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,你喜欢吗？

 还是来个choco cat和花茶早餐？

Banana Coconut Bread

Banana Coconut Bread
(recipe adapted & modify slightly from Cuisine Paradise)

Ingredients:
3 large eggs
120g ripe bananas, mashed
3 Tbsp maple syrup
40g coconut oil
1 Tbsp rum
1/4 cup coconut flour
pinch of salt
1/4 cup chopped pecans
20g ground almonds

Method:
1. Mix eggs, maple syrup, coconut oil & rum in a medium mixing bowl.
2. Sift in coconut flour & salt. Mix till combined.
3. Stir in mashed bananas & pecans. Pour batter into prepared tin & topped with some bananas & pecans.
4. Bake in a preheated oven @ 170C for 35mins.

喜欢香蕉和椰子油的香味。山核桃和杏仁粒也增添了咬劲和喉感。健康又好吃！

 朋友拍了这张照发给我说好吃！=）

Oatmeal Coconut & Chocolate Chips Cookies

Oatmeal Coconut & Chocolate Chips Cookies
(recipe adapted & modify slightly from here)

Ingredients:  
1/3 cup coconut oil + 2 Tbsp
1 cup rolled oats
1 cup Blue Jacket Wholemeal Flour
1/2 tsp baking soda
1/2 cup desiccated coconut
1/2 cup chocolate chips
1 tsp vanilla
1/2 cup fine sugar
2 Tbsp honey
3 Tbsp soy milk

Method:
1. In a mixing bowl, add all of the ingredients. Combine with a spatula.
2. Using an ice cream scoop, divide the mixture into balls & placed on silpat mat.
3. Bake in a preheated oven @ 180C for 15mins.

Bagels

Bagels
(recipe adapted & modify slightly from Carol)

Ingredients:
250g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
1 Tbsp purple sweet potato powder
1 tsp instant yeast
20g maple syrup
20g coconut oil
200g water
1/4 tsp salt

Boiling water +2 Tbsp fine sugar

Fillings (optional)
cranberries

Method:
1. Mix all ingredients in a mixer fitted with a dough hook & knead till the dough is soft & elastic. Check for window pane stage. Proof for 1hr.
2. De-gas & divide onto 65g each (makes 8), the remaining dough will be the bear's ears. Rest the dough for 15mins.
3. Roll out each dough into an oval shape. Placed some cranberries & roll dough up like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Put 2 small dough as ears on each side. Proof for 30mins.
4. Placed dough into boiling water for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray.
5. Bake in a preheated oven @ 180C for 16mins.

 

贝果很有咬劲，我喜欢！

藜麥鄉村麵包

 这是我第二次做这个面包。这回我还加入了奇亚籽。
好喜欢面包里有不规则的气孔，看了还蛮疗愈的 =P 

藜麥鄉村麵包

(recipe adapted & modify slightly from Carol)

Ingredients:
30g red quinoa
60g water
*Cook till soft. Set aside for later use.

Dough:
240g Blue Jacket Bread Flour
60g Blue Jacket Wholemeal Flour
70g cooked quinoa
1 Tbsp chia seeds
15g fine sugar
3/4 tsp salt
15g coconut oil
1/2 tsp instant yeast
210g water

Method：

1. Put all ingredients & cooked quinoa 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. Roughly shape the dough & let it rest for 15mins.After that, shaped dough into desired size & proof for 1hr.
4. Bake in a preheated oven @ 240C for 20mins, then 220C for another 20mins.

健康又好吃的面包，你有没有心动呢？

 涂上我最爱的花生巧克力酱再加上鄂梨果，早餐是不是很丰富呢？

Dual Colour Bread

Dual Colour Bread

Ingredients:
200g Blue Jacket Bread Flour
100g Blue Jacket wholemeal Flour
4g instant yeast
20g sugar
6g salt
240mls water
12g coconut oil

1 Tbsp sweet potato powder
dried cranberries 
chia seeds

Method:

1. Mix all the ingredients together in a mixer & mix it at a low speed until everything just combine. Continue kneading till dough is smooth & elastic. Check for window pane stage. Divide dough into 2 portions & add in sweet potato powder in one of the doughs & knead till combined. Proof for 1hr.

2. De-gas both doughs. Roll out the plain dough into a rectangle. Sprinkle chia seeds on top. Roll out the sweet potato dough. Placed it on top of the plain dough & sprinkle cranberries. Roll up like a swiss roll & place it into a prepared greased pullman tin. Proof for 1hr.

4. Baked in a preheated oven @ 180C for 40mins.

Mont Blanc Cake

Chocolate Sponge Cake

Ingredients:
3 large eggs
90g fine sugar
65g Blue Jacket Plain Flour
10g cocoa powder
50g coconut oil

Chestnut puree + Non dairy whipped cream
Ready to eat chestnuts, chopped
Candied chestnuts

Method:
1. Whisk eggs & sugar together in a mixer till ribbon stage.
2. Sift in flour & cocoa powder & mix till combined.
3. Stir in oil & mix till combined.
4. Pour into prepared 7" pans lined with baking paper.
5. Decorate as desired after sponge cake is cooled.

