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.