Saturday, April 21, 2018

Pain de mie

 这个面包真的是超软!用刀切片的时候有点困难。

Ingredients:
260g Blue Jacket Baguette Flour
40g Blue Jacket Wholewheat Flour
8g fine sugar
3g instant yeast
1g salt
180g water
15g Cowhead salted butter

Method:
1. Mix all ingredients (except butter) in a mixer & knead till a rough dough is formed. Add in butter & continue to knead until window pane stage is reached. Proof for 40mins, then degas & round the dough. After that proof for another 40mins.
2. De-gas the dough again & shaped the dough into a swiss roll. Placed into a greased pull man tin & proof for 50mins.
5. Bake in a preheated oven at 190C for 40mins.

我是在晚上做这个面包的,所以拍出来的照是蛮暗的。看看我的面包是不是无敌的软?

Tuesday, April 17, 2018

Matcha Madeleines

 
Matcha Madeleines
(recipe adapted & modify slightly from Joyofbaking )

Ingredients:
110g unsalted butter, melted
120g Blue Jacket Cake Flour
10g matcha powder
1/2 tsp baking powder
1/4 tsp salt
3 eggs
100g fine sugar 
1 tsp vanilla extract  

Method:
1. In a mixing bowl, beat eggs & sugar at high speed until the mixture is thick & pale in color.
2. Beat in vanilla extract. Sift in flour mixture & gently fold in with a rubber spatula.
3. Then some of the batter & fold it into the warm melted butter. Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover & refrigerate the batter overnight.
4. Using a small ice cream scoop, drop batter into center of each prepared mold. Baked in a preheated oven @ 180C for 13mins.

 白兔也来凑热闹啦 *^_^*

Friday, April 13, 2018

Butterscotch Cookie Dough Cheesecake


Cookie Dough Cheesecake
(recipe adapted from Baking Taitai)

Ingredients:
Crust:
150g oreo biscuits, remove filling & crushed

60g Cowhead salted butter, melted

Chocolate Chip Cookie Dough :

70g Cowhead salted butter, room temperature
60g brown sugar
15g fine sugar
1 tsp rum

100g Blue Jacket Cake Flour
200g butterscotch chips
 

Cheesecake Filling:
8 oz Cowhead cream cheese, room temperature 

30g sugar
1 egg

1 tsp rum 

Methods:
1.
Crust: Mix butter & biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared 8" pan. Bake in preheated oven @ 160C for 6mins. Set aside to cool.

2. Chocolate chip cookie dough: Beat butter, both sugars & rum in a bowl until smooth & combined.  Sift in the flour & mix until combined. Mix in the butterscotch chips. Set aside. 

3. Cheesecake fillings: Whisk cream cheese & sugar in a bowl until smooth. Mix in the egg & rum till combined. Pour the cheesecake batter into the prepared crust. Use hands to form clumps & flatten the cookie dough in your palms. Distribute the cookie dough onto the top of the cheesecake batter. 

4. Bake at preheated oven @ 160C for 45mins (I like my cookie dough to be more crispy).

 Verdict: These are seriously yummy, super awesome I must say :P 
Do give this recipe a try, you will definitely love this addictive cheesecake =)

Sunday, April 8, 2018

Sakura Mizu Shingen Mochi


Sakura Mizu Shingen Mochi

Ingredients:
300ml water
10g fine sugar
2g kanten powder
Sakura flowers (soak in water to remove salt. Pat dry & place flowers in molds)

Method: 
1. Add agar powder, sugar & water in a small pot. Whisk gently until combined.
2. Gently stir the mixture & bring to boil & simmer for 2-3mins.
3. Remove from heat & pour into molds. Chill in fridge.

Thursday, April 5, 2018

Blue Pea Bread 蝶豆花面包

 面包明明是蓝色的。或许是灯光的关系吧,拍照出来却变成了紫色 *^_^*  

The Killer Toast
(recipe adapted & modify from Victoria Bakes)

Ingredients:
100g Blue Jacket Wholewheat Flour
160g Blue Jacket Baguette Flour
1 tsp instant yeast
10g fine sugar
1/2 tsp salt
180g liquid (1 egg+blue pea water+20g cream)
30g unsalted butter
*note: boil 10g dried blue pea flowers in 300mls water & drained

Method:
1. Mix all ingredients (except butter) in a mixer until a dough is formed. Add in butter & knead till soft & elastic. Check for window pane stage.
2. Roll dough out into a rectangle using a rolling pin, then roll it up like a swiss roll & placed in bread mould. Proof for 1hr.
3. Bake in a preheated oven @ 170C for 40mins.

