Soufflé Japanese Cheesecake

Soufflé Japanese Cheesecake
(recipe adapted from Ochikeron)

Ingredients:
3 eggs
120g Ghirardelli chocolate bar
120g Cowhead Cream Cheese

*Hershey's chocolate sauce

Method:

1. Melt chocolate & cream cheese in a double boiler over hot water. Whisk till smooth.
2. Remove the bowl from double boiler. Add egg yolks & mix till combined. Set aside.
3. Whisk egg whites with an electric mixer till firm peak.lé Add 1/3 meringue into the cream cheese batter & blend well with a spatula. Then add the rest of the meringue & mix well.
4. Steam bake the cake in a preheated oven @ 170C for 15mins, then 160C for 15mins. Turn off the oven temperature & leave the cake inside the oven for another 15 minutes.
5. Leave the cake to cool completely before removing from the cake pan.

Verdict: This Soufflé Japanese Cheesecake is very moist & soft. I made a mistake of using bitter chocolates in this recipe & end up with a slightly bitter cheesecake. Thus, I drizzled some Hershey's chocolate sauce over the cake & it tasted awesome! =)

Chocolate Chips Walnuts Cookies

Chocolate Chips Walnuts Cookies
(recipe adapted from Victoria)

Ingredients:
150g Cowhead salted butter
80g fine sugar
30g brown Sugar
1 egg
220g Blue Jacket Plain Flour
50g corn flour
1 tsp baking soda 
100g walnut, chopped
50g chocolate chip
30g cocoa powder

Method:
1. Sieve flour, corn flour, cocoa powder & soda together. Set aside.
2. Cream butter with sugars until creamy. Add in egg & rum & mix till well combined.
3. Fold in flour till it forms dough & mix in walnuts & chocolate chips.
4. Spoon & drop the dough onto the silpat mat.
5. Baked in a preheated oven @ 160c for 25mins.

Matcha Azuki Bean Donuts

Matcha Donuts
(recipe adapted here)

Ingredients:
(A)
95g Blue Jacket Cake Flour
1 Tbsp matcha powder
1/2 tsp baking powder
1/4 tsp salt
30g fine sugar

(B)
1 egg, beaten
80g milk
30g coconut oil
1 Tbsp honey 

Azuki beans 

1 bar matcha chocolate, melted
Sprinkles as desired

Method:
1. Sift all ingredients (A) in a mixing bowl.
2. Mix ingredients (B) together & pour into (1). Whisk till combined with a balloon whisk.
3. Pour batter into a piping bag & pipe some batter into donut mould (about 1/2 full). Add some azuki beans on top & pipe more batter to the brim of each donut hole.
4. Baked in a preheated oven @ 160C for 10mins.
5. Dip the cooled donuts into the melted chocolate & top with desired sprinkles.

 

 This is the matcha chocolate bar that I used

Overnight Oats

Overnight Oats
(recipe adapted & modify from Cuisine Paradise)

Ingredients:
1/2 cup rolled oats
1/2 cup low fat plain yoghurt
1 cup Cowhead UHT milk
2 Tbsp dried cranberries
1 Tbsp flaxseed 
2 dried kumquat, chopped

Method: 
1. Using a clean sterilized glass jar, add rolled oats, milk & yoghurt. Stir in cranberries, flaxseed & kumquat.
2. Seal the jar & chill in fridge overnight for the mixture to thicken.

ilk till almost 3/4 full, drop in 1/2 teaspoon of vanilla extract if you are using then gently stir the mixture with a clean spoon to loosen the oats at the bottom of the jar. - See more at: http://www.ellenaguan.com/2014/05/4-recipes-overnight-oats-part-ii.html#sthash.hcqWpmKY.dpuf

1. Using a clean sterilized glass jar, add rolled oats, chia seeds and yoghurt.

2. Pour in milk till almost 3/4 full, drop in 1/2 teaspoon of vanilla extract if you are using then gently stir the mixture with a clean spoon to loosen the oats at the bottom of the jar. - See more at: http://www.ellenaguan.com/2014/05/4-recipes-overnight-oats-part-ii.html#sthash.hcqWpmKY.dpuf

1. Using a clean sterilized glass jar, add rolled oats, chia seeds and yoghurt.

2. Pour in milk till almost 3/4 full, drop in 1/2 teaspoon of vanilla extract if you are using then gently stir the mixture with a clean spoon to loosen the oats at the bottom of the jar. - See more at: http://www.ellenaguan.com/2014/05/4-recipes-overnight-oats-part-ii.html#sthash.hcqWpmKY.dpuf

Badtz Maru ~ 我就是坏!

