Sunday, March 26, 2017

Agar Agar Jelly


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

Ingredients:
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 

Method:
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)

Ingredients:
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

Method: 
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

很庆兴我能找到一位超爱吃馬卡龍的友人。她不但帮我吃完我所做的馬卡龍,还帮我拍下漂亮的照片。这张照片就是她-‘麦芽糖的杰作。真是佩服她能够把我的平凡不完美的馬卡龍拍得如此美丽,令人垂涎三尺。 

紫薯馬卡龍 Sweet Potato Macarons
(Recipe adapted from Carol     


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

Method: 
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.

 还没烘之前它的颜色是蓝色而不是紫色
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。
奇怪的是麦芽糖’却说不是很褐色。难到放在冰箱一晚颜色会变吗?
待凉中,帮馬卡龍找它的‘另一半’
 近距离看一下馬卡龍
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)

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

(Optional)
non dairy whipped cream
matcha chocolate, melted
Plum candy pearls 

Method:
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.

蛋糕很松软,每一口都可以尝到伯爵茶的香气在舌尖徘徊。搭配了清爽的抹茶奶油更是锦上天花,不但没有抢了伯爵茶蛋糕的风头,反而增添了一份层次感。

Thursday, March 9, 2017

藜麥鄉村麵包 (水合折疊法)

这个面包外脆内软,配浓汤吃很搭。
因为加了藜麥的关系,不但增添了面包的香味,也很有咬劲。
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。

藜麥鄉村麵包
(recipe adapted from Carol)

Ingredients:
30g quinoa
60g water

Dough:
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 

Method:
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.
没有紅藜麥吗?没关系。普通藜麥也行!

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)

Ingredients: 
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)

Method: 
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

Ingredients:
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)

Method:
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 =)