Saturday, June 25, 2016

One Bowl Brownie


Brownie 
(recipe adapted from Tested & Tasted) 

Ingredients:
75g Cowhead salted butter
200g Dark Chocolate Converture (chopped)
2 eggs
40g brown Sugar
40g fine sugar
15g cocoa powder
50g Blue Jacket Plain flour
1/4 tsp baking powder

Method:
1. Melt chocolate & butter in microwave, stir together until mix. Leave it cool & set aside.
2. Whisk in sugars & eggs. Sift in flour & cocoa powder, stir well.
3. Pour into 8" square tin with greaseproof paper. Bake in a preheated oven @160C for 25mins.

Tuesday, June 21, 2016

Gula Melaka Granola 椰糖格兰诺拉麦片


Gula Melaka Granola 椰糖格兰诺拉麦片
(recipe adapted from Nasi Lemak Lover)

Ingredients:
2 cups old fashioned oats
1/3 cup walnuts (coarsely chopped)
1 Tbsp flaxseeds
1 large egg white
1/8 tsp salt
2 Tbsp Extra virgin coconut oil 
1/4 cup coconut flakes
1/4 cup dried cranberries 

Gula Melaka Syrup 
50g Gula Melaka, chopped
2 Tbsp water 

Method:

1. Combine oats, nuts & seeds in a large bowl. In another bowl, whisk the egg whites & salt until frothy. 

2. Heat chopped Gula Melaka & water till melt, whisk in gula Melaka syrup & coconut oil into egg white . Add wet ingredients to dry ingredients. Stir until the oats are evenly coated. 

3. Transfer mixture to a lined baking pan & spread flat. 

4. Bake in a preheated oven @ 160C for 25mins (at middle rack), every 5mins, remove tray from oven & gently flip with a spatula, moving granola from the outer edges to the center of the sheet, spread flat, do it for 3 times. Bake until golden.

5. Cool completely on pan, then transfer to a bowl & gently stir in the coconut flakes & dried cranberries. Store in an air tight container.

 Spread the mixture out flat on a tray before sending to oven
Remove tray out from oven every 5mins to give it a stir
 Stirring in coconut flakes & dried cranberries
Enjoy!

Friday, June 17, 2016

脆皮糖地瓜


脆皮糖地瓜
(recipe adapted from 烘焙达人的辛福点心)

Ingredients:
(A)
2 cups mashed sweet potato
1/4 cup Cowhead salted butter, soften
1/4 cup Cowhead UHT milk
1/4 cup brown sugar
1 egg

(B)
crumble:
1/4 cup brown sugar
1/4 cup Blue Jacket Plain Flour
40g Cowhead salted butter, cold
*mix all together till they resemble breadcrumbs

Method:
1. Mix all ingredients (A) together till combined. Divide into ramekins.
2. Sprinkle (B) on top. Baked in a preheated oven @ 180C for 20mins.

Monday, June 13, 2016

Gudetama Buns


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

Ingredients:
260g Blue Jacket Bread Flour
3g instant dry yeast
60g egg
100g almond milk
20g maple syrup
pinch of salt
30g Cowhead salted butter

*yellow colouring

Fillings:
Homemade mung bean paste

Method:
1. Mix all ingredients (except butter) together & knead till the dough is smooth & elastic. Add in butter & knead till window pane stage.
2. Divide dough into 9 equal portions (60~65g) & wrap fillings. Add yellow colouring to the remaining dough for shaping into Gudetama. Proof for 1hr.
3. Sift some bread flour onto the buns & bake in a preheated oven @160C for 15mins.

 

Thursday, June 9, 2016

Chocolate Walnut Coffee Cake


Chocolate Walnut Coffee Cake
(recipe adapted & modify slightly from here)

Ingredients:
118g Cowhead salted butter, soften
1/4 cup fine sugar 
2/4 cup brown sugar
2 eggs
1 3/4 cup Blue Jacket Plain Flour 
1/4 cup cocoa powder
1.5 tsp baking powder
1/2 tsp baking soda
3/4 cup non dairy whipping cream
 
2 tsp ground cinnamon +3 Tbsp fine sugar
walnuts
chocolate chips

Method:
1. In a large bowl, cream butter & sugars together with an electric mixer till light & fluffy. Beat in the eggs till combined. 

2. In a medium bowl, sift flour, baking powder & baking soda.  Stir the dry ingredients into the creamed mixture alternately with whipping cream until the batter is smooth.

3. Spread 1/2 of the batter into prepared lined pan. Sprinkled cinnamon sugar with chopped walnuts & chocolate chips. Spread the remaining batter evenly over the top & sprinkled with the remaining cinnamon sugar, chocolate chips & walnuts.

4. Bake in a preheated oven @ 160 for 30mins.
 

Sunday, June 5, 2016

Matcha Cream Cheese Parfait


Matcha Cream Cheese Parfait
(recipe adapted from My Little Space)

Ingredients:
225g Cowhead Cream Cheese, softened at room temperature
100g icing sugar
4 Tbsp matcha powder
150ml heavy cream
6 pcs  digestive biscuits
1 cup azuki


Method :
1. Beat cream cheese, sugar, matcha powder till well cooperated then set aside.
2. Whisk heavy cream till foamy & stiff then fold it into cream cheese mixture & blend till well mixed.
3. Crushed biscuit into fine crumbs one at a time,  place one biscuit to each cups then spread on a layer of green tea mixture.
 
4. Top with some azuki beans & 1 tsp digestive biscuit, cover it with a spread of green tea mixture. Keep refrigerated to set.

 

Wednesday, June 1, 2016

Anpanman Pull Apart Buns


Yoghurt Buns
(recipe adapted from Carol)

Ingredients:
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain Flour
1/2 tsp instant yeast
20g fine sugar
1 egg
1/4 tsp salt
200g plain yoghurt
30g coconut oil

melted chocolate

Method:
1. Add all ingredients in a mixer & knead till a soft dough is formed. Proof for 1hr.
2. Divide dough into 9 portions of 60g each (for face). Divide the remaining dough into 9 portions (7-8g each) for nose & cheeks. Shaped the dough & proof for 1hr.
3. Bake in a preheated oven @180C for 15mins.
4. Using melted chocolate, draw eyes, eye brows & mouth for Anpanman once buns are cooled.

Verdict: This bread dough is very soft & easy to handle. It yields extremely soft & fluffy buns. I used coconut oil instead of vegetable oil in order to give these buns a nice coconut taste. This recipe is definitely a keeper! =)