Thursday, March 21, 2019

Sakura Tiramisu

 

Sakura Tiramisu 

Ingredients: 
125g mascarpone cheese
1/2 Tbsp icing sugar
20g sakura paste
100ml dairy whipping cream
2 tsp sakura liquor
Sakura latte
Sponge fingers
sakura powder for dusting
3 Masu (square wooden box) or any serving cup 

Method: 
1. In a mixing bowl, whisk mascarpone cheese with sugar. Add in sakura paste & liquor. Mix until combined.
2. In another bowl, whisk the cream until soft peak. Using a spatula, fold in the whipped cream to the mascarpone mixture.
3. Trim & dip the sponge fingers in Sakura latte &  line the base of Masu. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & fridge overnight.
4. Dust with Sakura powder & serve.  

Sunday, March 17, 2019

Yeasted Scones 酵母司康

简单的司康配上大黄酱(Rhubarb jam), 很适合当早餐或下午茶。

Yeasted Scones 酵母司康
(Recipe adapted from Carol, The Second Book of Baking for Beginners)
  
Ingredients  
(A)
100g milk
30g sugar
3/4 tsp instant yeast
1 egg, lightly beaten


(B)
250g plain flour
50g cold cubed salted butter
Chocolate chips
  
Method:
1. Microwave the milk for 20secs & stir in sugar. Add in yeast & leave aside for 5mins. Add in the egg & mix well. Set aside. 

2. Sieve flour into mixing bowl. Add in the butter & rub until it resembles bread crumbs.

3. Pour (1) into (2) & mix with spatula then by hand. Mix quickly to form a dough.

4. Add in the chocolate chips & proof for 1 hour.

5. Place the dough on a lightly dusted working surface. Roll out into rectangle shape. Fold 1/3 to the center. Top up with the other 1/3 portion. Repeat this process for another 2 times. 

6. Cut into triangle shapes. Place on lined baking sheet. Proof for 1hr.

7. Bake in preheated oven 170C for 15mins.

 发酵后

Wednesday, March 13, 2019

Kitty Cookies


Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened 
80g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method:
 
1. In a medium mixing bowl, add in sugar & butter & cream till the mixture turns pale & fluffy. Add in egg yolk. Mix well. 

2. Add in sifted flour. Stir with a spatula to form a soft dough.

3. Place dough in a plastic bag. Refrigerate the dough for 30mins.

4. Remove dough from fridge. Roll out dough with a normal rolling pin on slightly floured work surface. Then, use the printed rolling pin & roll over the dough. Cut out with a round cutter.

5. Bake in a preheated oven at 170C for 15mins. Let cool & store in air-tight container. 


Saturday, March 9, 2019

Hoji Cha Tea Cakes

 
Hoji Cha Tea Cakes 
(basic cake recipe adapted & modify slightly from cookpad) 

Ingredients: 
60g salted butter
40g fine sugar
1 large egg, beaten 
10g Hoji cha powder
40g Blue Jacket Plain Flour 
1/2 tsp baking powder
1 tsp vanilla extract
kuromame (sweet black soy beans) 

Method: 
1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, Hoji cha & baking powder. Mix till combined.
4. Scoop some batter into mould, add a few kuromame & topped with more batter.
5. Bake in a preheated oven @160C for 15mins.

Tuesday, March 5, 2019

Matcha Brownie



Matcha Brownie
(recipe adapted here) 

Ingredients:
100g salted butter
100g white chocolate
2 large eggs
1 tsp vanilla extract
15g fine sugar
60g Blue Jacket Cake Flour
12g matcha powder
1/2 tsp baking powder

Sakura flowers (soaked in water & dry) 

Method:
1. Melt butter & white chocolate in a medium bowl in a microwave. Whisk in eggs, sugar & vanilla extract. Mix till combined. Sift in flour, matcha & baking powder till combined.

2. Pour batter in mould. Bake in a preheated oven @160C for 15mins


Friday, March 1, 2019

Earl Grey Boule


Earl Grey Boule

Ingredients:
320g Blue Jacket Baguette Flour
1 tsp instant yeast
1/4 tsp salt
227g TWG earl grey tea (I use 2 sachets)
1 Tbsp chia seeds

Method:
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Rest for 15mins. 

4. Shaped the dough & proof for 1hr. 
5. Sieve some bread flour onto the dough & score the dough. 
6. Bake in a preheated oven @ 240C for 30mins.