Friday, October 21, 2016

Black Bottom Cupcakes

Black Bottom Cupcakes  
(recipe adapted from Joyofbaking

Cream Cheese Filling: 
8 Oz Cowhead cream cheese, room temperature
60g fine sugar
1 large egg 
1 Tbsp Cointreau

Chocolate batter:
195g Blue Jacket Cake Flour
160g fine sugar
30g cocoa powder
1 tsp baking soda
1/4 tsp salt
240ml water
80ml vegetable oil
1 Tbsp Cointreau 

1. Cream Cheese Filling: Beat cream cheese until smooth. Add the sugar, egg & Conitreau. Beat until creamy & smooth. Set aside for later use.

2. Chocolate Cupcakes: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda & salt. In a separate bowl mix the water, oil & Cointreau. Make a well in the center of the dry ingredients & stir in the wet ingredients until smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. 

3. Bake in the preheated oven at 160C for 25 minutes.

Monday, October 17, 2016

台湾烘焙名师Chef Ian Wu

很感谢Marie,新加坡‘台湾水手牌面粉’(Blue Jacket Flour)的代理,主办这个面包课程。让我门有机会可以和台湾桃园“朵拉烘焙小铺”的创办人,Chef Ian Wu, 吴宗谚师傅学习做面包。他豪无保留的公开他店里做面包的技巧和窍门,真的是让我门受益不浅。


这是我山寨阪的可可蔓越莓面包夹杏仁奶油馅。蔓越莓浸泡在兰姆酒一天吸收了兰姆酒的芬芳馥郁的酒精香味是我喜欢的。其实,可可蔓越莓这个搭配还不赖呢, 哈哈哈!


Thursday, October 13, 2016

Coccodrillo Ciabatta

Coccodrillo Ciabatta
(recipe adapted here)

250g Blue Jacket Baguette Flour
1 tsp instant yeast
235g water
7g salt

1. Put all ingredients in a mixer & roughly combined with a paddle. Let it rest for 10mins.
2. Switch to a dough hook & whisk until the dough separates from the sides of the bowl.
3. 'Pour' the dough into a well oiled bowl & let it proof for about 2hrs.
4. Empty the dough onto a well floured silicon mat. Divide the dough into 2 portions & roughly shaped them into oblong rectangle with a bread scraper (the dough is very sticky!). Cover with a dry cloth & proof for another 45mins.
5. Use 2 bread scrapers to pick up the wobbly dough & flip them upside down onto a tray with silpat mat.
6. Bake in a preheated oven @ 200C for 30mins.

I simply love the crispy thin crust, chewy texture & slightly salty ciabatta.
I did another batch of ciabatta on another day. See the sexy big holes? *^_^*

Sunday, October 9, 2016

Matcha Kinako Balls

Matcha Kinako Balls
250g homemade matcha cake
70g cream cheese

1. Blend the cake & cream cheese in a food processor until they become a soft dough. 
Roll them into rounds of 16g each.

2. Coat them with kinako & put in fridge to harden slightly for about 10mins.

3. Coat the matcha cake balls with more kinako when ready to serve.

Wednesday, October 5, 2016

Wholemeal Waffles

Waffles ~yields 5 waffles
(recipe adapted & modify slightly from Min's) 

1 egg (separate the white & egg yolk)
100g Blue Jacket Plain Flour
25g Blue Jacket Wholemeal Flour
1 tsp baking powder
200ml Cowhead UHT milk
60ml vegetable oil
1.5 Tbsp icing sugar

1.5 cup desiccated coconut
1 cup brown sugar
pinch of salt
1/2 cup water    
*Put all ingredients in a saucepan & cook over low flame till water evaporated. 

1. Beat egg yolk in large bowl with hand beater until fluffy. Beat in flour, milk, coconut oil, sugar, baking powder & salt, just until smooth.
2. Lightly beat the egg white till light & fluffy, then add into the step (1) mixture. 
3. Preheat waffle iron & brush with cooking oil lightly. Pour batter into hot waffle iron. Cook until golden brown.  

Saturday, October 1, 2016

Matcha Brownies

Matcha Brownies
(recipe adapted from here)

150g white chocolate
100g Cowhead salted butter
2 eggs
70g sugar
80g Blue Jacket Plain Flour
1.5 tsp baking powder
chocolate chips   
10g Matcha powder

1. Melt the chocolate & butter in a microwave.
2. Add in sugar & stir well followed by eggs. Whisk till smooth.
3. Sift in flour, baking powder & matcha powder. Whisk till mixture is smooth.
4. Pour the batter into the prepared 8" pan lined with baking paper. 
5. Bake in a preheated oven @ 180C for 20mins.

Wednesday, September 28, 2016

Viral Cream Cheese Bread

Viral Cream Cheese Bread
(recipe adapted from Victoria Bakes)

110g Blue Jacket Bread Flour
20g Blue Jacket Cake Flour
20g fine sugar
1.5g instant dry yeast
25g egg
65g Cowhead UHT milk

1/2 Tbsp chia seeds (optional)
15g Cowhead salted butter

90g Cowhead Cream Cheese
10g icing sugar, sifted
10g milk
1 tsp vanilla paste 

15g skim milk powder, sifted
5g icing sugar

1. Dough: Mix all ingredients (except butter) in a mixer until a soft dough is formed. Add in butter & knead until the dough is smooth & elastic. Shaped dough into a ball & proof inside a greased 6" tin for 1hr. 
2. Bake in a preheated oven @170C for 20mins.
3. Filling: Beat cream cheese & sugar till smooth. Add milk & vanilla gradually & whisk till smooth. Chill for 30mins.
4. Assembly: Slice bread into quarters & make two slits. Spread fillings into the slit & onto the sides of bread. Pressed the sides of bread onto the milk powder & icing mixture.

This is the milk powder I use
The dough is sent to oven after proofing for 1hr
 The bread is extremely soft & fluffy after baked!
Spread cream cheese on the bread.... yes, I like cream cheese 'gao'
 Pressed the sides onto milk powder sugar mixture
I can't wait anymore..... I'm hungry!

Verdict: OMG.... this bread is utterly delicious! The bread is so fluffy like cotton. The cold cream cheese pairs well with the sweet milk powder/icing sugar mixture. I must say these bread are simply addictive as 1/2 of them were already finished by me. Yes, it is really that awesome! Seriously you gotta give this a try or you will regret =P