Saturday, January 21, 2017

Earl Grey Chiffon


Earl Grey Chiffon
(recipe adapted from Honey Bee Sweets)

Ingredients: 
(A) 
5 egg yolks
30g sugar
80g vegetable oil
180g milk (PediSure vanilla flavour milk) + 3 sachets of Earl Grey tea
120g Blue Jacket Cake Flour, sifted
2/3 tsp baking powder, sifted

(B)
5 egg whites
90g castor sugar 

Method:
1. In a saucepan, place milk & Earl Grey tea sachets in. Heat up till almost boiling. Off the fire & let the tea soak for 5mins.
2. In a large mixing bowl, whisk (A) until combined.
3. In another bowl, beat egg white & sugar till stiff peaks. Add 1/3 egg whites into (2) & mix till combined. Fold in the rest of egg whites gently to obtain a smooth batter.
3. Pour batter into the tray & bake @ 160C for 40mins.


Tuesday, January 17, 2017

Matcha Azuki Bean Frog Buns

Croak Croak Croak.....

Matcha Azuki Bean Frog Buns
(recipe adapted & modify slightly from here)

Ingredients:
135g Blue Jacket Bread Flour
15g Blue Jacket Cake Flour
1/2 Tbsp matcha powder
1/2 tsp instant yeast
100g milk
15g fine sugar
10g Cowhead salted butter

Azuki beans
chocolate chips 

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 & divide the dough into 5 portions (10g each for the eyes) & the rest of dough into 10 portions (for the face). Roll out the dough for the faces & wrap some azuki beans & seal up tightly.

3. Put two face pieces together & pinch the sides firmly. Divide each piece of eye-dough into 2, roll into balls & put on top of the face. Proof for 1hr.

4. Make a dent in each eyeball with chocolate chip. Bake in a preheated oven @180C for 12mins.

Before proofing
After proofing. 
Make a dent in each eyeball with chocolate chip

Thursday, January 12, 2017

Aliens Invasion

Give these cute macarons to my friend & this photo is taken by her =)

Basic Macarons
(Recipe adapted from Carol 
   

Ingredients:
45g egg whites 

50g fine sugar
60g icing sugar
1 Tbsp charcoal powder (optional) 
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.

7. 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.

8. 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.

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

Monday, January 9, 2017

Wholemeal Cookies


Wholemeal Cookies
(recipe adapted here)

Ingredients:
120g Cowhead salted butter
100g fine sugar
50g egg
120g Blue Jacket Cake Flour
130g Blue Jacket Wholemeal Flour

Method:
1. Whisk butter & sugar till pale & fluffy. Add in egg & whisk till combined.
2. Sift in flours & combined to form a dough. Put dough in fridge to firm up.
3. Roll out dough on a silpat mat & cut out shapes using cookie cutter.
4. Bake in a preheated oven @ 160C for 16mins.

One Rilakkuma is missing....
cos he says he wanna join in the fun of hanging over the glass =P
ngredients:
120g unsalted butter (I used Lurpak brand)
100g icing sugar
¼ tsp salt
50g egg mixture (equivalent to 1 medium size egg approx. 60g) – at room temperature
120g low protein flour (I used cake flour) – note 1
130g wholemeal flour (fine grain) – note 2


