Tofu Kinako Muffins

You gotta try making these Tofu Kinako Muffins if you love tofu & is a kinako fan. This is a super easy recipe & yet yields such awesome muffins. The bits of tofu make the muffin moist & the kinako flavour is so rich.    

Tofu Kinako Muffins
(recipe adapted from here)
Yields 4 muffins

Ingredients:
100g silken tofu
80g Blue Jacket Cake Flour
20g kinako
1 tsp baking powder
60g fine sugar  
1 egg
20g Cowhead salted butter, melted

more kinako powder for dusting  

Method:
1. Mashed tofu in a bowl.
2. In a medium mixing bowl, add eggs & sugar. Whisk till combined. Add in mashed tofu & whisk till combined. Sift in dry ingredients & melted butter, whisk till combined. Divide batter into cupcake liners.
4. Bake in a preheated oven @160C for 20mins.
5. Dust the muffins with more kinako before serving.

Almond Cranberry Cookies

Almond Cranbery Cookies
(recipe adapted from Anncoo)

Ingredients:
60g dried cranberry, chopped
40g almond flakes, toasted & crushed
100g Blue Jacket Plain flour
35g icing sugar
20g ground almond
50g Cowhead cold salted butter, cut to cubes
1 Tbsp almond milk

Method:
1. Sift flour, icing sugar & ground almond into a mixing bowl. Add in butter & rub with your finger tips till mixture becomes crumb like.
2. Add milk into the cranberry & almond mixture, mix well & add into the flour mixture. Knead with hand lightly till it forms a soft dough.
3. Roll out the dough in between two plastic sheets. Cut out shapes using cookie cutter & place them on a silpat mat.
4. Bake at 180C for about 15mins.

 While waiting for my cookies to cool down, I have a piece of news to share =)

I am so excited & happy to announce that one of my recipes will be featured in a new cookbook 'Bake & Celebrate: Cookies & Treats' & is launching in December.

You can now pre-order this book at a special price of $11.95. Please kindly email letsbakeandcelebrate@gmail.com if you are interested.

Brown Sugar Bread

 C for Cathy. Hey, that's my bread *^_^*

Brown Sugar Bread
(recipe adapted & modify slightly from Carol Hu)

Ingredients:
250g Blue Jacket Baguette Flour
2 Tbsp kinako powder (optional)
1/2 tsp instant yeast
30g fine sugar
180g milk
40g Cowhead salted butter

Fillings:
3 Tbsp brown sugar

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

2. De-gas & roll the dough out into a rectangle. Sprinkle brown sugar on top & roll the dough up like a swiss roll. Put the dough in a greased pull man tin. Proof for 1hr.

3. Bake in a preheated oven @180C for 35mins.

 Sprinkle brown sugar evenly on dough

Double Chocolate Cake

Double Chocolate Cake
(recipe adapted & modify slightly from here)

Ingredients:
125g Cowhead salted butter  
50g white chocolate
50g dark chocolate
225g Blue Jacket Plain Flour
1 tsp baking powder
40g cocoa powder
110g fine sugar 
200g chocolate chips
some chopped almond nuts
1 egg  
300ml non dairy cream  
1 Tbsp rum

Syrup:
*Cointreau & kuromitsu (optional)

Frosting
*Cream cheese frosting (optional)

Method: 
1. Melt butter & both chocolates in a microwave. Mix together till combined & set aside to cool.

2. Sift all dry ingredients together in a mixing bowl. Add all wet ingredients together in another bowl. 

3. Pour the wet ingredients & the chocolate mixture into the dry ingredients, then roughly fold together. 

4. Pour batter into a tin lined with baking paper. Bake in a preheated oven @ 160C for 30mins.

5. Once cake is out from oven, poke multiple holes using a satay stick on the cake. Pour the syrup over the cake & set aside till cool. Frost & decorate the cake as desired.
 

 This chocolate cake is very chocolately & soft. 

The syrup added keep the cake moist & the Cointreau taste is strong.

