Thursday, June 21, 2018

Matcha Nama Chocolate

Matcha Nama Chocolate
(recipe adapted from Justonecookbook)

400g white chocolate, chopped into small pieces (I used Ghirardelli chocolate)
125ml heavy whipping cream
25g Cowhead salted butter, cut into small pieces
2 Tbsp matcha powder

1. Add cream into a small saucepan & bring it to almost boil over medium heat. 
2. Add in chopped white chocolates & butter. Stir till mixture is smooth with a spatula.
3. Once the mixture is smooth, sift in matcha powder & mix till well combined.
4. Pour mixture into a 8" tin lined with baking paper. tap to remove bubbles & use spatula to smooth the top. Fridge for 4hrs.
5. To serve, remove the matcha chocolate from the tin. Slice into smaller pieces using a sharp knife (dip in hot water & dry completely). Sift more matcha powder on top of chocolates.

Super easy to do & is so yummy *^_^*

Sunday, June 17, 2018

Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷

Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷
(recipe adapted & modify slightly from Peng's Kitchen)

2 egg yolks
1 tsp vanilla extract
25g vegetable oil
30g water
35g Blue Jacket Cake Flour
2 egg whites
30g fine sugar

1 egg yolk
1 tsp vanilla extract
15g vegetable oil
20g water
15g Blue Jacket Cake Flour
8g matcha powder
1 egg white
15g fine sugar 

1.  In a medium mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & mix until smooth & well combined.

2. In another mixing bowl, beat eggs whites until foamy. Add sugar slowly & continue beating until egg whites are firm peaked. Fold the meringue into the yolk batter. Repeat the same steps for the matcha batter.

3. Pour the original batter onto prepared lined tray & smooth the surface. Pour the matcha batter on top gently & smooth the surface.

4. Using index finger, draw vertical lines from left to right at one side. Repeat drawing from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.

5. Bake in a preheated oven @ 180 deg C for 16mins.

6. Spread fillings onto cooled cake & rolled up. 

Wednesday, June 13, 2018

Killer Toast


Killer Toast
(recipe adapted from Victoria Bakes 

260g Blue Jacket Bread Flour
1 tsp instant dry yeast
60g egg
100g almond milk
20g sugar
pinch of salt
1 Tbsp chia seeds
30g Cowhead salted butter

1. Mix all ingredients (except butter) in a mixer fitted with a dough hook until the dough is formed.
2. Add in butter & knead until the dough is smooth & elastic.
3. Shaped the dough & put into prepared tin. Proof for 1hr.
4. Baked in a preheated oven @180C for 30mins.

Saturday, June 9, 2018

Famous Amos Cookies

Famous Amos Cookies
(recipe adapted & modify slightly from The Domestic Goddess Wannabe)

120g salted butter, at room temperature
30g shortening
50g fine sugar
70g brown sugar
1 egg
1 tsp vanilla extract
220g Blue Jacket Plain Flour, sifted

1/2 tsp baking powder, sifted
1/2 tsp baking soda, sifted
1/2 tsp salt

125g chocolate chips
125g cranberries

1. In a mixing bowl, add butter, shortening & both sugars. Whisk till the mixture is light & fluffy. Add in egg & vanilla extract. Mix until combined.
2. Add in the dry ingredients & mix until just combined.
3. Fold in chocolate chips into the cookie dough. Chilled the dough for 20mins.
4. Use a cookie scoop to divide the dough onto a silpat mat
5. Bake in a preheated oven @180 C for 18mins.

Tuesday, June 5, 2018

Matcha Mushipan

Matcha Mushipan
(recipe adapted & modify slightly from Cooking with Dog)

100g Blue Jacket Cake Flour
2 tsp matcha powder
1/2 tsp baking powder
80g water
50g sugar
1 egg, separated

Chestnut puree (optional)
sakura flowers, soaked in water & dried

1. In asmall bowl, sift flour, matcha & baking powder.
2. In a medium bowl, whisk egg yolk with water & sugar till well combined.
3. Whisk egg white till peak stage. Fold in whites into yolk batter till combined.
4. Spoon some batter into cupcake liners, then add in a small scoop of chestnut puree. Cover with more batter till almost full to brim. Top with one sakura flower.
5. Steamed the mushipan over medium heat for 10mins.

Friday, June 1, 2018

Dual Colour Bread

Dual Colour Bread

200g Blue Jacket Bread Flour
100g Blue Jacket wholemeal Flour
4g instant yeast
20g sugar
6g salt
240mls water
12g coconut oil

1 Tbsp sweet potato powder
dried cranberries 
chia seeds

1. Mix all the ingredients together in a mixer & mix it at a low speed until everything just combine. Continue kneading till dough is smooth & elastic. Check for window pane stage. Divide dough into 2 portions & add in sweet potato powder in one of the doughs & knead till combined. Proof for 1hr.
2. De-gas both doughs. Roll out the plain dough into a rectangle. Sprinkle chia seeds on top. Roll out the sweet potato dough. Placed it on top of the plain dough & sprinkle cranberries. Roll up like a swiss roll & place it into a prepared greased pullman tin. Proof for 1hr.
4. Baked in a preheated oven @ 180C for 40mins.

Tuesday, May 29, 2018

Chocolate Madeleines

(recipe adapted & modify slightly from Joyofbaking)

110g salted butter
120g Blue Jacket Cake Flour
10g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature 
100g fine sugar
30g light brown sugar
1 tsp vanilla extract

1. In a small bowl whisk together flour, baking powder & salt.
2. In another medium bowl, whisk the eggs & sugars at high speed until the mixture is thick & pale in color. Add in vanilla extract.  
3. Sift flour mixture into (2) & fold in gradually using a rubber spatula. Fold in melted butter till combined.
4. Cover & refrigerate the batter overnight.
5. Using a small cookies scoop to drop the batter into the center of greased & floured mold. 6. Bake in a preheated oven @ 180C for 11mins.