Monday, September 28, 2015

Sesame Raisin Loaf


Sesame Raisin Loaf
250g Blue Jacket Bread Flour
20g Blue Jacket Plain Flour
3 Tbsp sesame powder
2 Tbsp sugar
3/4 tsp instant yeast
1/4 tsp salt
120-130g coffee (espresso + homemade soya milk)
20g Cowhead butter
50g raisins

*Direct method
Opps... pls ignore the background noise... its my hubby watching tv =P
Take a look at how soft the bread was!

Saturday, September 26, 2015

Coffee Cheesecake

Coffee Cheesecake
(recipe adapted & modify from Kitchen Corner)

90g home made cookies, crush finely
50g melted butter
*Mix crushed cookies with butter. Press them firmly on the base of an 8" pan. Chill in the refrigerator for later use.

cheesecake batter:
227g Cowhead cream cheese, room temperature
2 sachets of 3 in 1 instant coffee
4 eggs, separated
60g sugar  

1. Boil milk, cream cheese & instant coffee slightly & use a blender to blend till smooth.

2. Sift in flour & stir until the mixture thicken using a balloon whisk.

3. Whisk in egg yolks one at a time into the cream cheese batter until combined. 

4. Whisk the egg whites till frothy. Gradually add in sugar & whisk till soft peaks form. Fold in 1/3 of the meringue into the cream cheese mixture until combined. Then fold in the rest of the meringue until well combined. 

5. Pour batter into the prepared pan. Steam-bake cheesecake in a preheated oven @ 140C for 1.5hrs. Leave the cheesecake to cool in the oven for 1/2hr with the door ajar. Chill in the fridge for overnight.

Wednesday, September 23, 2015

Oreo Cupcakes

Oreo Cupcakes

Ingredients :
200g Cowhead butter
160g sugar 
1 Tbsp Rum
3 eggs
160g Blue Jacket Plain Flour
30g corn flour
1/2 tsp baking powder

2 Tbsp Cowhead UHT milk 
Oreo cookies, crushed  

1. Whisk butter & sugar together till light & fluffy. Add in egg yolks one at time & beat till incorporated. Add in rum & egg whites till combined.

2. Sift in flour mixture & milk.

3. Add in crushed Oreo & mix till combined.

4. Bake in preheated oven at 160C for 20mins.


Monday, September 21, 2015

Matcha Red Bean Chestnut Flaky Spiral Mooncake

Matcha Red Bean Chestnut Flaky Mooncake
 water dough:
200g Blue Jacket Plain Flour
10g icing sugar
80g Cowhead salted cold butter 
70g water

oil dough
170g Blue Jacket Plain flour
10g matcha powder
80g oil

1 can Japanese red bean paste
1 packet ready to eat chestnuts
1. water dough: sift flour & icing sugar in a mixing bowl. Add butter into the flour mixture using fingertips until mixture turns into crumbs. Add in water to form a soft, non-sticky dough. Cover & set aside for 20mins. 

2. oil dough: sift flour & matcha powder in a mixing bowl. Add in oil & mix to form a soft, non sticky dough. Cover & set aside for 20mins.

3. Divide both water & oil dough into 10 portion each. Flatten 1 piece of water dough & wrap 1 portion of oil dough in it. Pinch to seal edges. 

4. Using a rolling pin, roll it flat into long strip. Roll up like a swiss roll, then turn the dough 90 degrees, with the end facing up. Roll again into a long thin strip & roll up like a swiss roll. Cut the dough in the middle into 2 equal pieces. With the cut side facing down , flatten the dough, making edges slightly thinner than the centre. Wrap filling & pinch lightly to seal. 

5. Baked in a preheated oven at 180C for 15mins.

 Verdict: I can't seem to slice them nicely as the skin is too flaky & crispy! Very yummy & addictive.

Friday, September 18, 2015

BOSCH MaxxiMUM Sensor Control Kitchen Machine (MUMXX40GGB)

My birthday gift came early this year. I received a set of Bosch MaxxiMUM Sensor Control Kitchen Machine (MUMXX40GGB) by Bosch Singapore recently. Let's take a look at the features of this kitchen mixer.

Sensor Control
This is the highlight of the kitchen machine. Sensor control automatically recognises the optimum stiffness of cream & whipped egg whites. The stirring whisk then stops on its own to deliver optimum results. This prevent cream from turning into butter! 
Extreme Power
Having the most powerful motor (1600watts) on market, this kitchen machine guarantees durability as well as fast & perfect results every time you whip up your batter/dough. 