把面包打扮成‘怪兽大学’里的Sulley,和大眼仔来照相 =P
再来一张,说‘cheese' =P
 
好啦, 换个角度再来一张 =)
一起吃丰盛的早餐吧!我的灯泡蝶豆花水漂亮吗? =)

Sunday, April 1, 2018

Kinako Macarons 黃豆粉馬卡龍


Kinako Macarons 黃豆粉馬卡龍
(recipe adapted from Carol Hu

Ingredients:
(A)
45g egg whites
50g fine sugar
 

(B)
15g kinako
50g almond powder (I blend my own roasted almonds with skin)
60g icing sugar
*Sift all ingredients together

Fillings
1 Tbsp kinako
30g Cowhead salted butter, softened
5g icing sugar
*Whisk all ingredients together

Method:
1. Whisk egg whites until foamy, gradually add in sugar. Whisk until the egg white mixture becomes stiff peaks.
2. Fold in the dry ingredients into the egg whites batter until just combined.
3. Pour the batter into a piping bag fitted with a plain nozzle, pipe rounds onto silpat mat.
4. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
5. Set it aside for the shells' surface to dry up for 20mins.
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 140C until completely cooked.


挤好的生糊在室溫放置30分让麵糊表面稍微
黄豆粉馬卡龍和黃豆奶油夾餡的搭配真的是天衣无缝,慢慢得咀爵就尝到黄豆粉的香。
由于我使用的是有盐奶油,所以马卡龍吃起来不会死甜。

Thursday, March 29, 2018

Sakura Cheesecake


Sakura Cheesecake

Ingredients:
Crust:
140g matcha cookies, finely crushed
40g melted butter

Fillings:
250g Philadelphia cream cheese, softened
280g strawberry low fat yogurt
50g fine sugar
5g dried sakura flakes (optional)
1 Tbsp gelatin (melts with 100ml water)

Jelly:
1 Tbsp gelatin (melts with 100g water & 1/2 Tbsp sugar)
2 Tbsp mirin
sakura flowers  

Method:
1. Crust: Mix crushed cookies with butter & pressed firmly onto the base of an 8" mousse ring. Chill for 30mins.
2. In a mixing bowl, whisk cream cheese with sugar till smooth. Add in yogurt & whisk till combined. Add in gelatin solution & mix till combined with a spatula. Stir in dried sakura flakes. Pour mixture into chilled crust. Chill for 1hr.
3. Pour mirin into gelatin solution & mixed till combined. Pour onto chilled cheesecake & arrange sakura flowers on top. Chill again for 4hrs.

 很喜欢这个芝士蛋糕。可以明确吃到草莓優格乳酪微甜的味道加上带咸的干樱花碎和冰冰凉凉的啫哩。有层次感不会死甜 *^_^*

Sunday, March 25, 2018

Pound Cake

 Crumbly & rich cake
 
Pound Cake
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
185g Cowhead salted butter, soften
50g cream
120g fine sugar
170g Blue Jacket Cake Flour

1 tsp baking powder
3 eggs
1 Tbsp rum

chia seeds

Method:
1. In a small jug, mix together cream, eggs & rum.
2. Sift flour & baking powder in a medium mixing bowl. Add in sugar & whisk on low speed till combined. 
3. Add in butter & half of the liquid mixture (1) & mix on low speed till combined. Scrape down the sides of the mixing bowl & add in the remaining liquid mixture & chia seeds. Whisk till combined
4. Scrape batter into a tin lined with baking paper. Bake in a preheated oven @ 170C for 45mins.

