Cranberry Scones

Cranberry Scones 
(recipe adapted & modify slightly from here) 

Ingredients:  
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

Method: 
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.

Wholemeal White Chocolate Chips Almond Cookies

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

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

Method:
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.

Chocolate Oreo Hokkaido Chiffon Cupcakes

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

Ingredients:
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

Method:
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.

Garlic & Cheese Pull Apart Bread

Garlic & Cheese Pull Apart Bread

Ingredients:
Dough
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

Method:
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.

Happy Valentine's Day

Cherry Tart

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

1 can cherry pie fillings 

Method:
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

Enjoy!

Honey Cereal Cups

Honey Cereal Cups

Ingredients:
200g cereals
60g Cowhead salted butter
30g honey
sprinkles

Method:
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 =)

Happy New Year 2016

Cashew Nut Cookies

(recipe adapted from ILove.ICook.IBake)

Ingredients:

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

Topping:

halved cashew nuts

Method:

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.

Hup Toh Soh

Hup Toh Soh
(recipe adapted from Anncoo)

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

Method:
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.

Taiyaki

Taiyaki
(recipe adapted & modify slightly from Anncoo)

(A)
125g Blue Jacket Wholewheat Flour
1.5 tsp baking powder
1 Tbsp fine sugar
1/4 tsp salt
     
(B)
240g homemade black sesame soy milk
1 egg, lightly beaten
1 Tbsp melted coconut oil

Fillings:
Azuki bean 
 
Method: 
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.

Happy Monkey Year 2016