Happy Birthday To Me !

 Would you like to have a cup of hot or Frappuccino Matcha Azuki drink?

Frappuccino Matcha Azuki

Ingredients:

3 Tbsp low skim milk powder

1 Tbsp matcha powder

2 heaped Tbsp azuki beans

200mls boiling water

ice cubes (I use Venti size cup to measure)

*Blend all ingredients until smooth & combined. Pipe some whip cream on top of drink.

Merry Christmas!

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     

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.
4. Pipe the batter onto silpat mat.
5. Rap the baking tray on table top a few times to spread the batter slightly.
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 180C 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.
 

 

'Brussels Sprouts' Cookies

What is your first reaction when you see these greenish weird looking stuffs? Cabbage? or some kinda moldy cookies? Well, they were actually crackle cookies (they cracked after baked) but I decided to call them 'Brussels Sprouts' cookies because I think they look alike.  

The original recipe uses cocoa powder & dark chocolates but I replaced with matcha powder & white chocolates instead. These cookies are awesome! The matcha powder taste is intense. Best of all, no sugar is added in these cookies! I merely rely on the sweetness of the white chocolate. If you are a matcha fan lover, you gotta give this recipe a try. Be sure to use good quality matcha powder to get that intense flavour =) 

Crackle Cookies 
(recipe adapted & modify from I Love.I Cook. I Bake or here) 

Ingredients: 
70g Blue Jacket Cake Flour   
25g Matcha powder
1/2 tsp baking powder
40g Cowhead salted butter, cut into small cubes 
85g white chocolate, cut into smaller pieces
1 egg 
1 tsp vanilla extract 
1 cup icing sugar for rolling 

Method: 
1. Sift together flour, matcha powder & baking powder in a mixing bowl. Add in cold cubed butter & use hands to mix till it resembles breadcrumbs.
2. Whisk together egg & vanilla. Add into the matcha mixture in (1) & stir with spatula till  combined. Add in chopped white chocolate. The dough will be firm & not sticky. 
3. Pour icing sugar to a wide plate. Scoop dough with a small cookies scoop & drop them onto the icing sugar & roll them until fully covered. 
4. Place on a silpat mat. Bake in a preheated oven at 190C for about 8mins, then 180C for 7mins.

   These cookies are crunchy on the outside while slightly soft & chewy on the inside. Thumbs up!

16hrs Pre-fermented Sponge Dough

16hrs Pre-fermented Sponge Dough

Ingredients:
Pre-ferment:
50g Blue Jacket Bread Flour
50g water
pinch of instant yeast
*mix all together in a bowl & clingwrap for 16hrs in room temperature

Dough:
250g Blue Jacket Bread Flour
3g sea salt
148g water
1g instant yeast
1 Tbsp chia seeds
pre-ferment

Method:
1. Add all dough ingredients & pre-ferment into a mixer & knead till a soft dough is formed. Checked for window pane stage. Then, proof for 45mins.
2. Degas dough slightly & proof for another 45mins.
3. Degas dough slightly again & shaped into round. Proof for 1hr.
4. Baked in a preheated oven @ 240C for 30mins.

simple tuna mayo sandwich for breakfast

Matcha Madeleines

Matcha Madeleines
(recipe adapted from here)

Ingredients:
113g Cowhead salted butter
130g fine sugar
120g Blue Jacket Cake Flour
1 tsp baking powder
1 Tbsp matcha powder
2 eggs, at room temperature
1 Tbsp milk, room temperature
1 tsp kinako, for dusting (optional)

Method:
1.  Microwave butter in a bowl till it melts. Set aside to cool.

2. In a large bowl, add sugar & sift flour, baking powder & matcha powder. Whisk all till combined.

3. In a medium bowl, combine eggs & milk. Whisk together till frothy. Add the egg mixture into (2). Using a rubber spatula, stir until just combined.

4. Add the cooled melted butter. Mix until just blended. Cover the bowl with plastic wrap & refrigerate to rest the batter overnight.

5. Fill each mold in the madeleine pan with batter using a small cookie scoop. Baked in a preheated oven @ 180C for 13mins. Dust with kinako when ready to serve.

Strawberry Baked Oatmeal

Strawberry Baked Oatmeal 
(recipe adapted & modify slightly from here)

Ingredients:
90g rolled oats
35g brown sugar
1/2 tsp baking powder
30g cashew nuts, chopped
6 big strawberries, sliced
50g semi-sweet chocolate chips

200ml milk
1 egg
15g Coconut oil
1/2 Tbsp chia seeds
1 tsp rum

Method:
1. In a bowl, mix together the oats, sugar, baking powder, half the cashew nuts, half the strawberries & half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, cashew nuts & chocolate on top of the oats.

2. In another bowl, whisk together the milk, egg, oil, chia seeds & rum. Then, pour over oats & fruit.

3. Bake in a preheated oven @ 180C for 20mins.

Matcha Biscotti

Matcha Biscotti
(recipe adapted from here)

Ingredients:
120g Blue Jacket Plain Flour 
45g fine sugar 
1 egg 
4 tsp milk 
1 tsp baking powder
1 Tbsp matcha powder
1/3 cup almonds 
1 packet white chocolate bar 

Method:
1. Sift flour, baking powder & matcha powder in a bowl. 
2. Add sugar, milk & beaten egg, then combine with spatula. Add in almomds.
3. Shaped into a long roll on a baking tray & slightly flatten it.
4. Bake in a preheated oven @ 180C for 20mins.
5. Cut into diagonal slices. Place the cut sides down. Bake it in the oven at 160C for 15mins. 
6. Melt white chocolate in microwave until melted & smooth. Dip biscotti half-way into the melted chocolate. Place biscotti on a silpat mat & refrigerate until chocolate is firm.
 

Croissants

Croissants
(recipe adapted from Bakeforhappykids)

Ingredients:
250g Blue Jacket Baguette Flour 
150g Cowhead cold salted butter, cubed
120ml warm milk
50g sugar
2 tsp instant yeast 

Fillings (optional):
chocolate chips

*refer Bakeforhappykids for recipe in english & Victoria Bakes for recipe in mandarin.

加了一点巧克力在可颂里头。

咬下去有一层层的奶油香和溶化的巧克力味真的好吃到令我要竖起大母指。

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！