Wednesday, March 21, 2018

Sakura Swiss Roll


Sakura Swiss Roll

Ingredients:

(A)  
4 egg yolks
45g vegetable oil
45g water
80g Blue Jacket Cake Flour
5g sakura powder

(B)
4 egg whites
80g fine sugar

sakura flowers (soaked in water about 30mins & dried)

Fillings:
100g whipped cream
 
Method:
1.  In a large mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & sakura powder. Mix until smooth & well combined. 


2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3.
Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Arranged sakura flowers on baking tray lined with baking paper. Pour batter on top & smooth the surface. Bake in a preheated oven @ 180 deg C for 12mins.
 

Saturday, March 17, 2018

Fluffy Steamed Buns


Steamed Buns
(recipe adapted from here)

Ingredients:
150g Blue Jacket Plain Flour
80g milk
1/4 tsp instant yeast
15g fine sugar
3g oil

Method:
1. In a medium mixing bowl, add together milk, yeast & sugar. Swirl the bowl slightly to mix the 3 ingredients. Then add in flour & oil. Use a spatula to mix until all ingredients comes together. Remove the dough from bowl & slowly knead until it is smooth.

2. Divide dough into 6 portions (42g each) & shaped the dough as desired. 

3. Placed the dough onto a plate & put in steamer to proof for 1hr.

4. Steamed the buns over medium heat for 18mins. Off the stove fire. Wait for 5mins before removing the buns from steamer.

Tuesday, March 13, 2018

Sakura Paste Bun


Sakura Paste Bun
(basic bread recipe adapted & modify slightly from Carol)

Ingredients:
295g Blue Jacket Baguette Flour
5g sakura powder
30g sugar
1/2 tsp instant yeast
15g coconut oil
60g eggs

170g milk
1/2 tsp salt  

Filling:
sakura paste (45g each)
10 sakura flowers, soaked & dry 

Method: 
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.

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. Divide dough into 10 portions. Rest the dough for 15mins.
4. Roll out slightly each dough & wrap fillings. Top each dough with a sakura flower & placed on a silpat mat. Proof for 1hr.
5. Bake in a preheated oven @ 100C for 20mins.


Divide the dough into 10 portions & rest them for 15mins.
 
 Proofing in progress

Friday, March 9, 2018

Rice Flour Matcha Chiffon Cake

Ailen from Toy Story *^_^*

Rice Flour Matcha Chiffon Cake
(recipe adapted from Domestic Goddess)

Ingredients: 
1 egg yolk
8ml vegetable oil
20ml milk
22g Joshinko (rice flour)
1 tsp matcha powder

1 egg white
10g fine sugar 

Method:
1. In a small mixing bowl, whisk yolk, oil & milk together till combined. Sift in Joshinko & matcha powder & whisk till smooth.
2. Whisk egg white till foamy & add sugar gradually. Whisk till almost stiff peak. Then fold into the yolk batter till combined.
3. Spoon batters into piping bag & pipe into each cavity (yields only 6) in donut mould until the brim.
4. Bake in a preheated oven @ 150C for 10mins, then 140C for 13mins. Cool completely before unmoulding & decorate as desired.

Monday, March 5, 2018

Hoji Cha Madeleines


Hoji Cha Madeleines
(madeleines recipe adapted from here)

Ingredients:
113g salted butter
130g fine sugar
120g Blue Jacket Plain Flour
1 tsp baking powder
1 Tbsp hoji cha powder
2 eggs, at room temperature
1 Tbsp cream, room temperature

Method:
1.  Microwave butter in a bowl till it melts. Set aside to cool.
2. In a large bowl, add sugar & sift flour, baking powder & hoji cha powder. Whisk all till combined.
3. In a medium bowl, combine eggs & milk. Whisk together till frothy. Add the egg mixture into (2). Using a rubber spatula, stir until just combined.
4. Add the cooled melted butter. Mix until just blended. Cover the bowl with plastic wrap & refrigerate to rest the batter overnight.
5. Fill each mold in the madeleine pan with batter using a small cookie scoop. Baked in a preheated oven @ 180C for 13mins.

