Wednesday, June 21, 2017

Flaky Flower Mooncake


Flaky Flower Mooncake
(recipe adapted from Vivian Pang Kitchen)

Ingredients: 
Water dough (6 x 26g each)
95g Blue Jacket Plain Flour
7g icing sugar
25g vegetable oil
30g water 

Oil dough (6 x 18g each)
80g Blue Jacket Plain Flour
30g vegetable oil 

Filling (6 x 30g each)
Homemade mung bean paste 

Method:  
1. Water dough: Mix sifted flour & sugar together. Add in the oil & water & knead to form soft dough. Cover & leave to rest for 30mins.
2. Oil dough: Mix all ingredients together & knead to form dough.
3. Divide the water & oil dough into 6 portions. Shape them into balls. 
4. Wrap each oil dough with water dough & form a ball. Repeat the same for the rest.
5. Roll out one ball into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the rest.
6. Back to the 1st roll, flatten into long oval shape.  Again roll up like swiss roll. Slightly press to form ball. Keep aside to rest. Repeat the same for the rest.
7. Flatten the ball into round. Wrap in the filling. Repeat the same for the rest of the balls.
8. Flatten the balls into round with rolling pin. Make 8 cuts around the pastry with scissors.  Apply egg wash & sprinkle some chia seeds in the center.
9. Bake in preheated oven 180C for 19mins.

Saturday, June 17, 2017

Homemade pandan Kaya


Homemade Pandan Kaya
(recipe adapted from Nasi Lemak Lover)

Ingredients:
8 pcs pandan leaves
350g coconut milk
250g fine sugar
3 eggs

Method:
1. Blend pandan leaves with coconut milk in a blender & strain to discard pulp.
2. In a stainless steel bowl, lightly whisk eggs & sugar together. Add in mixture from (1). Stir & mix well.
3. Placed the stainless steel bowl over a pot of boiled water on low heat. Stir the kaya mixture on & off.
4. Cook until desired thickness. Cool completely before keep in fridge.

 Cooked over double boiler. Colour was pale & there were many bubbles when stirring the mixture.
As the mixture thickened, the colour got brighter & there were lesser bubbles when stirring.

Tuesday, June 13, 2017

Pork Floss Sandwiches


Pork Floss Sandwiches

Ingredients:
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain flour
1/2 tsp instant yeast
20g fine sugar
1/4 tsp salt
60g egg
100g water
30g coconut oil

seaweed
sesame seeds
mayonnaise
pork floss

Method:
1. Mix all ingredients in a mixer & knead till a smooth dough is formed. Proof for 1hr.
2. De-gas & roll the dough out in rectangle & placed in a 11x14" tray (slightly brushed with butter). Proof for 1hr.
3. Spray water onto the surface of dough. Sprinkle seaweed & sesame seeds. Steam bake in a preheated oven at 180C for 12mins.
4. Spread a thin layer of mayonnaise on the surface of bread & sprinkle pork floss & seaweed. Slice the bread to desired portions.

Friday, June 9, 2017

Homemade Mung Bean Paste

 Smooth mung bean paste ready for use*^_^*
 
Homemade Mung Bean Paste
(recipe adapted from My Little Space)

Ingredients
1 packet (500g) store bought mung bean
few pandan leaves
350g water
250g fine sugar

Method:
1. Soak mung beans in water for 2hrs. Drain away the water & rinse a few times until the water is clear.
2. Steamed the mung beans together with pandan leaves for an hour. Quickly mashed them once the mung bean is cooked & softened.
3. In a big pot, dissolved sugar in water over medium heat. Add in mashed mung beans. Stir constantly until a thick paste is formed.
4. To get a smoother texture, press the bean paste against the sieve using a silicon spatula.

Monday, June 5, 2017

Charcoal Macarons

你喜欢熊本熊(くまモン)吗?

Basic Macarons
(Recipe adapted from Carol 
   

Ingredients:
45g egg whites 

50g fine sugar
60g icing sugar
1 Tbsp charcoal powder 
65g almond meal   *I blend whole almonds with skin. 

Method: 

1. Sift almond meal, charcoal powder & icing sugar together.Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.

3. Fold in all the dry ingredients into the egg whites batter until just combined.

4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.

8. Remove from oven & let it cool completely before removing from the silpat mat.

Thursday, June 1, 2017

Blue Pea Bread 蝶豆花面包

Blue Pea Bread 蝶豆花面包
 
Ingredients:  
Pre-ferment:
50g Blue Jacket Baguette Flour
60g blue pea water
pinch of yeast
*mix all together in a bowl till combined. Cling wrap & leave in room temperature overnight

Dough:
250g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
1g instant yeast
1g salt
200g blue pea water
pre-ferment

Method:
1. Combined all dough ingredients & pre-ferment in a medium bowl.
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. Roughly shape the dough & let it rest for 15mins. After that, shaped dough into desired size & proof for 1hr.
4. Scored the loaf & bake in a preheated oven @ 240C for 30mins, then 220C for another 10mins.

 
 Let's start the day with a colorful breakfast!
Blue Pea Garlic bread with corn stew (chicken, carrots & onions) & salad. Of course, with a glass of blue pea drink! *^_^*

Monday, May 29, 2017

Matcha Cheesecake


Matcha Cheesecake 

Ingredients:
crust:

180g cookies crumbs
50g Cowhead salted butter, melted

 

Fillings:
330g Cream cheese
40g fine sugar

1 Tbsp corn flour
2 eggs
50g milk
40g non dairy cream

100g matcha chocolate, melted
 
Method:
1. Mix cookie crumbs & melted butter in a mixing bowl. Pour into a 6" tin & level it. Chill in fridge for later use. 
2. Beat cream cheese & sugar till light & fluffy. Add in eggs gradually & beat till combined.
3. Add in corn flour, milk, cream & chocolate, Mix well.
4. Pour batter into the cake tin. Steamed bake in a preheated oven @160C for 70mins.