Almond Butter Cookies

Almond Butter Cookies
(recipe adapted from here)

Ingredients:
250g home made almond butter (requires 2 cups of whole almonds)
1 egg
60g light brown sugar
1 tsp baking soda
21g cocoa powder 
100g dark chocolate chips
1/3 cup chopped walnuts

Method:

 1. In a medium bowl, beat the egg. Add in almond butter, brown sugar, baking soda & cocoa powder. Mix everything together very well.

2. Fold in the chocolate chips & walnuts until combined.

3. Scoop the dough & drop on silpat mat. Lightly pressed the doughs using palm to flatten them. Bake in a preheated oven @ 170C for 20mins.

Verdict: These cookies are flourless & easy to prepare. I must say they are very addictive little 'devils'! Both my hubby & I kept munching on them while they were cooling on racks after out from oven. Yes, They were that yummy! Do give this recipe a try & I'm sure you will start making your own almond butter from now instead of buying from stores.

Walnut Cinnamon Rolls

Cinnamon Rolls
(recipe adapted from Carol)

Ingredients: 
TangZhong
17g Blue Jacket Baguette Flour
85g water
*Mix together in a saucepan & cook over stove until thickens. Leave to cool before use. 

Main Dough
100g TangZhong
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain Flour
3/4 tsp instant yeast
1 egg
30g fine sugar
120g Cowhead UHT milk
1/4 tsp salt
30g Cowhead salted butter 

Fillings:
butter cubes, soften
fine sugar
cinnamon powder
walnuts

Method:
1. Mix all ingredients together (except butter) in a mixer fitted with dough hook & knead till combined. Add in butter & knead till soft dough is formed. Check for window pane stage. Proof for 1hr.
2. De-gas & roll the dough into a rectangle. Spread a layer of butter on the dough & sprinkle with cinnamon powder & walnuts. Roll the dough up like swiss roll & divide into 8 equal pieces. Placed onto prepared tin. Proof for 1hr.
3. Baked in a preheated oven @ 180C for 15mins.

Cinnamon Coffee Cake

Cinnamon Coffee Cake 
(recipe adapted from here) 

Ingredients 

Cake

2.5 cups blanched almond flour 

1/4 tsp salt

1/2 tsp baking soda 

1/4 cup coconut oil

1/2 cup honey

3 large eggs 

Topping 

1/4 cup coconut oil, melted

1/4 cup sugar

2 Tbsp ground cinnamon

1/2 cup sliced almonds 

Method: 

1. In a food processor, combine almond flour, salt & baking soda.

2. Pulse in coconut oil, honey & eggs.

3. Spread the batter into prepared 8" tin.

4. Topping: combine coconut oil, sugar, cinnamon & sliced almonds in a bowl.

5. Sprinkle topping over cake batter.

6. Bake in a preheated oven @ 160 for 20mins.

 

Black Sesame Azuki Cupcakes

 

Black Sesame Cupcakes
(recipe adapted from baking taitai)
 
Ingredients
160g Blue Jacket Cake Flour
150g fine sugar
85g Cowhead salted butter
4 Tbsp black sesame spread
1 egg
1.5tsp baking powder
120g home made sesame soy milk

Filings
Azuki beans

Method:
1. Cream butter & sugar till light & fluffy. Add in sesame spread & egg.
2. Add in sifted flour & baking powder, alternating with milk. Whisk till batter is smooth,

3. Divide batter into cupcakes liners. Bake in a preheated oven at 180C for 15mins.

Verdict: Very soft & fluffy cakes. Sesame & azuki beans do make a perfect couple.

Corn Raisins Muffins

 

Corn Raisin Muffins
(Recipe adapted from Nigella) 

Ingredients:
Dry ingredients
1 cup Blue Jacket Plain flour, sifted
1 cup cornmeal, sifted
1 cup brown sugar
1 Tbsp baking powder
1/2 cup raisins
1/2 tsp salt

Wet ingredients
2 eggs
1 cup Cowhead UHT milk
4 Tbsp Cowhead melted butter 

Method:
1. Lightly whisk all the dry ingredients together in a bowl.
2. Add wet ingredients into (1). Stir to combine.
3. Spoon mixture into muffin tin. Bake in a preheated oven @ 160C for 20mins.

