Wednesday, December 5, 2018

Raisin Orange Bread (水合折疊法)


因为我着出门要去吃餐和送这面包到我妈家,所以面包还没来得及冷卻就被我切开拿来照相。很匆忙的照了两张就收工了。偷偷捏了一点面包尝。很松软,味道也很佳

Raisin Orange Bread (水合折疊法)
(method adapted from Carol)   

Ingredients  
270g Blue Jacket Baguette Flour 
30g Blue Jacket Whole Wheat Flour
1 Tbsp chia seeds
15g kuromitsu
1/2 tsp salt
20g vegetable oil
1/2 tsp instant yeast
220g fluid (water + orange juice drained from soaking raisins)

2 orange zest
juice from 2 oranges
1/2 cup raisins 
*combine all together & leave in fridge overnight

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. Roll out the dough into a long rectangle. Roll up the dough like a swiss roll & placed in a greased pull man tin. Proof for 1hr.
4. Bake in a preheated oven @ 180C for 40mins.

 这个面团很软,会有一点粘手。整形的时后须要灑些手粉避免沾粘。
因为加了橙汁和橙皮屑,提升了面包的香味,肥硕的葡萄干更增添了咬劲。

Saturday, December 1, 2018

Almond Muffins 杏仁馬芬杯子蛋糕


Almond Muffins 杏仁馬芬杯子蛋糕  

Ingredients:
160g homemade almond butter (toast whole almonds & blend till smooth in blender)
20g Cowhead salted butter
120g fine sugar
120g eggs
140g Blue Jacket Plain Flour
50g ground almonds
1 tsp baking powder
1 Tbsp chia seeds
50g milk

Method:
1. Cream almond butter, butter & sugar together in a mixing bowl till light & combined.
2. Add in eggs & whisk till combined.
3. Add in chia seeds, sifted flour, baking powder & ground almonds. Alternate with milk & whisk till combined.
4. Divide batter into cupcake liners. Bake in a preheated oven at 160C for 25mins.

杏仁粉是我自己搅碎的。因为喜欢吃到一点杏仁粒,所以并没有把杏仁搅到非常细致。
 杏仁馬芬杯子蛋糕很香,外层有点脆脆的,里头咬下去却是鬆软的。小小的一粒馬芬,吃了很有饱足感。

Sunday, November 25, 2018

Peach Jello


Peach Jello
(recipe adapted & modify slightly from Cookingwithdog)

Ingredients:
(A)
200g Peach, peeled & slice into pieces
½ Tbsp lemon juice

½ Tbsp Mirin
 

(B) Puree
200g peach flesh

1.5 Tbsp lemon juice
1/2 Tbsp maple syrup
3g gelatin powder +50ml water 


Method:
1.  Mix ingredients (A) together & set aside.
2. Puree peach, lemon juice & maple syrup together till smooth. Microwave the gelatin powder with water for 20s. Cool slightly before adding into the peach puree.
3. Pour the marinade from (1) into the peach puree. Divide sliced marinated peaches & pour puree into cups.
4. Chill in fridge for 2-3hrs before consume.

Wednesday, November 21, 2018

Strawberry Donuts


Strawberry Donuts
(recipe adapted & modify slightly from here)

Ingredients: 
1 cup Blue Jacket Cake Flour 
50g fine sugar
1 tsp baking powder
90ml milk
1 egg
30g honey
1 Tbsp Cointreau
1 Tbsp Coconut oil
4 big strawberries, diced 

melted white chocolate for drizzling

Method:
1. Combine flour, sugar & baking powder in a bowl & whisk till combined.
2. In another bowl, combine milk, egg, honey, coconut oil & Cointreau. Mix till combined.
3. Add wet ingredients into dry ingredients stirring until mixture is just combined. Add diced strawberries & slowly mix in until combine.
4. Pipe mixture into donut pan. Bake in a preheated oven @ 160C for 12mins.

Friday, November 16, 2018

Black Forest Cake


Black Forest Cake
(basic sponge recipe adapted from Yochana)

Ingredients:
4 eggs
120g fine sugar
80g Blue Jacket Cake Flour
20g cocoa powder
65g coconut oil
1 tsp vanilla essence

Fillings:
Non dairy whipped cream
1 bar melted chocolate (add into whipped cream)
1 can pitted cherries, drained
Cherries liquid from can + 1 Tbsp cornflour (cooked over stove over low heat till slightly thickened)

Method:
1. Whisk eggs & sugar till ribbon stage, light & fluffy.
2. Fold in the cake flour carefully. Then pour in oil & vanilla essence. Stir till combined.
3. Pour batter into prepared cake tin lined with baking paper.
4. Bake at 170C for 40mins or till a skewer comes out clean.
5. Divide cake into 3 layers after they are cooled. Spread some whipped cream onto 1st layer of sponge. Drizzle some cherry syrup over the cream & arrange cherries on top. Repeat with the 2nd layer of sponge. Then add the 3rd layer of sponge & coat the whole cake with cream.


