Tuesday, July 17, 2018


(recipe adapted & modify slightly from Carol)

250g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
1 Tbsp purple sweet potato powder
1 tsp instant yeast
20g maple syrup
20g coconut oil
200g water
1/4 tsp salt

Boiling water +2 Tbsp fine sugar

Fillings (optional)

1. Mix all ingredients in a mixer fitted with a dough hook & knead till the dough is soft & elastic. Check for window pane stage. Proof for 1hr.
2. De-gas & divide onto 65g each (makes 8), the remaining dough will be the bear's ears. Rest the dough for 15mins.
3. Roll out each dough into an oval shape. Placed some cranberries & roll dough up like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Put 2 small dough as ears on each side. Proof for 30mins.
4. Placed dough into boiling water for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray.
5. Bake in a preheated oven @ 180C for 16mins.


Friday, July 13, 2018


好喜欢面包里有不规则的气孔,看了还蛮疗愈的 =P 

(recipe adapted & modify slightly from Carol)

30g red quinoa
60g water
*Cook till soft. Set aside for later use.

240g Blue Jacket Bread Flour
60g Blue Jacket Wholemeal Flour
70g cooked quinoa
1 Tbsp chia seeds
15g fine sugar
3/4 tsp salt
15g coconut oil
1/2 tsp instant yeast
210g water

1. Put all ingredients & cooked quinoa 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. Roughly shape the dough & let it rest for 15mins.After that, shaped dough into desired size & proof for 1hr.
4. Bake in a preheated oven @ 240C for 20mins, then 220C for another 20mins.


Monday, July 9, 2018

Blueberry Crumble Cake

Blueberry Crumble Cake
(recipe adapted & modify from Joyofbaking)

streusel toppings
50g Cowhead salted butter, cold & cubed
50g Blue Jacket Plain Flour
50g ground almonds
1 tsp cinnamon powder
*Mix all together in a bowl until it resembles fine crumbs & chill for later use

Cake batter:
130g Blue Jacket Cake Flour
1 tsp baking powder
50g Cowhead salted butter
60g egg
50g fine sugar
1 Tbsp rum
80ml soymilk
2 punnets fresh blueberries

1. In a medium bowl, whisk butter & sugar together until light & pale.
2. Add in egg & rum slowly & whisk till combined.
3. Sift in flour mixture & alternate with milk until combined.
4. Spread batter to the bottom of a 6" pan lined with baking paper.
5. Arrange blueberries n top of the cake batter & sprinkle the streusel topping.
6. Bale in a preheated oven at 170C for 35mins.


Thursday, July 5, 2018

Squid Ink Puffs


Choux Pastry
(basic recipe adapted & modify slightly from Carol Hu)

50g butter
8g squid ink 
100g water
2 eggs, lightly beaten
70g Blue Jacket Baguette Flour

Craquelin (optional)
30g butter
38g sugar
38g Blue Jacket Cake Flour
1/2 Tbsp beet root powder
*whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use. 

1. Put butter, squid ink & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flour. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & spray water onto them. Cut out rounds from the dough with a cookie cutter & placed on top of choux pastry.
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. After puffs are cooled, slice into half & add a scoop of ice cream or any of your favorite fillings.

Take your pick. Mango ice cream or Matcha azuki bean ice cream?
now you see my big scoop of mango ice cream... slurp =)
now you don't =P

Sunday, July 1, 2018

Apple Raisins Tart

Apple Raisins Tart

Tart base
160g Blue Jacket Plain Flour
20g fine sugar
80g Cowhead salted butter, cold
40g egg

4 small granny smith apples
1/4 cup raisins
1 Tbsp cinnamon powder
20g butter
2 Tbsp brown sugar
1 Tbsp kuromitsu
1/2 Tbsp lemon juice
1 lemon zest
*cook all together till apples are soft

1. Tart: Mix flour & sugar in a bowl. Rub in cold butter till it resembles fine crumbs. Add in egg & knead lightly till a soft dough is formed. Roll dough out & placed onto tart pan.
2. Pour fillings into the pan. Bake in a preheated oven @180C for 20mins.

Friday, June 29, 2018

Tea Cakes

Tea Cakes 
(basic cake recipe adapted & modify slightly from cookpad) 

60g salted butter
40g fine sugar
1 large egg, beaten 
10g pumpkin powder
40g Blue Jacket Cake Flour
1/2 tsp baking powder
1 tsp vanilla extract
red bean paste

1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, pumpkin powder & baking powder. Mix till combined.
4. Scoop some batter into mould, add some red bean paste & topped with more batter.
5. Bake in a preheated oven @160C for 15mins.

Monday, June 25, 2018

Triple Chocolate Muffins

 These muffins are super moist with rich chocolaty taste. 

Chocolate Mud Cake
(recipe adapted & modify slightly from Peng's kitchen)

250g cream
60ml corn oil
125g semi sweet chocolate, roughly chopped
125g Blue Jacket Plain Flour
1 tsp baking soda
1/2 tsp baking powder
65g cocoa powder
1 egg
1 tsp vanilla extract

Chocolate chips
Chocolate sauce (optional)

1. Place the chopped chocolates in a bowl. Heat up cream in microwave for 1min & pour over the chocolates. Mix till combined & smooth batter. Add oil & mixed till combined. Set aside to cool.
2. In a large bowl, mix the flour, baking soda, baking powder & cocoa powder.
3. Mix the vanilla extract & egg into the cooled chocolate mixture. Mix till combined. Then whisk into the dry ingredients in (2). Stir in chocolate chips.
4. Pour batter into cupcake liners. Bake in a preheated oven @ 160C for 20mins.

Guess what? I forgot to add sugar in my bakes! I only realized my mistake when I baked them in my oven. But I am glad that I did add extra chocolate chips into the muffins, so the muffins are not totally bitter. In fact, I prefer them without sugar since I do not have a sweet tooth. You can always drizzle some chocolate sauce over the muffins & ate with a scoop of ice cream if you fancy *^_^*

Chocolate lovers will definitely love this muffin