This is the cornmeal that I used =)

叫我熊本熊 Kumamon !

没有熊本熊的奇曲模吗？ 没关系哟，因为我也没有。

就让我们一起轻轻松松即兴地做出可爱的熊本熊吧！自己DIY的更有满足感呢 =)

Kumamon Cookies
(cookie recipe adapted & modify slightly from here)

Ingredients:
sesame flavour  
50g black sesame paste 
50g Cowhead salted butter, soften
40g fine sugar
100g Blue Jacket Plain Flour

25g corn flour
1 Tbsp rum 

Original flavour

50g Cowhead salted butter, soften
20g fine sugar
50g Blue Jacket Plain Flour

12g corn flour

*red colouring

Method:
1. sesame flovour: In a mixing bowl, beat together sesame paste, sugar & butter till light.
2. Sift in the flours & knead lightly to form a dough. Set aside in fridge for later use. Repeat for original flavour. Remove some dough from original flavour & add in red colouring.
3. Roll out sesame dough & use any bear cookie cutter that you have on hand to cut out the shapes. Pinch some original & red colouring dough for the bear's eyes, ears, snout & cheeks. Finally pinch some black sesame dough for the bear's eyes, nose & mouth. Chill in fridge for 20mins.
4. Bake in a preheated oven @ 160C for 18mins.  

熊本熊是不是很容易做呢？还似模似样, 蛮可爱的吧?

最近熊本县遭受地震的袭击，让我们为它打气！ 熊本頑張れ、熊本加油！！！

紅酒果乾核桃麵包

紅酒果乾核桃麵包 Red Wine Cranberry Walnut Bread  
(recipe adapted from Carol)

Ingredients:
200g Blue Jacket Baguette Flour
50g Blue Jacket Plain Flour
100g red wine
90g water
1/2 tsp instant yeast
3/4 tsp salt
40g walnuts

*Soak 40g cranberries in 50g red wine. Leave in fridge for 3 days. On the bread making day, drain the cranberries. The remaining red wine for soaking cranberries + new red wine =100g
Boil the red wine & cooled for later use.

Method:
1. Add all ingredients together in a mixer fitted with a hook dough & knead till smooth dough & window pane stage.
2. Knead in cranberries & walnuts. Proof for 1hr.
3. De-gas & shaped dough. Put dough into proofing basket dusted with some baguette flour. Proof for 1hr.
4. Scored the dough slightly & bake in a preheated oven @ 200C for 30mins.

Verdict: Love the tinge of red wine taste as you chew the bread. Crunchy walnut & tart cranberries really add flavours to this bread. It is very nice to eat on its own but I like to spread some homemade almond butter on top. Yum yum =)

Gula Melaka Cheesecake

Gula Melaka Cheesecake
(recipe adapted from here)

Ingredients:
Base:
100g digestive biscuits (crushed)
60g Cowhead salted butter, melted

Fillings:  
200g gula Melaka (chopped)
50ml Cowhead UHT milk
450g Cowhead Cream Cheese
3 eggs
25g corn flour
200g dairy whipping cream 

Caramelized mixed nuts 
50g walnuts
50g cashew nuts
50g almonds
80g fine sugar
2 Tbsp Cowhead UHT milk
1 Tbsp water
*In a non-stick pan, heat sugar until dissolved & caramelize. Add in milk, water & stir well. Remove from heat, add in toasted nuts & toss well.
 
Method:
1. Crust: Mix crushed biscuits & melted butter until well combined. Press the mixture into a 8″ pan chill for later use.
2. Filling: Put gula melaka & milk into a saucepan, stir & cook with low heat until the gula melaka has dissolved. Remove from heat, strain & leave to cool. 
3. Beat cream cheese & mixture 2 with high speed until fluffy. Add in eggs one at a time, beating well after each addition.
4. Sift in corn flour, add in whipping cream & mix well.
5. Pour the filling into the crust & steam-bake in the preheated oven at 150c for 70mins. Remove and leave to cool. Chill in the fridge for at least 2 hours.
6. Unmold the cake & arrange caramelized mixed nuts on top.