Tuesday, April 25, 2017

Matcha Azuki Bean Cake

Matcha Azuki Bean Cake
(sponge cake recipe adapted & modify slightly from HHB)

4 eggs
100g fine sugar
125g Blue Jacket Cake Flour
15g matcha powder
30g vegetable oil
30g Cowhead UHT milk

1/2 canned azuki beans
120g non dairy whip cream

1. Whisk eggs & sugar on high speed until the batter turns pale & double/triple in volume. Sift flour & matcha powder into the batter. Gently fold the flour until well blended. 

2. Add in oil & milk. Fold in gently with spatula until well blended.

3. Pour the batter into the prepared pan & bake in a preheated oven @ 170C for 30mins.

Friday, April 21, 2017

Sakura Kanten Jelly

Sakura Jelly
(recipe adapted from littemissbento)

milk layer 
2g kanten powder
100g milk  
200ml water 
30g sugar

2g kanten powder
300ml water 
30g sugar 
Sakura flowers (soaked in a bowl of water. Drain & pat dry flowers & arrange in jelly mold)
Dried sakura flakes (optional)
1. Milk layer: Add all the ingredients into a pot. Keep stirring gently & bring to low boil slowly. Pour into prepared jelly mold till the halfway mark. Rest in room temp until firmed. 

2. Top layer: Add all the ingredients into a pot. Keep stirring gently & bring to low boil slowly. Pour gently into jelly mold to fill it up. Adjust the positions of the flowers. Sprinkle some dried sakura flakes on top of jelly.

3. Let the jelly rest at room temp until it firms up. Chill in fridge.


Monday, April 17, 2017

Black Forest Cheesecake

Black Forest Cheesecake

225g Cowhead Cream cheese
60g fine sugar
1.5 Tbsp corn flour
2 tsp Cointreau
2 Eggs
100g non dairy whip cream
20 pitted cherries (drained from 1 can)
syrup from 1/2 can pitted cherries, cook with 1 Tbsp corn flour to thicken 

1. Beat cream cheese, sugar & cointreau till light & fluffy.
2. Add in eggs gradually & beat till smooth.
3. Add in corn flour & whip cream. Mix well.
4. Remove 1/3 of batter & mix in syrup.
5. Pour original batter into a 6" cake tin & top with syrup batter. Use a chopstick to do a swirl for the batter & add in cherries.
6. Steamed bake in preheated oven @ 160 for 50mins. 
7. Leave cheesecake to cool in the oven for 1 hr with the door ajar.

Thursday, April 13, 2017

Banana Cake

Banana Cake

(recipe adapted from Cook.Bake.Love

115g ripe bananas , mashed

25g fresh milk

2 eggs
100g fine sugar
1/2 Tbsp ovalette   

100g Blue Jacket Plain Flour
1/2 tsp baking powder

40g corn oil


1) Mix (A) & set aside.
2) In a mixing bowl, add (B), use an electric mixer to beat till incorporated.
3) Add (A), beat till well mixed.
4) Sift in (C), beat till ribbon stage. Fold in (D) & beat till well mixed.
5) Pour the batter into a 6" pan. Bake in preheated oven at 160C for 30mins.

Sunday, April 9, 2017

Raisin Biscuits

Raisin Biscuits
(recipe adapted from FB)

110g Blue Jacket Plain Flour
1 tsp baking powder
pinch of salt
25g spreadable butter
25g fine sugar
2 Tbsp milk/Cointreau
50g dried raisins
a little milk
a little sugar

1. In a bowl, rub flour, baking powder, salt & butter together until fine crumb stage.
2. Add in sugar & milk/cointreau till a dough is formed.
3. Roll out the dough onto a lightly floured surface to a rectangle.
4. Sprinkle the raisins over half of the surface of dough & fold the other half on top. Roll out the dough again into a rectangle. Trim the dough & cut into pieces.
5. Placed the biscuits onto a silpat mat, brush some milk & sprinkle with a little sugar.
6. Bake in a preheated oven @ 170C for 18mins.

