Sunday, September 17, 2017

Apple Cake Tart

Apple Cake Tart
(recipe adapted from Anncoo)

60g Blue Jacket Plain Flour
3/4 tsp baking powder
60g Cowhead salted butter, softened
50g fine sugar
60g egg
1/2 tsp vanilla extract
1/2 Tbsp lemon juice
lemon zest from 1 lemon

2 red apples
1/2 tsp ground cinnamon
1 Tbsp sugar

1/2 Tbsp lemon juice

1. Combine sugar & cinnamon in a small bowl, set aside.
2. Peel, core & slice the apples in a bowl. Add the cinnamon sugar mixture & 1/2 Tbsp lemon juice & toss to thoroughly with the apple slices.
3. Cream butter, lemon zest & sugar till light & fluffy. Slowly add in egg, lemon juice & vanilla extract. Lastly add in sifted flour & baking powder. Fold with a rubber spatula till combined. Spread batter evenly in the prepared pan.
4. Arrange the apple slices on top of the batter & sprinkle some brown sugar on top.
5. Bake in a preheated oven @ 180C for 30mins.

Wednesday, September 13, 2017


(recipe adapted from Carol)

300g Blue Jacket Baguette Flour
6g salt
15g oil
160g water 

cherry tomatoes
mozzarella cheese
parmesan cheese powder 

1. Put all ingredients into a big mixing bowl. Hand knead until the dough is smooth & elastic. Rest the dough for 1hr.
2. Divide the dough into 3 portions (155g each). Rest the dough for 15mins.
3. Slowly roll out each dough into 8" big. 
4. Add toppings as desired. Bake in a preheated oven @ 200C for 12mins.

Saturday, September 9, 2017

Caramel Brownie Brittle

Brownie Brittle
(recipe adapted from here)

1/2 cup oil
2/3 cups fine sugar ( I reduced slightly)
1 tsp vanilla extract
1/4 tsp salt
1 tsp instant coffee powder
1/3 cup cocoa powder
1/2 cup Blue Jacket Plain Flour

caramel bits

1. In a mixing bowl, whisk oil & sugar together. Whisk in egg, vanilla, salt & coffee powder till combined.

2. Stir in sifted flour & cocoa powder till combined.

3. Spread the batter thinly onto a tray with silpat mat. Sprinkle in caramel bits.

4. Bake in a preheated oven @ 170C for 20mins.

5. Once out from oven, cut into smaller pieces & allow them to cool. The pieces will harden.

Tuesday, September 5, 2017

Cherry Pocky Cake

Cherry Pocky Cake
(cake recipe adapted from Joyofbaking)

56g Cowhead salted butter, melted 
65g Blue Jacket Plain Flour 
28g ground almonds 
1 tsp baking powder 
60g egg 
75g fine sugar
1 tsp vanilla extract
40g milk 

lemon buttercream
chocolate flavour pocky sticks 
fresh cherries, pit & cut into quarters (as fillings)
20 fresh cherries dip with melted chocolate 
fresh blueberries 

1. In a bowl, whisk together flour, ground almonds & baking powder.
2. In a mixer, whisk egg & sugar until the batter is pale & thick. Add in vanilla extract. Using a balloon whisk, whisk in melted butter & milk till combined. Fold in flour mixture with a spatula till combined.
3. Pour batter into a 6" tin lined with baking paper. Bake in a preheated oven @ 160C for 25mins.
4. Once cake is cooled, slice cake into half. Frost the cake & decorate as desired.    

Friday, September 1, 2017



(recipe adapted & modify slightly from here)

250g Blue Jacket Bread Flour
2 Tbsp fine sugar
180g water
1 tsp instant yeast
15g SCS salted butter

squid ink (or 1 Tbsp cocoa powder + 2 tsp water)

1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth. Add in butter & continue kneading until smooth & elastic. Check for window pane. Divide dough into 2 portions. 
2. Knead in squid ink (or cocoa powder & water) into one of the dough. Proof both plain doughs for 1hr.
3. De-gas both dough. Divide plain dough into 6g x 20 balls & squid ink dough into 18g x 1 ball, 5g x 12 balls.  
*This portion is only enough for 1 soccer ball.
4. Grease the bowls & arrange doughs accordingly as follow (refer here for picture):
    1st layer: 1 squid ink, 5 white
    2nd layer: 5 squid ink
    3rd layer: 1 big squid ink in middle, 5 white
    4th layer: 5 white
    5th layer: 5 squid ink
    6th layer: 5 white
    7th layer: 1squid ink
5. Cover the bowl with another bowl. Wrap with 2 layers of aluminum foil tightly. Proof for another 1hr.
6. Bake in a preheated oven @ 140C for 30mins.

