Tuesday, May 21, 2019

Killer Toast


Killer toast
(recipe adapted from here)

Ingredients:
260g Blue Jacket Bread Flour
1/2 tsp instant yeast
60g egg

120g full cream milk
30g brown sugar 

1/4 tsp salt
30g unsalted butter


Method:
1. Mix all ingredients (except butter) together & knead till the dough is silky & elastic.
2. Add in butter & continue to knead till window pane stage.
3. Roll out the dough into a rectangle & roll up like a swiss roll. Place into a greased loaf pan. Proof for 1hr.
4. Bake in preheated oven @ 170C for 40mins.


I got this Kuromitsu peanut butter spread from Okinawa.
 It is really very yummy. Not overly sweet & also the brown sugar & peanut butter taste are distinct.

Friday, May 17, 2019

Zebra Chiffon Cake


Zebra Chiffon Cake  

Ingredients:
4 egg yolks
50g water
40ml vegetable oil
10g red yeast powder
70g Blue Jacket Cake Flour
4 egg whites
80g sugar 

Method:
1. Whisk egg yolks, oil & water together till combined.
2. Sift flour & whisk till no trace of flour found. Divide mixture into 2 bowls & add red yeast powder in one bowl & mix till combined.
3. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks.
4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batters in 3 batches till no trace of whites & the mixture are well combined.
5. Alternate the batter into chiffon mold & bake in a preheated oven @ 160C for 50mins.

Monday, May 13, 2019

Hoji Cha Madeleines


Madeleines
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
110g unsalted butter, melted
120g Blue Jacket Cake Flour
1 Tbsp hoji cha powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature 
100g fine sugar
30g light brown sugar 

Method:
1. Whisk eggs & sugars together in a mixing bowl till thick & pale in colour.
2. Sift in flour, hoji cha powder, salt & baking powder (in 2 additions) till combined.
3. Remove 1/2 of the batter & mix with melted butter till combined. Fold in with the rest of the batter. Leave in fridge overnight.
4. Grease the prepared moulds & dust slightly with flour.  Drop a heap Tbsp of batter onto the centre of each mould.
5. Baked in a preheated oven @170C for 11mins.

Thursday, May 9, 2019

Hoji Cha Macarons


Hoji Cha Macarons
(recipe adapted & modify slightly from Carol)

Ingredients:
 

45g egg whites
50g fine sugar
60g icing sugar
10g Hoji cha powder
50g almond meal    


Method: 
1. Sift almond meal, Hoji cha powder & icing sugar together. Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.  

3. Fold in all the dry ingredients into the egg whites batter until just combined.  

4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.  

5. Set it aside for the shells' surface to dry up.  

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 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.    

8. Remove from oven & let it cool completely before removing from the silpat mat.

 

Sunday, May 5, 2019

Quiche


Quiche

Ingredients:
Tart dough:
150g Blue Jacket Plain Flour
90g unsalted butter, softened
1/2 tsp salt
12ml water

Fillings:
chicken, diced
okra
*blanched all & set aside

egg mixture:
2 eggs, beaten
100ml whipping cream
20ml milk

Method:
1. Tart dough: Place flour & salt in a mixing bowl. Add in butter cubes & rub until mixture resembles breadcrumbs. Add in water & knead lightly till a dough is formed. Lightly floured countertop & roll out the dough big enough to line a 9” tart. Chill in fridge for 10mins. Prick the bottom of the tart dough multiple times with a fork. Bake in a preheated oven @180C for 20mins.

2. Arrange fillings over the bottom of the tart pan. Pour the egg mixture gently over the fillings.

3. Bake in a preheated oven @180C for 20mins.

Wednesday, May 1, 2019

Brownies


Brownies
(recipe adapted & modify slightly from here

Ingredients:
225g semi sweet chocolate
100g unsalted butter
120g brown sugar
1 Tbsp vanilla extract  
3 large eggs 
35g cornflour 
25g cocoa powder
1/2 tsp salt
Speculoos cookies (optional)

Method: 
1. Put chocolate & butter into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula.
2. Add in sugar & vanilla extract. Mix till combined.
3. Mix in eggs, one at a time. Then sift in cornflour & cocoa powder. Mix till combined.
4. Pour batter into a lined square tin. Topped with cookies & bake in a preheated oven @160C for 23mins.


