Saturday, February 27, 2016

Cranberry Scones

Cranberry Scones 
(recipe adapted & modify slightly from here

2 cups blanched almond flour 
1/4 tsp salt
1/4 tsp baking soda
60g honey
1 large egg
lemon zest from 1 lemon
1/3 cup dried cranberries

1. In a mixing bowl, combine almond flour, salt & baking soda.
2. Add in honey, egg, lemon zest & cranberries.
3. Chill dough in freezer for 10mins. Roll out dough to 1" thick & cut into 8 wedges.
5. Bake in a preheated oven @180 for 20mins.

Wednesday, February 24, 2016

Wholemeal White Chocolate Chips Almond Cookies

Wholemeal White Chocolate Chips Almond Cookies
(recipe adapted & modify slightly from Baking Taitai)

130g Blue Jacket Cake Flour
40g Blue Jacket Wholemeal Flour
60g ground almonds
70g icing sugar
100ml coconut oil
110g chocolate chips

1. Mix all ingredients together in a big bowl till combined.
2. Shape into small balls of 10g each & placed on silpat mat.
3. Bake in a preheated oven @ 170C for 20mins.

Sunday, February 21, 2016

Chocolate Oreo Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes
(recipe adapted & modify slightly from Nasi Lemak Lover

3 egg yolks 
20g sugar 
35g corn oil 
60g chocolate milk 
60g Blue Jacket Plain Flour, sifted
10g cocoa powder, sifted

3 egg whites 
25g sugar

9 Oreo cookies crumbs

1. Hand whisk egg yolk & sugar till pale in colour. Add in corn oil & milk, mix well. 
2. Sift in flour & cooca powder, stir to combine.
3. Beat egg white until foamy, gradually add in sugar till soft peak form.
4. Take 1/3 of egg whites & mix into egg yolk batter.
5. Fold in the balance egg whites with a spatula till well combine. Add in oreo cookies crumbs & mixed till combined.
6. Scoop batter into paper liners.
7. Bake in a preheated oven @160 for 25mins.

Wednesday, February 17, 2016

Garlic & Cheese Pull Apart Bread

Garlic & Cheese Pull Apart Bread

230g Blue Jacket Bread Flour
50g Blue Jacket Wholemeal Flour
3/4 tsp instant yeast
1 Tbsp dried parsley
1 Tbsp sugar
pinch of salt
180g cold water
20g coconut oil

Garlic butter:
25g minced garlic
35g Cowhead salted butter
dried parsley

Mozzarella cheese

1. Placed all ingredients into a mixer fitted with a hook & knead till a soft dough is formed. Proof for 1hr.
2. De-gas & divide the dough into 2 portions. Shaped the dough. Proof for another 1hr.
3. Bake in a preheated oven at 180C for 20mins.
4. Cut the bread on a diagonal into 2cm diamonds but do not cut all the way through the bread.
5. Use your fingers to pry open each crack & spread some garlic butter & cheese.
6. Wrap with foil & bake @ 180C for 20mins until cheese has melted. Unwrap & bake for another 5mins.

cut the bread diagonal into diamonds & spread garlic butter into each crack
stuff some cheese inside each crack & sprinkle more dried parsley on top of bread
Don't say I didn't warn you, this is absolutely delicious! The bread is crusty on the outside & bursting with garlicky, buttery & cheesy flavours. No doubt, it has become my favourite way of eating garlic bread now.

Sunday, February 14, 2016

Happy Valentine's Day

Cherry Tart

Tart dough:
150g Blue Jacket Plain flour
25g sugar
75g cold Cowhead salted butter
3 Tbsp ice water

1 can cherry pie fillings 

1. Tart dough: Mix flour & sugar in a mixing bowl. Rub in butter until it resembles breadcrumbs texture. Add in water & slightly knead to form a dough. Place in fridge for 10mins.

2. Roll out the dough & lay over tart pan. Remove excess dough & cut out few thin strips. Pour in cherry pie fillings into tart pan. Lay strips over the tart.

3. Bake in a preheated oven @ 200C till crust turns brown & cooked.

 Served with a scoop of creme brulee ice cream

Thursday, February 11, 2016

Honey Cereal Cups

Honey Cereal Cups

200g cereals
60g Cowhead salted butter
30g honey

1. Melt butter & honey in a saucepan. Stir till combine. Add in cereals & mix till the cereals are evenly coated.

2. Spoon cereal mixture into mini paper case & add sprinkles. Bake in a preheated oven @ 160C for 10mins.

 This is my favourite cereals from Japan. I am eating this cereal every morning with milk. I love the crunchy cereal with bits of dried fruits added =)

Monday, February 8, 2016

Happy New Year 2016

Cashew Nut Cookies
(recipe adapted from ILove.ICook.IBake)

110g Cowhead salted butter
70g fine sugar
1 tsp rum
30g egg
40g grounded baked cashew nuts
180g Blue Jacket plain flour
20g cornflour
1/2 tsp baking powder

halved cashew nuts

1. Cream butter & sugar till pale & creamy. Add in rum. Add in egg slowly, beat until well-mixed.
2. Fold in grounded cashew nuts. Fold in sifted flours & baking powder gradually. Knead to form dough.
3. Divide the doughs into balls of 10g each & top each cookie with one halved cashew nut.
4. Bake in a preheated oven at 180C for 15mins.

Saturday, February 6, 2016

Hup Toh Soh

Hup Toh Soh
(recipe adapted from Anncoo)

150g Cowhead salted butter
250g Blue jacket Plain flour
2 tsp baking powder
80g fine sugar
100g walnuts, roasted & coarsely chopped

1. Sift flour & baking powder into a mixing bowl. Add in sugar.
2. Cut in butter & chopped walnuts. Use hand to knead lightly into a non sticky dough.
3. Divide the dough into balls (10g each) & placed on silpat mat.
4. Bake in preheated oven at 180 deg C for 30mins.

Wednesday, February 3, 2016


(recipe adapted & modify slightly from Anncoo)

125g Blue Jacket Wholewheat Flour
1.5 tsp baking powder
1 Tbsp fine sugar
1/4 tsp salt

240g homemade black sesame soy milk
1 egg, lightly beaten
1 Tbsp melted coconut oil

Azuki bean 
1. Combine (A) in a mixing bowl. Mix well. Combine (B) in a measuring cup, mix well.
2. Pour (B) into (A). Use a hand whisk to stir till just incorporated  Transfer the batter to a clean measuring cup.
3. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little butter. Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red bean paste with little batter.
4. Cover the pan & flip pan immediately. Cook over medium low heat for about 6mins, flipping every min till both sides become golden brown.

Monday, February 1, 2016