巧克力蛋糕的鬆软，微甜的栗子淡奶油加上有咬劲的栗子粒，你是不是跟我一样心动想吃了呢？ *^_^*

Kit Kat Brownies

Kit Kat Brownies
(recipe adapted from here)

Ingredients:
100g chocolate, melted
50g coconut oil
20g fine sugar
120g eggs
50g Blue Jacket Cake Flour
2g baking powder
15g cocoa powder

Kit kat

Method:
1. In a mixing bowl, whisk melted chocolate, coconut oil & sugar together till combined.
2. Whisk eggs well in a small bowl & add into chocolate mixture (1).
3. Sift in flour, cocoa & baking powder. Whisk till combined.
4. Pour batter into prepared mould & top with a piece of kit kat.
5. Bake in a preheated oven @170C for 15mins.

Chocolate Chips Cashew Butter Blondies

Chocolate Chips Cashew Butter Blondies
(recipe adapted from here)

Ingredients: 
1/3 cup melted Coconut Oil
3/4 cup Light Brown Sugar 
1 large egg
2 tsp rum
1/2 cup salted cashew butter (homemade-blend roasted salted cashew nuts until it become smooth)
1 cup Blue Jacket Cake Flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semi-sweet chocolate chips 

Method:
1. In a large mixing bowl, whisk together coconut oil & brown sugar until moistened. Add egg & rum. Whisk until well combined. Add cashew butter & mix well.

2. Add flour, baking powder & salt. Stir ingredients well until just combined. Fold in chocolate chips.

3. Spread dough into prepared 8" baking pan lined with baking paper. Bake in a preheated oven @ 180C for 25mins. Cool the blondies before cutting into squares.

Sweet Potato Loaf

Sweet Potato Loaf

Ingredients:
50g Blue Jacket Baguette Flour 
50g Blue Jacket Wholemeal Flour
1/2 Tbsp sweet potato powder
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
65g eggs
20g 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 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 @ 150 for 20mins.
 

Carrot Bread

Carrot Bread
(recipe adapted & modify slightly from carol) 

Ingredients
90g shredded carrots
250g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
3/4 tsp instant yeast
1/4 tsp salt
25g fine sugar
30g coconut oil
170g milk

Method: 
1.Mix all ingredients in a mixer fitted with a hook dough, knead till a soft smooth dough is formed. Proof for 1hr.

2. De-gas & roll dough out into a rectangle. Roll up like a swiss roll & placed into prepared tin. Proof for another 1hr.

3. Baked in a preheated oven at 180C for 40mins. 

洋蔥佛卡夏

洋蔥佛卡夏
(recipe adapted & modify slightly from carol)

Ingredients:
200g Blue Jacket Bread Flour
100g Blue Jacket Wholemeal Flour
4g squid ink
1/2 tsp instant yeast
1/2 tsp salt
180g cold water
20g coconut oil
1 onion (peeled, diced & sauteed with a bit of black pepper)
2 Tbsp chia seeds

dried parsley   

Method:
1. Add all ingredients (except onion) in a mixer fitted with a dough hook. Whisk till the dough is smooth & elastic. Knead in onion & proof for 1hr.
2. De-gas the dough & let dough rest for 10mins.
3. Roll out dough slightly in a rectangle to fit the prepared pan. Proof for 30mins.
4. Make indentations on the dough. Sprinkle dried parsley on top of dough.
5. Bake in a preheated oven @ 170C for 20mins.

Pork Floss Sandwiches

Pork Floss Sandwiches

Ingredients:
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain flour
1/2 tsp instant yeast
20g fine sugar
1/4 tsp salt
60g egg
100g water
30g coconut oil

seaweed
sesame seeds
mayonnaise
pork floss

Method:
1. Mix all ingredients in a mixer & knead till a smooth dough is formed. Proof for 1hr.
2. De-gas & roll the dough out in rectangle & placed in a 11x14" tray (slightly brushed with butter). Proof for 1hr.
3. Spray water onto the surface of dough. Sprinkle seaweed & sesame seeds. Steam bake in a preheated oven at 180C for 12mins.
4. Spread a thin layer of mayonnaise on the surface of bread & sprinkle pork floss & seaweed. Slice the bread to desired portions.

Bearie Buns

Shhhh..... my bearies are zzzzzz *^_^*

熊熊面包

Ingredients:
Hoji cha dough:
50g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
1 Tbsp Hoji cha powder
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
30g eggs
55g whip cream 

Beetroot dough:
50g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
1 Tbsp Beetroot powder
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
30g eggs
55g whip cream

Method：

1. Put all hojicha dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat the same for beetroot dough in another mixing bowl.

