Monday, June 25, 2018

Triple Chocolate Muffins

 These muffins are super moist with rich chocolaty taste. 

Chocolate Mud Cake
(recipe adapted & modify slightly from Peng's kitchen)

Ingredients:
250g cream
60ml corn oil
125g semi sweet chocolate, roughly chopped
125g Blue Jacket Plain Flour
1 tsp baking soda
1/2 tsp baking powder
65g cocoa powder
1 egg
1 tsp vanilla extract


Chocolate chips
Chocolate sauce (optional)

Method:
1. Place the chopped chocolates in a bowl. Heat up cream in microwave for 1min & pour over the chocolates. Mix till combined & smooth batter. Add oil & mixed till combined. Set aside to cool.
2. In a large bowl, mix the flour, baking soda, baking powder & cocoa powder.
3. Mix the vanilla extract & egg into the cooled chocolate mixture. Mix till combined. Then whisk into the dry ingredients in (2). Stir in chocolate chips.
4. Pour batter into cupcake liners. Bake in a preheated oven @ 160C for 20mins.

Guess what? I forgot to add sugar in my bakes! I only realized my mistake when I baked them in my oven. But I am glad that I did add extra chocolate chips into the muffins, so the muffins are not totally bitter. In fact, I prefer them without sugar since I do not have a sweet tooth. You can always drizzle some chocolate sauce over the muffins & ate with a scoop of ice cream if you fancy *^_^*

Chocolate lovers will definitely love this muffin

Thursday, June 21, 2018

Matcha Nama Chocolate


Matcha Nama Chocolate
(recipe adapted from Justonecookbook)

Ingredients:
400g white chocolate, chopped into small pieces (I used Ghirardelli chocolate)
125ml heavy whipping cream
25g Cowhead salted butter, cut into small pieces
2 Tbsp matcha powder

Method:
1. Add cream into a small saucepan & bring it to almost boil over medium heat. 
2. Add in chopped white chocolates & butter. Stir till mixture is smooth with a spatula.
3. Once the mixture is smooth, sift in matcha powder & mix till well combined.
4. Pour mixture into a 8" tin lined with baking paper. tap to remove bubbles & use spatula to smooth the top. Fridge for 4hrs.
5. To serve, remove the matcha chocolate from the tin. Slice into smaller pieces using a sharp knife (dip in hot water & dry completely). Sift more matcha powder on top of chocolates.

Super easy to do & is so yummy *^_^*

Sunday, June 17, 2018

Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷



Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷
(recipe adapted & modify slightly from Peng's Kitchen)

Ingredients:
(A) 
2 egg yolks
1 tsp vanilla extract
25g vegetable oil
30g water
35g Blue Jacket Cake Flour
2 egg whites
30g fine sugar

1 egg yolk
1 tsp vanilla extract
15g vegetable oil
20g water
15g Blue Jacket Cake Flour
8g matcha powder
1 egg white
15g fine sugar 

Method:
1.  In a medium mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & mix until smooth & well combined.

2. In another mixing bowl, beat eggs whites until foamy. Add sugar slowly & continue beating until egg whites are firm peaked. Fold the meringue into the yolk batter. Repeat the same steps for the matcha batter.

3. Pour the original batter onto prepared lined tray & smooth the surface. Pour the matcha batter on top gently & smooth the surface.

4. Using index finger, draw vertical lines from left to right at one side. Repeat drawing from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.

5. Bake in a preheated oven @ 180 deg C for 16mins.

6. Spread fillings onto cooled cake & rolled up. 

Wednesday, June 13, 2018

Killer Toast

 这个万人迷夺命软吐司我已经做了无数次,真的是爱死它了。
只须发酵一次就有那么软的面包吃,太剩时了。

Killer Toast
(recipe adapted from Victoria Bakes 

Ingredients:
260g Blue Jacket Bread Flour
1 tsp instant dry yeast
60g egg
100g almond milk
20g sugar
pinch of salt
1 Tbsp chia seeds
30g Cowhead salted butter

Method:
1. Mix all ingredients (except butter) in a mixer fitted with a dough hook until the dough is formed.
2. Add in butter & knead until the dough is smooth & elastic.
3. Shaped the dough & put into prepared tin. Proof for 1hr.
4. Baked in a preheated oven @180C for 30mins.

