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.