Happy Birthday to me !

Merry Christmas !

Christmas Fruit Cake
(recipe adapted & modify slightly from Anncoo)
 
Ingredients: 
125g Cowhead salted butter
60g fine sugar 
2 eggs
100g Blue Jacket Plain Flour 
1 tsp baking powder 
250g Raisins, red & green cherries (soaked in Cointreau for 2 days)
Lemon zest from one lemon 
2 Tbsp lemon juice
2 Tbsp Cointreau (from soaking mixed fruits) 

Method 

1. Beat butter & sugar till light & fluffy. Add in lemon zest, juice & Cointreau.
2. Add eggs & whisk till combined.
3. Add 1/3 portion of flour to the mixed dried fruit. Slowly add 2/3 portion of flour to butter mixture, mix well. Stop machine. Pour in mixed dried fruit & mix well with a rubber spatula then pour into cake tin. 
4. Bake at preheated oven at 160C for 40mins.

Are You Ready for Christmas?

Christmas Party gift packs *^_^*

Parmesan Cheese Bread

 

Parmesan Cheese Bread
(recipe adapted & modify slightly from Carol)

Ingredients: 
170g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
1/4 tsp instant yeast
30g sugar
1 egg 
2 Tbsp Parmesan Cheese garlic powder
1 Tbsp dried parsley 
80g water
30g Cowhead salted butter 

Method:
1. Whisk all ingredients (except butter) in mixer till it form a rough dough.
2. Add in butter & continue to whisk to form an elastic dough.
3. Let it proof for 1 hr. Punch down the dough to release air & let it rest for another 15mins. 
4. Flatten the dough & roll it into 1cm thick rectangular shape. 
5. Using a sharp knife, cut the dough into 2cm x 2cm square pieces.
6. Arrange them into baking tray. Proof for another 1 hr.
7. Bake in preheated oven @ 180C for 12mins. 

 Arranging the small dough cubes on a baking tray

Fluffy little bite sized bread out from oven

Warning: 

These are really very addictive little breads. 

It's really hard for you to stop once you took one!

Matcha Purin

Matcha Purin   
(recipe adapted from here)

Ingredients:   
200ml home made soy milk
50g vanilla flavour mini marshmallows
1 tsp Matcha powder 

Method:
1. Mix Matcha powder with a bit of soy milk (strain with a strainer if needed) then put it into a pot. Put marshmallows & the rest of soy milk in the pot. Put on low & stir constantly to melt the marshmallows.
2. Pour the mixture into cups. Cool in the fridge until set.

Coconut Flour Cut-Out Cookies

 

Coconut Flour Cut-Out Cookies
(recipe adapted from here)

Ingredients: 
3/4 cup coconut flour
1/4 cup honey
2 & 3/4 Tbsp butter (I omit) 
5 Tbsp melted coconut oil
1/2 mashed banana 
2 eggs 
1/4 tsp salt 

Method:  

1. Combine all ingredients in a large mixing bowl & mix well till a soft dough is formed. 

2. Roll out the dough on the parchment paper sprinkled with some coconut flour until it is about 1/4 inch thick.  

3. Use your cookie cutters to cut the dough into desired shapes & placed them on silpat mat. 

4. Lightly brush each cookie with coconut oil. Baked in a preheated oven @ 170C for 15mins.

   

Verdict: My kitchen is filled with coconut aroma when these cookies were baking in the oven. These cookies browned relatively fast due to the honey. They tasted really great, with a strong coconut taste & a tinge of banana. The cookies were soft & goes well with a cup of milk for afternoon snack! Try this recipe if you have coconut flour in your kitchen *^_^*

Just for you

此刻的我心情是无比的沉重，惆怅。今早当我在预备乳酪蛋糕的材料时，获知一位朋友过世的消息。太突然了，我愣住了。我哭了。还记得奥利奥乳酪蛋糕是我开始烘焙所做的第一个蛋糕。而当时在我旁边细心教导我的就是我的这位朋友。她可算是我学烘焙的“启蒙老师”。是她开启了我对烘焙的那股热忱。

如今这个蛋糕就献给你。一路走好我的朋友。我会怀念你。

Baked Oreo Cheesecake
(recipe adapted & modify slightly from Wen's Delight)

Ingredients:
100g Oreo crumbs
80g homemade walnut butter
225g Cowhead Cream cheese
40g fine sugar
1.5 Tbsp Corn flour
2 Eggs
100g non dairy cream
4 nos Oreo cookies (remove cream)

Method:
1. Mix Oreo cookie crumbs & walnut butter in a mixing bowl. Pour & pressed firmly into a 7" tin. Refrigerate for later use.

2. Beat cream cheese & sugar till light & fluffy. Add in eggs gradually & beat till combined.

3. Add corn flour & cream, mix well. Pour batter into the tin, top with oreo cookies.

4. Steamed bake in a preheated oven @ 160C for 30mins. 

Chocolate Donuts

Chocolate Donuts
(recipe adapted from here)

Ingredients:  
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
4 eggs
1/2 cup coconut oil
1/4 cup honey

Method:

1. In a mixing bowl, slightly whisk flour, cocoa powder, baking soda & salt till combined.

2. In another bowl, whisk eggs, coconut oil & honey together.

3. Pour wet ingredients (2) into dry ingredients (1) & mix till combined.

4. Fill doughnut mould with batter.
 Bake at preheated oven at 180C for 10mins.

Soft Sesame Garlic Baguette

Soft Sesame Garlic Baguette

Ingredients:
Dough:
300g Blue Jacket Baguette Flour
1/2 tsp instant yeast
1/4 tsp salt
1 Tbsp sugar
1 Tbsp sesame paste
210g cold water
20g sesame paste oil

Garlic spread:
6 cloves garlic, chopped
40g Cowhead salted butter
dried parsley
*mix together 

Method:
1. Put all dough ingredients into a mixer & knead till smooth. Proof for 1hr.
2. De-gas & shaped the doughs. Proof for 1hr.
3. Slit the doughs & put some garlic spread on top.
4. Bake in a preheated oven @180C for 18mins.

Butter Chocolate Cheesecake

 

Butter Chocolate Cheesecake

(recipe adapted & modify slightly from Anncoo)

 

Ingredients: 

(A)

250g Cowhead salted butter, softened

160g fine sugar

4 eggs

1 tsp rum

170g Blue Jacket Cake Flour

1.5 tsp baking powder

 4 Tbsp cocoa powder

8 Tbsp Cowhead UHT milk

(B)

227g Cowhead Cream cheese, room temperature

60g fine sugar

3 Tbsp whipping cream

1 egg

1 Tbsp Blue Jacket Cake flour 
1/4 tsp baking powder

Method:

1. Beat ingredients (B) till fluffy. Set aside.

2. From ingredients (A), beat butter & sugar till pale & fluffy. Add in eggs gradually, followed by rum & milk. Mix well. 

3. Fold in sifted flour, baking & cocoa powder with a rubber spatula in 2 portions into butter mixture. Mix well.

4. Spread 1/2 portion of batter into pan, then spoon in cheese mixture (B) & top with the remaining portion of cake batter. Use a chopstick to swirl through the batter to create the marbling effect.

5. Bake in a preheated oven at 160 for 70mins.

 Verdict: This cake is extremely soft & moist. Cream cheese & chocolate butter cake is indeed a perfect combination. I must say that these little slices were simply addictive.