Friday, September 21, 2018

Rilakkuma Cookies



Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened at room temperature
70g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method:
 
1. With an electric mixer, whisk sugar & butter till the mixture turns pale & fluffy. Add in egg yolk & mix well. 
2. Add in sifted flour & corn flour. Stir with a spatula to form a soft dough. Chill the dough for 30mins.
3. Roll out dough on slightly floured work surface & cut out with slightly floured cookie cutters. 
4. Bake in a preheated oven at 160C for 20mins.
 

Sunday, September 16, 2018

Nougat Cake


Nougat Cake
(recipe adapted & modify from here)

Ingredients:
Cake: 
3 eggs + 1 yolk
100g fine sugar
100g Blue Jacket Cake Flour
1 Tbsp coffee powder
80g melted butter

Nougat:
50g fine sugar
70g cashew + macadamia baked 

 Almond butter spread (can use buttercream instead)

Method:
1. Cake: Whisk eggs & sugar until ribbon stage.
2. Add in sifted flour & coffee powder & mix till combined.
3. Add in melted butter & mix till incorporated. 
4. Bake in a preheated oven @ 170C for 20mins. Set aside to cool down.
5. Nougat: Add sugar in a saucepan & let it boil to amber colour. Then add in nuts & stir quickly to coat the nuts. Pour into a silpat mat to cool down before crushing the nuts into smaller pieces.
6. Assembly: Placed one layer of cake on a cake board. Spread some almond butter & sprinkle some nougat on top. Covered with another layer of cake. Spread some almond butter again & sprinkle nougat.

这个蛋糕超好吃的。带有焦糖香的脆脆坚果配上软软的蛋糕体,让我情不自禁的嗑了三大块蛋糕。

Thursday, September 13, 2018

Matcha Macarons 抹茶馬卡龍


Matcha Macarons 抹茶馬卡龍
(recipe adapted from Carol)

Ingredients:
65g almond powder (I grind my own using whole almonds)
60g icing sugar
1 Tbsp good quality matcha powder
45g egg white
50g fine sugar

Method:
1. Sift ground almond, icing sugar & matcha powder in a bowl. 

2. In a clean mixing bowl, whisk the egg whites till frothy & add sugar gradually. Whisk till stiff peak.

3. Add almond mixture in (1) into (2). Use a spatula to mix till the batter is smooth & falls off the spatula in a thin flat ribbon.

4. Pipe the macarons onto a silpat mat. Let the shells dry until the tops are no longer sticky when touch.

5. Bake the macarons according to your oven temp (I follow Carol's temperature & duration).

let the shells cool down after out from oven before sandwich using your favourite fillings *^_^*

Sunday, September 9, 2018

全麦優格吐司 (水合折疊)


全麦優格吐司 (水合折疊)
(recipe adapted & modify slightly from carol)

Ingredients:
200g Blue Jacket Baguette Flour
100g Blue Jacket Wholewheat Flour
100g low fat yogurt
1/2 tsp instant yeast
15g kuromitsu
2 Tbsp chia seeds
1/4 tsp salt
160g water

Method:
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
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 2hrs). 
3. Remove the dough onto a slightly floured table top. Roll out the dough into a long rectangle. Roll the dough up like a swiss roll & placed in a greased tin. Proof for 1.5hrs.
4. Bake in a preheated oven @180C for 40mins.

Wednesday, September 5, 2018

Almond Chiffon Cake


Almond Chiffon Cake
(recipe adapted & modify slightly from Honey Bee Sweets)

Ingredients:
Egg yolk mixture
5 large egg yolks
30g creamy almond butter
60ml coconut oil
70ml fresh milk
1/2 tsp baking powder
60g Blue Jacket Cake Flour
60g almond meal
1 Tbsp chia seeds 

Egg white mixture 
5 egg whites
90g fine sugar 

Method: 
1. In a large mixing bowl, add in egg yolks, almond butter, coconut oil, milk & chia seeds. Whisk till well combined. 
2. Add in baking powder & flour mixture 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. Steam bake in the preheated oven @ 160C for 30mins.

 

Saturday, September 1, 2018

Easy Dinner Rolls (水合折疊法)


鄉村麵包
(recipe adapted & modify slightly from Carol)

Ingredients:
270g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
15g fine sugar
3/4 tsp salt
15g oil
1/2 tsp instant yeast
1 Tbsp sesame paste
220g water   

Fillings:
mozzarella cheese

Method:
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
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. Divide the dough into equal portions.
4. Roll out the dough slightly & wrap cheese fillings. Proof for 1hr.
5. Sieve some bread flour onto the dough & score the dough.
6. Bake in a preheated oven @ 190C for 15mins.

面包外层脆,里面却是超软的。 
再配上一碗热腾腾的日式咖喱,面包沾上咖喱汁后更好吃哦。

Wednesday, August 29, 2018

Matcha Buns


Killer Toast
(recipe adapted & modify slightly from Victoria bakes)

Ingredients:
240g Blue Jacket Bread Flour
20g Blue Jacket Wholemeal Flour
2 Tbsp Matcha powder
20g fine sugar
3g instant yeast
pinch of salt
30g salted butter

Fillings (optional):
white bean paste 

Method:
1. Add all ingredients (except butter) into mixer bowl & knead till a soft dough is formed.
2. Add in butter & continue to knead till the dough is elastic & window pane stage.
3. Divide dough into 8 portions & rest for 20mins.
4. Roll out dough slightly with a rolling pin & wrap filling. Top with a sakura flower & proof for 1hr.
5. Bake in a preheated oven at 160C for 18mins.