Thursday, November 21, 2019

Brownies


Brownies
(recipe adapted & modify slightly from here

Ingredients:
225g semi sweet chocolate
100g unsalted butter
60g coconut sugar
50g fine sugar
1 Tbsp vanilla extract  
3 large eggs 
20g cornflour 
40g cocoa powder
1/4 tsp salt
biscuits (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 biscuits & bake in a preheated oven @160C for 23mins.

Thursday, November 14, 2019

Totoro Dacquoise


Dacquoise 達克瓦茲
(recipe adapted & modify from Youtube)

Ingredients:
110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1/2 Tbsp charcoal powder
14g Blue Jacket Cake Flour
extra icing sugar 

Fillings:
50g unsalted butter
100g melted chocolate 68%
Himalayan pink salt (optional) 
*Whisk butter till light & fluffy. Add in melted chocolate & whisk till combined. Sprinkle in some salt & mix till combined. 

Method:
1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & cocoa powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with icing sugar.
4. Bake in a preheated oven at 180C for 15mins. 
5. Set aside to cool before sandwiched with fillings.

Friday, November 8, 2019

Sweet Potato Bread


Sweet Potato Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1/8 tsp salt
1 Tbsp sweet potato powder
170g water 
1 Tbsp vegetable oil

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. Divide into 2 equal portions. Rest for 15mins. Shaped the dough. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @200C for 10mins, then 180C for 10mins.

Friday, November 1, 2019

Squid Ink Bread


Squid Ink Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1/8 tsp salt
1 Tbsp squid ink + 170g water 

1 Tbsp vegetable oil

Fillings:
Kuri Kanroni (栗の甘露煮/Chestnuts in heavy syrup)
Edamame

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. Divide into 2 equal portions. Shaped the doughs & add fillings inside. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 200C for 7mins.

Monday, October 28, 2019

Pooh Butter Cake


Butter Cake

Ingredients:  
100g Blue Jacket Cake Flour
1 tsp baking powder
2 large eggs
 
70g brown sugar 
100g unsalted butter
vanilla oil

Method: 
1. Whisk butter & sugar till light & fluffy.
2. Add in vanilla oil & eggs gradually. Whisk till combined.
3. Sift in flour & baking powder. Mix till combined.
4. Pour batter into prepared mould. Bake in preheated oven @ 170C for 15mins.

Tuesday, October 22, 2019

Chocolate Chestnut Tea Cake



Chocolate Chestnut Tea Cakes 
(basic cake recipe adapted & modify slightly from cookpad) 

Ingredients: 
60g salted butter
35g coconut sugar
1 large egg, beaten
10g cocoa powder
40g Blue Jacket Cake Flour
1 tsp vanilla extract
1/2 tsp baking powder

Fillings (optional)
chestnut  

Method: 
1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, matcha & baking powder. Mix till combined.
4. Scoop some batter into mould, add in one chestnut & topped with more batter. 
5. Bake in a preheated oven @160C for 20mins

 

Tuesday, October 15, 2019

Pumpkin Chocolate Bread


Pumpkin Chocolate Bread (水合折疊) 

Ingredients:
225g Blue Jacket Bread Flour
1 Tbsp pumpkin powder
1/2 tsp instant yeast
1/8 tsp salt
170g water
1 Tbsp vegetable oil

Fillings:
Chocolate batons
Cocoa nibs 

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. Divide into 2 equal portions. Shaped the doughs & add fillings inside. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 200C for 7mins.