Sunday, April 28, 2019

Crumbliest Scones


 
Crumbliest Scones
(recipe adapated & modify slightly from anncoojournal) 

Ingredients: 
60g dried cranberries soaked in rum (enough to cover the cranberries)
75g Cowhead salted cold butter
250g Blue Jacket Plain Flour
2 tsp baking powder
2 Tbsp fine sugar
1/4 tsp salt
1 egg
2 Tbsp rum 


Method:
1. Sift flour & baking powder in a bowl. Add in sugar, salt & rub the butter with the flour mixture together till crumbly.
2. Add in egg, rum & cranberries to the mixture & stir till combined.
3. Sprinkle over some flour, cover the bowl with cling film. Chill in fridge for 15 mins.
4. Roll the dough out on a lightly floured surface until it's about 2-3 cm thick. Use a round cookie cutter to cut out circles. 
5. Bake in a preheated oven @ 200C for 15mins

Wednesday, April 24, 2019

Kuri Yokan (栗羊羹)


Kuri Yokan (栗羊羹)
(recipe adapted from Justonecookbook)

Ingredients:
400g red bean paste (I am not using fine paste)
350ml water
4g kanten
pinch of salt
1 jar of Kuri Kanroni (chestnut in heavy syrup)

Method:
1. In a saucepan, add in water & kanten. Mix well & bring to a boil.
2. Once boiling, lower the heat & let kanten totally dissolve for abt 2 mins.
3. Add in red bean paste & dissolve using a spatula.
4. Add in salt & remove from heat. Let it cool down for 3mins.
5. Pour some mixture into tin & let it cool down till solidified. Then, placed the chestnuts on top. Pour the remaining mixture over. Let it cool down before transfer to refrigerator.

Friday, April 19, 2019

Matcha Tiramisu


Matcha Tiramisu

Ingredients:
125g mascarpone cheese
2 Tbsp icing sugar
1 tsp matcha powder
100ml dairy whipping cream


Kahlua (Matcha flavor)
Sponge fingers
extra matcha powder for dusting

3 Masu (square wooden box) or any serving cup

Method:
1. In a mixing bowl, whisk mascarpone cheese with sugar. Add in matcha powder & Kahlua, mix until combined.

2. In another bowl, whisk the cream until soft peak. Using a spatula, fold in the whipped cream to the mascarpone mixture. 


3. Trim & dip the sponge fingers in kahlua & line the base of Masu. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & fridge overnight.

4. Dust with matcha powder & serve.  


 

Monday, April 15, 2019

Sakura & Azuki Bean Cakes


Sakura & Azuki Bean Cakes
(recipe adapted & modify slightly from cookpad)
~yields 4 small cakes

Ingredients:
70g butter, softened
20g light brown sugar
1 egg
100g azuki beans
10g preserved sakura flowers (soaked in water for 5mins, pat dry & finely chopped)
60g Blue Jacket Cake Flour
10g purple sweet potato powder
1 tsp baking powder

Method:
1. Whisk butter & sugar in a bowl till light & fluffy. Add in egg slowly & whisk till combined.
2. Sift in flour, sweet potato powder & baking powder. Stir till combined.
3. Fold in sakura & azuki beans. Stir till combined.
4. Pour into silicon mould. Bake in a preheated oven @ 160C for 15mins.