Tuesday, August 29, 2017

Mini Almond Cupcake

Mini Almond Cupcake 
(recipe adapted from Baking Taitai)

40g Blue Jacket Cake Flour
40g ground almond
55g Cowhead salted butter, melted
1 egg
25g fine sugar
1/2 tsp baking powder

dipping chocolate

1. In a mixing bowl, whisk egg, sugar & melted butter together.
2. Sift in flour, almond & baking powder. Mix till combined.
3. Spoon batter into mould. Cover the lid & bake in a preheated oven @ 180C for 15mins.
4. Decorate as desired after the cupcake pops are cooled.

*refer here for my Pumpkin Raisin bread pops

Friday, August 25, 2017

Cherry Cake

 Cherry cake
(recipe adapted from joyofbaking)  

113g Cowhead salted butter 
350g fresh sweet cherries 
130g Blue Jacket Cake flour
55g ground almonds
1.5 tsp baking powder
2 eggs
150g fine sugar
1 tsp pure vanilla extract
80ml milk 

1. In a small saucepan, melt the butter. Remove from heat & set aside for later use.

2. Rinse, dry, pit all the cherries & cut into quarters.

3. In a separate bowl, whisk together the sifted flour, ground almonds & baking powder.  

4. Whisk eggs & sugar until thick & pale colored in a mixer. Beat in the vanilla extract. Then,  with a balloon whisk, fold in the melted & cooled butter & milk till combined. Fold in the flour mixture & the quartered cherries. Pour the batter into a lined 8" pan.

5. Bake in a preheated oven @ 160C for 40mins.

Monday, August 21, 2017



Basic Macarons
(recipe adapted & modify from Carol)

45g egg whites
50g fine sugar
60g icing sugar
1 tsp purple cabbage powder (optional)
50g almond meal     

1. Sift almond meal, purple cabbage 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.


Thursday, August 17, 2017

Mini Doughnuts

想到就有一点嘴馋,所以就奔向厨房‘开工’啦 =P

Mini Doughnuts
(recipe adapted from Carol)

180g Blue Jacket Baguette Flour
20g Blue Jacket Cake Flour
1/3 tsp instant yeast 
15g fine sugar 
60g egg
1 Tbsp chia seeds (optional)
70g water
15g Cowhead salted butter

melted chocolate
cinnamon sugar

1. Put all ingredients (except butter) in a mixer fitted with dough hook. Knead till a soft dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough & divide into 12 portions (31-32g each). Poke a hole in the middle of each dough using finger & slowly expand it slightly before putting into the donut tray. Proof for 30mins.
3. Baked into a preheated oven @ 180C for 12mins.
4. Decorate as desired after the doughnuts cooled down.


Sunday, August 13, 2017

Avocado Popsicle

Avocado Popsicle

1 ripe avocado, pit remove
1/2 cup Greek yogurt
1/2 cup milk
1 tsp vanilla extract
2 tsp matcha powder
2 Tbsp maple syrup

melted chocolate to dip popsicles
crushed cashew nuts for decoration

1. Blend all ingredients together & pour mixture into popsicle mold. Freeze overnight. 
2. Run the mold under hot water or the heat from hair dryer to remove popsicles. Enjoy! 


Wednesday, August 9, 2017


(recipe adapted & modify slightly from carol)

200g Blue Jacket Bread Flour
100g Blue Jacket Wholemeal Flour
4g squid ink
1/2 tsp instant yeast
1/2 tsp salt
180g cold water
20g coconut oil
1 onion (peeled, diced & sauteed with a bit of black pepper)
2 Tbsp chia seeds

dried parsley   

1. Add all ingredients (except onion) in a mixer fitted with a dough hook. Whisk till the dough is smooth & elastic. Knead in onion & proof for 1hr.
2. De-gas the dough & let dough rest for 10mins.
3. Roll out dough slightly in a rectangle to fit the prepared pan. Proof for 30mins.
4. Make indentations on the dough. Sprinkle dried parsley on top of dough.
5. Bake in a preheated oven @ 170C for 20mins.

Saturday, August 5, 2017

Blueberry Pie

Blueberry Pie
(recipe adapted from Joyofbaking)

175g Blue Jacket Plain Flour
113g Cowhead salted butter, cold
1 Tbsp fine sugar
few Tbsp cold water

Blueberry fillings
290g fresh blueberries
50g fine sugar
1 Tbsp rum
1 Tbsp corn flour 
*mix everything together

1. In a mixing bowl, add flour, sugar & mix till combined. Rub in butter till mixture resembles fine breadcrumbs. Add in water & knead till a dough is formed. Chill the dough in fridge for 30mins.

