Friday, December 9, 2016

Strawberry Baked Oatmeal


Strawberry Baked Oatmeal 
(recipe adapted & modify slightly from here)

Ingredients:
90g rolled oats
35g brown sugar
1/2 tsp baking powder
30g cashew nuts, chopped
6 big strawberries, sliced
50g semi-sweet chocolate chips

200ml milk
1 egg
15g Coconut oil
1/2 Tbsp chia seeds
1 tsp rum

Method:
1. In a bowl, mix together the oats, sugar, baking powder, half the cashew nuts, half the strawberries & half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, cashew nuts & chocolate on top of the oats.

2. In another bowl, whisk together the milk, egg, oil, chia seeds & rum. Then, pour over oats & fruit.

3. Bake in a preheated oven @ 180C for 20mins.

Monday, December 5, 2016

Matcha Biscotti


Matcha Biscotti
(recipe adapted from here)

Ingredients:
120g Blue Jacket Plain Flour 
45g fine sugar 
1 egg 
4 tsp milk 
1 tsp baking powder
1 Tbsp matcha powder
1/3 cup almonds 
1 packet white chocolate bar 

Method:
1. Sift flour, baking powder & matcha powder in a bowl. 
2. Add sugar, milk & beaten egg, then combine with spatula. Add in almomds.
3. Shaped into a long roll on a baking tray & slightly flatten it.
4. Bake in a preheated oven @ 180C for 20mins.
5. Cut into diagonal slices. Place the cut sides down. Bake it in the oven at 160C for 15mins. 
6. Melt white chocolate in microwave until melted & smooth. Dip biscotti half-way into the melted chocolate. Place biscotti on a silpat mat & refrigerate until chocolate is firm.
 

Thursday, December 1, 2016

Croissants


Croissants
(recipe adapted from Bakeforhappykids)

Ingredients:
250g Blue Jacket Baguette Flour 
150g Cowhead cold salted butter, cubed
120ml warm milk
50g sugar
2 tsp instant yeast 

Fillings (optional):
chocolate chips

*refer Bakeforhappykids for recipe in english & Victoria Bakes for recipe in mandarin.

加了一点巧克力在可颂里头。
咬下去有一层层的奶油香和溶化的巧克力味真的好吃到令我要竖起大母指。

Tuesday, November 29, 2016

Tofu Kinako Muffins


You gotta try making these Tofu Kinako Muffins if you love tofu & is a kinako fan. This is a super easy recipe & yet yields such awesome muffins. The bits of tofu make the muffin moist & the kinako flavour is so rich.    

Tofu Kinako Muffins
(recipe adapted from here)
Yields 4 muffins

Ingredients:
100g silken tofu
80g Blue Jacket Cake Flour
20g kinako
1 tsp baking powder
60g fine sugar  
1 egg
20g Cowhead salted butter, melted

more kinako powder for dusting  

Method:
1. Mashed tofu in a bowl.
2. In a medium mixing bowl, add eggs & sugar. Whisk till combined. Add in mashed tofu & whisk till combined. Sift in dry ingredients & melted butter, whisk till combined. Divide batter into cupcake liners.
4. Bake in a preheated oven @160C for 20mins.
5. Dust the muffins with more kinako before serving.

Friday, November 25, 2016

Almond Cranberry Cookies


Almond Cranbery Cookies
(recipe adapted from Anncoo)

Ingredients:
60g dried cranberry, chopped
40g almond flakes, toasted & crushed
100g Blue Jacket Plain flour
35g icing sugar
20g ground almond
50g Cowhead cold salted butter, cut to cubes
1 Tbsp almond milk

Method:
1. Sift flour, icing sugar & ground almond into a mixing bowl. Add in butter & rub with your finger tips till mixture becomes crumb like.
2. Add milk into the cranberry & almond mixture, mix well & add into the flour mixture. Knead with hand lightly till it forms a soft dough.
3. Roll out the dough in between two plastic sheets. Cut out shapes using cookie cutter & place them on a silpat mat.
4. Bake at 180C for about 15mins.

 While waiting for my cookies to cool down, I have a piece of news to share =)


I am so excited & happy to announce that one of my recipes will be featured in a new cookbook 'Bake & Celebrate: Cookies & Treats' & is launching in December.
You can now pre-order this book at a special price of $11.95. Please kindly email letsbakeandcelebrate@gmail.com if you are interested.

Monday, November 21, 2016

Brown Sugar Bread

 C for Cathy. Hey, that's my bread *^_^*

Brown Sugar Bread
(recipe adapted & modify slightly from Carol Hu)

Ingredients:
250g Blue Jacket Baguette Flour
2 Tbsp kinako powder (optional)
1/2 tsp instant yeast
30g fine sugar
180g milk
40g Cowhead salted butter

Fillings:
3 Tbsp brown sugar

Method:
1. Put all ingredients (except butter) in a mixer fitted with dough hook & knead till a dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.

2. De-gas & roll the dough out into a rectangle. Sprinkle brown sugar on top & roll the dough up like a swiss roll. Put the dough in a greased pull man tin. Proof for 1hr.

3. Bake in a preheated oven @180C for 35mins.

 Sprinkle brown sugar evenly on dough

Wednesday, November 16, 2016

Double Chocolate Cake


Double Chocolate Cake
(recipe adapted & modify slightly from here)

Ingredients:
125g Cowhead salted butter  
50g white chocolate
50g dark chocolate
225g Blue Jacket Plain Flour
1 tsp baking powder
40g cocoa powder
110g fine sugar 
200g chocolate chips
some chopped almond nuts
1 egg  
300ml non dairy cream  
1 Tbsp rum

Syrup:
*Cointreau & kuromitsu (optional)

Frosting
*Cream cheese frosting (optional)

Method: 
1. Melt butter & both chocolates in a microwave. Mix together till combined & set aside to cool.

2. Sift all dry ingredients together in a mixing bowl. Add all wet ingredients together in another bowl. 

3. Pour the wet ingredients & the chocolate mixture into the dry ingredients, then roughly fold together. 

4. Pour batter into a tin lined with baking paper. Bake in a preheated oven @ 160C for 30mins.

5. Once cake is out from oven, poke multiple holes using a satay stick on the cake. Pour the syrup over the cake & set aside till cool. Frost & decorate the cake as desired.
 
 This chocolate cake is very chocolately & soft
The syrup added keep the cake moist & the Cointreau taste is strong.