Badtz Maru Buns
(yields 7 Buns)

Ingredients:
200g Blue Jacket Baguette Flour
100g Blue Jacket Plain Flour
1/2 tsp instant yeast
pinch of salt
15g kuromitsu
170g cold water
20g coconut oil

*3 Tbsp sesame paste
*yellow colouring

Method:
1. Put all dough ingredients into a mixer & knead till smooth. Remove 14g dough & knead in yellow colouring & 60g dough as plain dough. Knead sesame paste into the remaining dough. Proof for 1hr.
2. De-gas, divide & shaped the dough accordingly.
*Sesame dough 80g each for face, remaining dough divide into 14 smaller portions for pupil.
*Plain dough divide into 7 portions & roll them into balls, roll out slightly with a rolling pin & cut into 1/2 again for the sclera.
*Yellow dough divide into 14 portions for beak.
Proof for 1hr.
3. Bake in a preheated oven @160C for 13mins.

有人说我长得有一点象愤怒鸟。。。我才不是嘞！

面包很松软 ，带着甜甜的芝麻香味

Sesame Lava Cake

Sesame Lava Cake
(lava cake recipe adapted & modify from here)

Ingredients:
56g Ghirardelli white chocolate
40g Cowhead salted butter
2 heaped Tbsp unsweetened sesame paste
2 Tbsp fine sugar
1 egg
8g black sesame powder
25g Blue Jacket Plain Flour

Method:
1. Melt chocolate & butter in microwave. Add in sesame paste & sugar & stir till combined.
2. Add in egg & mix till combined. Add in sesame powder & flour. Mix till combined.
3. Pour into 2 greased ramekins. Put in freezer for 30mins.
4. Baked in a preheated oven @ 200C for 13mins. 

Cranberry Chia Seed Muffins

Cranberry Chia Seeed Muffins  
(recipe adapted & modify from here) 

Ingredients:  
1/4 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
3 large eggs
70g honey 
60g coconut oil
1 orange zest
1 Tbsp chia seeds
1/3 cup dried cranberries

Method: 
1. In a mixing bowl, whisk together coconut flour, salt & baking soda.
2. Add in eggs, honey, coconut oil, orange zest, cranberries & chia seeds.
3. Divide batter into lined muffin cups.
4. Bake in a preheated oven at 180° for 18mins.

 Verdict: Soft & fluffy muffin with a refreshing orange taste with sweet cranberries

Piggies Buns

 认出来这些家伙了吗？愤怒鸟里面的猪猪。是不是有像（自我安慰 =P）？

这次我又用了我最爱的超柔软面团喔 =）

Killer Toast
(recipe adapted with minimal modification from Victoria Bakes)

Ingredients: 
230g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
1 tsp instant yeast
60g egg
110g water
10g sugar
30g butter
2 tsp matcha powder

Fillings:
Pork floss

*chocolate chips (for eyes)
*melted chocolate (for nostrils)

Method:
1. Mix all ingredients (except butter & matcha powder) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Remove 40g as plain dough & knead in matcha powder.

2. Divide matcha dough into 7 portions of 65g each (face), pinch a bit of dough for ears, brows & nose. Divide plain dough into 14 equal portions for sclera. Shaped the dough & wrap fillings. Place the dough on silpat mat. Proof for 1hr.

3. Add chocolate chips for the eyes before baking in a preheated oven at 160C for 12mins. After the buns are cool, use a toothpick to add on the nostrils using melted chocolate.