Thursday, January 17, 2019

Pumpkin Bread


Pumpkin Bread

Ingredients   
270g Blue Jacket Bread Flour
10g pumpkin powder

1 tsp instant yeast
pinch of salt
15g fine sugar
30g coconut oil
200g hokkaido milk

Method:
 

1. Combined all dough 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, roll dough out into a rectangle & roll up like a swis roll. Proof for 1hr.
4. Bake in a preheated oven @ 180C for 40mins


Sunday, January 13, 2019

Brownies

 用了黑可可粉来做这个布朗尼

Brownies
(recipe adapted & modify slightly from my IG friend, Cindy)

Ingredients:
150g milk chocolates
50g butter
45g brown sugar
40g coconut oil
2 eggs
100g Blue Jacket Cake Flour
35g dark cocoa powder
chocolate chips (optional)

Method:
1.  Put chocolate, oil & butter in a bowl & melt in microwave.
2. Add in sugar & eggs & mix till combined.
3. Sift in flour & cocoa powder. Mix till combined. Stir in chocolate chips.
4. Pour batter into a 7" tin. Baked in a preheated oven @ 160C for 30mins.

Wednesday, January 9, 2019

Orange Donuts

 
Donuts    
(recipe adapted & modify slightly from FB) 

Ingredients
1 1/3 cup Blue Jacket Cake Flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup fine sugar
3/4 cup milk (I use orange juice)  
30g oil
orange zest from 1 orange 

Method
1. Sift flour, baking powder & salt together in a bowl.
2. Whisk egg, sugar, soya milk, oil & rum in another bowl till combined.
3. Stir in flour mixture into (2).
4. Fill each hole with 1 Tbsp of batter.
5. bake in a preheated oven @ 160C for 15mins. 

Saturday, January 5, 2019

Ted Oatmeal Cookies


Oatmeal Cookies
(recipe adapted from here)

Ingredients:
1 egg, beaten lightly
100g Blue Jacket Cake Flour
1/2 tsp baking powder
100g old fashioned oats
60g fine sugar
10g brown sugar
30g coconut oil
40g melted butter

Method:
1. Sift flour & baking powder together in a medium mixing bowl. Stir in oats & sugar.
2. Pour in beaten egg, oil & melted butter. mixed till a dough is formed.
3. Divide the dough into 8 potions & shaped them.
4. Baked in a preheated oven @170C for 20mins.
5. Decorate cookies as desired using melted chocolate.

Tuesday, January 1, 2019

無糖無油燕麥吐司


無糖無油燕麥吐司
(recipe adapted & modify slightly from carol)

Ingredients:
250g Blue Jacket Bread Flour
30g Blue Jacket Cake Flour
30g old fashioned oats
1/2 tsp instant yeast
3/4 tsp salt
250g blue pea water

extra oats for coating   

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. Roll out the dough into rectangle & roll up like a swiss roll. Spray some water on the dough & coat with more oats. Put dough into a greased pullman tin & proof for 1hr.
4. Baked in a preheated oven @170C for 40mins.

 
面包进行最后发酵

Friday, December 28, 2018

Happy Birthday to me !


Chiffon Donuts
(recipe adapted & modify slightly from Susanne)

Ingredients:
40g Blue Jacket Cake Flour
1 tsp cocoa powder 
2 egg yolks
25g water
30g vegetable oil 
1 tsp vanilla extract
wilton pink colouring paste

2 egg whites
30g fine sugar

Method:
1. In a mixing bowl, whisk egg yolks, water, oil & vanilla extract together till combined. Add in sifted flour & whisk till smooth. 
2. Divide the batter into 2 portions. Add in cocoa powder in one portion & pink colouring in another.
3. In a clean mixing bowl, whisk egg whites till frothy. Add in sugar slowly & whisk till stiff peak. Divide the whites between the yolk batter & whisk till combined. 
4. Spoon batters into separate piping bags. Pipe pink batter to fill 1/3 of the donut mould cabity. Pipe 6 more mounds at the outer edge of the donut. Then, pipe chocolate batter over the pink batter till cavities are full. Gently tap the mould on counter top to release air bubbles.
4. Baked in a preheated oven @ 140C for 10mins, then 130C for 10mins.
5. Decorate as desired once cupcakes were cooled.

Tuesday, December 25, 2018

Merry Christmas 2018


Kiwi Swiss Roll (11" square tin) 

Ingredients: 
Egg yolk batter  
80g egg yolk
30g oil
30g milk
55g Blue Jacket Plain Flour
10g pumpkin powder 
*squid ink 

Egg whites batter 
160g egg whites
60g sugar 

Fillings: 
fresh cream
kiwi

Method:
1. Mix egg yolks, vegetable oil & milk together.
2. Add in sifted flour into egg yolk batter till combined.  
3. Remove 1 Tbsp yolk batter into another bowl. Add in squid ink till combined. Then add pumpkin powder to the remaining batter till combined.
4. Whip egg whites till frothy. Add in sugar gradually & whipped till stiff peak.   
5. Add some whites batter into (3) squid ink batter. Then pipe out the pattern as desired. Bake in a preheated oven @180C for 1min. Fold gently the remaining whites into (3) pumpkin batter to obtain a smooth batter.  
6. Pour batter into the tray. Bake @ 180C for 10mins. Leave to cool.
7. Spread cream evenly on cake. Placed kiwi on top & roll up.