Monday, August 13, 2018

Matcha Layered Bread

Matcha Layered Bread - 水合折疊
(recipe adapted & modify slightly from Carol)

Matcha layer:
12g Blue Jacket Baguette Flour
12g corn flour
16g matcha powder
100g Cowhead milk
40g fine sugar
12g Cowhead salted butter
*sift dry ingredients into a saucepan. Add in sugar & milk. Mix till combined. Put saucepan on stove over low heat & keep whisking till the mixture thickened. remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat. Chill for later use.

270g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
20g fine sugar
1/4 tsp salt
30g coconut oil
1/2 tsp instant yeast
250g Cowhead milk (*Carol uses 205g only but I saw wrongly & used 250g instead)

1. Dough: 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. Degas & round the dough. Rest the dough for 10mins.
4. Roll the dough out into a rectangle shape. *follow the steps in Carol's video
 *I cut the dough into 3 portions & do plaits before putting into pullman tin & proof for 1hr.
5. Bake in a preheated oven @ 180C for 40mins.

 Proofing in progress...


Thursday, August 9, 2018

Dark Chocolate Brookies


Dark Chocolate Brookies
(recipe adapted from Australia Masterchef)

116g meji dark chocolate
15g Cowhead salted butter
70g fine sugar
26g cornflour
1/4 tsp baking powder
1 egg
1/2 tsp rum
chocolate chips

1. Put chocolate & butter in a bowl. Microwave for 1min & stir till melted. Set aside to cool.
2. Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment. Beat until light & fluffy. Add cooled chocolate butter mixture & mix until well combined.
3. Use a small cookie scoop to drop batter onto silpat mat. Top the cookies with the chocolate chips, pressing gently into the dough.
4. Bake in a preheated oven @ 180C for 12mins.

Sunday, August 5, 2018

Cranberry Bread

Cranberry Bread
(basic dough recipe adapted from Kitchen Corner)

270g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
3g instant yeast
6g sugar
6g salt
240mls Cowhead UHT milk, cold
12g Cowhead salted butter


1. Mix all the ingredients (except butter) together in a mixer & mix it at a low speed until everything just combine.
2. Add in butter & continue kneading till dough is smooth & non sticky. Check for window pane stage. Let it rest for 20mins.
3. De-gas the dough & roll out the dough into a rectangle. Add in cranberries & roll up like a swiss-roll. Place the rolled dough into prepared tin. Proof for 40mins.
4. Baked in a preheated oven @ 180C for 40mins. 

Wednesday, August 1, 2018

抹茶馬卡龍 Matcha Macarons

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

45g egg whites
50g fine sugar
60g icing sugar
10g matcha powder
50g almond meal    

Japanese white bean paste

1. Sift almond meal, matcha 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.

Sunday, July 29, 2018

Nama Chocolate

Nama Chocolate
(recipe adated from Justonecookbook)

400g semisweet chocolates
200g heavy cream (38% fat)
sea salt

1. Chopped chocolates into smaller pieces with a knife & put into a medium bowl.
2. Heat up heavy cream in a saucepan on medium heat over stove till almost boil. Pour into the bowl of chopped chocolates & stir till combined. Add in Rum.
3. Pour the mixture into a 8" tin lined tin. Smooth the surface & sprinkle a bit of sea salt. Fridge for a few hours or overnight.
4. Cut into cubes. Sprinkle cocoa powder & served chilled.

Wednesday, July 25, 2018

Orange Jelly

Orange Jelly
(recipe adapted & modify slightly from here)

1.5 cup of orange juice
1 Tbsp gelatin 
1/4 cup water
1/2 tsp vanilla extract

1. Sprinkle gelatin over the water & set aside for 10mins.
2. Cut oranges into half & squeeze out the juice. Strain the orange juice into a jug. Remove the membrane using a spoon.
3. Arrange the orange shells in a cupcake mould.
4. Microwave gelatin mixture for 1min & let it cool down slightly before adding into the orange juice mixture. Add vanilla extract & mix well.
5. Fill the orange shells with orange juice mixture & chill till set. 

Saturday, July 21, 2018

Oatmeal Coconut & Chocolate Chips Cookies

Oatmeal Coconut & Chocolate Chips Cookies
(recipe adapted & modify slightly from here)

1/3 cup coconut oil + 2 Tbsp
1 cup rolled oats
1 cup Blue Jacket Wholemeal Flour

1/2 tsp baking soda
1/2 cup desiccated coconut
1/2 cup chocolate chips

1 tsp vanilla
1/2 cup fine sugar
2 Tbsp honey

3 Tbsp soy milk

1. In a mixing bowl, add all of the ingredients. Combine with a spatula.
2. Using an ice cream scoop, divide the mixture into balls & placed on silpat mat.
3. Bake in a preheated oven @ 180C for 15mins.

Tuesday, July 17, 2018


(recipe adapted & modify slightly from Carol)

250g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
1 Tbsp purple sweet potato powder
1 tsp instant yeast
20g maple syrup
20g coconut oil
200g water
1/4 tsp salt

Boiling water +2 Tbsp fine sugar

Fillings (optional)

1. Mix all ingredients in a mixer fitted with a dough hook & knead till the dough is soft & elastic. Check for window pane stage. Proof for 1hr.
2. De-gas & divide onto 65g each (makes 8), the remaining dough will be the bear's ears. Rest the dough for 15mins.
3. Roll out each dough into an oval shape. Placed some cranberries & roll dough up like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Put 2 small dough as ears on each side. Proof for 30mins.
4. Placed dough into boiling water for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray.
5. Bake in a preheated oven @ 180C for 16mins.


Friday, July 13, 2018


好喜欢面包里有不规则的气孔,看了还蛮疗愈的 =P 

(recipe adapted & modify slightly from Carol)

30g red quinoa
60g water
*Cook till soft. Set aside for later use.

240g Blue Jacket Bread Flour
60g Blue Jacket Wholemeal Flour
70g cooked quinoa
1 Tbsp chia seeds
15g fine sugar
3/4 tsp salt
15g coconut oil
1/2 tsp instant yeast
210g water

1. Put all ingredients & cooked quinoa 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 20mins, then 220C for another 20mins.


Monday, July 9, 2018

Blueberry Crumble Cake

Blueberry Crumble Cake
(recipe adapted & modify from Joyofbaking)

streusel toppings
50g Cowhead salted butter, cold & cubed
50g Blue Jacket Plain Flour
50g ground almonds
1 tsp cinnamon powder
*Mix all together in a bowl until it resembles fine crumbs & chill for later use

Cake batter:
130g Blue Jacket Cake Flour
1 tsp baking powder
50g Cowhead salted butter
60g egg
50g fine sugar
1 Tbsp rum
80ml soymilk
2 punnets fresh blueberries

1. In a medium bowl, whisk butter & sugar together until light & pale.
2. Add in egg & rum slowly & whisk till combined.
3. Sift in flour mixture & alternate with milk until combined.
4. Spread batter to the bottom of a 6" pan lined with baking paper.
5. Arrange blueberries n top of the cake batter & sprinkle the streusel topping.
6. Bale in a preheated oven at 170C for 35mins.


Thursday, July 5, 2018

Squid Ink Puffs


Choux Pastry
(basic recipe adapted & modify slightly from Carol Hu)

50g butter
8g squid ink 
100g water
2 eggs, lightly beaten
70g Blue Jacket Baguette Flour

Craquelin (optional)
30g butter
38g sugar
38g Blue Jacket Cake Flour
1/2 Tbsp beet root powder
*whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use. 

1. Put butter, squid ink & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flour. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & spray water onto them. Cut out rounds from the dough with a cookie cutter & placed on top of choux pastry.
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. After puffs are cooled, slice into half & add a scoop of ice cream or any of your favorite fillings.

Take your pick. Mango ice cream or Matcha azuki bean ice cream?
now you see my big scoop of mango ice cream... slurp =)
now you don't =P

Sunday, July 1, 2018

Apple Raisins Tart

Apple Raisins Tart

Tart base
160g Blue Jacket Plain Flour
20g fine sugar
80g Cowhead salted butter, cold
40g egg

4 small granny smith apples
1/4 cup raisins
1 Tbsp cinnamon powder
20g butter
2 Tbsp brown sugar
1 Tbsp kuromitsu
1/2 Tbsp lemon juice
1 lemon zest
*cook all together till apples are soft

1. Tart: Mix flour & sugar in a bowl. Rub in cold butter till it resembles fine crumbs. Add in egg & knead lightly till a soft dough is formed. Roll dough out & placed onto tart pan.
2. Pour fillings into the pan. Bake in a preheated oven @180C for 20mins.

Friday, June 29, 2018

Tea Cakes

Tea Cakes 
(basic cake recipe adapted & modify slightly from cookpad) 

60g salted butter
40g fine sugar
1 large egg, beaten 
10g pumpkin powder
40g Blue Jacket Cake Flour
1/2 tsp baking powder
1 tsp vanilla extract
red bean paste

1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, pumpkin powder & baking powder. Mix till combined.
4. Scoop some batter into mould, add some red bean paste & topped with more batter.
5. Bake in a preheated oven @160C for 15mins.

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)

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)

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)

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

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)

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 

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.