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). Repeat the whole procedure for beetroot dough also.
3. Remove hojicha dough onto a slightly floured table top. Divide 55g x2 (head), 30g x2 (body), 4g x12 (ears, hands & feet). Repeat for beetroot dough. Assemble the doughs to form a bear & proof for 1hr.
4. Bake in a preheated oven @ 170 for 12mins.

Monkey Bread

不要以为那一坨坨黑糊糊的是我烤焦了的面包。

您悟会了。其实我是用了大量的黑糖和肉桂粉才形成这个颜色。 

Monkey Bread  

Ingredients
200g Blue Jacket Bread Flour
50g Blue Jacket Plain Flour
110g banana, mashed
1 Tbsp milk powder
1 Tbsp chia seeds
15g Kuromitsu
pinch of salt
1/2 tsp instant dry yeast
80g water
25g coconut oil

Coating:
Cowhead salted butter, melted
cinnamon powder & dark brown sugar mix together

Method: 

1. Put all ingredients into a mixer & knead until a soft dough is formed. Proof for 1hr.

2. De-gas the dough & divide them into 15g each. Dip each ball in the melted butter & generously roll them into the cinnamon-sugar mixture to coat them. Arrange the dough in pan. Proof for another 1 hr.

3. Mix the remaining melted butter & cinnamon-sugar mixture together & pour over the dough balls in pan. Bake in a preheated oven @ 170C for 25mins.

都说是猴子面包了，当然要把香蕉混在面包里。

一口吃下去，淡淡的香蕉味散发开来，嚼呀嚼就吃到肉桂的香和黑糖的甜。真是天衣无缝的配搭。不骗您，这面包真的很棒哦。

Matcha Sticky Rolls

Matcha Sticky Rolls

Ingredients:
230g Blue Jacket Bread Flour
20g Blue Jacket Cake Flour
1 Tbsp matcha powder
pinch of salt
20g fine sugar
1/2 tsp instant yeast
150ml water
20g coconut oil

Fillings: (refer My Little Space)
*I use my left over cream cheese frosting & add 1 Tbsp cornflour
dried cranberries

1 bar matcha chocolate, melted to drizzle on top of rolls (optional)

Method:
1. Put all ingredients in a mixer & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas & roll out the dough to a rectangle. Spread cream cheese mixture & sprinkle dried cranberries on top. Roll up to form a swiss roll. Divide into 12 portions & placed in a greased tin. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 20mins.

These matcha sticky rolls are very soft & moist, seriously yummy! They were not overly sweet even though I drizzled one bar of matcha chocolate over the rolls. Instead the matcha taste was even more prominent & paired very well with the slightly tart cranberries. You definitely gotta give it a try if you are a matcha cum cream cheese lover =)

Vegan Chocolate Cake

I got the urge to bake but realized that there were no more eggs in fridge. So glad to chance upon this vegan cake recipe by Carol & attempted it. I am not a sweet tooth person & thus I reduce the amount of sugar greatly. The chocolates used were already sweet & since I am doing a chocolate sauce to go along with the cake, I supposed it is alright to reduce the sugar. Yes, the cake turn out well & the sweetness is just nice to my liking. In fact, I feel that the cake is sweet enough on its own even without the chocolate sauce! 

Vegan Chocolate Cake
(recipe adapted & modify slightly from Carol Hu)

Ingredients:
80g Ghana dark chocolates
30g fine sugar
60g coconut oil
130g Blue Jacket Cake Flour
16g cocoa powder
2 tsp baking powder
120g unsweetened soya milk

Chocolate sauce  
(recipe from here)

Ingredients:
63ml water
25g sugar
40g light corn syrup
20g unsweetened cocoa powder 
14g bittersweet or semisweet chocolate, finely chopped
*In a medium saucepan, whisk together all ingredients (except chocolates). Once it starts to boil, remove from heat & stir in chopped chocolates till melted. Cling wrap & store in fridge for few hours before use.

Method:
1. Put chocolates in a bowl & microwave till melted. Add in sugar & coconut oil. Mix till combined.
2. Sift in flour, cocoa powder & baking powder & soya milk. Mix till combined.
3. Pour batter into a prepared 6" tin lined with baking paper.
4. Bake in a preheated oven @ 160C for 18mins.

 

This cake is very delicate & chocolaty. 

It will be nice to have with a cup of tea to go along with the cake =)

Coconut Cupcakes

Coconut Cupcakes 
yields 6 cupcakes
(recipe adapted from here)

Ingredients: 
1/4 cup coconut flour
1/8 tsp salt
1/8 tsp  baking soda
3 eggs
1/4 cup coconut oil
2 Tbsp honey

Fillings
lemon curd 

toppingslemon curd
sweetened coconut flakes 

Method:

1. In a food processor, pulse all ingredients together till thoroughly combined.

2. Using an ice cream scoop, scoop batter into cupcake pan 1/2 filled, put some lemon curd in the centre & topped with more batter.

3. Bake at preheated oven at 180C for 15mins.
4. After cupcakes are cooled, add a tsp of lemon curd on top of cupcake & sprinkled with coconut flakes.