Saturday, April 29, 2017

Monkey Bread


Monkey Bread  

200g Blue Jacket Bread Flour
50g Blue Jacket Plain Flour
110g banana, mashed
1 Tbsp milk powder
1 Tbsp chia seeds
15g Kuromitsu
pinch of salt
1/2 tsp instant dry yeast
80g water
25g coconut oil

Cowhead salted butter, melted
cinnamon powder & dark brown sugar mix together

1. Put all ingredients into a mixer & knead until a soft dough is formed. Proof for 1hr.
2. De-gas the dough & divide them into 15g each. Dip each ball in the melted butter & generously roll them into the cinnamon-sugar mixture to coat them. Arrange the dough in pan. Proof for another 1 hr.
3. Mix the remaining melted butter & cinnamon-sugar mixture together & pour over the dough balls in pan. Bake in a preheated oven @ 170C for 25mins.


Tuesday, April 25, 2017

Matcha Azuki Bean Cake

Matcha Azuki Bean Cake
(sponge cake recipe adapted & modify slightly from HHB)

4 eggs
100g fine sugar
125g Blue Jacket Cake Flour
15g matcha powder
30g vegetable oil
30g Cowhead UHT milk

1/2 canned azuki beans
120g non dairy whip cream

1. Whisk eggs & sugar on high speed until the batter turns pale & double/triple in volume. Sift flour & matcha powder into the batter. Gently fold the flour until well blended. 

2. Add in oil & milk. Fold in gently with spatula until well blended.

3. Pour the batter into the prepared pan & bake in a preheated oven @ 170C for 30mins.

Friday, April 21, 2017

Sakura Kanten Jelly

Sakura Jelly
(recipe adapted from littemissbento)

milk layer 
2g kanten powder
100g milk  
200ml water 
30g sugar

2g kanten powder
300ml water 
30g sugar 
Sakura flowers (soaked in a bowl of water. Drain & pat dry flowers & arrange in jelly mold)
Dried sakura flakes (optional)
1. Milk layer: Add all the ingredients into a pot. Keep stirring gently & bring to low boil slowly. Pour into prepared jelly mold till the halfway mark. Rest in room temp until firmed. 

2. Top layer: Add all the ingredients into a pot. Keep stirring gently & bring to low boil slowly. Pour gently into jelly mold to fill it up. Adjust the positions of the flowers. Sprinkle some dried sakura flakes on top of jelly.

3. Let the jelly rest at room temp until it firms up. Chill in fridge.


Monday, April 17, 2017

Black Forest Cheesecake

Black Forest Cheesecake

225g Cowhead Cream cheese
60g fine sugar
1.5 Tbsp corn flour
2 tsp Cointreau
2 Eggs
100g non dairy whip cream
20 pitted cherries (drained from 1 can)
syrup from 1/2 can pitted cherries, cook with 1 Tbsp corn flour to thicken 

1. Beat cream cheese, sugar & cointreau till light & fluffy.
2. Add in eggs gradually & beat till smooth.
3. Add in corn flour & whip cream. Mix well.
4. Remove 1/3 of batter & mix in syrup.
5. Pour original batter into a 6" cake tin & top with syrup batter. Use a chopstick to do a swirl for the batter & add in cherries.
6. Steamed bake in preheated oven @ 160 for 50mins. 
7. Leave cheesecake to cool in the oven for 1 hr with the door ajar.

Thursday, April 13, 2017

Banana Cake

Banana Cake

(recipe adapted from Cook.Bake.Love

115g ripe bananas , mashed

25g fresh milk

2 eggs
100g fine sugar
1/2 Tbsp ovalette   

100g Blue Jacket Plain Flour
1/2 tsp baking powder

40g corn oil


1) Mix (A) & set aside.
2) In a mixing bowl, add (B), use an electric mixer to beat till incorporated.
3) Add (A), beat till well mixed.
4) Sift in (C), beat till ribbon stage. Fold in (D) & beat till well mixed.
5) Pour the batter into a 6" pan. Bake in preheated oven at 160C for 30mins.

Sunday, April 9, 2017

Raisin Biscuits

Raisin Biscuits
(recipe adapted from FB)

110g Blue Jacket Plain Flour
1 tsp baking powder
pinch of salt
25g spreadable butter
25g fine sugar
2 Tbsp milk/Cointreau
50g dried raisins
a little milk
a little sugar

1. In a bowl, rub flour, baking powder, salt & butter together until fine crumb stage.
2. Add in sugar & milk/cointreau till a dough is formed.
3. Roll out the dough onto a lightly floured surface to a rectangle.
4. Sprinkle the raisins over half of the surface of dough & fold the other half on top. Roll out the dough again into a rectangle. Trim the dough & cut into pieces.
5. Placed the biscuits onto a silpat mat, brush some milk & sprinkle with a little sugar.
6. Bake in a preheated oven @ 170C for 18mins.

If I were to make these biscuits again, I will roll the dough out even thinner as the biscuits will puff up after baking.

Wednesday, April 5, 2017

Bearie Melon Pan

Melon Pan
(recipe adapted & modify slightly from justonecookbook)

225g Blue Jacket Baguette Flour
25g Blue Jacket Cake Flour
20g fine sugar
1 tsp salt
1 tsp instant yeast
60g eggs
50g cream
40g water
35g Cowhead unsalted butter

Biscuit dough
60g Cowhead unsalted butter
80g fine sugar
50g eggs
200g Blue Jacket Cake Flour
1 tsp baking powder
1 Tbsp cocoa powder
*Whisk butter & sugar till combined. Add in egg mixture slowly till well blended. Sift in flour,cocoa powder & baking powder & knead till a dough is formed. Leave in fridge for later use.

1. Bread dough: Mix all ingredients in a mixer (except butter) till a rough dough is formed. Add in butter & knead till the dough is smooth & elastic. Check for window pane stage & proof for 1hr.

2. De-gas & divide into 60g each (makes 7 bears) & remaining dough for the bears' ears. Let the dough rest for another 15mins.

3. Divide the cookie dough into 7 equal portions & remaining dough for bears' ears. Roll out the cookie dough with a rolling pin & wrap one bread dough inside, seam side facing up. Coat the biscuit dough with sugar & use a scraper to score crisscross pattern. Repeat the same for the rest of the doughs.

4. Placed the doughs onto a baking tray lined with silpat mat & proof for 1hr. Baked in a preheated oven at 180C for 14mins.

soft & fluffy bun *^_^*

Saturday, April 1, 2017

Yuzu Chiffon

Yuzu Chiffon
(recipe adapted from the book Tanoshii Ke-ki)

120g Blue Jacket Cake Flour
3g baking powder
4 egg yolks
40g fine sugar
45g oil
30g milk
85g honey yuzu  tea syrup

4 egg whites
50g fine sugar

1. egg yolk batter: Beat egg yolks & sugar till mixture is thick & creamy. Add oil & milk gradually till mixture is smooth. Add in honey yuzu & mix again.

2. egg white batter: Whisk egg whites till foamy. Gradually add in sugar & whisk till peak forms.

3. Spoon 1/3 of meringue into egg yolk batter & mix gently with a spatula. Add sifted flour mixture & mix till incorporated. Add the remaining meringue & mix well.

4. Pour the batter into chiffon tin. Tap tin lightly on counter top. Bake in a preheated oven @ 160C for 40mins.