Sunday, October 21, 2018

蝶豆花面 Blue Pea noodles



蝶豆花面 Blue Pea Noodles

Ingredients:
100g Blue Jacket Plain Flour
50g blue pea water
1/4 tsp salt

Method:
1. Mix all ingredients together in a bowl. Knead until the dough is smooth. Rest the dough for 1hr.
2. Use pasta machine to roll & cut into desired noodles.

Wednesday, October 17, 2018

蝶豆花面包



Killer Toast
(recipe adapted from Victoria Bakes) 


Ingredients:
260g Blue Jacket Bread Flour
3g instant yeast
180g egg milk mixture (1 egg + blue pea water +
milk)
10g sugar
pinch of salt
30g unsalted butter 


Method:
1. Mix all ingredients (except butter) together & knead till you get a smooth & elastic dough. Incorporate butter & knead till window pane stage.
2. Divide dough into 2 portions. Roll dough out into a long rectangle & roll up like a swiss roll. Placed in a greased pull man tin. Proof for 1hr.
3. Bake in a preheated oven at 170C for 30mins.

 很喜欢这个蝶豆花面包的颜色,感觉好梦幻哦。其实它明明是蓝色的面包,可是照片上却变成紫色面包。‘奈啊内’ ?

 吃早餐咯

Saturday, October 13, 2018

Easy No Churn Ice Cream


Chocolate Reese's Peanut Chips Ice Cream
(recipe adapted & modify slightly from cook kafemaru)

Ingredients:
60g fine sugar
15g cornstarch
10g cocoa powder
200g hokkaido milk
200g double cream
25g reese's peanut butter chips

Method:
1. Mix sugar, cornstarch & cocoa powder together in a medium mixing bowl. Add in milk & whisk till combined. Sieve the mixture into another bowl & microwave for 2mins till the mixture thickens slightly. Set aside in fridge to cool down.

2. Whip cream till slightly thickens. Pour in the chocolate mixture from (1) & mix till combined. Stir in chips. Pour mixture into a tray & sprinkle more chips on top. Freeze for at least 3 hrs.

Monday, October 8, 2018

Chocolate Chiffon


Chocolate Chiffon Cake 
(recipe adapted & modify slightly from youtube) 

Ingredients:
Egg yolk mixture  
3 large egg yolks 
25g vegetable oil 
50g water
1/2 tsp baking powder 
50g Blue Jacket Cake Flour 
15g cocoa powder 
1 Tbsp cocoa nibs 
vanilla extract
1/4 tsp baking powder 
1/8 tsp baking soda  
pinch of salt   

Egg white mixture  
3 egg whites 
50g fine sugar 

cocoa nibs (optional)  

Method:  
1. In a large mixing bowl, add in egg yolks, oil, water & vanilla extract. Whisk till well combined.  
2. Add in sifted baking powder, soda, salt, cocoa powder & flour into the egg yolk batter. Whisk till well combined. 
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 
4. Combine the egg white mixture to the yolk mixture in 3 separate portions. Stir in cocoa nibs. 
5. Pour batter into a chiffon tube pan. Bake in the preheated oven @ 160C for 10mins, then 150C for 25mins.

Friday, October 5, 2018

Almond Tart

 

Almond Tart

Ingredients:
Tart base:    
120g Blue Jacket Plain Flour
20g icing sugar
60g butter
30g milk

Filling: 
80g butter
30g sugar
1 egg
80g ground almonds
20g Blue Jacket Plain Flour 

(optional)
Whipped cream
mango cubes

Method:
1. Tart base: Sift flour & icing sugar together in a bowl. Add in cold butter & mix until it resembles fine breadcrumbs. Add in milk & mix until a dough is formed. Press into a 7" tart pan.
2. Fillings: Mix all the ingredients together & pour into tart pan.
3. Bake in a preheated oven at 170C for 25mins.
4. Decorate as desired once tart had cooled down.

Monday, October 1, 2018

Squid Ink Burger


Squid Ink Burger
~yields 2 burger

Ingredients:  
50g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
1 Tbsp chia seeds
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
30g eggs
1 Tsp squid ink
50g milk 

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 the dough into 2 equal portions. Measure out 5g x2 from each dough for Kumamon's ears. The remaining dough will be the face.
4. Shaped the doughs into rounds & proof for 1hr.
5. Bake in a preheated oven @ 170C for 12mins.

 可爱的熊本熊早餐和蝶豆花奶茶,喜欢吗
 还是来个choco cat和花茶早餐?

Tuesday, September 25, 2018

Chocolate Orange Brownies


Chocolate Orange Brownies
(recipe adapted from here)

Ingredients:
For the orange simmered in syrup: 
1 orange
10g fine sugar

batter:
100g Chocolate
50g unsalted butter, melted
2 eggs 

35g fine sugar
50g Blue Jacket Cake Flour
15g cocoa powder
1/2 tsp baking powder 


Method:
1. Wash the orange thoroughly & slice them into 5mm thick rounds.
2. Place the orange into a bowl. Sprinkle them with sugar & microwave for 2mins.

3. Beat the eggs well.
4. Chop chocolate & microwave for till it melt. Then, add butter, sugar & egg. Mix well.

5. Sift flour, cocoa powder & baking powder. Mix well.
6. Pour batter into the pan lined with baking paper & arranged orange slices on top.
7. Bake in a preheated oven @ 160C for about 15mins.