Easy Arm Lift
Easy arm lift allows the mixer arm to be lifted at the touch of a button. 

3D Planetary System
What I love most about the machine is the three dimensional mixing system. Thanks to the mixing motion in three directions at once, ingredients are mixed perfectly! No more stopping of machine at intervals to scrap along the sides of machine. 

Automatic retraction
Allows cable to be stowed away quickly & conveniently.  

Easy Fill
Mixer stops at the back when filling, ensuring the ingredients enter the bowl instead of falling onto the mixing tool 

Easy Pour
Comfortable handles & a convenient spout on the bowl for simple pouring of creams & easy removal of doughs

Extra Large
One of the largest bowl (5.4L) on market

enable easy cutting of cheese, fruits, vegetables and etc using the continuous-feed shredder that comes in 4 different cutting disc. - See more at:
enable easy cutting of cheese, fruits, vegetables and etc using the continuous-feed shredder that comes in 4 different cutting disc. - See more at:
Bosch MaxxiMUM Sensor Control Kitchen Machine (MUMXX40GGB) enable easy cutting of fruits, vegetables, etc through the use of continuous feed shredder. There are 4 different cutting discs.
The set also comes with a thermosafe glass blender for mixing drinks, pureeing fruits, vegetables or soups.

There is still a wide variety of accessories which can be purchased separately such as the pasta attachments, citrus press, grain mill etc. I can't wait to use this new kitchen machine for my bakes.
set of the BOSCH MaxxiMUM Kitchen Machine (MUMXL40G) by BOSCH Singapore - See more at:
set of the BOSCH MaxxiMUM Kitchen Machine (MUMXL40G) by BOSCH Singapore - See more at:
set of the BOSCH MaxxiMUM Kitchen Machine (MUMXL40G) by BOSCH Singapore - See more at:

Wednesday, September 16, 2015

Cream Cheese Rangoons

We ate these cream cheese rangoons in a Thai restaurant when we were in US 2 months ago. The rangoons were very crispy on first bite followed by a burst of creamy, smooth cheese that melted almost instantly in your mouth. Even my hubby who does not love cream cheese commented that the rangoons were addictive. Being a cheese lover myself, I knew that I had to replicate them. However, instead of deep frying them in oil, I am using my trusty airfryer!
Baked Cream Cheese Rangoons
272g Cowhead cream cheese
1.5 Tbsp green onions, thinly sliced
Garlic Parmesan cheese powder
Wanton wrappers

1. In a mixing bowl, mix cream cheese, green onions & cheese powder till well combined.

2. Place 1 tsp of cream cheese mixture into the center of a wanton wrapper.

3. Slightly wet the outer edges of the wonton wrapper with water. 
Bring all the corners of the wonton together up to the center & pinch. 
Pinch all the sides together to to form an "X".

 4. Repeat for remaining wantons.

5. Airfry wantons at 200C for 10mins.

Tuesday, September 15, 2015

Banana Muffins

Banana Muffins  

2 large eggs
80g sugar
2 large ripped bananas, mashed  
160g Cowhead butter, melted   
180g Blue Jacket Plain Flour
1/2 tsp baking soda
1 tsp baking powder  
2 Tbsp Rum  

Extra slices of bananas
1. In a large bowl, whisk eggs & sugar together till combined. 
2. Add in mashed bananas & melted butter. Whisk till well mixed.
3. Add sifted flour, baking soda & powder. Add in Rum & stir till combined.
4. Pour batter into muffin cups & topped with 2 slices of bananas.
5. Bake in a preheated oven at 180C for 25mins.


Saturday, September 12, 2015

Oreo Buns

Blue Jacket flours are milled from top grades of hard red spring wheat (CWRS) from Canada. Today, I am going to use their bread flour & plain flour to make my Oreo buns. They were very soft & light in texture, absolutely yummy with the Oreo fillings. I simply could not stop at one bun! Give it a try if you are an Oreo fan =)

Oreo Buns    
(recipe adapted & modify from Vivian pang Kitchen  

20g sugar
1/8 tsp salt
250g Blue Jacket Bread Flour

30g Blue Jacket Plain Flour
1/2 tsp instant yeast
130g water

15g Cowhead butter
*Direct method

*Divide dough into equal portions. Roll out the dough & wrap with Oreo cream filling. Seal tight & shape into round. Place on silpat mat & proof for 1hr.
*Sprinkle some crushed Oreo crumbs on top. Bake in preheated oven at 180C for 15mins.
Oreo cookies filling
Cowhead butter
25g egg
120g Oreo biscuits (Put inside plastic bag. Together with cream filling crush with rolling pin)
*keep about 2 tbsp for topping 

2 tbsp milk powder
*Hand whisk butter till light. Add in egg and combine well. Follow the rest of ingredients. 

