Tuesday, November 21, 2017

Flaxseed Pork Floss Buns


Flaxseed Pork Floss Buns

Ingredients
300g Blue Jacket Baguette Flour
1/2 tsp instant yeast
1 Tbsp fine sugar
1 Tbsp golden flaxseed meal
1 Tbsp flaxseeds
1/4 tsp salt
200g water
20g Cowhead salted butter

Mayonnaise
Pork floss

Method:
1. Put all ingredients (except butter) in a mixer with a dough hook & knead till combined.
2. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas & divide into equal portions. Shaped the doughs & placed on silpat mat to proof for 1 hr.
4. Bake in a preheated oven @180C for 15mins.
5. When the buns are cool, spread some mayonnaise on top of bun & sprinkle with Pork floss.

Thursday, November 16, 2017

Reese's Peanut Butter Cupcakes


Chocolate Cupcakes
(recipe adpated from Joyofbaking )

Ingredients:
50g cocoa powder
240ml boiling water
175g Blue Jacket Cake Flour
2 tsp baking powder
113g Cowhead salted butter, soften
100g fine sugar
2 eggs
2 tsp vanilla extract
reese's peanut butter chips

ganache
Reese's peanut butter mini bars
chopped peanuts

Method:
1. Mix cocoa powder with boiling water & stir till combined. Set aside to cool down.
2. Whisk butter & sugar in a mixing bowl till light & fluffy. Add in eggs & vanilla extract slowly & whisk till combined. 
3. Add sifted flour & whisk till combined. Then, pour in cooled cocoa mixture & whisk till smooth.
4. Stir in reese's peanut butter chips & divide batter into cupcake liners.
5. Bake in a preheated oven @ 160C for 18mins.
6. Decorate as desired when cupcakes are cooled.

Monday, November 13, 2017

Orange Madeleines 香橙瑪德蓮


Orange Madeleines 香橙瑪德蓮
(recipe adapted from Carol)

Ingredients:
60g Blue Jacket Cake Flour
60g Cowhead salted butter, melted
60g egg
60g fine sugar
orange zest from 1 orange
2 tsp orange juice

Method:
1. In a mixing bowl, whisk egg & sugar together till ribbon stage.
2. Add in orange juice & zest & stir till combined.
3. Sift in flour, chia seeds & butter till combined.
4. Fill each mould in madeleine pan with 1.5 Tbsp of batter.
5. Bake in a preheated oven @ 170C for 15mins.

瑪德蓮很鬆软,带有很香的橙味,越吃越开胃 

Thursday, November 9, 2017

Chia seed Dinner Rolls


Chia seeds Dinner Rolls 奇亚籽面包 (水合折叠法)
(recipe adapted from Carol)  

Ingredients:
180g Blue Jacket Bread Flour
20g Blue Jacket Wholemeal Flour
2 Tbsp chia seeds
1/2 tsp instant yeast
10g fine sugar
140g water

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. Divide the dough into 4 portions.
4. Shaped the dough & proof for 1hr.
5. Sieve some bread flour onto the dough & score the dough.
6. Bake in a preheated oven @ 190C for 15mins.

Sunday, November 5, 2017

White Chocolate Matcha Donuts


White Chocolate Matcha Donuts  
(Yields 9 donuts)

Ingredients: 
100g Blue Jacket Plain Flour
1/2 tsp baking powder
1 Tbsp matcha powder
1 egg, lightly beaten
100g white chocolate 

100g Cowhead UHT milk
40g Cowhead salted, melted butter


Method:
1. Microwave/heat up milk till warm, then pour over the white chocolates in a bowl. Stir till combined & set aside for later use.
2. In a mixing bowl, sift in flour, baking & matcha powder. 

 3. Add in egg, matcha chocolate milk & butter. Then gently whisk till combined thouroughly. 
 
 

4. Slowly scoop batter into donut pan.

5. Baked in preheated oven @ 180C for 10mins. 
 Enjoy!
The sweetness of donuts are just nice, so I prefer not to have any glaze on them. However, you can always 'dress' them up if you like *^_^*

Wednesday, November 1, 2017

Cheese Puffs 起士小泡芙



Cheese Puffs 起士小泡芙
(recipe adapted from Carol)

Ingredients:
50g Cowhead salted butter
100g water
1/2 tsp fine sugar
50g Blue Jacket Plain Flour
20g Blue Jacket Bread Flour
2 eggs, lightly beaten
25g Parmesan cheese powder

Method:
1. Put butter, water & sugar in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flours. 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 parmesan cheese powder & eggs slowly, mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & spray water onto them. 
5. Bake in a preheated oven @190C for 10mins, then 170C for 20mins.