Saturday, June 9, 2018

Famous Amos Cookies


Famous Amos Cookies
(recipe adapted & modify slightly from The Domestic Goddess Wannabe)

Ingredients:
120g salted butter, at room temperature
30g shortening
50g fine sugar
70g brown sugar
1 egg
1 tsp vanilla extract
220g Blue Jacket Plain Flour, sifted

1/2 tsp baking powder, sifted
1/2 tsp baking soda, sifted
1/2 tsp salt

125g chocolate chips
125g cranberries

Method: 
1. In a mixing bowl, add butter, shortening & both sugars. Whisk till the mixture is light & fluffy. Add in egg & vanilla extract. Mix until combined.
2. Add in the dry ingredients & mix until just combined.
3. Fold in chocolate chips into the cookie dough. Chilled the dough for 20mins.
4. Use a cookie scoop to divide the dough onto a silpat mat
5. Bake in a preheated oven @180 C for 18mins.

Tuesday, June 5, 2018

Matcha Mushipan


Matcha Mushipan
(recipe adapted & modify slightly from Cooking with Dog)

Ingredients:
100g Blue Jacket Cake Flour
2 tsp matcha powder
1/2 tsp baking powder
80g water
50g sugar
1 egg, separated

Chestnut puree (optional)
sakura flowers, soaked in water & dried

Method:
1. In asmall bowl, sift flour, matcha & baking powder.
2. In a medium bowl, whisk egg yolk with water & sugar till well combined.
3. Whisk egg white till peak stage. Fold in whites into yolk batter till combined.
4. Spoon some batter into cupcake liners, then add in a small scoop of chestnut puree. Cover with more batter till almost full to brim. Top with one sakura flower.
5. Steamed the mushipan over medium heat for 10mins.

Friday, June 1, 2018

Dual Colour Bread



Dual Colour Bread

Ingredients:
200g Blue Jacket Bread Flour
100g Blue Jacket wholemeal Flour
4g instant yeast
20g sugar
6g salt
240mls water
12g coconut oil

1 Tbsp sweet potato powder
dried cranberries 
chia seeds

Method:
1. Mix all the ingredients together in a mixer & mix it at a low speed until everything just combine. Continue kneading till dough is smooth & elastic. Check for window pane stage. Divide dough into 2 portions & add in sweet potato powder in one of the doughs & knead till combined. Proof for 1hr.
2. De-gas both doughs. Roll out the plain dough into a rectangle. Sprinkle chia seeds on top. Roll out the sweet potato dough. Placed it on top of the plain dough & sprinkle cranberries. Roll up like a swiss roll & place it into a prepared greased pullman tin. Proof for 1hr.
4. Baked in a preheated oven @ 180C for 40mins.

Tuesday, May 29, 2018

Chocolate Madeleines


Madeleines
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
110g salted butter
120g Blue Jacket Cake Flour
10g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature 
100g fine sugar
30g light brown sugar
1 tsp vanilla extract

Method:
1. In a small bowl whisk together flour, baking powder & salt.
2. In another medium bowl, whisk the eggs & sugars at high speed until the mixture is thick & pale in color. Add in vanilla extract.  
3. Sift flour mixture into (2) & fold in gradually using a rubber spatula. Fold in melted butter till combined.
4. Cover & refrigerate the batter overnight.
5. Using a small cookies scoop to drop the batter into the center of greased & floured mold. 6. Bake in a preheated oven @ 180C for 11mins.  

Friday, May 25, 2018

Mont Blanc Cake


Chocolate Sponge Cake

Ingredients:
3 large eggs
90g fine sugar
65g Blue Jacket Plain Flour
10g cocoa powder
50g coconut oil

Chestnut puree + Non dairy whipped cream
Ready to eat chestnuts, chopped
Candied chestnuts

Method:
1. Whisk eggs & sugar together in a mixer till ribbon stage.
2. Sift in flour & cocoa powder & mix till combined.
3. Stir in oil & mix till combined.
4. Pour into prepared 7" pans lined with baking paper.
5. Decorate as desired after sponge cake is cooled.

