Thursday, October 29, 2015

Chocolate Pound Cake


Chocolate Pound Cake
(recipe adapted from Joyofbaking)

Ingredients: 
25g cocoa powder
60ml boiling water
180g Blue Jacket Cake Flour
1 tsp baking powder
1/4 tsp salt
225g Cowhead salted butter, room temperature 
200g sugar
3 eggs
1 Tbsp Rum 
some Reese's peanut butter cups

Ganache
Sweetened coconut flakes

Method:
1. In a bowl mix cocoa powder into the boiling water until smooth. Set aside to cool.

2. In a separate bowl, sift flour, baking powder & salt.

3. In the bowl, beat butter until softened. Add sugar & beat until light & fluffy. Add the eggs, one at a time, beating well after each addition. Add in rum & cooled cocoa mixture. With the mixer on low add the flour mixture & mix until combined. 

4. Pour batter into the prepared pan. Add in some Reese's peanut butter cups. Bake in a preheated oven @ 160C for 60mins. 

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

Sunday, October 25, 2015

Banana Pancakes


Banana Pancakes  
(recipe adapted & modify slightly from here)

Ingredients:
2 cups Cowhead UHT milk
2 large mashed bananas, plus extra for slicing on top of the pancakes
2 eggs
30g Cowhead salted butter, melted 
1 Tbsp Rum
2 1/2 cups Blue Jacket Plain Flour
1/4 cup sugar

Caramel sauce & ice cream

Method:
1. In a large bowl. whisk the mashed banana, eggs, butter & rum into the milk.
2. In a medium bowl, whisk together flour & salt.
3. Pour the dry ingredients over the wet & mix till combined.
4. Heat a frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly. Pour some batter onto the frying pan. They are ready to flip when they look a little dry around the edges & start to form little bubbles. Flip & cook on the other side until golden brown.
5. Serve topped with sliced bananas, ice cream & caramel sauce.

Wednesday, October 21, 2015

Pumpkin Brownies


Pumpkin Brownies 
(Recipe adapted & modify from Honey Bee Sweets) 

Ingredients:
250g Cowhead salted butter
200g sweetened chocolates
160g sugar
2 Tbsp Cointreau
3 eggs
175g Blue Jacket Plain Flour, sifted
1 tsp baking powder
200g Libby's pumpkin puree
Reese's peanut butter
Mint chips 

Method:
1. Put butter & chocolates in a bowl over a double boiler. Stir constantly till they start to melt. Once melted completely, remove from heat & set aside to cool.

2. In another mixing bowl, crack in the eggs & add sugar. Whisk well. Add in the chocolate butter mixture & Cointreau. Whisk till smooth using balloon whisk.
 
 

3. Add in flour & baking powder. Whisk till well blended. Add in pumpkin puree till well mixed.


4. Pour into a 8" lined pan. Topped with Reese's peanut butter & mint chips.
  
5. Baked in a preheated oven @ 160C for 30mins.

Saturday, October 17, 2015

Macadamia Nut Butter Cake


Butter Cake
(Recipe adapted from Agnes Chang) 

Ingredients: 
250g Cowhead salted butter, softened
180g sugar
4 eggs, lightly beaten
300g Blue Jacket Cake Flour, sifted
5 tbsp Cowhead UHT milk
100g macadamia nuts, chopped coarsely 

Method: 
1. Put all the ingredients for cake into a mixing bowl & beat until light & fluffy.
2. Pour batter into cake tin. Bake in a preheated oven at 160C for 1hr.

 My Hello Kitty went for sun tanning ;P

Wednesday, October 14, 2015

Sesame Macarons

Frankly speaking, I am not a sweet tooth person. Even though you see me baking frequently but usually I only sample & give away all my bakes. Macaron is definitely not my cup of tea as their sugar content is high. Just happen that I got a left over egg white from my bake & I can't think of what to do with it except baking macaron :P Oh well, the last time I baked macarons were 3 yrs ago!
 
Sesame Macarons
(basic macaron recipe adapted from Carol)

Ingredients:
45g egg whites
50g fine sugar
65g almond meal
60g icing sugar
1 Tbsp sesame powder  

Fillings:
mini marshmallows

Method:

1. Combine & sift almond meal, icing sugar & sesame powder in a bowl.
2. Whisk egg whites until foamy, gradually add in sugar. Whisk until the egg white mixture becomes stiff peaks.
3. Fold in the dry ingredients into the egg whites batter until just combined.
4. Pour the batter into a piping bag fitted with a plain nozzle, pipe rounds onto silpat mat.
5. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
6. Set it aside for the shells' surface to dry up for 30mins.
7. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
8. Once the 6mins is up, close the oven door . Bake the macarons at 140C until completely cooked.