If I were to make these biscuits again, I will roll the dough out even thinner as the biscuits will puff up after baking.

Wednesday, April 5, 2017

Bearie Melon Pan

Melon Pan
(recipe adapted & modify slightly from justonecookbook)

225g Blue Jacket Baguette Flour
25g Blue Jacket Cake Flour
20g fine sugar
1 tsp salt
1 tsp instant yeast
60g eggs
50g cream
40g water
35g Cowhead unsalted butter

Biscuit dough
60g Cowhead unsalted butter
80g fine sugar
50g eggs
200g Blue Jacket Cake Flour
1 tsp baking powder
1 Tbsp cocoa powder
*Whisk butter & sugar till combined. Add in egg mixture slowly till well blended. Sift in flour,cocoa powder & baking powder & knead till a dough is formed. Leave in fridge for later use.

1. Bread dough: Mix all ingredients in a mixer (except butter) till a rough dough is formed. Add in butter & knead till the dough is smooth & elastic. Check for window pane stage & proof for 1hr.

2. De-gas & divide into 60g each (makes 7 bears) & remaining dough for the bears' ears. Let the dough rest for another 15mins.

3. Divide the cookie dough into 7 equal portions & remaining dough for bears' ears. Roll out the cookie dough with a rolling pin & wrap one bread dough inside, seam side facing up. Coat the biscuit dough with sugar & use a scraper to score crisscross pattern. Repeat the same for the rest of the doughs.

4. Placed the doughs onto a baking tray lined with silpat mat & proof for 1hr. Baked in a preheated oven at 180C for 14mins.

soft & fluffy bun *^_^*

Saturday, April 1, 2017

Yuzu Chiffon

Yuzu Chiffon
(recipe adapted from the book Tanoshii Ke-ki)

120g Blue Jacket Cake Flour
3g baking powder
4 egg yolks
40g fine sugar
45g oil
30g milk
85g honey yuzu  tea syrup

4 egg whites
50g fine sugar

1. egg yolk batter: Beat egg yolks & sugar till mixture is thick & creamy. Add oil & milk gradually till mixture is smooth. Add in honey yuzu & mix again.

2. egg white batter: Whisk egg whites till foamy. Gradually add in sugar & whisk till peak forms.

3. Spoon 1/3 of meringue into egg yolk batter & mix gently with a spatula. Add sifted flour mixture & mix till incorporated. Add the remaining meringue & mix well.

4. Pour the batter into chiffon tin. Tap tin lightly on counter top. Bake in a preheated oven @ 160C for 40mins.

Thursday, March 30, 2017

Chocolate Cookies

Just 3 ingredients to produce such yummy, crispy & addictive cookies =)
Chocolate Cookies
(recipe adapted from Carol Hu)

100g Ghana dark/milk chocolates, melted
20g cornflour
20g Blue Jacket Cake Flour

1. Mix all ingredients together till combined. Put batter into a piping bag with a 1M tip or star tip #21 to pipe out onto a silpat mat.
2. Bake in a preheated oven @ 150C for 18mins.

Sunday, March 26, 2017

Agar Agar Jelly

Agar Agar Jelly
(recipe adapted & modify slightly from Anncoo)

800ml Water
2 tsp milk powder + 50ml hot water
2 tsp matcha powder + 2 Tbsp hot water
1 pkt Agar agar powder 
145g Sugar
2 Pandan leaves 

1. In a pot, add water, sugar, agar agar powder & pandan leaves together. Stir mixture till boil at medium heat. Turn off heat & stir for another min, discard pandan leaves.

2. Pour 350ml of the agar agar liquid to another small bowl, add matcha paste & stir well. Add milk mixture to the remaining plain agar agar liquid, stir well.

3. Pour 100ml white liquid into the pan. Place pan in freezer for 2mins for the liquid to set. Remove pan & use a small sharp knife and roughly scratch lines on the set jelly. Then pour 100ml matcha liquid on top & place the pan back to the freezer for another 2mins. Repeat the same steps, white & matcha liquid alternating until all liquid being used up.

