Tuesday, November 24, 2015

Matcha Lava Cake

Recipe for Matcha Lava Cake
(recipe adapted from here)

60g Ghirardelli white chocolate
40g Cowhead salted butter, softened.
40g fine sugar
1 egg
8g matcha powder
25g Blue Jacket Cake Flour

1. Butter two ramekins & dust with some flour.
2. Microwave white chocolate & butter together in a bowl till melted. Stir till smooth.
3. Mix in the sugar & egg till combined.
4. Sift in flour & matcha powder. Mix well until no visible lumps.
5. Pour into prepared ramekins. Cling-wrap surface of ramekin & put into the freezer for 40mins.
6. Bake in a preheated oven @ 200C for 10mins.
7. Leave cake in the ramekin to cool down slightly. Use a spatula to run the sides of the cake & gently flip the ramekin onto another plate.
8. Dust with some icing sugar before served.

Friday, November 20, 2015

Almond Cranberry Bread Roll

Killer Toast
(recipe adapted from Victoria Bakes)

260g Blue Jacket Bread Flour
3g instant yeast
60g egg + 70g dairy whipping cream + 50g Cowhead UHT milk
30g sugar
2g salt
30g Cowhead salted butter

(recipe adapted from Min's blog)
50g Cowhead salted butter, soften
50g fine sugar
60g egg
100g almond meal
1/2 tsp cinnamon powder
*Mix everything in a mixing bowl until combined. Set aside for later use.

100g dried cranberries
Almond flakes

1. Dough: mix all ingredients (except butter) together & knead till you get a smooth & elastic dough. Incorporate butter & knead till window pane stage.
2. Roll dough out into a rectangle. Spread fillings & cranberries on top of dough. Roll dough up like a swiss roll & divide into 8 portions. Proof for 1hr.
3. Spray some water on top of buns & sprinkle almond flakes. Bake in a preheated oven at 170C for 30mins.

Verdict: This bread dough is very soft after kneading. It is easy to handle & non sticky at all. This is indeed a 'killer toast' as the texture of the bread is amazingly soft. It is definitely worth to give this recipe a try if you have not done so.

Monday, November 16, 2015

Pineapple Upside Down Cake

Pineapple Upside Down Cake

some Cowhead softened butter for greasing
3 Tbsp brown sugar
5 slices Hosen canned pineapple slices 
8 Hosen maraschino cherries

125g Cowhead salted butter
80g sugar
2 eggs
125g Blue Jacket Cake flour
1 tsp baking powder
30g pineapple juice
2 Tbsp rum / maraschino syrup


1. Topping: Grease the base of an 8" heart shaped tin generously with butter. Then, sprinkle brown sugar on top. Arrange the pineapple slices & cherries. 

2. Cake: Cream butter & sugar until light. Beat in eggs one at a time until combined.

3. Add in sifted flour & baking powder till combined. Add in pineapple juice & rum. 

4. Spread cake batter over pineapple rings. Bake in preheated oven oven at 160C for 30mins. 

5. Allow cake to cool in pan slightly before inverting & unmolding the cake.

Friday, November 13, 2015

Corn Muffins


Corn Muffins 

Dry ingredients 
220g Blue Jacket Cake Flour, sifted
220g Bob’s Red Mill (gluten free stone ground whole grain) cornmeal, sifted
1/2 Tbsp baking powder
180g fine sugar 

Wet ingredients 
2 eggs
160g milk (Pedisure complete vanilla flavour)
320g Hosen cream styled corn
40g Cowhead salted melted butter 
1. Lightly whisk all the dry ingredients together in a bowl.

2. Whisk all wet ingredients together in a measuring jug.

3. Pour wet ingredients (2) into dry ingredients (1). Stir to combine.

4. Spoon batter into muffin tin. Bake in a preheated oven @ 160C for 20mins.

5. Enjoy!

Monday, November 9, 2015

Maraschino Cherries Cookies

Maraschino Cherries Cookies

60g Cowhead salted butter
20g brown sugar
55g fine sugar
1 egg
100g Blue Jacket Plain Flour
1/2 tsp baking soda
½ Tbsp rum
70g chocolate chips / sweetened coconut flakes
100g Hosen maraschino red & green cherries, chopped 

1. Cream butter & sugar in a bowl till light & fluffy.  Add in egg & rum. Mix till combined.

2. Mix in sifted flour & baking soda till combined.

3. Add in chocolate chips/coconut flakes & chopped cherries. Mix till combined.

4. Using a cookie scoop, scoop doughs onto baking trays. Put the trays in fridge for about 20mins.

5. Bake in a preheated oven @ 180C for 20mins.
 Maraschino Cherries sweetened coconut flakes cookies

 Maraschino Cherries chocolate chips cookies

Friday, November 6, 2015

Flaxseed Baguette

Flaxseed Baguette
(Basic baguette recipe adapted from Carol)
270g Blue Jacket Baguette Flour
20g Blue Jacket Plain Flour
1 Tbsp Flaxseed powder
1/2 tsp instant yeast
200g cold water
1/2 tsp salt 

1. Put all ingredients in a mixer fitted with a dough hook, knead until the dough is smooth. 
Divide into 3 equal portions & proof for 1hr. 

2. Shaped the dough & proof for another 1hr.

3. Scored the surface of the dough & baked in a preheated oven at 200C for 20mins.

Monday, November 2, 2015

Specially for my Hub's Birthday

Carrot Cake
1 tsp baking powder 
1 tsp baking soda
1/2 Tbsp ground cinnamon 
60g fine sugar
80g light brown sugar
2 eggs
1 Tbsp rum 
150g carrots, shredded
70g raisins 
60g walnuts

80g icing sugar
 1/2 Tbsp Cointreau

sweetened coconut flakes, lightly toasted

1. Place butter in a pan & heat on the stove until the butter has melted & begins to turn brown. 
Pour the browned butter into a clean bowl & discard the butter solid residue.

 2. Sift together the flour, cinnamon, baking soda & powder into a bowl. Set aside.

3. In a mixing bowl, whisk sugars, eggs & rum till smooth. 
Add in the browned butter & mix well.

 4. Add in all the flour mixture & mix until well combined. 
Add in carrots, raisins & walnuts. Mix well.

5. Pour batter into two 7” cake pans. 
Bake in a preheated oven @ 160C for 20mins. 
Verdict: Extremely soft & moist cake. Very flavorful as you bite into the sweet raisins, crispy walnuts & toasted coconut flakes. Smooth cream cheese frosting with a light salty taste from the butter. Perfect combination! Even my hubby who does not like carrot cake commented that it is very yummy.


I asked my hubby what cake pattern he wanted for his birthday this year few mths ago. He said that he wanted the cat same as the decal in our room *^_^*