Methods:
  1. Whisk both types of flour and sieve. Set aside.
  2. Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Use an electrical mixer (note 3) to beat the butter until light and creamy.
  3. Add in sugar, combine well and beat until the sugar is dissolved.
  4. Then add in salt and combine well.
  5. Add in lightly beaten egg little by little. Combine well.
  6. Add in both types of flours in 2 to 3 batches. Use a rubber spatula to roughly combine the ingredients by using a mix of “cutting”, “pressing” and “scraping” actions. The direction for “pressing” is from inward to outward (note 4). Do not stir the mixture in a circular direction.
  7. Press the dough with hands to form a ball (but do not knead it). Divide the ball into two portions. Place each portion on a cling film and wrap the cling film into a square shape. Use hand or rolling pin to flatten the dough and place it on a baking tray. Refrigerate for at least 1 hour to firm up the dough.
  8. Remove the chilled dough from the fridge. Work with one dough at a time. Let the dough sit at room temperature for 1-2 minutes. On a lightly floured surface, roll and form the dough into cylinder shape. Place it in between two cling films. Use a rolling pin to roll the dough out to 3mm (1/8 in) thickness. Wrap the dough again and return it to the fridge, refrigerate or freeze until firm for about 15-20 minutes.
  9. Preheat oven to 170°C. Line baking trays with parchment papers.
  10. Remove dough from the fridge. Use a flower-shaped cookie cutter (refer to photo above) to cut out shapes and transfer to a lined baking tray. Arrange the cookies at 2cm apart. Use a round shape cutter to create an inner rim design. Then use a fork to create lines and dots for a flower (refer to photos below and note 5).
  11. Bake at 170°C for 12-15 minutes or until the cookies are pale golden (note 6). If the cookies show uneven colour, rotate the baking tray 180 ° towards the last 2 minutes. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 2 minutes.
  12. For any leftover dough, gather all the trimmings, re-roll and briefly refrigerate or freeze to firm up. Repeat until all the dough is used up.
  13. Remove the baking tray from the oven. Leave the cookies to cool slightly on the baking tray before transferring them onto the cooling rack to cool completely and become crisp. Then store them in an airtight container.
- See more at: http://food-4tots.com/2011/06/28/wholemeal-cookies/2/#sthash.ndoRFPPc.dpuf
ngredients:
120g unsalted butter (I used Lurpak brand)
100g icing sugar
¼ tsp salt
50g egg mixture (equivalent to 1 medium size egg approx. 60g) – at room temperature
120g low protein flour (I used cake flour) – note 1
130g wholemeal flour (fine grain) – note 2


Methods:
  1. Whisk both types of flour and sieve. Set aside.
  2. Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Use an electrical mixer (note 3) to beat the butter until light and creamy.
  3. Add in sugar, combine well and beat until the sugar is dissolved.
  4. Then add in salt and combine well.
  5. Add in lightly beaten egg little by little. Combine well.
  6. Add in both types of flours in 2 to 3 batches. Use a rubber spatula to roughly combine the ingredients by using a mix of “cutting”, “pressing” and “scraping” actions. The direction for “pressing” is from inward to outward (note 4). Do not stir the mixture in a circular direction.
  7. Press the dough with hands to form a ball (but do not knead it). Divide the ball into two portions. Place each portion on a cling film and wrap the cling film into a square shape. Use hand or rolling pin to flatten the dough and place it on a baking tray. Refrigerate for at least 1 hour to firm up the dough.
  8. Remove the chilled dough from the fridge. Work with one dough at a time. Let the dough sit at room temperature for 1-2 minutes. On a lightly floured surface, roll and form the dough into cylinder shape. Place it in between two cling films. Use a rolling pin to roll the dough out to 3mm (1/8 in) thickness. Wrap the dough again and return it to the fridge, refrigerate or freeze until firm for about 15-20 minutes.
  9. Preheat oven to 170°C. Line baking trays with parchment papers.
  10. Remove dough from the fridge. Use a flower-shaped cookie cutter (refer to photo above) to cut out shapes and transfer to a lined baking tray. Arrange the cookies at 2cm apart. Use a round shape cutter to create an inner rim design. Then use a fork to create lines and dots for a flower (refer to photos below and note 5).
  11. Bake at 170°C for 12-15 minutes or until the cookies are pale golden (note 6). If the cookies show uneven colour, rotate the baking tray 180 ° towards the last 2 minutes. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 2 minutes.
  12. For any leftover dough, gather all the trimmings, re-roll and briefly refrigerate or freeze to firm up. Repeat until all the dough is used up.
  13. Remove the baking tray from the oven. Leave the cookies to cool slightly on the baking tray before transferring them onto the cooling rack to cool completely and become crisp. Then store them in an airtight container.
- See more at: http://food-4tots.com/2011/06/28/wholemeal-cookies/2/#sthash.ndoRFPPc.dpuf
ngredients:
120g unsalted butter (I used Lurpak brand)
100g icing sugar
¼ tsp salt
50g egg mixture (equivalent to 1 medium size egg approx. 60g) – at room temperature
120g low protein flour (I used cake flour) – note 1
130g wholemeal flour (fine grain) – note 2