4. Chill the agar agar jelly in the fridge for at least 2 hrs. Remove jelly onto serving plate & top with some azuki bean & strawberry.

Tuesday, March 21, 2017

Almond Butter Cake

Almond Butter Cake
(recipe adapted from MiMi Bakery House)

150g Cowhead salted butter
125g fine sugar

2 eggs
140g Blue Jacket Cake Flour
1 tsp baking powder
50g ground almond 
50g Cowhead UHT milk
Almond flakes to sprinkle

1. Combine butter & sugar in the mixing bowl, cream until light & fluffy. Add in eggs one at a time & mix well.
2. Alternate the flour mixture with the milk, mix until well combined.
3. Bake in a preheated oven @ 160C for 40mins.

Saturday, March 18, 2017



紫薯馬卡龍 Sweet Potato Macarons
(recipe adapted from Carol)

45g egg whites
50g fine sugar
60g icing sugar
6g sweet potato powder 
50g almond meal    

1. Sift almond meal, sweet potato 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.

烘完后,它的颜色变成紫色。但因为我的烘炉太热了, 馬卡龍壳变得有点褐色。
内馅是Reese's peanut butter chocolate spread*^_^*

Monday, March 13, 2017

Earl Grey Cake

Earl Grey Cake
(cake recipe adapted from the book Tanoshii Ke-ki)

90g Blue Jacket Cake Flour
2 tea bags of earl grey leaves
3 eggs
80g fine sugar
10g Cowhead salted butter, melted

non dairy whipped cream
matcha chocolate, melted
Plum candy pearls 

1. In a mixing bowl, whisk eggs & sugar till pale & fluffy. Add in sifted flour & tea leaves. Mix well with a spatula. Add in butter & fold till combined.

2. Pour batter into lined tray & baked in a preheated oven @ 180C for 12mins.

3. Leave cake to cool & decorate as desired.


Thursday, March 9, 2017

藜麥鄉村麵包 (水合折疊法)

面包的制作过程很简单, 只需要一点点耐心等待发酵就会有好吃又健康的面包啦。

(recipe adapted from Carol)

30g quinoa
60g water

270g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
70g cooked quinoa
15g fine sugar
3/4 tsp salt
15g oil
1/2 tsp instant yeast
205g water 

1. Using a sieve, rinse quinoa a few times under running water. Then put quinoa in a bowl & add water. Steam till quinoa is cooked.

2. Put all ingredients & cooked quinoa in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
3. 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).

4. Remove the dough onto a slightly floured table top. Divide the dough into 6 portions (100g each). Rest the dough for 15mins.
5. Shaped the dough into triangles. Proof for 1hr.

6. Sieve some bread flour onto the dough & score the dough.
7. Bake in a preheated oven @ 180C for 5mins, then 190C for 15mins.

Sunday, March 5, 2017

Nutty Tart

Nutty Tart
(recipe adapted & modify slightly from here)

Tart Shell
1 cup Blue Jacket Plain Flour
1.5 tsp sugar
1/4 tsp salt
60g cold butter
1/4 cup cold water

Tart Filling

30g butter
1/2 cup dark brown sugar
1/4 cup honey
3 Tbsp light corn syrup
3 eggs @ room temperature, lightly beaten
1 Tbsp Blue Jacket Plain Flour
 1/4 tsp salt
2 Tbsp Rum
1 cup nuts (macadamia, cashews & almonds)

1. Shell: Place the flour, sugar & salt in a mixing bowl. Add in butter cubes & rub until mixture resembles breadcrumbs. Add in water & knead lightly till a dough is formed. Lightly floured countertop & roll out the dough big enough to line a 9” tart. Chill in fridge for 10mins. Prick the bottom of the tart dough multiple times with a fork. Bake in a preheated oven @180C for 20mins.

2. Fillings: Place the butter in a small saucepan. Melt the butter over medium low heat till it turns brown. Remove from heat & pour into a mixing bowl to cool down slightly. Whisk in the sugar, honey, corn syrup, rum & eggs until the mixture is thoroughly blended.