2 Tbsp crushed Oreo biscuit from above 

Tuesday, September 8, 2015

Matcha Azuki Bean Cheesecake

Cowhead has the distinction of being a home grown brand that has grown over the years & is doing remarkably well in regional markets. Cowhead products are manufactured & packed under stringent quality control before being shipped for Singapore & regional markets. 

You can find their wide range of products ranging from UHT Fresh Milk, pure creamery butter, natural & processed cheese, full cream milk powder & biscuits in major supermarkets in Singapore. 

Today, I am going to try out their cream cheese, which is made from high quality of USA milk, which gives a creamy & smooth texture on the end-products. Perfect for any cheese cakes baking’s style (American/ Japanese style). Cowhead cream cheese comes in 8oz/227g.

I personally love the combination of Azuki bean & cheese. On first bite, the azuki bean taste is strong, but as the cheesecake melts in the mouth, you can taste the creamy & smooth cheese.

Matcha Azuki Bean Cheesecake 
1 piece matcha sponge cake
Cream Cheese filling:
454g Cowhead cream cheese, room temperature
50g fine sugar
3 Eggs
1 Tbsp Cointreau
1 can (430g) Azuki bean paste
2 Tbsp Blue Jacket Plain Flour, sifted

1. Beat cream cheese & sugar until smooth & creamy.
2. Add in azuki bean paste & Cointreau, mix well.
3. Add eggs, one at a time, beating after each just until blended. Add flour into it & mix well.
4. Lined a 8" round tin. Put a piece of matcha sponge cake on top. Pour cheesecake batter over the cake.
5. Bake using water bath method at pre-heated oven @ 150C for 1hr 10mins. 

Set cheesecake aside to cool completely before removing it from tin. Chill in the refrigerator for a couple of hours before serving to firm the texture. - See more at:
Set cheesecake aside to cool completely before removing it from tin. Chill in the refrigerator for a couple of hours before serving to firm the texture. - See more at:
Set cheesecake aside to cool completely before removing it from tin. Chill in the refrigerator for a couple of hours before serving to firm the texture. - See more at:

Saturday, September 5, 2015

Mentaiko Baguette

This is my first time using Taiwan Premium Brand ~ Blue Jacket Baguette Flour (水手牌法國麵包專用粉). This flour is milled from top grades Canadian hard red spring wheat (CWRS) & is suitable for baking baguette & sourdoughs etc. The baguettes will have a rich flavor, crusty texture outside & great holes on the inside if this Baguette Flour are used. Well, how true is that? Let me find out by baking some Mentaiko baguettes!

Mentaiko Baguette
(recipe adapted from carol)
210g cold water
1/2 tsp instant yeast
1/2 tsp salt

Mentaiko spread
3 mentaiko
Japanese mayonnaise  
*mixed together & put in fridge for later use

1. Dough: Put all ingredients into a mixer fitted with a dough hook. Knead till a     
   dough is formed. Check for windowpane test. Proof dough for 1hr.  
2. De-gas dough & transfer on a lightly floured surface. 
Divide into 3 equal portions & let the doughs rest for 15mins.

3. Shaped the doughs & placed on a baguette tray. 
Proof for 1hr.

4. Score the top of the loaves. Bake in a preheated oven at 200-220C for 15mins.
(I put my baguette tray on the middle rack of oven & pour a cup of ice cubes into a tray on the bottom rack. The ice will create a burst of steam that will give the baguette a nice crispy crust)
I love the crusty outer skin & holes inside the baguette =)
What do you think?

5. Slice baguette into half lengthwise & spread some mentaiko mixture on top. 
Sprinkle a bit of dried parsley & bake at 180C for 3mins.
Enjoy! Super delicious, super addictive *^_^*
Now, you shall be the judge for my baguette. Interested to try out Blue Jacket Baguette Flour? It is available in retail stores or you can purchase them online. Thank you Marie for giving me this opportunity to try out this flour. I can't wait to try out the other Blue Jacket Flours now *^_^*