Tuesday, July 25, 2017

Kiwi Cookies



 
Kiwi Cookies
(recipe adapted from Carol Hu)

Ingredients:
(A)
Kinako flavour
60g Cowhead salted butter
40g fine sugar
20g egg
110g Blue Jacket Cake Flour
10g Kinako

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

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

Black & white chia seeds

Ingredients:
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)

Ingredients:
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

Fillings
Azuki beans
pre-cut mochi

Sakura flowers (optional)

Method:
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

Monday, July 17, 2017

Domo Macarons

这些 Domo (どーも くん Dōmo-kun) 马卡龙可爱吧? =)

Hoji Cha Macarons
(recipe adapted & modify slightly from Carol)

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


Method: 
1. Sift almond meal, Hoji cha 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.

先来找伴侣,配对成双
画上表情再夹奶油霜
 大功告成 !
 忍不住要吃它了呗? *^_^*

Thursday, July 13, 2017

Lemon Cakes



Lemon Cakes
(recipe adapted & modify slightly from anncoojournal)
~yields 9 cakes

Ingredients:   
120g salted soft butter
2 eggs lightly beaten 
2 Tbsp hokkaido milk
70g fine sugar 
1 tsp vanilla extract 
1 Tbsp lemon juice 
lemon zest from one lemon 
125g Blue Jacket Plain Flour
1 tsp baking powder

Lemon icing (carol recipe)
15g butter, melted
60g icing sugar
10g lemon juice
*mix all together till combined

Method:
1. Put all the cake ingredients together into a large bowl. Whisk at low speed until just combined. Then gently fold the batter with a rubber spatula.

2. Fill the prepared greased mould to 3/4 full. Bake in a preheated oven @160C for 25mins.

3. Leave the cakes to cool before drizzle the lemon icing.  

 

Sunday, July 9, 2017

Banana Cake


Banana Cake
(recipe adapted & modify slightly from Wen's Delight)

Ingredients:
130g eggs
130g fine sugar
230g banana, mashed

1 Tbsp chia seeds
150g Blue Jacket Cake Flour
1/2 tsp baking powder
100g coconut oil 


Method: 
1. Sieve flour & baking powder together & set aside.
2. Whisk eggs, sugar & banana till ribbon stage.
3. Fold in flour & chia seeds. Mix well. Add in oil & mix well till combined.
4. Bake in a preheated oven @ 160C for 40mins. 


Wednesday, July 5, 2017

Cranberry Cream Cheese Buns



Cranberry Cream Cheese Buns  
(recipe adapted from here)

Ingredients:

Tangzhong 
20g Blue Jacket Bread Flour
100g water
*Combine flour & water & heat the mixture over low fire, stirring continuously. Remove pot from heat once the mixture become thicker & visible lines appear. Cool for later use.

Cream Cheese Filling 
225g Cowhead cream cheese, softened
50g icing sugar
25g Cowhead UHT milk
*Blend cream cheese with icing sugar & milk till smooth & creamy. Transfer to a piping bag & chill in fridge till ready to use.

60g dried cranberries
*Rinse & soak the dried cranberries in water for 15mins. Drain & squeeze dry. Set aside.

Dough 
210g Blue Jacket Bread Flour
56g Blue Jacket Cake Flour 
40g fine sugar
1/2 tsp salt
6g instant yeast
84g tangzhong
85g water
30g whole egg
20g Cowhead salted butter

Method:
1. Mix all ingredients together (except butter) into a mixer fixed with a dough hook. Knead till combined & add the butter. Continue to knead till window pane stage. Add in cranberries & knead for 1 min. Proof for 1hr.

2. De-gas & divide into equal portions. Flatten each dough using a rolling pin & pipe a generous dollop of cream cheese in the centre of the dough. Wrap & pinch the dough to close & placed on a silpat mat. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

3. Bake in a preheated oven at 200C for 12mins.

 

Saturday, July 1, 2017

Banana Coconut Cotton Cake

瞧这蛋糕体的组织好细好绵呀!
没来得及拍照蛋糕就被扫光了。可想而知是有多么的好食 =)

Banana Coconut Cotton Cake
(recipe adapted from My Mind Patch)

Ingredients:
40g vegetable oil
50g Blue Jacket Plain Flour
25g coconut milk
50g banana, mashed
3 egg yolks
1 egg

3 egg whites
35g fine sugar

Method:
1. Heat up oil in a pot until convection current starts to appear at the bottom of the oil. Remove pot from stove & sift in flour till smooth. 
2. Blend coconut milk & banana together. Add in eggs gradually & whisk till combined. 
3. Pour mixture (2) into (1) & whisk till smooth. Set aside.
4. Whisk egg yolks till foamy & add in sugar gradually. Whip till almost stiff peak stage. Scoop 1/3 of the meringue into the egg yolk batter. Mix well. Pour the yolk batter into the remaining meringue & fold till the batter is smooth. 
5. Pour batter into a 6" tin lined with baking paper. Steam bake in a preheated oven at 160C for 1hr. 

