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.