Saturday, April 21, 2018

Pain de mie

 这个面包真的是超软!用刀切片的时候有点困难。

Ingredients:
260g Blue Jacket Baguette Flour
40g Blue Jacket Wholewheat Flour
8g fine sugar
3g instant yeast
1g salt
180g water
15g Cowhead salted butter

Method:
1. Mix all ingredients (except butter) in a mixer & knead till a rough dough is formed. Add in butter & continue to knead until window pane stage is reached. Proof for 40mins, then degas & round the dough. After that proof for another 40mins.
2. De-gas the dough again & shaped the dough into a swiss roll. Placed into a greased pull man tin & proof for 50mins.
5. Bake in a preheated oven at 190C for 40mins.

我是在晚上做这个面包的,所以拍出来的照是蛮暗的。看看我的面包是不是无敌的软?

Tuesday, April 17, 2018

Matcha Madeleines

 
Matcha Madeleines
(recipe adapted & modify slightly from Joyofbaking )

Ingredients:
110g unsalted butter, melted
120g Blue Jacket Cake Flour
10g matcha powder
1/2 tsp baking powder
1/4 tsp salt
3 eggs
100g fine sugar 
1 tsp vanilla extract  

Method:
1. In a mixing bowl, beat eggs & sugar at high speed until the mixture is thick & pale in color.
2. Beat in vanilla extract. Sift in flour mixture & gently fold in with a rubber spatula.
3. Then some of the batter & fold it into the warm melted butter. Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover & refrigerate the batter overnight.
4. Using a small ice cream scoop, drop batter into center of each prepared mold. Baked in a preheated oven @ 180C for 13mins.

 白兔也来凑热闹啦 *^_^*

Friday, April 13, 2018

Butterscotch Cookie Dough Cheesecake


Cookie Dough Cheesecake
(recipe adapted from Baking Taitai)

Ingredients:
Crust:
150g oreo biscuits, remove filling & crushed

60g Cowhead salted butter, melted

Chocolate Chip Cookie Dough :

70g Cowhead salted butter, room temperature
60g brown sugar
15g fine sugar
1 tsp rum

100g Blue Jacket Cake Flour
200g butterscotch chips
 

Cheesecake Filling:
8 oz Cowhead cream cheese, room temperature 

30g sugar
1 egg

1 tsp rum 

Methods:
1.
Crust: Mix butter & biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared 8" pan. Bake in preheated oven @ 160C for 6mins. Set aside to cool.

2. Chocolate chip cookie dough: Beat butter, both sugars & rum in a bowl until smooth & combined.  Sift in the flour & mix until combined. Mix in the butterscotch chips. Set aside. 

3. Cheesecake fillings: Whisk cream cheese & sugar in a bowl until smooth. Mix in the egg & rum till combined. Pour the cheesecake batter into the prepared crust. Use hands to form clumps & flatten the cookie dough in your palms. Distribute the cookie dough onto the top of the cheesecake batter. 

4. Bake at preheated oven @ 160C for 45mins (I like my cookie dough to be more crispy).

 Verdict: These are seriously yummy, super awesome I must say :P 
Do give this recipe a try, you will definitely love this addictive cheesecake =)

Sunday, April 8, 2018

Sakura Mizu Shingen Mochi


Sakura Mizu Shingen Mochi

Ingredients:
300ml water
10g fine sugar
2g kanten powder
Sakura flowers (soak in water to remove salt. Pat dry & place flowers in molds)

Method: 
1. Add agar powder, sugar & water in a small pot. Whisk gently until combined.
2. Gently stir the mixture & bring to boil & simmer for 2-3mins.
3. Remove from heat & pour into molds. Chill in fridge.

Thursday, April 5, 2018

Blue Pea Bread 蝶豆花面包

 面包明明是蓝色的。或许是灯光的关系吧,拍照出来却变成了紫色 *^_^*  

The Killer Toast
(recipe adapted & modify from Victoria Bakes)

Ingredients:
100g Blue Jacket Wholewheat Flour
160g Blue Jacket Baguette Flour
1 tsp instant yeast
10g fine sugar
1/2 tsp salt
180g liquid (1 egg+blue pea water+20g cream)
30g unsalted butter
*note: boil 10g dried blue pea flowers in 300mls water & drained

Method:
1. Mix all ingredients (except butter) in a mixer until a dough is formed. Add in butter & knead till soft & elastic. Check for window pane stage.
2. Roll dough out into a rectangle using a rolling pin, then roll it up like a swiss roll & placed in bread mould. Proof for 1hr.
3. Bake in a preheated oven @ 170C for 40mins.

把面包打扮成‘怪兽大学’里的Sulley,和大眼仔来照相 =P
再来一张,说‘cheese' =P
 
好啦, 换个角度再来一张 =)
一起吃丰盛的早餐吧!我的灯泡蝶豆花水漂亮吗? =)

Sunday, April 1, 2018

Kinako Macarons 黃豆粉馬卡龍


Kinako Macarons 黃豆粉馬卡龍
(recipe adapted from Carol Hu

Ingredients:
(A)
45g egg whites
50g fine sugar
 

(B)
15g kinako
50g almond powder (I blend my own roasted almonds with skin)
60g icing sugar
*Sift all ingredients together

Fillings
1 Tbsp kinako
30g Cowhead salted butter, softened
5g icing sugar
*Whisk all ingredients together

Method:
1. Whisk egg whites until foamy, gradually add in sugar. Whisk until the egg white mixture becomes stiff peaks.
2. Fold in the dry ingredients into the egg whites batter until just combined.
3. Pour the batter into a piping bag fitted with a plain nozzle, pipe rounds onto silpat mat.
4. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
5. Set it aside for the shells' surface to dry up for 20mins.
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 140C until completely cooked.


挤好的生糊在室溫放置30分让麵糊表面稍微
黄豆粉馬卡龍和黃豆奶油夾餡的搭配真的是天衣无缝,慢慢得咀爵就尝到黄豆粉的香。
由于我使用的是有盐奶油,所以马卡龍吃起来不会死甜。