Friday, September 21, 2018

Rilakkuma Cookies



Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened at room temperature
70g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method:
 
1. With an electric mixer, whisk sugar & butter till the mixture turns pale & fluffy. Add in egg yolk & mix well. 
2. Add in sifted flour & corn flour. Stir with a spatula to form a soft dough. Chill the dough for 30mins.
3. Roll out dough on slightly floured work surface & cut out with slightly floured cookie cutters. 
4. Bake in a preheated oven at 160C for 20mins.
 

Sunday, September 16, 2018

Nougat Cake


Nougat Cake
(recipe adapted & modify from here)

Ingredients:
Cake: 
3 eggs + 1 yolk
100g fine sugar
100g Blue Jacket Cake Flour
1 Tbsp coffee powder
80g melted butter

Nougat:
50g fine sugar
70g cashew + macadamia baked 

 Almond butter spread (can use buttercream instead)

Method:
1. Cake: Whisk eggs & sugar until ribbon stage.
2. Add in sifted flour & coffee powder & mix till combined.
3. Add in melted butter & mix till incorporated. 
4. Bake in a preheated oven @ 170C for 20mins. Set aside to cool down.
5. Nougat: Add sugar in a saucepan & let it boil to amber colour. Then add in nuts & stir quickly to coat the nuts. Pour into a silpat mat to cool down before crushing the nuts into smaller pieces.
6. Assembly: Placed one layer of cake on a cake board. Spread some almond butter & sprinkle some nougat on top. Covered with another layer of cake. Spread some almond butter again & sprinkle nougat.

这个蛋糕超好吃的。带有焦糖香的脆脆坚果配上软软的蛋糕体,让我情不自禁的嗑了三大块蛋糕。

Thursday, September 13, 2018

Matcha Macarons 抹茶馬卡龍


Matcha Macarons 抹茶馬卡龍
(recipe adapted from Carol)

Ingredients:
65g almond powder (I grind my own using whole almonds)
60g icing sugar
1 Tbsp good quality matcha powder
45g egg white
50g fine sugar

Method:
1. Sift ground almond, icing sugar & matcha powder in a bowl. 

2. In a clean mixing bowl, whisk the egg whites till frothy & add sugar gradually. Whisk till stiff peak.

3. Add almond mixture in (1) into (2). Use a spatula to mix till the batter is smooth & falls off the spatula in a thin flat ribbon.

4. Pipe the macarons onto a silpat mat. Let the shells dry until the tops are no longer sticky when touch.

5. Bake the macarons according to your oven temp (I follow Carol's temperature & duration).

let the shells cool down after out from oven before sandwich using your favourite fillings *^_^*

Sunday, September 9, 2018

全麦優格吐司 (水合折疊)


全麦優格吐司 (水合折疊)
(recipe adapted & modify slightly from carol)

Ingredients:
200g Blue Jacket Baguette Flour
100g Blue Jacket Wholewheat Flour
100g low fat yogurt
1/2 tsp instant yeast
15g kuromitsu
2 Tbsp chia seeds
1/4 tsp salt
160g water

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. Roll out the dough into a long rectangle. Roll the dough up like a swiss roll & placed in a greased tin. Proof for 1.5hrs.
4. Bake in a preheated oven @180C for 40mins.

Wednesday, September 5, 2018

Almond Chiffon Cake


Almond Chiffon Cake
(recipe adapted & modify slightly from Honey Bee Sweets)

Ingredients:
Egg yolk mixture
5 large egg yolks
30g creamy almond butter
60ml coconut oil
70ml fresh milk
1/2 tsp baking powder
60g Blue Jacket Cake Flour
60g almond meal
1 Tbsp chia seeds 

Egg white mixture 
5 egg whites
90g fine sugar 

Method: 
1. In a large mixing bowl, add in egg yolks, almond butter, coconut oil, milk & chia seeds. Whisk till well combined. 
2. Add in baking powder & flour mixture into the egg yolk batter. Whisk till well combined. 
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 
4. Combine the egg white mixture to the yolk mixture in 3 separate portions. 
5. Pour batter into a chiffon tube pan. Steam bake in the preheated oven @ 160C for 30mins.

 

Saturday, September 1, 2018

Easy Dinner Rolls (水合折疊法)


鄉村麵包
(recipe adapted & modify slightly from Carol)

Ingredients:
270g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
15g fine sugar
3/4 tsp salt
15g oil
1/2 tsp instant yeast
1 Tbsp sesame paste
220g water   

Fillings:
mozzarella cheese

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 the dough into equal portions.
4. Roll out the dough slightly & wrap cheese fillings. Proof for 1hr.
5. Sieve some bread flour onto the dough & score the dough.
6. Bake in a preheated oven @ 190C for 15mins.

面包外层脆,里面却是超软的。 
再配上一碗热腾腾的日式咖喱,面包沾上咖喱汁后更好吃哦。

Wednesday, August 29, 2018

Matcha Buns


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

Ingredients:
240g Blue Jacket Bread Flour
20g Blue Jacket Wholemeal Flour
2 Tbsp Matcha powder
20g fine sugar
3g instant yeast
pinch of salt
30g salted butter

Fillings (optional):
white bean paste 

Method:
1. Add all ingredients (except butter) into mixer bowl & knead till a soft dough is formed.
2. Add in butter & continue to knead till the dough is elastic & window pane stage.
3. Divide dough into 8 portions & rest for 20mins.
4. Roll out dough slightly with a rolling pin & wrap filling. Top with a sakura flower & proof for 1hr.
5. Bake in a preheated oven at 160C for 18mins.