 Soft madeleines with intense hoji cha taste. Perfect snack for an afternoon tea =)

Thursday, March 1, 2018

全麦面包 (水合折疊)


Wholemeal Mini Loaf 全麦面包 (水合折疊)
(recipe adapted & modify from Carol)

Ingredients:
150g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
15g fine sugar
1/4 tsp salt
1.5g instant yeast
150g water
15g Cowhead salted butter, melted

Fillings
toffee bits

 Method:
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
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 2hrs). 
3. Remove the dough onto a slightly floured table top. Divide into 2 portions. Roll out the dough into a long rectangle & sprinkle toffee bits on top. Roll the dough up like a swiss roll & placed in a greased pan. Proof for 1hr.
4. Bake in a preheated oven @180C for 30mins.

Monday, February 26, 2018

Cherry Blossoms Jelly



Cherry Blossoms Jelly
(recipe adapted from Kokomacake)

Ingredients
salted cherry blossoms
4g agar powder
90g sugar
500g water
1 tsp matcha powder

Method:
1. Soak cherry blossoms in water 30mins.
2. Mix agar powder, sugar & water together in a pot & let it boil. Divide into 2 portions.
3. Add in matcha powder in one portion. Pour the mixture into prepared moulds. Fridge for 3mins.
4. Pour in the rest of the other mixture. Topped with cherry blossoms & fridge until set.

Saturday, February 24, 2018

Chocolate Chips Cashew Butter Blondies


Chocolate Chips Cashew Butter Blondies
(recipe adapted from here)

Ingredients: 
1/3 cup melted Coconut Oil
3/4 cup Light Brown Sugar 
1 large egg
2 tsp rum
1/2 cup salted cashew butter (homemade-blend roasted salted cashew nuts until it become smooth)
1 cup Blue Jacket Cake Flour
1/2 tsp baking powder

1/4 tsp salt
1 cup semi-sweet chocolate chips 


Method:
1. In a large mixing bowl, whisk together coconut oil & brown sugar until moistened. Add egg & rum. Whisk until well combined. Add cashew butter & mix well.

2. Add flour, baking powder & salt. Stir ingredients well until just combined. Fold in chocolate chips.

3. Spread dough into prepared 8" baking pan lined with baking paper. Bake in a preheated oven @ 180C for 25mins. Cool the blondies before cutting into squares.

Tuesday, February 20, 2018

Hainanese Bread


Hainanese Bread
(recipe adapted from MiMi Bakery House)

Ingredients:
400g Blue Jacket Bread Flour
100g Blue Jacket Wholemeal Flour  
1 Tbsp milk powder
30g caster sugar
1 Tbsp instant yeast
280ml water 
40g Cowhead salted butter

Method:
1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till a dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas & divide dough into 2 portions. Roll out the dough & roll up like a swiss roll. Placed in a greased tin & proof for 1hr.
3. Baked in a preheated oven @ 180C for 40mins.

Thursday, February 15, 2018

Wednesday, February 14, 2018

Happy Valentines' Day

 
Blue Pea Cake
(basic sponge cake recipe adapted & modify slightly from here)

Ingredients:
(A)
4 egg yolks
50g coconut oil 
60g blue pea water 
90g Blue Jacket Plain Flour, sifted

(B)
4 egg whites
60g fine sugar

Frosting
Non dairy whipped cream + 4 Tbsp blue pea water

Method:
1. Mix ingredients (A) in order in a medium bowl.
2. Whisk (B) till stiff peaks. Take 1/3 portion of whites to mix into yolk batter. Then, fold the balance whites till well combined.
3. Pour batter into pans. bake in a preheated oven @140C for 25mins, 160C for 30mins.
4. Decorate the cake as desired after the cake had cooled down.


 因为用了椰子油,吃起来好像在吃班兰蛋糕,好好吃。

Friday, February 9, 2018

Pecan Cookies


Pecan Cookies
(recipe adapted & modify from Travelling-foodies)

Ingredients:
200g Blue Jacket Cake Flour
200g ground pecans (I roasted my own pecans & blend)
100g roughly chopped pecan bits
100g icing sugar
1/2 tsp baking powder
1/4 tsp salt
100g oil

Method:
1. Put all ingredients into a big mixing bowl & mix till a pliable dough is formed.
2. Divide the dough into 10-11g each & roll them into balls. Place on silpat mat.
3. Bake in a preheated oven @160C for 23mins.