Thursday, June 29, 2017

芝麻龜粿

今天心血来潮到我妈家跟她一起做芝麻龜粿。我妈做粿一项来都不用秤量食材,只说大概大概就好。但是我却说如果不量,下次要做,我不知道该用多少的份量喔?哈哈,这可难倒了我妈。她随口说了一些数字,然后说没关系,比例不对她可以再来调份量。以下的食谱是我秤过的。但没来的及秤水量,我妈就倒进盆里。不过没关系,水慢慢加,只要揉面团到不粘手和盆就行了。

我妈不喜欢带有头和手脚的龜粿,所以我家的龜粿都只剩个龟壳!
你有发现到有一个龜粿竟然露出一个龜头吗? 哈哈。。。是我做的啦!

Sesame Ku Kueh 芝麻龜粿  
(recipe makes 24 small Ku Kueh & 6 big kueh)
 
Ingredients  
Dough:
400g glutinous rice flour
80g black sesame powder
 
200g sweet potato (steamed & mashed)
water 


Homemade mung bean paste    

Method
1. Mix all the dough ingredients together & knead to form a soft dough (Adjust water accordingly until the dough is no longer sticky to hands & mixing bowl)
2. Weigh 30g of dough for skin & wrap 20g of filling into the dough & seal opening.
3. Place the kueh into mould (dusted with glutinous rice flour) & press it to set the shape.
4. Knock out the kueh & place it on a piece of banana leaf.
5. Steam for 5mins & brush some cooking oil on the surface of the kuehs.


我们分工合作。我秤粿皮/内馅/包龜粿,我妈包/印龜粿,我爸负责把龜粿放上香蕉叶然后拿去蒸。以上这六个‘大龜粿的诞生’纯粹是因为我妈做到累了,突然说‘龜粿太小了,要包到几时啊?’ 然后就叫我爸拿出饭粿的模,说这样可以快一点用完粿皮 =p

Sunday, June 25, 2017

Pandan Coconut Buns

 软软的面包配上甜甜自家做的咖椰醬. 您心动了吗?是不是也想吃一个呢?=)

Killer Toast
(bread recipe adapted & modify slightly from Victoria bakes)

Ingredients:
260g Blue Jacket Bread Flour
1 tsp instant yeast
60g egg
120g pandan coconut milk (blend pandan leaves with coconut milk & strain)
20g fine sugar
pinch of salt
30g Cowhead salted butter

Method:
1. Mix all ingredients (except butter) together & knead till the dough is smooth & elastic. Add in butter & knead till window pane stage.
2. Divide & shape dough into 9 equal portions. Proof for 1hr.
3. Baked in a preheated oven @160C for 12mins.

 

Wednesday, June 21, 2017

Flaky Flower Mooncake


Flaky Flower Mooncake
(recipe adapted from Vivian Pang Kitchen)

Ingredients: 
Water dough (6 x 26g each)
95g Blue Jacket Plain Flour
7g icing sugar
25g vegetable oil
30g water 

Oil dough (6 x 18g each)
80g Blue Jacket Plain Flour
30g vegetable oil 

Filling (6 x 30g each)
Homemade mung bean paste 

Method:  
1. Water dough: Mix sifted flour & sugar together. Add in the oil & water & knead to form soft dough. Cover & leave to rest for 30mins.
2. Oil dough: Mix all ingredients together & knead to form dough.
3. Divide the water & oil dough into 6 portions. Shape them into balls. 
4. Wrap each oil dough with water dough & form a ball. Repeat the same for the rest.
5. Roll out one ball into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the rest.
6. Back to the 1st roll, flatten into long oval shape.  Again roll up like swiss roll. Slightly press to form ball. Keep aside to rest. Repeat the same for the rest.
7. Flatten the ball into round. Wrap in the filling. Repeat the same for the rest of the balls.
8. Flatten the balls into round with rolling pin. Make 8 cuts around the pastry with scissors.  Apply egg wash & sprinkle some chia seeds in the center.
9. Bake in preheated oven 180C for 19mins.

