white chocolate & butter together in a bowl till melted. Stir till smooth.
3. Mix in the egg till combined.
4. Sift in flour & kinako powder. Mix well until no visible lumps.
5. Pour into prepared ramekins. Cling-wrap surface of ramekin & put into the freezer for 40mins.
6. Bake in a preheated oven @ 200C for 12mins.
7. Use a spatula to run the sides of the cake & gently flip the ramekin onto another plate.
8. Dust with more kinako before served.

 
You will love this lava cake as much as I do if you are a kinako fan =)

Sunday, April 10, 2016

Black Forest Cake


Black Forest Cake

Ingredients
Cake:
4 egg yolks  
60g corn oil
60g Cowhead UHT milk
10g cocoa powder
80g Blue Jacket Cake Flour
4 egg whites
70g fine sugar

Fillings:
Non dairy whipping cream
1 can pitted cherries, cut into smaller pieces

Syrup:
Juice from pitted cherries
2 Tbsp corn flour
*Cook over low heat till thickened