Methods:
  1. Whisk both types of flour and sieve. Set aside.
  2. Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Use an electrical mixer (note 3) to beat the butter until light and creamy.
  3. Add in sugar, combine well and beat until the sugar is dissolved.
  4. Then add in salt and combine well.
  5. Add in lightly beaten egg little by little. Combine well.
  6. Add in both types of flours in 2 to 3 batches. Use a rubber spatula to roughly combine the ingredients by using a mix of “cutting”, “pressing” and “scraping” actions. The direction for “pressing” is from inward to outward (note 4). Do not stir the mixture in a circular direction.
  7. Press the dough with hands to form a ball (but do not knead it). Divide the ball into two portions. Place each portion on a cling film and wrap the cling film into a square shape. Use hand or rolling pin to flatten the dough and place it on a baking tray. Refrigerate for at least 1 hour to firm up the dough.
  8. Remove the chilled dough from the fridge. Work with one dough at a time. Let the dough sit at room temperature for 1-2 minutes. On a lightly floured surface, roll and form the dough into cylinder shape. Place it in between two cling films. Use a rolling pin to roll the dough out to 3mm (1/8 in) thickness. Wrap the dough again and return it to the fridge, refrigerate or freeze until firm for about 15-20 minutes.
  9. Preheat oven to 170°C. Line baking trays with parchment papers.
  10. Remove dough from the fridge. Use a flower-shaped cookie cutter (refer to photo above) to cut out shapes and transfer to a lined baking tray. Arrange the cookies at 2cm apart. Use a round shape cutter to create an inner rim design. Then use a fork to create lines and dots for a flower (refer to photos below and note 5).
  11. Bake at 170°C for 12-15 minutes or until the cookies are pale golden (note 6). If the cookies show uneven colour, rotate the baking tray 180 ° towards the last 2 minutes. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 2 minutes.
  12. For any leftover dough, gather all the trimmings, re-roll and briefly refrigerate or freeze to firm up. Repeat until all the dough is used up.
  13. Remove the baking tray from the oven. Leave the cookies to cool slightly on the baking tray before transferring them onto the cooling rack to cool completely and become crisp. Then store them in an airtight container.
- See more at: http://food-4tots.com/2011/06/28/wholemeal-cookies/2/#sthash.ndoRFPPc.dpuf

Thursday, January 5, 2017

Blue Pea Bread

这面包的颜色其实是很漂亮的‘婴儿蓝’,但照相出来却好象有点灰灰的。

16hrs Pre-ferment Blue Pea Bread
 
Ingredients:  
Pre-ferment:
50g Blue Jacket Bread Flour
60g blue pea water
pinch of yeast
*mix all together in a bowl till combined. Cling wrap & leave in room temperature for 16hrs.

Dough:
300g Blue Jacket Bread Flour
1g instant yeast
1g salt
180g blue pea water
pre-ferment

Method:
1. Dough: Combined all ingredients 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 20mins, then 220C for another 20mins.

 
面包出炉已经是凌晨了,为了隔天有好吃的面包,我要撑下去!
 
好喜欢这面包的气孔。。。要是能再大一点就更美了 =)
吃早餐啦!再附送一杯蝶豆花饮料,是不是五颜六色,让人看了好开心啊 =)

Sunday, January 1, 2017

Matcha Cheesecake


Matcha Cheesecake
(recipe adapted from carol)

Ingredients:
100g Cowhead Cream Chese
30g Cowhead salted butter
20g fine sugar
85g milk
3 egg yolks
22g Blue Jacket Cake Flour
10g Cornflour
5g Matcha powder

3 egg whites
40g fine sugar

Method:
1. Whisk cream cheese, butter & fine sugar together in a pot till smooth. Add in milk. Over low flame, whisk the batter until smooth.
2. Add in egg yolks & whisk till combined. Sift in flour, cornflour & matcha powder. Whisk till combined.
3. In a medium mixing bowl, whisk egg whites till frothy. Add in sugar gradually & beat until soft peaks. Remove 1/3 of the whites batter & mix with the yolk batter till combined. Pour back the batter into the remaining whites batter & fold till combined.
4. Pour batter into a 6" tin lined with baking paper (base & sides). Bake in a preheated oven @ 180C for 15mins, then 110C for 35mins.
5. Remove the cake immediately from the tin after out from oven. Let it cool down 10mins & put in fridge.


 The brown skin got ripped off slightly when I unmold the cake =P

Wednesday, December 28, 2016

Happy Birthday To Me !

 Would you like to have a cup of hot or Frappuccino Matcha Azuki drink?

Frappuccino Matcha Azuki
Ingredients:
3 Tbsp low skim milk powder
1 Tbsp matcha powder
2 heaped Tbsp azuki beans
200mls boiling water
ice cubes (I use Venti size cup to measure)
*Blend all ingredients until smooth & combined. Pipe some whip cream on top of drink.