Wholemeal Bread

Wholemeal Bread
(recipe adapted & modify slightly from HHB)

Ingredient: (A)
120g Blue Jacket Wholewheat Flour
85g Blue Jacket Bread Flour
1 tsp instant yeast
130g water  

(B)
85g Blue Jacket Bread Flour
15g fine sugar
10g black sesame powder
50g water
15g coconut oil, melted

Method: 
1. Mix all dry ingredients (A) in a mixing bowl. Make a well in the centre & add in the water. Mix by hand to form a soft dough. Proof for 90mins. 

2. Place ingredients (B) in a mixer fitted with a dough hook. Add in the soft dough in (1). Knead till a soft & elastic dough is formed. Proof for 1hr. 

3. De-gas & divide into 2 portions. Roll the dough out into an oval shape & roll up like a swiss roll. Place the doughs into a pullman tin greased with butter. Proof for 1hr.

4. Bake in a preheated oven at 180C for 40mins.

 Easy mini pizza bread (using Gochujiang as the pizza base & top with some button mushrooms & my homemade kimchi) =)

Mini Oreo Mille Crepe

Mini Oreo Mille Crepe
(recipe adapted & modify slightly from here)

Ingredients:
100g Blue Jacket Wheat Flour
2 eggs
30g coconut oil, melted
350g Cowhead UHT milk
I Tbsp fine sugar

Cream cheese frosting
Oreo crumbs

Method:
1. Whisk eggs & sugar. Add in milk & coconut oil. Mix till combined.
2. Sift in flour & mix well. Strain the batter.  
3. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Cook for about 1.5min.  
4. Remove the crepe & repeat until the rest of the batter has been used.

Chocolate Wholemeal Buns 巧克力全麦小餐包

Chocolate Wholemeal Buns 巧克力全麦小餐包
(recipe adapted & modify from Carol)

Ingredients:
Tang zhong
90ml water
20g Blue Jacket Bread Flour
*cook over stove till a paste is formed 

Main dough
100g Tang Zhong
250g Blue Jacket Bread Flour
50g Blue Jacket Wholemeal Flour
1/2 tsp instant yeast
2 Tbsp fine sugar
30g coconut oil
110g cold water

1 Tbsp cocoa powder
red colouring

Method: 
1. Put all ingredients in a mixer & knead until the dough is smooth. Remove some dough (45g plain & 20g red) & add cocoa powder to the remaining dough. Proof for 1hr.
2. Punch out air from the dough. Divide cocoa dough into 10 portions. Shape the dough as desired. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 12mins.

Giant Cinnamon Roll Cake

Giant Cinnamon Roll Cake

Ingredients:
300g Blue Jacket Bread Flour
50g Blue Jacket Whole wheat Flour
40g fine sugar
1.5 tsp instant yeast
1 tsp salt
250g Cowhead UHT milk
30g Cowhead salted butter

Fillings:
cinnamon powder
brown sugar
walnuts
chocolate chips
Cowhead salted butter, soften

Method:
1. Mix all ingredients (except butter) together in a mixer fitted with dough hook & knead till a dough is formed. Add in butter & continue to knead till smooth dough & test for window pane stage. Proof for 1hr.
2. De-gas & roll out dough into a rectangle. Brush a layer of butter on dough & sprinkle cinnamon sugar, walnuts & chocolate chips. Use a pizza cutter, cut the dough into 6 strips lengthwise. Loosely roll up one strip & place it in the center of the pan. Coil the remaining 5 strips around the center roll to make one large rolled cake (be prepared to get messy! :P). Proof for 1hr.
3. Bake in a preheated oven @ 180 for 30mins.