 
超好吃的!蛋糕很松软也可以吃到红豆粒。
樱花碎带一点咸,让蛋糕不会死甜,反而越吃越开胃。

Tuesday, April 9, 2019

Sakura Tiramisu Puffs


Cream Puffs 
(Basic cream puff recipe adapted from Carol

Ingredients: 
50g unsalted butter 
100g water
2 eggs, lightly beaten
70g Blue Jacket Baguette Flour

 fillings: 
100g dairy whipped cream 

125g mascarpone cheese
30g sakura paste 
1 Tbsp sakura liquor
sakura powder     

Method:
1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add 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.   
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

Friday, April 5, 2019

Oats Loaf


無糖無油燕麥吐司
(recipe adapted & modify slightly from Carol)   

Ingredients:  
250g Blue Jacket Baguette Flour   
50g Blue Jacket Plain Flour
30g old fashioned oats  
3/4 tsp instant yeast
250g 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 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 @ 170 for 40mins.


 

Tuesday, April 2, 2019

Baguette


Baguette
(recipe adapted & modify slightly from carol)

Ingredients:
100g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
1/4 tsp yeast
1/4 tsp salt
110g 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 2hrs).
3. Remove the dough onto a slightly floured table top & shaped into baguette. Place on a baguette tray. Proof for another 1hr.
4. Bake in a preheated oven @ 240C for 10mins, then 200C for 15mins.
 

Friday, March 29, 2019

Sakura Almond Shortbread


Sakura Almond Shortbread
(recipe adapted & modify slightly from mykitchensnippets)

Ingredients:
150g Blue Jacket Cake Flour
*5g Sakura leaves powder (optional)
60g ground almonds
110g unsalted butter
70g fine sugar
1 tsp vanilla extract
1 egg yolk

Method:
1. Whisk butter & sugar till light & creamy. Add in egg yolk & vanilla. Whisk till combined. 
2. Sift in flour, sakura leaves powder & ground almonds. Mix till well combined & a dough is formed. Chill dough in fridge for 10mins.
3. Roll out dough & use cookie cutter of desired shape to cut out cookies. Placed a sakura flower on top of each cookies.
4. Baked in a preheated oven @ 160C for 20mins. Remove from oven & sprinkle fine sugar over the cookies. Let them cool before storing in an airtight container.

这是我所用的樱花叶粉。它的颜色是浅绿色(比抹茶粉还要浅色)。
因为这樱花叶粉带咸,所以我只用了5克。
饼干有明显的叶香和甘咸味。我个人觉得是蛮好吃的,再配上一壶茶就更锦上添花。

Monday, March 25, 2019

Sakura Mochi


Sakura Mochi
(recipe adapted & modify slightly from Ochikeron)

Ingredients:
140g domyoji powder (染色道明寺粉)
1 Tbsp sugar
200ml water
200 Koshian (sweet red bean paste)
10 salt pickled Sakura leaves

Method:

1. Soak salt pickled Sakura leaves in water for 30mins. Then dry the leaves with paper towel.
2. Divide Koshian into 10 portions (23g each).
3. In a microwavable bowl, add in sugar, domyoji powder & water. Mix well.
4. Cover the bowl with cling wrap & microwave for 5mins. When it's done, leave it in the microwave for 10mins to set.
5. Mix well. Divide into 10 portions.
6. Moisten hands with water & flatten out the rice cake. Wrap the Anko & form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.


Storage: Cling wrap each sakura mochi individually & put in a air tight container.  


Thursday, March 21, 2019

Sakura Tiramisu

 

Sakura Tiramisu 

Ingredients: 
125g mascarpone cheese
1/2 Tbsp icing sugar
20g sakura paste
100ml dairy whipping cream
2 tsp sakura liquor
Sakura latte
Sponge fingers
sakura powder for dusting
3 Masu (square wooden box) or any serving cup 

Method: 
1. In a mixing bowl, whisk mascarpone cheese with sugar. Add in sakura paste & liquor. Mix until combined.
2. In another bowl, whisk the cream until soft peak. Using a spatula, fold in the whipped cream to the mascarpone mixture.
3. Trim & dip the sponge fingers in Sakura latte &  line the base of Masu. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & fridge overnight.
4. Dust with Sakura powder & serve.