Wednesday, July 1, 2020

Sumikko Gurashi Cookies


Butter cookies
(recipe adapted from HHB)

Ingredients:
100g unsalted butter, softened at room temperature
80g fine sugar
1 egg yolk
180g Blue Jacket Cake Flour
20g corn flour 

*Divide the dough & knead in cocoa powder/matcha powder to make different cookie flavours

Method:
1. Cream butter & sugar till fluffy. Whisk in egg yolk till combined.
2. Fold in sifted flours. Lightly knead to form a dough, wrap & chill for 20mins.
3. Roll out the dough & cut out cookies with cookie cutters.
4. Bake in a preheated oven @170C for 16mins.

Wednesday, June 24, 2020

Chocolate Cake


Chocolate Cake
(recipe adapted from you tube )

Ingredients:
40g fine sugar 
50g melted butter 
65g beaten egg
few drops vanilla oil 
80g Blue Jacket Cake flour
15g cocoa powder 
1/2 tsp baking powder 

Melted white chocolate for coating (optional)

Method:
1. Mix sugar, butter, egg & vanilla oil in a medium mixing bowl. Whisk till well combined.
2. Sift in flour, cocoa & baking powder. Stir till combined.
3. Pipe batter into silicon mould.
4. Bake in a preheated oven @160C for 10mins.

Wednesday, June 17, 2020

Ratatouille



Ratatouille

Ingredients1 Eggplant, sliced
1 Zucchini, sliced
2 Tomato, sliced

Piperade Sauce

1 onion, chopped
3 cloves garlic, minced
1 cup pumpkin, chopped
1/4 cup red capsicum, chopped
1/4 cup yellow capsicum, chopped
1/4 cup green capsicum, chopped
1 can tomato puree
2 bay leaves
Salt & chili powder
Parsley

Method

1. Heat up Bruno on medium heat. Sautee garlic & onions for a few minutes till fragrant. Add in capsicums & pumpkin. Continue to stir fry for a few mins before adding tomato puree, bay leaves, salt & chili powder. Let it cook for about 5mins
2. Arrange vegetables in sequence over the sauce. Add in mini sausages (optional) & drizzle olive oil with salt, chili powder & dried parsley on top. Cover with lid & cook over low heat until all vegetables soften. Sprinkle with parsley & serve with baguette


 
 

Monday, June 15, 2020

Coffee Chiffon Cake


Coffee Chiffon Cake    

Ingredients:
Egg yolk mixture  
3 large egg yolks  
10g sugar  
25g vegetable oil   
60g milk  
75g Blue Jacket Plain Flour   
1 tsp coffee powder 

Egg white mixture  
3 egg whites 
30g fine sugar 

Frosting cream:
2 Tbsp coffee powder
2 Tbsp sugar
2 Tbsp hot water

Method:    
1. In a large mixing bowl, add in egg yolks, sugar, oil, milk & coffee powder. Whisk till well combined.  
2. Add in sifted flour into the egg yolk batter. Whisk till well combined.  
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 
4. Combine the egg white mixture to the yolk mixture in 3 separate portions.
5. Pour batter into a chiffon tube pan. Bake in the preheated oven @ 160C for 10mins, then 150C for 25mins.

Wednesday, June 10, 2020

粽子馒头


粽子馒头  

Ingredients: 
140g Blue Jacket Plain Flour
1 Tbsp matcha powder
½ tsp yeast 
½ Tbsp sugar
80g water 

Fillings: 
Homemade red bean paste 

Method: 
1. Mix all ingredients together in a medium bowl. Knead till the dough is smooth & elastic.
2. Divide the dough into 45g each. Roll out into 5” round dough. Add filling to one quadrant of the dough & seal it. Cut strips on the dough & shape into a dumpling (*refer pic). Put the shaped bun on baking paper into steamer & proof for 1hr.
3. Steam over medium heat for 10mins.  
 

Thursday, May 28, 2020

Ciabatta


No Knead Ciabatta
(recipe adapted & modify slightly from You tube)

Ingredients:
385g Blue Jacket Bread Flour
1/2 tsp instant yeast
288g water
38g olive oil
1 tsp salt

Method:
1.  Add water & yeast into a big rectangular lock & lock container. Use a spatula to mix till combined. Then add in oil & mix again till combined.
2.  Pour in sifted flour & salt. Use the spatula to mix till a rough sticky dough is formed. Set aside to proof for 45mins.
3. Wet both hands, do a stretch & fold of the dough from all 4 sides of the container. Then set aside for 30mins. After 30mins, repeat another round of stretch & fold & proof for 30mins again. Then do another round of stretch & fold of the dough & proof it for another 45mins.
4. Sprinkle the table top with flour generously & remove the dough from the container. Divide into 4 portions. Placed on a tray lined with silpat mat & proof for 30mins.
5. Bake in a preheated oven @220C for 18mins. 
6. Let the Ciabatta cool down slightly before slicing. Serve with Balsamic / Olive oil dip.  

Monday, May 18, 2020

紅豆芋圓/地瓜圓湯


Taro/Sweet Potato Balls 芋圓/地瓜圓

Ingredients 
200g taro/sweet potato/purple sweet potato
110g tapioca starch
70g boiling water
1 Tbsp sugar

Method 

1. Steam taro/sweet potatoes for 15mins
2. Mash the taro/sweet potatoes. Mix in tapioca starch. Pour in water & knead into a soft dough. Roll the dough into a long rope & cut into pieces. Coat the dough with more tapioca starch to prevent sticking
3. Cook the taro/sweet potatoes balls in water. Once they float to surface, continue to cook another min. Remove & put into a bowl of cold water. Strain the balls & coat with sugar