 Baked macaron shells waiting to be dress up
Cracking my head, thinking what fillings to put for my macarons. I am too lazy to whip up buttercream or lemon curd, so I searched through my baking ingredients cabinet & found some left over marshmallows! I just put some marshmallows on top of the macaron shells & put in oven @ 200C for 1min. 

Let me sample one macaron..... wow, I love the sesame taste with the sticky, fluffy marshmallows! Very nice combination indeed. Ok, they are quite addictive. I gotta stop eating.... need to watch my waistline =P

Sunday, October 11, 2015

Black Sesame Huat Kuih

 

Black Sesame Huat Kuih

Ingredients (makes 6 Huat Kuih)
250g Blue Jacket Cake Flour
4 tsp double acting baking powder
120g fine sugar
250g Cowhead UHT Milk
2 Tbsp sesame paste oil
2 tsp sesame paste


Method:
1. Put sugar & milk in a bowl & microwave for 1 min till sugar dissolve. Set aside to  cool down.

2. Sift flour & baking powder into the cooled down sugar mixture. Add in oil & stir till combined. Divide batter into 2 portions & add sesame paste to one portion.
  
 

3. Spoon the batter (alternate plain & sesame batter) into the pre steamed cupcake cups till 95% full. Steam in the steamer over high heat for 15mins.
 

Thursday, October 8, 2015

Monster Buns


吴宝春抹茶面包
(recipe adapted & modify slightly from Baking Taitai)

Ingredients:
260g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
20g matcha powder
15g sugar
1 tsp instant yeast
14g Cowhead salted butter
100g Cowhead UHT milk 

Fillings:
Azuki red bean paste 

Method:   
1. Put all ingredients into mixer. Knead till form an elastic dough. Proof for 1hr. 
2. De-gas dough & divide into 9 portions. Wrap Azuki beans inside each dough.
3. Prove for 1hr. Bake in preheated oven at 180C for 15mins.

Monday, October 5, 2015

我很丑,但我很好吃 ~ 黑芝麻餐包

 

Sesame Buns
Ingredients:
250g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
20g Sesame powder
1/2 tsp instant yeast
2 Tbsp fine sugar
20g coconut oil
180g cold water

Method: 
1. Put all ingredients in a mixer & knead until the dough is smooth. Proof for 1hr.
2. Punch out air from the dough. Divide into 9 equal portions & wrap desired fillings. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 15mins.

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

Saturday, October 3, 2015

Gula Melaka Huat Kuih



Gula Melaka Huat Kuih
(recipe adapted & modify slightly from here) 

Ingredients (makes 6 Huat Kuih)
250g Blue Jacket Cake Flour
4 tsp double acting baking powder
120g gula melaka, chopped into smaller pieces
250g Cowhead UHT Milk
2 Tbsp vegetable oil  

Method:
1. Put gula melaka & milk in a saucepan over medium heat till gula melaka dissolve. Set aside & cool down slightly.

2. Sift flour & baking powder into the cooled down sugar mixture. Add in oil & stir till combined.

3. Pour the batter into the pre steamed cupcake cups till 95% full. Steam in the steamer for 15mins.

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

Thursday, October 1, 2015

Mi Jiang Kueh


Mi Jiang Kueh
(recipe adapted from here)

Ingredients
130g Blue Jacket Cake Flour
1/2 tsp baking soda
1/2 tsp instant yeast
2 Tbsp fine sugar
1 egg
160g lukewarm water

Fillings
50g sesame powder
35g sugar
35g Cowhead salted butter

Method:
1. In a bowl, add all ingredients & mix batter till smooth.
2. Cover loosely & let it proof for 45mins.
3. Add oil to a non stick pan on low heat & spread evenly with paper towel.
4. After pan is heated, add batter, cover & cook for 3mins.
5. Add desired fillings, cover & cook for another 2mins.
6. Fold into half with spatula, cut & serve warm.

Verdict: This easy recipe produce very soft & fluffy Mi Jiang Kueh. Tasted exactly like those sold outside! Definitely going to make these again with different fillings.