Tuesday, July 25, 2017

Kiwi Cookies

Kiwi Cookies
(recipe adapted from Carol Hu)

Kinako flavour
60g Cowhead salted butter
40g fine sugar
20g egg
110g Blue Jacket Cake Flour
10g Kinako

Matcha flavour
60g Cowhead salted butter
40g fine sugar
20g egg
110g Blue Jacket Cake Flour
10g matcha powder

Cocoa flavour
30g Cowhead salted butter
20g fine sugar
10g egg
55g Blue Jacket Cake Flour
5g cocoa powder

Black & white chia seeds

1. Kinako/matcha/cocoa: Whisk butter & sugar till light & fluffy. Add in egg & whisk till combined. Sift in dry ingredients & mix till it forms a dough.
2. Roll the kinako flavour dough into a log about 25cm long. Cling wrap & freeze in fridge.
3. Roll out matcha flavour dough & wrap kinako roll inside. Cling wrap & freeze in fridge.
4. Roll out cocoa flavour & wrap matcha-kinako roll inside. Cling wrap & freeze in fridge for 2hrs.
5. Slice dough & add chia seeds.
6. Bake in a preheated oven @ 160C for 20mins.

The most tedious part is to add the 'seeds' to the kiwi =P
Looks pretty cute after adding the 'seeds' *^_^*

Friday, July 21, 2017

Matcha Azuki Mochi Buns

Matcha Azuki Mochi Buns
(basic bread recipe adapted from cook kafemaru)

110g Blue Jacket Bread Flour
40g Blue Jacket Cake Flour
1 Tbsp matcha powder
1/2 tsp instant yeast
1/4 tsp salt
100g hokkaido milk
20g fine sugar
15g salted butter

Azuki beans
pre-cut mochi

Sakura flowers (optional)

1. Combine all ingredients (except butter) in a big bowl & knead till combined & smooth. Then, add in butter & continue to knead till elastic. Proof for 1hr.

2. De-gas the dough & divide into 4 portions (72g each). Rest the dough for 10mins.

3. Roll out one dough into round with a rolling pin. Wrap azuki beans & 1/4 piece of the pre-cut mochi inside the dough. Wrap & pinch the dough to close. Place one sakura flower on top of the dough. Repeat for the other 3 doughs. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

4. Bake in a preheated oven at 160C for 15mins.

*Take a look at how the pre-cut mochi looks like

Monday, July 17, 2017

Domo Macarons

这些 Domo (どーも くん Dōmo-kun) 马卡龙可爱吧? =)

Hoji Cha Macarons
(recipe adapted & modify slightly from Carol)

45g egg whites
50g fine sugar
60g icing sugar
10g Hoji cha powder
50g almond meal    

1. Sift almond meal, Hoji cha powder & 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. Rap the baking tray on table top a few times to spread the batter slightly.  
5. Set it aside for the shells' surface to dry up.  
6. 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.
7. 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.    
8. Remove from oven & let it cool completely before removing from the silpat mat.

 大功告成 !
 忍不住要吃它了呗? *^_^*

Thursday, July 13, 2017

Lemon Cakes

Lemon Cakes
(recipe adapted & modify slightly from anncoojournal)
~yields 9 cakes

120g salted soft butter
2 eggs lightly beaten 
2 Tbsp hokkaido milk
70g fine sugar 
1 tsp vanilla extract 
1 Tbsp lemon juice 
lemon zest from one lemon 
125g Blue Jacket Plain Flour
1 tsp baking powder

Lemon icing (carol recipe)
15g butter, melted
60g icing sugar
10g lemon juice
*mix all together till combined

1. Put all the cake ingredients together into a large bowl. Whisk at low speed until just combined. Then gently fold the batter with a rubber spatula.

2. Fill the prepared greased mould to 3/4 full. Bake in a preheated oven @160C for 25mins.

3. Leave the cakes to cool before drizzle the lemon icing.  


Sunday, July 9, 2017

Banana Cake

Banana Cake
(recipe adapted & modify slightly from Wen's Delight)

130g eggs
130g fine sugar
230g banana, mashed

1 Tbsp chia seeds
150g Blue Jacket Cake Flour
1/2 tsp baking powder
100g coconut oil 

1. Sieve flour & baking powder together & set aside.
2. Whisk eggs, sugar & banana till ribbon stage.
3. Fold in flour & chia seeds. Mix well. Add in oil & mix well till combined.
4. Bake in a preheated oven @ 160C for 40mins. 

Wednesday, July 5, 2017

Cranberry Cream Cheese Buns

Cranberry Cream Cheese Buns  
(recipe adapted from here)


20g Blue Jacket Bread Flour
100g water
*Combine flour & water & heat the mixture over low fire, stirring continuously. