Sunday, January 21, 2018

Desiccated Coconut Butter Cake


Butter Cake
(recipe adapted from Ng SK)

Ingredients:
115g salted butter, soften
75g fine sugar
30g milk
2 egg yolks
100g Blue Jacket Cake Flour
1 tsp baking powder
3 egg whites
25g sugar

Fillings (optional):
desiccated coconut

Method:
1. Cream butter & sugar till light & fluffy. Add in yolks & whisk till combined.
2. Sift in flour & baking powder, alternate with milk. Whisk till batter is smooth & combined.
3. Whisk egg whites till frothy. Add in sugar & continue to whisk till soft peak. Put 1/2 of the egg white mixture in egg yolk batter & whisk on low speed. Pour the balance egg whites in & fold.
4. Pour some batter into prepared pan, add some coconut fillings & top with more batter. Repeat this process twice.
5. Bake in a preheated oven at 160C for 35mins.

Wednesday, January 17, 2018

Sweet Potato Loaf


Sweet Potato Loaf

Ingredients:
50g Blue Jacket Baguette Flour 
50g Blue Jacket Wholemeal Flour
1/2 Tbsp sweet potato powder
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
65g eggs
20g 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 dough onto a slightly floured table top. De-gas slightly & roll dough into a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 150 for 20mins.
 

Saturday, January 13, 2018

Matcha Crème Brûlée


Matcha Crème Brûlée
(recipe adapted from Cooking with Dog)

Ingredients:
100ml Heavy Cream
80ml Milk
2 tbsp Sugar
1 Tbsp Matcha powder, sifted
2 Egg Yolks
Sugar for torching

Method:
1. Put matcha powder, milk & cream into a saucepan over low heat. Whisk till combined.
2. In a medium bowl, whisk egg yolks & sugar together till combined. Pour in the milk mixture from (1) slowly & whisk continuously till combined. Then, strained the egg mixture.
3. Pour mixture into prepared ramekins. Steam baked in a preheated oven @ 140C for 20mins. 
4. Cool the custards after baked. Chill for at least 4hrs. To serve, sprinkle some sugar over the custards & use a blowtorch to caramelize the sugar till golden brown.

Tuesday, January 9, 2018

Yoghurt Cake


Yoghurt Cake
(recipe adapted & modify slightly from Anncoo) 

Ingredients:
3 egg yolks
150g plain yoghurt
35g Cowhead salted butter, melted
30g Blue Jacket Cake Flour
15g corn flour
3 egg whites
50g fine sugar 
3 Oreo cookies, cream removed 

Method:
1. Combine yolks, yoghurt, butter together in a bowl. Whisk till smooth. Sieve in flour & corn flour. Mix till smooth.
2. In another bowl, whisk whites till foamy & add sugar gradually. Whisk till peak form. Fold the whites batter into the yolk batter till incorporated.
3. Pour batter into a 6" round lined pan. Arrange oreo cookies on top.
4. Steam bake in a preheated oven @ 150C for 70mins.

Friday, January 5, 2018

Parmesan Cheese Bread 帕梅善乳酪麵包


Parmesan Cheese Bread 帕梅善乳酪麵包
(水合折疊)  

Ingredients:
150g Blue Jacket Bread Flour
50g Blue Jacket Wholewheat Flour
1 Tbsp fine sugar
1/4 tsp instant yeast
2 Tbsp Parmesan cheese powder
15g vegetable oil
120g water
30g egg
pinch of salt 

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 (total 3 times folding in 2hrs).
3. Remove the dough onto a slightly floured table top. Divide into 4 portions. Roll out the dough into a long rectangle, then roll the dough up like a swiss roll. Proof for 1.5hrs.
4. Score the bread dough & sprinkle more parmesan cheese powder on top. 
5. Bake in a preheated oven @ 190C for 15mins.

Monday, January 1, 2018

Yuzu Chiffon Cake


Yuzu Chiffon Cake
(recipe adapted from My Mind Patch)

Ingredients:
3 egg whites
40g fine sugar

3 egg yolks
10g fine sugar
20g vegetable oil
40g Yuzu juice
15g Korean Citron Tea
55g Blue Jacket Cake Flour 

Method:
1. In a bowl, whisk yolks & sugar till creamy. Add in oil, yuzu juice & citron tea. Whisk till combined. Sift in flour in 3 batches. Mix till combined. Set aside.

2. In another bowl, beat egg whites till frothy & add in sugar slowly. Continue to beat till almost stiff peak. Add 1/3 of the meringue to (1) & mix well. Pour back to combine with the remaining meringue. Fold to combine into a smooth batter.

3. Pour batter into a 6" pan lined with baking paper. Baked in a preheated oven @140 for 25mins, then 170C for 15mins.