Sunday, October 29, 2017

Cranberry Oat Scones


Cranberry Oat Scones
(recipe adapted from Joyofbaking)

Ingredients:
230g Blue Jacket Plain Flour
100g fine sugar
1 tsp baking powder
1/4 tsp ground cinnamon
110g Cowhead salted butter, cold & diced
60g old-fashioned rolled oats 
60g dried cranberries
zest of 1 lemon 
160g milk (I used freshly squeezed lemon+orange juice instead)

Method:
1. Place flour, sugar, baking powder & ground cinnamon in a big mixing bowl & whisk till combined. 
2. Add in butter cubes & mix until the mixture resembles coarse crumbs. Stir in oats, cranberries & zest. 
3. Add in milk & mix until the mixture becomes a dough.
4. Roll out dough into a 7" circle on a lightly floured surface. Cut into 8 equal portions. 
5. Place scones on silpat mat. Bake in a preheated oven @ 170C for 20mins.

Wednesday, October 25, 2017

Carrot Bread


Carrot Bread
(recipe adapted & modify slightly from carol) 

Ingredients
90g shredded carrots
250g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour

3/4 tsp instant yeast
1/4 tsp salt
25g fine sugar
30g coconut oil
170g milk

Method: 
1.Mix all ingredients in a mixer fitted with a hook dough, knead till a soft smooth dough is formed. Proof for 1hr.

2. De-gas & roll dough out into a rectangle. Roll up like a swiss roll & placed into prepared tin. Proof for another 1hr.

3. Baked in a preheated oven at 180C for 40mins. 

Saturday, October 21, 2017

Snack bars


Snack Bars
(recipe adapted & modify from here)

Ingredients:
(A)
90g honey
1 tsp vanilla extract
30g almond meal
1/8 tsp salt
1 tsp cinnamon powder
15g homemade walnut butter 

(B)
190g almonds, chopped roughly
60g dried cranberries
1 Tbsp flaxseed meal

Method:
1. Mix ingredients (A) in a mixing bowl till combined.
2. Add in ingredients (B) till combined. Pour into a lined 8" square pan & pressed firmly.
3. Baked in a preheated oven @ 160C for 20mins.
4. Chill in fridge & cut into bars. 

Making my own walnut butter

 

Tuesday, October 17, 2017

抹茶馬卡龍 Matcha Macarons

 认得出这些家伙了吗?
 去年做了愤怒鸟里面的猪猪面包,现在就来做猪猪馬卡龍 =)

抹茶馬卡龍 Matcha Macarons
(recipe adapted from Carol)

Ingredients:
45g egg whites
50g fine sugar
60g icing sugar
10g matcha powder
50g almond meal      


Method:  
1. Sift almond meal, matcha powder & icing sugar together. Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.   
3. Fold in all the dry ingredients into the egg whites batter until just combined.   
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.   
5. Set it aside for the shells' surface to dry up.   
6. 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.
7.
Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.   
8. Remove from oven & let it cool completely before removing from the silpat mat.

 大家都有各自的伴侣
我觉得没画上眼珠的猪猪比较可爱,感觉上它们好像对你微笑似的 =)
咦,仔细瞧,后面有只猪在登着你。凶喔。。。。 =P

Friday, October 13, 2017

Chocolate Almond Marble Cake


Chocolate Almond Marble Cake
(recipe adapted & modify slightly from Anncoo)

Ingredients:
180g Cowhead salted butter, softened
105g fine sugar
1 tsp vanilla extract
 2 tsp baking powder
180g Blue Jacket Plain Flour
75g ground almond (I grind my own but not till very fine as I like to have some almond bits)
3 large eggs
2 Tbsp milk
3 Tbsp cocoa powder mixed with 3 Tbsp hot water to make a paste
1 Tbsp chia seeds

Method:
1. Cream the butter & sugar together until light & pale in colour. Add in vanilla extract.
2. Whisk in eggs gradually till combined. Add in sifted flour, baking powder, ground almonds & milk. Whisk till combined.
3. Spoon 1/2 of the cake batter into a separate bowl & mix in the cocoa paste. Add the chia seeds to the other 1/2 of the the mixture. Add spoonfuls of each of the batter alternately to an 8" pan lined with baking paper & use a chopstick to create a marbled effect through the mixture.
4. Bake in a preheated oven @ 160C for 25mins.

 瞧那一粒粒的杏仁碎和奇亚籽(chia seeds),增添了这牛油蛋糕的咬劲。好吃!

