Viral Cream Cheese Bread

Viral Cream Cheese Bread
(recipe adapted from Victoria Bakes)

Ingredients:  
Dough:
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
 

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

Finishing:
15g skim milk powder, sifted
5g icing sugar

Method:

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

Iced Gem Cookies

Iced Gem Cookies
(recipe adapted from Victoria Bakes)

Ingredients:
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

Method:
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.

Blueberry Cheesecake

Blueberry Cheesecake 

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

Method:
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.

My Sweet Potato Day

Sweet Potato Chakin Shibori
(recipe adapted from here)

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

Method:
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)

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

Method:
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)

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

Method:
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 *^_^*

Happy Mid-Autumn Festival

Traditional Mooncakes
(recipe adapted from HHB)

Ingredients:
dough:
90g Blue Jacket Plain Flour
10g cocoa powder/matcha powder
70g golden syrup
2ml alkaline water
25ml vegetable oil

 filling:
420g green bean paste

Method: 
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

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

Oreo Chocolate Cheesecake Cookies

 

Oreo Chocolate Cheesecake Cookies
(recipe adapted from here)

Ingredients:
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

Method:
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 *^_^*

Hotteok

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

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

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

Method:

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.

我很喜欢这个韩式煎饼。记得一定要趁热吃哦！

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 *^_^*

超软全麦面包

不骗你，这个全麦面包真的是超软而且还会拉丝哦！ 

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

Ingredients:
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

Fillings:
Azuki beans

Method:
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.