Wednesday, September 28, 2016

Viral Cream Cheese Bread

Viral Cream Cheese Bread
(recipe adapted from Victoria Bakes)

110g Blue Jacket Bread Flour
20g Blue Jacket Cake Flour
20g fine sugar
1.5g instant dry yeast
25g egg
65g Cowhead UHT milk

1/2 Tbsp chia seeds (optional)
15g Cowhead salted butter

90g Cowhead Cream Cheese
10g icing sugar, sifted
10g milk
1 tsp vanilla paste 

15g skim milk powder, sifted
5g icing sugar

1. Dough: Mix all ingredients (except butter) in a mixer until a soft dough is formed. Add in butter & knead until the dough is smooth & elastic. Shaped dough into a ball & proof inside a greased 6" tin for 1hr. 
2. Bake in a preheated oven @170C for 20mins.
3. Filling: Beat cream cheese & sugar till smooth. Add milk & vanilla gradually & whisk till smooth. Chill for 30mins.
4. Assembly: Slice bread into quarters & make two slits. Spread fillings into the slit & onto the sides of bread. Pressed the sides of bread onto the milk powder & icing mixture.

This is the milk powder I use
The dough is sent to oven after proofing for 1hr
 The bread is extremely soft & fluffy after baked!
Spread cream cheese on the bread.... yes, I like cream cheese 'gao'
 Pressed the sides onto milk powder sugar mixture
I can't wait anymore..... I'm hungry!

Verdict: OMG.... this bread is utterly delicious! The bread is so fluffy like cotton. The cold cream cheese pairs well with the sweet milk powder/icing sugar mixture. I must say these bread are simply addictive as 1/2 of them were already finished by me. Yes, it is really that awesome! Seriously you gotta give this a try or you will regret =P

Sunday, September 25, 2016

Iced Gem Cookies

Iced Gem Cookies
(recipe adapted from Victoria Bakes)

70g Blue Jacket Cake Flour
1 tsp baking powder
5g icing sugar
24g Cowhead salted butter, cold
22g Cowhead UHT milk

Royal icing:
15g meringue powder
220g icing
3 Tbsp water
*Whisk till stiff & shiny peak

1. Put flour, baking powder & sugar in a bowl.
2. Add in butter & rub using fingertips till it resembles crumbs. Add in milk & knead lightly till a soft dough is formed.
3. Roll out the dough & cut out circles.
4. Bake in a preheated oven @170 for 12mins. Allow cookies to cool completely before piping on top of cookies with royal icing.

Wednesday, September 21, 2016

Blueberry Cheesecake

Blueberry Cheesecake 

8 Oz Cowhead Cream Cheese
3 Tbsp icing sugar
1.5 Tbsp corn flour
2 Eggs
100g non dairy whip cream
1 punnet blueberries

1. Beat cream cheese & sugar till light & fluffy.
2. Add in egg gradually & beat till smooth.
3. Add corn flour & non dairy cream, mix well.
4. Pour batter into prepared 6" tin, topped with blueberries.
5. Steamed bake in preheated oven @ 160C for 45mins. 
6. Leave cheesecake to cool in the oven for 30mins with the door ajar.

Saturday, September 17, 2016

My Sweet Potato Day

Sweet Potato Chakin Shibori
(recipe adapted from here)

100g sweet potato, peeled & steamed
1/2 Tbsp fine sugar
1/2 tsp Cowhead salted butter
1/2 Tbsp home made soy milk

1. Mashed sweet potatoes in a bowl. Add the rest of the ingredients till well mixed.
2. Divide into 4 portions & placed onto cling wrap. Gently squeeze the wrapped portions into balls. 

Iced Sweet Potato Latte
Goguma Latte, 고구마 라떼
(recipe adapted & modify slightly from here)

100g sweet potato, peeled & steamed
250ml home made soy milk
cinnamon powder
1 cup ice cubes

1. Blend all ingredients together till smooth.
2. Pour iced blended sweet potato latte into a cup & sprinkle cinnamon powder.  

Sweet Potato fries
Ppottetto 뽀떼또

(recipe adapted & modify from maangchi)

1 sweet potato (peeled, rinsed & cut into strips)
1 Tbsp vegetable oil
1 Tbsp parmesan cheese powder
1/2 tsp salt

1. In a large bowl, toss sweet potatoes in oil to coat. Sprinkle with salt & parmesan cheese powder.
2. Spread sweet potatoes on baking sheet (I use airfryer instead). Bake @170C for 30mins.

