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.

Monday, October 1, 2018

Squid Ink Burger


Squid Ink Burger
~yields 2 burger

Ingredients:  
50g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
1 Tbsp chia seeds
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
30g eggs
1 Tsp squid ink
50g milk 

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. Divide the dough into 2 equal portions. Measure out 5g x2 from each dough for Kumamon's ears. The remaining dough will be the face.
4. Shaped the doughs into rounds & proof for 1hr.
5. Bake in a preheated oven @ 170C for 12mins.

 可爱的熊本熊早餐和蝶豆花奶茶,喜欢吗
 还是来个choco cat和花茶早餐?