Sunday, September 17, 2017

Apple Cake Tart


Apple Cake Tart
(recipe adapted from Anncoo)

Ingredients:
60g Blue Jacket Plain Flour
3/4 tsp baking powder
60g Cowhead salted butter, softened
50g fine sugar
60g egg
1/2 tsp vanilla extract
1/2 Tbsp lemon juice
lemon zest from 1 lemon

2 red apples
1/2 tsp ground cinnamon
1 Tbsp sugar

1/2 Tbsp lemon juice
 
Method:

1. Combine sugar & cinnamon in a small bowl, set aside.
2. Peel, core & slice the apples in a bowl. Add the cinnamon sugar mixture & 1/2 Tbsp lemon juice & toss to thoroughly with the apple slices.
3. Cream butter, lemon zest & sugar till light & fluffy. Slowly add in egg, lemon juice & vanilla extract. Lastly add in sifted flour & baking powder. Fold with a rubber spatula till combined. Spread batter evenly in the prepared pan.
4. Arrange the apple slices on top of the batter & sprinkle some brown sugar on top.
5. Bake in a preheated oven @ 180C for 30mins.

Wednesday, September 13, 2017

薄皮鄉村比薩

我爱吃薄皮的比薩,咔滋咔滋,越吃越开胃。
薄皮鄉村比薩
(recipe adapted from Carol)

Ingredients:
300g Blue Jacket Baguette Flour
6g salt
15g oil
160g water 

Toppings:
cherry tomatoes
ham
sausages
pineapple
mozzarella cheese
parmesan cheese powder 

Method:
1. Put all ingredients into a big mixing bowl. Hand knead until the dough is smooth & elastic. Rest the dough for 1hr.
2. Divide the dough into 3 portions (155g each). Rest the dough for 15mins.
3. Slowly roll out each dough into 8" big. 
4. Add toppings as desired. Bake in a preheated oven @ 200C for 12mins.


Saturday, September 9, 2017

Caramel Brownie Brittle


Brownie Brittle
(recipe adapted from here)

Ingredients:
1/2 cup oil
2/3 cups fine sugar ( I reduced slightly)
1 tsp vanilla extract
1/4 tsp salt
1 tsp instant coffee powder
1/3 cup cocoa powder
1/2 cup Blue Jacket Plain Flour

caramel bits

Method:
1. In a mixing bowl, whisk oil & sugar together. Whisk in egg, vanilla, salt & coffee powder till combined.

2. Stir in sifted flour & cocoa powder till combined.

3. Spread the batter thinly onto a tray with silpat mat. Sprinkle in caramel bits.

4. Bake in a preheated oven @ 170C for 20mins.

5. Once out from oven, cut into smaller pieces & allow them to cool. The pieces will harden.

Tuesday, September 5, 2017

Cherry Pocky Cake


Cherry Pocky Cake
(cake recipe adapted from Joyofbaking)

Ingredients:
56g Cowhead salted butter, melted 
65g Blue Jacket Plain Flour 
28g ground almonds 
1 tsp baking powder 
60g egg 
75g fine sugar
1 tsp vanilla extract
40g milk 

lemon buttercream
chocolate flavour pocky sticks 
fresh cherries, pit & cut into quarters (as fillings)
20 fresh cherries dip with melted chocolate 
fresh blueberries 

Method:
1. In a bowl, whisk together flour, ground almonds & baking powder.
2. In a mixer, whisk egg & sugar until the batter is pale & thick. Add in vanilla extract. Using a balloon whisk, whisk in melted butter & milk till combined. Fold in flour mixture with a spatula till combined.
3. Pour batter into a 6" tin lined with baking paper. Bake in a preheated oven @ 160C for 25mins.
4. Once cake is cooled, slice cake into half. Frost the cake & decorate as desired.    

Friday, September 1, 2017

我的少林足球

 球不是这么踢的。。。。因为它是吃的!哈哈

足球面包
(recipe adapted & modify slightly from here)

Ingredients:
250g Blue Jacket Bread Flour
2 Tbsp fine sugar
180g water
1 tsp instant yeast
15g SCS salted butter

squid ink (or 1 Tbsp cocoa powder + 2 tsp water)

Method:
1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth. Add in butter & continue kneading until smooth & elastic. Check for window pane. Divide dough into 2 portions. 
2. Knead in squid ink (or cocoa powder & water) into one of the dough. Proof both plain doughs for 1hr.
3. De-gas both dough. Divide plain dough into 6g x 20 balls & squid ink dough into 18g x 1 ball, 5g x 12 balls.  
*This portion is only enough for 1 soccer ball.
4. Grease the bowls & arrange doughs accordingly as follow (refer here for picture):
    1st layer: 1 squid ink, 5 white
    2nd layer: 5 squid ink
    3rd layer: 1 big squid ink in middle, 5 white
    4th layer: 5 white
    5th layer: 5 squid ink
    6th layer: 5 white
    7th layer: 1squid ink
5. Cover the bowl with another bowl. Wrap with 2 layers of aluminum foil tightly. Proof for another 1hr.
6. Bake in a preheated oven @ 140C for 30mins.
 
 
这个我是用可可粉做的第一个少林足球。由于烘焙温度掌控的不好,所以白色的部份变成了褐色。之后,我用了墨鱼酱替代可可粉,烘焙温度也降底许多,出来的成品让我相当满意。

Tuesday, August 29, 2017

Mini Almond Cupcake


Mini Almond Cupcake 
(recipe adapted from Baking Taitai)

Ingredients:
40g Blue Jacket Cake Flour
40g ground almond
55g Cowhead salted butter, melted
1 egg
25g fine sugar
1/2 tsp baking powder

dipping chocolate
sprinkles

Method:
1. In a mixing bowl, whisk egg, sugar & melted butter together.
2. Sift in flour, almond & baking powder. Mix till combined.
3. Spoon batter into mould. Cover the lid & bake in a preheated oven @ 180C for 15mins.
4. Decorate as desired after the cupcake pops are cooled.

*refer here for my Pumpkin Raisin bread pops

Friday, August 25, 2017

Cherry Cake



 Cherry cake
(recipe adapted from joyofbaking)  

Ingredients: 
113g Cowhead salted butter 
350g fresh sweet cherries 
130g Blue Jacket Cake flour
55g ground almonds
1.5 tsp baking powder
2 eggs
150g fine sugar
1 tsp pure vanilla extract
80ml milk 

Method: 
1. In a small saucepan, melt the butter. Remove from heat & set aside for later use.

2. Rinse, dry, pit all the cherries & cut into quarters.

3. In a separate bowl, whisk together the sifted flour, ground almonds & baking powder.  

4. Whisk eggs & sugar until thick & pale colored in a mixer. Beat in the vanilla extract. Then,  with a balloon whisk, fold in the melted & cooled butter & milk till combined. Fold in the flour mixture & the quartered cherries. Pour the batter into a lined 8" pan.

5. Bake in a preheated oven @ 160C for 40mins.