Tuesday, November 13, 2018

White Bean Paste Buns


White Bean Paste Buns
(basic bread recipe adapted from cook kafemaru)

Ingredients:
110g Blue Jacket Bread Flour
30g Blue Jacket Cake Flour
10g strawberry powder
1/2 tsp instant yeast
1/4 tsp salt
100g hokkaido milk
20g fine sugar
15g salted butter

Fillings
white bean paste (or red bean paste)

Sakura flowers (optional)

Method:
1. Combine all ingredients (except butter) in a big bowl & knead till combined & smooth. Then, add in butter & continue to knead till elastic. Proof for 1hr.
2. De-gas the dough & divide into 6 portions (45g each). Rest the dough for 10mins.
3. Roll out dough, add fillings & shaped the dough as desired. Top with sakura for decoration. Proof for 1hr.
4. Bake in a preheated oven at 160C for 15mins.
 
 

Friday, November 9, 2018

Moist Chocolate Cake


Moist Chocolate Cake
(recipe adapted from cook kafemaru)
~yields 8 small cakes

Ingredients:
50g coconut oil
70g fine sugar
120g hokkaido milk
100g Blue Jacket Cake Flour
1 tsp baking powder
20g cocoa powder

50g reeses peanut butter chips
8 speculoos cookies + extras (chopped) to add into batter 

Method:
1. In a mixing bowl, sift in flour, cocoa & baking powder. Whisk till combined.
2. Add in sugar, milk & coconut oil. Stir in chips & speculoos cookies.
3. Pour batter into prepared mould & top with a speculoos cookie.
4. Bake in a preheated oven @160C for 13mins.  

 

Monday, November 5, 2018

Baked Japanese Curry Buns


Baked Japanese Curry Buns
(basic bread dough recipe adapted & modify slightly from Carol)

Ingredients:
starter dough
200g Blue Jacket Bread Flour
1/2 tsp instant yeast
130g water    

main dough 
70g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
50g water
2 Tbsp sugar
30g Cowhead salted butter, soften

Fillings:
2 chicken thigh, remove skin & fats & cut into cubes
1 medium onion, peeled & cut into cubes
1 medium carrot, peeled & cut into cubes
1 medium potato, peeled & cut into cubes
3 Japanese curry cubes
water
black pepper
*sauté onions in a bit of oil till fragrant. Add in onion, carrot & potato & fry for 5mins. Add in chicken & fry for another 5mins. Add in water & let them cooked for 10mins. Add in black pepper & curry cubes & stir till dissolved. Cooked for few minutes till the mixture thickens slightly. Leave to cool for later use

breadcrumbs

Method:
1. Mix starter dough ingredients together & knead till smooth & window pane stage. Proof for 1hr.
2. Mix main dough ingredients (except butter) together with starter dough & knead till combined. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas the dough. Divide into equal portions. Roll out each dough & wrap fillings. Spray some water on each dough & roll them onto breadcrumbs. Proof for 1hr.
4. Bake in a preheated oven @ 180 for 12mins.

Extremely soft & fluffy buns =)

Thursday, November 1, 2018

Mango Mousse Cake


Mango Mousse Cake
(recipe adapted & modify slightly from Baking Library)

Sponge cake:
70g egg yolks
40g sugar
4 Tbsp vegetable oil
3 Tbsp water
95g Blue Jacket Cake Flour
1/2 tsp baking powder
140g egg whites
40g sugar
*chiffon cake method
 
mousse layer:
350g mango cubes
2 Tbsp icing sugar
1 Tbsp lemon juice
1/2 tsp lemon zest

1 Tbsp gelatin bloom in 2 Tbsp water
250g fresh whipped cream

*blend mango cubes, sugar, lemon juice & zest till smooth. Microwave gelatin mixture & allow it to cool slightly. Fold the mango puree, gelatin mixture & whipped cream together till combined.

Assembly:
1. Place a sponge layer onto a 8" cake ring. Pour mousse over & add extra mango cubes. Cover with a bit more mousse before placing another layer of cake. Then top with more mousse till cake ring is full to brim.
2. Fridge for at least 4hrs.

Monday, October 29, 2018

Anko Dango

Soft & chewy dango with red bean paste =)

Dango
(recipe adapted from justonecookbook

Ingredients:
100g Joshinko (Rice Flour) 
100g Shiratamako/mochiko (Sweet Rice /Glutinous Rice Flour)
1 tsp sugar
150ml warm water
*matcha powder (optional)

Azuki beans
 
These are the flours I used for making the dango

Method:
1. In a medium bowl, combined Shiratamako, Joshinko & sugar

2. Add in water gradually & knead till the dough becomes smooth.


3. Divide the dough into 24 pieces (14-15g each). 
*I knead in some matcha powder into half of the dough

4. Placed dango into a large pot of boiling water. 
Cook for another 1min after all the dango float to the surface.
 Remove from pot & transfer into a bowl of ice water.

5. Drain the dango & put 4 pieces into a bamboo skewer. 
Topped with some red bean paste & serve.

Thursday, October 25, 2018

Matcha Hokkaido Cupcakes


Matcha Hokkaido Cupcakes
(recipe adapted from frozen wings)

Ingredients  
3 egg yolks
25g sugar
35g oil
50g milk
60g Blue Jacket Cake Flour
10g matcha powder
 

3 egg whites
25g sugar


Filling
Lemon curd 

Method:
1. In a bowl, whisk yolks & sugar together. Add in oil & milk & whisk till combined. Add in the sifted flour & matcha powder till well combined.
2. Whisk egg whites till foamy & gradually add in sugar & whisk till soft peaks. Mix 1/3 of the meringue into the yolk batter to loosen up & fold in the rest of the meringue into the batter.  
3. Scoop batter into cupcake liners till 3/4 full.
4. Bake in a preheated oven @160C for 25mins. 

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.