Egg-Free Macaroons

 

Egg-Free Macaroons
(recipe adapted from here)

Ingredients: 
1.5 cups coconut flakes
1 Tbsp coconut flour
1/8 tsp salt
3 Tbsp coconut oil
50g honey

Method:

1. In a mixing bowl, combine coconut flakes, flour, salt, oil & honey till well mixed.

2. Using a small ice cream scoop, Scoop batter onto a silpat mat.

3. Bake at preheated oven at 180C for 10mins.

Sesame Bread (Natural Yeast) 天然酵母芝麻面包

天然酵母芝麻面包

Ingredients:
200g Blue Jacket Bread Flour
100g Blue Jacket Plain Flour
1 Tbsp sesame powder
200g natural yeast
30g fine sugar
1/4 tsp salt
90g water
30g coconut oil 

Fillings:
brown sugar
white & dark chocolate chips
cinnamon powder
butter 

Method:
1. Mix all ingredients together in a mixer fitted with hook dough & knead till smooth & window pane stage. Proof for 2hrs.
2. De-gas & roll dough out into a rectangle. Brush some softened butter onto dough, top with brown sugar, cinnamon powder, chocolate chips & butter cubes. Roll up like a swiss roll & sliced into half lengthwise. Shaped the dough by doing plaits. Proof for 2hrs.
3. Baked in a preheated oven at 180C for 25mins.

Verdict: Very moist & fluffy bread. I am in love with bread made with my natural yeast =)

Chocolate Chips Cookies

Chocolate Chips Cookies
(recipe adapted from Nigella)

Ingredients:
125g chocolates  
150g Blue Jacket Plain flour, sifted
30g cocoa powder, sifted 
1 tsp baking soda 
½ tsp salt 
125g Cowhead butter, softened
75g brown sugar 
2 tsp Rum
1 egg 
pepper mint chips & chocolate chips

Method:
1. Melt the chocolates in microwave. Set aside for later use.
2. Put the flour, cocoa, baking soda & salt into a bowl.
3. Cream the butter & sugar in another bowl. Add the melted chocolate & mix together.
4. Beat in rum & egg. Then mix in the dry ingredients. Finally stir in the chips.
5. Scoop the mixture with an ice cream scoop & place on a lined baking sheet.
6.Bake in a preheated oven @ 180 for 20mins.

天然酵母棍子面包 Chia Seed Baguette (Natural Yeast）

 

我很喜欢天然酵母所做出来的面包。因为天然酵母无人工添加物，所以吃得安心也很健康。由于天然酵母是由多种菌培养而成，在烘焙时，每一种菌都会散发不同的香味，所以比起一般的酵母面包，天然酵母面包的风味更佳。凑巧家里有一串香蕉，心血来潮就拿了一条来培养天然酵母。

在喂养后2-4小时是酵母菌数成长的最高峰,也是最適合
拿來做面包的时机

天然酵母棍子面包
(recipe adapted from Carol)

Ingredients:
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain Flour
200g natural yeast
10g fine sugar
1/4 tsp salt
120g water
30g chia seeds

Method:
1. Mix all ingredients together in a mixer fitted with hook dough & knead till smooth & window pane stage. Proof for 2hrs.
2. De-gas & divide into 3 portions. Shaped dough & proof for 1.5hrs.
3. Scored the surface of the dough & baked in a preheated oven at 200C for 20mins.

一口咬下去，脆脆的外皮，面包软中带甜（都得归功于我的香蕉天然酵母！）。好好吃！赞哦！

Muah Chee 麻糍

Muah Chee 麻糍 

(Recipe adapted from Anncoo)

Ingredients: 
250g Glutinous rice flour

3 tbsp sugar
375g Water 
30g Sugar 
80g ground/crushed roasted peanuts - mix together 

Method: 

1. Grease some oil onto a tin.

2. Mix glutinous rice flour, sugar & water in a large bowl. Stir batter till smooth & pour batter into the greased tin.

3. Bring water to boil in a wok & steam for over medium low heat.

4. Leave cooked sticky dough to cool.

5. Grease teaspoon with little oil,  scoop sticky dough & drop it on the mixed sugar & peanuts, coat well & serve.