Gudetama Cafe @ home

最近刚去了台弯的蛋黄哥主厨餐厅用餐。餐厅布置的蛮可爱的，食物也不错吃，只是贩卖部的商品少了些。我特地点了彩色水果冰沙（几乎每桌都点），喝完后瓶子还可以帶回家當水壶 *^_^*

回国后，我想了想为何餐厅没卖蛋黄哥马卡龍啊？于是我心血来潮就动手做了一些蛋黄哥马卡龍！我的马卡龍并没有做很完美但可爱度总有吧？加上我自制的饮料（蝶豆花抹茶豆奶），是不是有如身在餐厅用下午茶的感觉呢？ （应酬我一下下，说有好吗？）

Basic Macarons
(Recipe adapted from Carol)   

Ingredients:
45g egg whites
50g fine sugar
60g icing sugar
65g almond meal  
*I blend whole almonds with skin, so there are speck of brown on my macarons   

1 drop of orange & yellow Wilton colouring 

Method: 

1. Sift almond meal & icing sugar together.Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.

3. Fold in all the dry ingredients into the egg whites batter until just combined. Remove a bit of the batter & add in colouring.

4. Pipe the plain batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.

5. Pipe the coloured batter on top of the plain batter (gudetama's face). Then, use a toothpick & add a dab of white for gudetama's mouth & 'reflections'.

6. Set it aside for the shells' surface to dry up.

7. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

8. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.

9. Remove from oven & let it cool completely before removing from the silpat mat.

有没有可爱呐？

蛋黄哥，我要吃你咯。。。

 马卡龍的两面都有蛋黄哥哦！

Matcha Kinako Azuki Bread

Matcha Kinako Azuki Bread

Ingredients:
250g Blue Jacket Baguette Flour
20g fine sugar
1/8 tsp salt
1/2 tsp instant yeast
180g water
30g Cowhead salted butter, cut into cubes

1 Tbsp matcha powder
2 Tbsp hot water

1 Tbsp Kinako powder
2 Tbsp hot water

1/2 can Azuki beans 

Method:
1. Put all ingredients in a mixing bowl fitted with dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic.

2. Divide dough in 2 portions. Add matcha paste in one dough portion & kinako paste in another portion. Proof for 1hr.

3. De-gas & rolled out matcha dough into rectangular shape. Spread azuki beans on dough evenly & top with kinako dough. Roll dough up like a swiss roll. Use a knife to cut the dough (lengthwise) & do plaits. Placed dough in a greased pull man tin. Proof for 1hr.

4. Baked in a preheated oven @180C for 40mins.

 

This bread is very soft & fluffy. I simply love the different pattern on each slice of bread *^_^*

Banana Chiffon Kitty

Banana Chiffon Cake
(recipe adapted & modify slightly from Christine)

Ingredients:
3 egg yolks
45g water
35g vegetable oil
240g banana, blend into paste
80g Blue Jacket Cake Flour
1 Tbsp cocoa powder

3 egg whites
40g fine sugar

Decoration
some Reese's peanut chips
melted chocolate

Method:

1. In a medium bowl, whisk egg yolks, water, oil & banana till combined. Sift in flour & stir till combined. Remove some batter in another bowl & add in cocoa powder. Stir till combined.

2. In another mixing bowl, whisk egg whites till foamy. Add in sugar gradually & whisk till stiff peak. Fold in the whites into both plain & cocoa batter till combined.

3. Spoon batters into separate piping bags. Pipe cocoa batter on both sides of each cavity in donut mould. Pipe plain batter over until the brim.

4. Bake in a preheated oven @ 150C for 10mins, then 140C for 10mins. Cool completely before unmoulding.

5. Dip the peanut chips into the melted chocolate & placed on both sides of the donut as cat's ears. Pipe eyes & nose with melted chocolate.

 

'One Piece' Chopper Rainbow Cake

 My hubby is a fan of One piece anime. 

So this year I shall surprise him with a rainbow cake with Chopper for his birthday!

  Do you love the colorful layers?

Sponge Cake
(recipe adapted from Yochana) 

Ingredients: 
4 eggs
120g fine sugar
100g Blue Jacket Cake Flour
65g corn oil
1 tsp vanilla essence

Method:
1. Whisk eggs & sugar till light & fluffy.
2. Fold in the cake flour lightly taking care not to deflate the eggs.
3. Pour in oil & vanilla essence. Stir lightly. Divide batter into 6 portions & add colour to each portion.
4. Pour into prepared tins. Bake @ 180C for 12mins.

Cream Cheese Fillings:
8oz cream cheese
30g Cowhead salted butter
1/2 cup icing sugar
*Whisk all together till smooth & fluffy.

Melted white chocolate for drizzling over the cake