巧克力蛋糕的鬆软,微甜的栗子淡奶油加上有咬劲的栗子粒,你是不是跟我一样心动想吃了呢? *^_^*

Monday, May 21, 2018

Matcha Zenzai

Super easy & yummy dessert *^_^*

Matcha Zenzai
(recipe adapted from justonecookbook)

Ingredients:
Dango
34g shiratamako (glutinous rice flour) 
2 Tbsp warm water

Matcha Zenzai 
1 Tbsp matcha powder
1 tsp sugar *adjust accordingly to individual preferences
240ml hot water 
120g Azuki beans *I used canned

Method:
1. Dango: Mix ingredients shiratamako & water together till smooth. Divide into 6 pieces. Roll each piece into a ball & press the center to flatten. Cook in boiling water until the dango float, then soak them in cold water.
2. Matcha zenzai: Sieve matcha powder into a bowl. Add sugar & hot water till combined. 
3. Assembly: Placed azuki beans & dango into serving glasses. Pour the green tea over & decorate with more azuki beans.

Thursday, May 17, 2018

Easy Boule Bread


Easy Boule Bread
Ingredients:
250g Blue Jacket Bread Flour
50g Blue Jacket Wholewheat Flour
1/2 tsp instant yeast
20g rolled oats
2 Tbsp chia seeds
1/4 tsp sea salt
240g 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 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. Bake in a preheated oven @ 240C for 40mins.

 Garlic+Butter+Parmesan cheese powder+Parsley+Sea salt = Yummy breakfast *^_^*

Saturday, May 12, 2018

抹茶舒芙蕾 Matcha Souffle


好好吃的舒芙蕾。外層稍微酥脆, 里面却很柔軟像布丁。最重要的是还有我最爱的抹茶味!

抹茶舒芙蕾 Matcha Souffle
(recipe adapted & modify slightly from Carol)

Ingredients:
Custard:
1 egg yolk
75g Cowhead UHT milk
10g Blue Jacket Plain Flour
5g matcha powder
10g Cowhead salted butter, softened

Meringue:
1 egg white
20g fine sugar

Method:
1. Prepare ramekins: Brush the ramekins with butter. Then, put some fine sugar in each ramekin & rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin. Chill in refrigerator for later use.

2.  Custard: In a medium bowl, whisk egg yolk & sugar together. Heat the milk in a saucepan till almost boiling. Then, pour gradually into the yolk sugar mixture & whisk continuously till combined. Sift in flour & matcha powder till combined. Pour the mixture back into the saucepan & whisk mixture over low heat till thickened & smooth. Remove from heat & whisk in butter till smooth. Set aside for later use.

3. Meringue: In a medium mixing bowl, whisk egg white till foamy & add sugar gradually. Whisk till almost stiff peak. Whisk meringue into custard till combined.

4. Pour batter into prepared ramekins. Steam baked in a preheated oven @ 170C for 15mins, then 140C for 10mins. Dust with icing sugar & serve immediately when out from oven.

 难过。。。。我的手脚太慢了,来不急拍下它最‘灿烂’的一面。
原本它长的好高,但我一拿出烤箱,撒上糖粉,准备手机,摆好位置。。。
一切都太迟了。。就只剩下那么一丁点高度了 =P

Wednesday, May 9, 2018

Kit Kat Brownies


Kit Kat Brownies
(recipe adapted from here)

Ingredients:
100g chocolate, melted
50g coconut oil
20g fine sugar
120g eggs
50g Blue Jacket Cake Flour
2g baking powder
15g cocoa powder

Kit kat

Method:
1. In a mixing bowl, whisk melted chocolate, coconut oil & sugar together till combined.
2. Whisk eggs well in a small bowl & add into chocolate mixture (1).
3. Sift in flour, cocoa & baking powder. Whisk till combined.
4. Pour batter into prepared mould & top with a piece of kit kat.
5. Bake in a preheated oven @170C for 15mins.

Saturday, May 5, 2018

Banana Marble Cake


Banana Marble Cake
(recipe adapted from Tested & Tasted)

Ingredients:
180g Cowhead butter
140g fine sugar
260g bananas, mashed
1 Tbsp Cointreau
3 eggs
250g Blue Jacket Plain Flour
2 tsp baking powder
100g dark chocolate – Melted
chocolate chips

Method:
1. In a mixing bowl, whisk butter & sugar till light & fluffy.
2. Add in mashed banana & Cointreau. Beat in eggs gradually.
3. Fold in flour gradually until well mixed.
4. Divide the batter into two portions. Add one portion with chocolate & mix well.
5. Pour alternately plain & chocolate portion into a lined tin. Sprinkle chocolate chips over the batter.
6. Bake in a preheated oven @ 160C for 50mins.