Matcha Red Bean Tea Cakes

Matcha Red Bean Tea Cakes
 

Ingredients:
60g salted butter
40g fine sugar
1 large egg, beaten
10g matcha powder
40g Blue Jacket plain flour
1/2 tsp baking powder
1 tsp rum
Red bean paste
Matcha chocolate, melted

Method:
1. Whisk the butter & sugar together till light & pale in colour
2. Add in egg slowly & rum. Whisk till combined
3. Sift in flour, matcha powder & baking powder. Mix till combined
4. Pipe some batter into mould & add some red bean paste. Then fill with more batter
5. Bake in a preheated oven @160C for 12mins
6. Coat with matcha chocolate after cakes are cooled

Almond Butter Muffins

 Almond Butter Cake

Ingredients:

250g unsalted butter

50g icing sugar

1 tsp rum

4 egg yolks

120g Blue Jacket plain flour

130g almond meal

1.5 tsp baking powder

1/2 tsp salt

.

4 egg whites

70g fine sugar

.

10g cocoa powder + 2 Tbsp hot water

Almond flakes

.

Method:

1. Whisk butter & sugar till light & creamy

2. Add eggs one at a time till combined. Add in rum

3. Add in sifted flour, baking powder, almond meal & salt

4. Whisk egg whites till foamy & add in sugar slowly . Whisk till stiff peak

5. Combine butter mixture with egg white mixture. Divide into 2 portions

6. Mix cocoa powder & hot water. Add into one portion of batter

7. Scoop batters into cupcake liners & sprinkle almond flakes

8. Bake @ 180C for 20mins

Lemon Curd Cakes

Lemon Curd Cakes

Ingredients:
Lemon cake
100g Blue Jacket cake flour
1 tsp baking powder
2 large eggs
70g fine sugar
100g butter
1 Tbsp lemon juice

Lemon Curd
80g sugar
100g whole egg
80g lemon juice
1 lemon zest
10g corn starch
2.5g gelatin powder bloom in 1.5 Tbsp water (microwave till melts after 10mins)
70g unsalted butter

Method:
1. Cake: Whisk butter & sugar till light in colour. Whisk in eggs & lemon juice till combined. Stir in flour & baking powder till combined. Pipe batter in mould. Bake in preheated oven @ 170C for 15mins
2. Curd: Whisk eggs, sugar, zest, cornstarch & lemon juice in a pot till combined. Cook curd till thicken on stove over small fire. Add in gelatin & whisk till combined. Set aside to cool down slightly till warm & whisk in butter. Strain lemon curd. Cling wrap & fridge for 2hrs before use

Chestnut Pound Cake 栗子磅蛋糕

Chestnut Pound Cake 栗子磅蛋糕

Ingredients: 

Ingredienst:

110g unsalted butter

20g almond butter

1/4 tsp salt

40g fine sugar

20g brown sugar

120g eggs

20g maple syrup

10g milk

90g Blue Jacket cake flour

1/2 tsp baking powder

1 packet chestnuts

Method:

1. Whisk butter, almond butter & both sugars together in mixer till fluffy

2. Slowly add in egg & whisk till combined. Add in milk & honey. Then add in sifted flour, salt  & baking powder. Whisk till combined

3. Pour some batter into lined tin. Add in chestnuts & cover with the rest of the batter

 

4. Bake in a preheated oven @ 190C for 20mins, 180C for 20mins

Passionfruit Mousse Cake 百香果慕斯蛋糕🍰

Passionfruit Mousse Cake 百香果慕斯蛋糕

Ingredients:

Fingers sponge

2 egg yolks

30g Blue Jacket plain flour

10g Callebaut cocoa powder

2 egg whites

40g SISNext Half Calorie Sugar Blend

Icing sugar

 

Passionfruit mousse

80g fruttose passionfruit filling

15g SISNext Half Calorie Sugar Blend

100g water 

5g gelatine bloom in 15ml water

200g Anchor whipping cream

1 Tbsp SISNext Half Calorie Sugar Blend

 

Jelly layer

80g fruttose passionfruit filling

10g SISNext Half Calorie Sugar Blend

120g water

3g gelatin bloom in 10ml water

 

Method:

1. Finger sponge: Whisk whites & sugar till stiff peak. Whisk in yolks till combined. Sift in flour & cocoa powder & stir till combined. Put batter into a piping bag & pipe out 2 long strips (25cm x 5cm) & one 5” round. Dust with icing sugar. Bake @170C for 12mins

2. Mousse: Combine fruit filling, sugar & water in a pot. Bring to a simmer & add in the bloomed gelatin. Let it boil & set aside. Whisk whipping cream & sugar till slightly thick. Pour in the cool fruit filling mixture & whisk till combined

3. Put finger sponge at the base & side of a mousse ring. Pour in all the mousse. Put in fridge to set

4. Jelly layer: Combine fruit filling, sugar & water in a pot. Bring to a simmer & add in the bloomed gelatin. Let it boil & cool down slightly before pouring on top of the set mousse cake. Put in fridge to set