Saturday, June 17, 2017

Homemade pandan Kaya


Homemade Pandan Kaya
(recipe adapted from Nasi Lemak Lover)

Ingredients:
8 pcs pandan leaves
350g coconut milk
250g fine sugar
3 eggs

Method:
1. Blend pandan leaves with coconut milk in a blender & strain to discard pulp.
2. In a stainless steel bowl, lightly whisk eggs & sugar together. Add in mixture from (1). Stir & mix well.
3. Placed the stainless steel bowl over a pot of boiled water on low heat. Stir the kaya mixture on & off.
4. Cook until desired thickness. Cool completely before keep in fridge.

 Cooked over double boiler. Colour was pale & there were many bubbles when stirring the mixture.
As the mixture thickened, the colour got brighter & there were lesser bubbles when stirring.

Tuesday, June 13, 2017

Pork Floss Sandwiches


Pork Floss Sandwiches

Ingredients:
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain flour
1/2 tsp instant yeast
20g fine sugar
1/4 tsp salt
60g egg
100g water
30g coconut oil

seaweed
sesame seeds
mayonnaise
pork floss

Method:
1. Mix all ingredients in a mixer & knead till a smooth dough is formed. Proof for 1hr.
2. De-gas & roll the dough out in rectangle & placed in a 11x14" tray (slightly brushed with butter). Proof for 1hr.
3. Spray water onto the surface of dough. Sprinkle seaweed & sesame seeds. Steam bake in a preheated oven at 180C for 12mins.
4. Spread a thin layer of mayonnaise on the surface of bread & sprinkle pork floss & seaweed. Slice the bread to desired portions.

Friday, June 9, 2017

Homemade Mung Bean Paste

 Smooth mung bean paste ready for use*^_^*
 
Homemade Mung Bean Paste
(recipe adapted from My Little Space)

Ingredients
1 packet (500g) store bought mung bean
few pandan leaves
350g water
250g fine sugar

Method:
1. Soak mung beans in water for 2hrs. Drain away the water & rinse a few times until the water is clear.
2. Steamed the mung beans together with pandan leaves for an hour. Quickly mashed them once the mung bean is cooked & softened.
3. In a big pot, dissolved sugar in water over medium heat. Add in mashed mung beans. Stir constantly until a thick paste is formed.
4. To get a smoother texture, press the bean paste against the sieve using a silicon spatula.

Monday, June 5, 2017

Charcoal Macarons

你喜欢熊本熊(くまモン)吗?

Basic Macarons
(Recipe adapted from Carol 
   

Ingredients:
45g egg whites 

50g fine sugar
60g icing sugar
1 Tbsp charcoal powder 
65g almond meal   *I blend whole almonds with skin. 

Method: 

1. Sift almond meal, charcoal 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, June 1, 2017

Blue Pea Bread 蝶豆花面包

Blue Pea Bread 蝶豆花面包
 
Ingredients:  
Pre-ferment:
50g Blue Jacket Baguette Flour
60g blue pea water
pinch of yeast
*mix all together in a bowl till combined. Cling wrap & leave in room temperature overnight

Dough:
250g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
1g instant yeast
1g salt
200g blue pea water
pre-ferment

Method:
1. Combined all dough ingredients & pre-ferment in a medium bowl.
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. Scored the loaf & bake in a preheated oven @ 240C for 30mins, then 220C for another 10mins.

 
 Let's start the day with a colorful breakfast!
Blue Pea Garlic bread with corn stew (chicken, carrots & onions) & salad. Of course, with a glass of blue pea drink! *^_^*

Monday, May 29, 2017

Matcha Cheesecake


Matcha Cheesecake 

Ingredients:
crust:

180g cookies crumbs
50g Cowhead salted butter, melted

 

Fillings:
330g Cream cheese
40g fine sugar

1 Tbsp corn flour
2 eggs
50g milk
40g non dairy cream

100g matcha chocolate, melted
 
Method:
1. Mix cookie crumbs & melted butter in a mixing bowl. Pour into a 6" tin & level it. Chill in fridge for later use. 
2. Beat cream cheese & sugar till light & fluffy. Add in eggs gradually & beat till combined.
3. Add in corn flour, milk, cream & chocolate, Mix well.
4. Pour batter into the cake tin. Steamed bake in a preheated oven @160C for 70mins.