2. Roll the dough out & transfer to a tart pan. Use cookie cutter to cut out some hearts from the remaining dough. Add the blueberry fillings. Placed the hearts on top.

3. Baked in a preheated oven @ 180C for 30mins.

Tuesday, August 1, 2017

Happy Nurses' Day

Surprise~ It's a pinata cake!
Happy Nurses' Day *^_^*

Pound Cake
(recipe adapted & modify slightly from j3ss kitch3n)

250g Cowhead salted butter, room temperature
240g Blue Jacket Cake Flour

1 sachet Nescafe 2 in 1 zero sugar coffee
3/4 tsp baking powder

80g fine sugar
1 tsp vanilla extract
240g Condensed milk
3 large eggs

chocolate chips

lemon buttercream
M & M dark chocolate peanut  

1. Beat butter & sugar until light & fluffy. Add condensed milk & vanilla extract. Mix until well combined.
2. Add in the sifted flour mixture & coffee powder. Beat until combined.
3. Beat in eggs gradually till combined.
4. Pour batter into prepared pan. Bake in a preheated oven at 160C for 60mins.
5. Frost & decorate the cake as desired after the cake had cooled down.

Saturday, July 29, 2017

Rum's Mud Cake

Rum's Mud Cake
(recipe adapted & modify slightly from MiMi Bakery House)

180g milk chocolates
110g Cowhead salted butter
98g Blue Jacket Cake Flour
1/2 tsp baking powder
90ml water
40g rum
1 egg
20g brown sugar

Rum's syrup
23g Cowhead salted butter
1 Tbsp water
20g brown sugar
4 Tbsp rum
1 Tbsp cocoa powder
60g icing sugar 

1.Place chocolates, butter & sugar in a saucepan & heat over low heat till sugar has dissolved. Set aside to cool.
2. Mix in sifted flour, baking powder, egg & rum into the chocolate mixture. Mix well.
3. Pour the batter into a 6" tin. bake in a preheated oven @ 160C for 40mins.
4. Syrup: In a saucepan, add butter, water & sugar. stir over low heat till sugar melts. Stir in rum. Pour mixture over sifted icing sugar & cocoa powder. Mix till smooth.
5. Poke holes in cake & drizzle the syrup.


Tuesday, July 25, 2017

Kiwi Cookies

Kiwi Cookies
(recipe adapted from Carol Hu)

Kinako flavour
60g Cowhead salted butter
40g fine sugar
20g egg
110g Blue Jacket Cake Flour
10g Kinako

Matcha flavour
60g Cowhead salted butter
40g fine sugar
20g egg
110g Blue Jacket Cake Flour
10g matcha powder

Cocoa flavour
30g Cowhead salted butter
20g fine sugar
10g egg
55g Blue Jacket Cake Flour
5g cocoa powder

Black & white chia seeds

1. Kinako/matcha/cocoa: Whisk butter & sugar till light & fluffy. Add in egg & whisk till combined. Sift in dry ingredients & mix till it forms a dough.
2. Roll the kinako flavour dough into a log about 25cm long. Cling wrap & freeze in fridge.
3. Roll out matcha flavour dough & wrap kinako roll inside. Cling wrap & freeze in fridge.
4. Roll out cocoa flavour & wrap matcha-kinako roll inside. Cling wrap & freeze in fridge for 2hrs.
5. Slice dough & add chia seeds.
6. Bake in a preheated oven @ 160C for 20mins.

The most tedious part is to add the 'seeds' to the kiwi =P
Looks pretty cute after adding the 'seeds' *^_^*

Friday, July 21, 2017

Matcha Azuki Mochi Buns

Matcha Azuki Mochi Buns
(basic bread recipe adapted from cook kafemaru)

110g Blue Jacket Bread Flour
40g Blue Jacket Cake Flour
1 Tbsp matcha powder
1/2 tsp instant yeast
1/4 tsp salt
100g hokkaido milk
20g fine sugar
15g salted butter

Azuki beans
pre-cut mochi

Sakura flowers (optional)

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 4 portions (72g each). Rest the dough for 10mins.

3. Roll out one dough into round with a rolling pin. Wrap azuki beans & 1/4 piece of the pre-cut mochi inside the dough. Wrap & pinch the dough to close. Place one sakura flower on top of the dough. Repeat for the other 3 doughs. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

4. Bake in a preheated oven at 160C for 15mins.

*Take a look at how the pre-cut mochi looks like