3. Sprinkle the nuts in an even layer in the bottom of the tart shell. Carefully pour the fillings over the nuts. Bake until the filling is golden brown.

Wednesday, March 1, 2017

Matcha Sticky Rolls

Matcha Sticky Rolls

230g Blue Jacket Bread Flour
20g Blue Jacket Cake Flour
1 Tbsp matcha powder
pinch of salt
20g fine sugar
1/2 tsp instant yeast
150ml water
20g coconut oil

Fillings: (refer My Little Space)
*I use my left over cream cheese frosting & add 1 Tbsp cornflour
dried cranberries

1 bar matcha chocolate, melted to drizzle on top of rolls (optional)

1. Put all ingredients in a mixer & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas & roll out the dough to a rectangle. Spread cream cheese mixture & sprinkle dried cranberries on top. Roll up to form a swiss roll. Divide into 12 portions & placed in a greased tin. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 20mins.

These matcha sticky rolls are very soft & moist, seriously yummy! They were not overly sweet even though I drizzled one bar of matcha chocolate over the rolls. Instead the matcha taste was even more prominent & paired very well with the slightly tart cranberries. You definitely gotta give it a try if you are a matcha cum cream cheese lover =)

Saturday, February 25, 2017

Vegan Chocolate Cake

I got the urge to bake but realized that there were no more eggs in fridge. So glad to chance upon this vegan cake recipe by Carol & attempted it. I am not a sweet tooth person & thus I reduce the amount of sugar greatly. The chocolates used were already sweet & since I am doing a chocolate sauce to go along with the cake, I supposed it is alright to reduce the sugar. Yes, the cake turn out well & the sweetness is just nice to my liking. In fact, I feel that the cake is sweet enough on its own even without the chocolate sauce! 

Vegan Chocolate Cake
(recipe adapted & modify slightly from Carol Hu)

80g Ghana dark chocolates
30g fine sugar
60g coconut oil
130g Blue Jacket Cake Flour
16g cocoa powder
2 tsp baking powder
120g unsweetened soya milk

Chocolate sauce  
(recipe from here)

63ml water
25g sugar
40g light corn syrup
20g unsweetened cocoa powder 
14g bittersweet or semisweet chocolate, finely chopped
*In a medium saucepan, whisk together all ingredients (except chocolates). Once it starts to boil, remove from heat & stir in chopped chocolates till melted. Cling wrap & store in fridge for few hours before use.

1. Put chocolates in a bowl & microwave till melted. Add in sugar & coconut oil. Mix till combined.
2. Sift in flour, cocoa powder & baking powder & soya milk. Mix till combined.
3. Pour batter into a prepared 6" tin lined with baking paper.
4. Bake in a preheated oven @ 160C for 18mins.

This cake is very delicate & chocolaty. 
It will be nice to have with a cup of tea to go along with the cake =)

Wednesday, February 22, 2017

Matcha Kinako Bread

This is currently my favourite way of eating bread. 
Cut the bread into a thick slice, spread some soften salted butter, 
sprinkle generous amount of kinako & drizzle with some kuromitsu. 
bread getting ready for photoshoot :P

Matcha Kinako Bread 

Matcha dough
110g Blue Jacket Bread Flour
10g Blue Jacket Cake Flour
10g matcha powder
20g fine sugar
1.5 tsp instant yeast
90g water
15g Cowhead salted butter 

Kinako dough
110g Blue Jacket Bread Flour
10g Blue Jacket Cake Flour
10g kinako powder
20g fine sugar
1.5 tsp instant yeast
90g water
15g Cowhead salted butter

1. Matcha & Kinako dough: Mix all ingredients (except butter) in a mixer fitted with dough hook till a dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.

2. De-gas & roll out both doughs into a rectangle. Placed kinako dough on top of matcha dough & roll both ends towards the centre. Placed in a pull man tin greased with butter. Proof for 1hr.

3. Bake in a preheated oven at 170C for 35mins.

I always slice my bread when the loaf is hot.... thus, resulting in not so pretty slices :P