Tuesday, November 13, 2018

White Bean Paste Buns

White Bean Paste Buns
(basic bread recipe adapted from cook kafemaru)

110g Blue Jacket Bread Flour
30g Blue Jacket Cake Flour
10g strawberry powder
1/2 tsp instant yeast
1/4 tsp salt
100g hokkaido milk
20g fine sugar
15g salted butter

white bean paste (or red bean paste)

Sakura flowers (optional)

1. Combine all ingredients (except butter) in a big bowl & knead till combined & smooth. Then, add in butter & continue to knead till elastic. Proof for 1hr.
2. De-gas the dough & divide into 6 portions (45g each). Rest the dough for 10mins.
3. Roll out dough, add fillings & shaped the dough as desired. Top with sakura for decoration. Proof for 1hr.
4. Bake in a preheated oven at 160C for 15mins.

Friday, November 9, 2018

Moist Chocolate Cake

Moist Chocolate Cake
(recipe adapted from cook kafemaru)
~yields 8 small cakes

50g coconut oil
70g fine sugar
120g hokkaido milk
100g Blue Jacket Cake Flour
1 tsp baking powder
20g cocoa powder

50g reeses peanut butter chips
8 speculoos cookies + extras (chopped) to add into batter 

1. In a mixing bowl, sift in flour, cocoa & baking powder. Whisk till combined.
2. Add in sugar, milk & coconut oil. Stir in chips & speculoos cookies.
3. Pour batter into prepared mould & top with a speculoos cookie.
4. Bake in a preheated oven @160C for 13mins.  


Monday, November 5, 2018

Baked Japanese Curry Buns

Baked Japanese Curry Buns
(basic bread dough recipe adapted & modify slightly from Carol)

starter dough
200g Blue Jacket Bread Flour
1/2 tsp instant yeast
130g water    

main dough 
70g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
50g water
2 Tbsp sugar
30g Cowhead salted butter, soften

2 chicken thigh, remove skin & fats & cut into cubes
1 medium onion, peeled & cut into cubes
1 medium carrot, peeled & cut into cubes
1 medium potato, peeled & cut into cubes
3 Japanese curry cubes
black pepper
*sauté onions in a bit of oil till fragrant. Add in onion, carrot & potato & fry for 5mins. Add in chicken & fry for another 5mins. Add in water & let them cooked for 10mins. Add in black pepper & curry cubes & stir till dissolved. Cooked for few minutes till the mixture thickens slightly. Leave to cool for later use


1. Mix starter dough ingredients together & knead till smooth & window pane stage. Proof for 1hr.
2. Mix main dough ingredients (except butter) together with starter dough & knead till combined. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas the dough. Divide into equal portions. Roll out each dough & wrap fillings. Spray some water on each dough & roll them onto breadcrumbs. Proof for 1hr.
4. Bake in a preheated oven @ 180 for 12mins.

Extremely soft & fluffy buns =)

Thursday, November 1, 2018

Mango Mousse Cake

Mango Mousse Cake
(recipe adapted & modify slightly from Baking Library)

Sponge cake:
70g egg yolks
40g sugar
4 Tbsp vegetable oil
3 Tbsp water
95g Blue Jacket Cake Flour
1/2 tsp baking powder
140g egg whites
40g sugar
*chiffon cake method
mousse layer:
350g mango cubes
2 Tbsp icing sugar
1 Tbsp lemon juice
1/2 tsp lemon zest

1 Tbsp gelatin bloom in 2 Tbsp water
250g fresh whipped cream

*blend mango cubes, sugar, lemon juice & zest till smooth. Microwave gelatin mixture & allow it to cool slightly. Fold the mango puree, gelatin mixture & whipped cream together till combined.

1. Place a sponge layer onto a 8" cake ring. Pour mousse over & add extra mango cubes. Cover with a bit more mousse before placing another layer of cake. Then top with more mousse till cake ring is full to brim.
2. Fridge for at least 4hrs.