Enjoy *^_^*

Tuesday, September 13, 2016

Happy Mid-Autumn Festival

Traditional Mooncakes
(recipe adapted from HHB)

90g Blue Jacket Plain Flour

10g cocoa powder/matcha powder
70g golden syrup
2ml alkaline water
25ml vegetable oil


420g green bean paste

1. Place plain flour in a mixing bowl, make a well in the centre. Add in golden syrup, alkaline water & oil. Mix with a spatula to form a soft dough. Gently knead the dough till smooth. Wrap with cling wrap & leave in fridge to rest for 2 hours.

2. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour & flatten each dough. Wrap in filling & shape it into a ball. 

3. Lightly dust the wrapped dough with some flour. Place it in the mooncake mould & press the mooncake out. Place mooncake on a silpat mat. 

4. Spray some water on the mooncakes. Bake at preheated oven at 170C for 10mins. Remove from oven & leave to cool for 15mins. Return to oven & continue to bake until golden brown.

5. Leave mooncake to cool completely & store in air tight containers. Wait for 2~3 days for the mooncakes to 回油 (for the skin to soften) before serving.

*Do refer Anncoo Journal for Piggy Mooncakes

Sunday, September 11, 2016

Korean Banchan

 *Stir fry potato & carrots 감자채 볶음
*Spinach 시금치나물
*Seasoned dried anchovies 멸치무침
*Tofu in sesame dressing 연두부
 *Seaweed egg rolls 계란말이

*Eggplant 가지나물
*Soy sauce potato 감자조림
*Tuna pancakes 참치전
*Mung Bean Sprouts 숙주나물무침 
*Pan fried tofu with spicy sauce 두부부침양념장

*recipe adapted from Maangchi & My Korean Kitchen

Friday, September 9, 2016

Oreo Chocolate Cheesecake Cookies


Oreo Chocolate Cheesecake Cookies
(recipe adapted from here)

1 cup Blue Jacket Plain Flour
1/2 cup Cowhead salted butter
4 oz Cowhead cream cheese
2/3 cup fine sugar
1/2 cup mini white chocolate chips
10 oreo cookies, cream removed & crushed

1. Beat cream cheese & butter till combined. Add sugar & beat till combined.
2. Mix in flour & chocolate chips. Roll out dough into balls. Coat with oreo crumbs & placed on silpat mat.
3. Bake in a preheated oven @180C for 18mins.

Verdict: These crunchy little devils were too addictive. You really need to have some self control when eating these if you are watching your waistline *^_^*

Monday, September 5, 2016


Hotteok (Korean Sweet Pancakes)
(recipe adapted from mykoreankitchen)

157g Blue Jacket Plain Flour
1 tsp fine sugar
1/2 tsp salt
1 tsp instant yeast
125ml warm water

1/4 cup brown sugar
1/2 tsp cinnamon powder
30g chopped cashew nuts

1. Sift flour into a mixing bowl & add the rest of the ingredients. Mix till a dough is formed & proof for 1hr.
2. De-gas the dough after 1hr & let it rest again for 20mins.
3. Put some oil onto hands & divide the dough into 6 portions. Flatten each dough & placed 1 Tbsp fillings & sealed up. 
4. Pre heat a frying pan on medium heat & once it’s heated add a thin layer of cooking oil. 
5. Place a dough into the pan & cook it until the bottom side is lightly golden brown (30s). Flip it over & press the dough down with a spatula. Cook until the bottom part is golden brown (1 min). Flip the pancake over one last time then reduce the heat to low. Cover the pan with a lid & cook until the sugar filing fully melts (1 min). Repeat for remaining dough.

外层脆又有咬劲,里面的红糖溶化后变的有点粘稠,加上腰果的香,简直是太好吃了!我一下就嗑了三个煎饼呐 *^_^*

Thursday, September 1, 2016



Tang Zhong Wholemeal Bread 湯種全麥面包
(recipe adapted from Carol)

Tang Zhong
50g Blue Jacket Bread Flour
50g water
* Put flour & water in a bowl. Keep stirring till it comes together.

Main Dough:
250g Blue Jacket Wholemeal Flour
Tang Zhong
60g egg
10g fine sugar
3/4 tsp instant yeast
80g water
30g Cowhead salted butter

Azuki beans

1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.

2. Divide dough into 9 portions of 55g each & wrap fillings. Divide the remaining dough for the pig's ears & snout (I only do 4 pigs). Place the dough in a greased 8" pan & proof for 1hr.

3. Baked in a preheated oven @ 160C for 16mins.