Tuesday, November 13, 2018

White Bean Paste Buns


White Bean Paste Buns
(basic bread recipe adapted from cook kafemaru)

Ingredients:
110g Blue Jacket Bread Flour
30g Blue Jacket Cake Flour
10g strawberry powder
1/2 tsp instant yeast
1/4 tsp salt
100g hokkaido milk
20g fine sugar
15g salted butter

Fillings
white bean paste (or red bean paste)

Sakura flowers (optional)

Method:
1. Combine all ingredients (except butter) in a big bowl & knead till combined & smooth. Then, add in butter & continue to knead till elastic. Proof for 1hr.
2. De-gas the dough & divide into 6 portions (45g each). Rest the dough for 10mins.
3. Roll out dough, add fillings & shaped the dough as desired. Top with sakura for decoration. Proof for 1hr.
4. Bake in a preheated oven at 160C for 15mins.
 
 

Friday, November 9, 2018

Moist Chocolate Cake


Moist Chocolate Cake
(recipe adapted from cook kafemaru)
~yields 8 small cakes

Ingredients:
50g coconut oil
70g fine sugar
120g hokkaido milk
100g Blue Jacket Cake Flour
1 tsp baking powder
20g cocoa powder

50g reeses peanut butter chips
8 speculoos cookies + extras (chopped) to add into batter 

Method:
1. In a mixing bowl, sift in flour, cocoa & baking powder. Whisk till combined.
2. Add in sugar, milk & coconut oil. Stir in chips & speculoos cookies.
3. Pour batter into prepared mould & top with a speculoos cookie.
4. Bake in a preheated oven @160C for 13mins.  

 

Monday, November 5, 2018

Baked Japanese Curry Buns


Baked Japanese Curry Buns
(basic bread dough recipe adapted & modify slightly from Carol)

Ingredients:
starter dough
200g Blue Jacket Bread Flour
1/2 tsp instant yeast
130g water    

main dough 
70g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
50g water
2 Tbsp sugar
30g Cowhead salted butter, soften

Fillings:
2 chicken thigh, remove skin & fats & cut into cubes
1 medium onion, peeled & cut into cubes
1 medium carrot, peeled & cut into cubes
1 medium potato, peeled & cut into cubes
3 Japanese curry cubes
water
black pepper
*sauté onions in a bit of oil till fragrant. Add in onion, carrot & potato & fry for 5mins. Add in chicken & fry for another 5mins. Add in water & let them cooked for 10mins. Add in black pepper & curry cubes & stir till dissolved. Cooked for few minutes till the mixture thickens slightly. Leave to cool for later use

breadcrumbs

Method:
1. Mix starter dough ingredients together & knead till smooth & window pane stage. Proof for 1hr.
2. Mix main dough ingredients (except butter) together with starter dough & knead till combined. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas the dough. Divide into equal portions. Roll out each dough & wrap fillings. Spray some water on each dough & roll them onto breadcrumbs. Proof for 1hr.
4. Bake in a preheated oven @ 180 for 12mins.

Extremely soft & fluffy buns =)

Thursday, November 1, 2018

Mango Mousse Cake


Mango Mousse Cake
(recipe adapted & modify slightly from Baking Library)

Sponge cake:
70g egg yolks
40g sugar
4 Tbsp vegetable oil
3 Tbsp water
95g Blue Jacket Cake Flour
1/2 tsp baking powder
140g egg whites
40g sugar
*chiffon cake method
 
mousse layer:
350g mango cubes
2 Tbsp icing sugar
1 Tbsp lemon juice
1/2 tsp lemon zest

1 Tbsp gelatin bloom in 2 Tbsp water
250g fresh whipped cream

*blend mango cubes, sugar, lemon juice & zest till smooth. Microwave gelatin mixture & allow it to cool slightly. Fold the mango puree, gelatin mixture & whipped cream together till combined.

Assembly:
1. Place a sponge layer onto a 8" cake ring. Pour mousse over & add extra mango cubes. Cover with a bit more mousse before placing another layer of cake. Then top with more mousse till cake ring is full to brim.
2. Fridge for at least 4hrs.

Monday, October 29, 2018

Anko Dango

Soft & chewy dango with red bean paste =)

Dango
(recipe adapted from justonecookbook

Ingredients:
100g Joshinko (Rice Flour) 
100g Shiratamako/mochiko (Sweet Rice /Glutinous Rice Flour)
1 tsp sugar
150ml warm water
*matcha powder (optional)

Azuki beans
 
These are the flours I used for making the dango

Method:
1. In a medium bowl, combined Shiratamako, Joshinko & sugar

2. Add in water gradually & knead till the dough becomes smooth.


3. Divide the dough into 24 pieces (14-15g each). 
*I knead in some matcha powder into half of the dough

4. Placed dango into a large pot of boiling water. 
Cook for another 1min after all the dango float to the surface.
 Remove from pot & transfer into a bowl of ice water.

5. Drain the dango & put 4 pieces into a bamboo skewer. 
Topped with some red bean paste & serve.

Thursday, October 25, 2018

Matcha Hokkaido Cupcakes


Matcha Hokkaido Cupcakes
(recipe adapted from frozen wings)

Ingredients  
3 egg yolks
25g sugar
35g oil
50g milk
60g Blue Jacket Cake Flour
10g matcha powder
 

3 egg whites
25g sugar


Filling
Lemon curd 

Method:
1. In a bowl, whisk yolks & sugar together. Add in oil & milk & whisk till combined. Add in the sifted flour & matcha powder till well combined.
2. Whisk egg whites till foamy & gradually add in sugar & whisk till soft peaks. Mix 1/3 of the meringue into the yolk batter to loosen up & fold in the rest of the meringue into the batter.  
3. Scoop batter into cupcake liners till 3/4 full.
4. Bake in a preheated oven @160C for 25mins. 

Sunday, October 21, 2018

蝶豆花面 Blue Pea noodles



蝶豆花面 Blue Pea Noodles

Ingredients:
100g Blue Jacket Plain Flour
50g blue pea water
1/4 tsp salt

Method:
1. Mix all ingredients together in a bowl. Knead until the dough is smooth. Rest the dough for 1hr.
2. Use pasta machine to roll & cut into desired noodles.