Monday, October 9, 2017

Wholewheat Mocha Cake

加了全麦粉似乎让这蛋糕变得健康些,不但吃得开心也少了一份罪恶感。哈哈,自我安慰吧 =P
 蛋糕体是扎实的,但切开才发现它特别容易碎和掉渣。
很好吃的一个蛋糕,是鬆软的,还可以吃到胡桃粒和带有薄荷味的巧克力。 

Wholewheat Mocha Cake
(recipe adapted from here)

Ingredients:
(A)
6 tsp instant coffee powder + 3 tsp hot water

(B)
230g Cowhead salted butter, soften
150g fine sugar
3 eggs
150g Blue Jacket Plain Flour 
60g Blue Jacket Wholewheat Flour
30g cocoa powder
4 Tbsp cream

1/4 cup mint chocolate chips
chopped pecan nuts

Method:
1. Cream butter & sugar together till light & pale in colour. Add in eggs gradually & whisk till combined.
2. Add in coffee mixture & cream. Mix till combined.
3. Add in sifted flour, cocoa powder & baking powder. Mix till combined.
4. Add in sifted wholewheat flour & stir till combined. Stir in chips & nuts.
5. Pour batter into a 6" tin lined with baking paper.
6. Bake in a preheated oven @ 160C for 60mins.

Thursday, October 5, 2017

蝶豆花菠蘿包


Polo Buns
(recipe adapted & modify slightly from justonecookbook)

Ingredients:
Bread dough
225g Blue Jacket Bread Flour  
25g Blue Jacket Cake Flour 
1/2 tsp salt
20g fine sugar  
1 tsp instant dry yeast  
1 large egg  
100ml blue pea water (used 8g dried blue pea)
30g salted butter

Biscuit dough 
60g salted butter
60g fine sugar  
1 large egg, beaten
190g Blue Jacket Cake Flour 
10g carrot powder
1/2 tsp baking powder

Pearl sugar (optional) 

Method:
1.  Biscuit dough: Whisk butter & sugar till light & pale in colour. Add in egg mixture slowly & whisk till combined. Sift in flour, carrot powder & baking powder. Knead to form a soft dough. Chill in fridge for later use.

2. Bread dough: Mix all ingredients (except butter) in a mixer & knead till almost smooth. Add in butter & continue to knead till elastic. Check for window pane stage. Proof for 1hr.

3. De-gas the dough. Divide into 35g (6 pieces) for the sunflower centre & 48g (6 pieces) for the petals. Divide biscuit dough into 36g (6 pieces). Shape the dough & proof for 1hr.

4. Sprinkled pearl sugar on the flower petals. Bake in a preheated oven at 160C for 15mins.

一小时发酵后,面包圆鼓鼓的
外皮甜甜脆脆的饼干配上软软的面包好吃极了。珍珠糖咔滋咔滋的我喜欢 =)

Sunday, October 1, 2017

Almond Cranberry Muffins


Almond Cranberry Muffins 
(recipe adapted & modify slightly from here) 

Ingredients: 
115g Cowhead salted butter
80g fine sugar
3 egg yolks
110g Blue Jacket Plain Flour
1 tsp baking powder
50g ground almond power

3 egg whites
30g fine sugar

lemon zest from 2 lemons 
100g cranberry soaked in 50g rum overnight 

Method: 
1. Cream butter & sugar in a mixing bowl till light & pale in colour. 
2. Add in the egg yolks gradually & mix till combined.
3.In a clean mixing bowl, whisk egg whites till frothy. Gradually add sugar & whisk till soft peaks. Take 1/3 of the whites & mix with the batter in (2). Then, add the remaining whites to batter till combined. 
4. Add in sifted flour, baking powder, ground almonds, lemon zest & cranberry into the batter till combined.  
5. Divide batter into cupcake liners. Bake in a preheated oven @ 160C for 28mins. 


Friday, September 29, 2017

Pecan Tart 胡桃塔

 这是我第一次烘焙胡桃塔。 
塔皮的牛油搭配甜甜的胡桃馅,加上芬芳馥郁的兰,真的是好吃到让我要竖起大母指。
 
Pecan Tart 胡桃塔
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
Pie Crust:
170g Blue Jacket Plain Flour
1 Tbsp fine sugar
110g Cowhead salted butter, chilled & cut into cubes 
30ml ice water

Pecan Filling: 
100g black sugar 
160ml Lyle's Golden Syrup
2 Tbsp rum
50g Cowhead salted butter 
2 large eggs
60ml cream 
200g pecans, toasted & coarsely chopped 

Method:
1. Pie Crust: Place flour & sugar in a mixing bowl & stir till combined. Rub in cold butter until the mixture resembles bread crumbs. Add in ice water & knead lightly till a dough is formed. Fridge the dough for 30mins.

2. On a lightly floured surface, roll out dough into a circle enough to fit a 8" tart tin. Put in fridge for 30mins.
 
3. Pecan Filling: In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum & butter until boiling, stirring constantly. Remove from heat & set aside. When the boiled syrup has cooled, whisk in eggs & cream.  

4. Remove the chilled pastry crust from the refrigerator. Evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake in a preheated oven at 170C for 50mins.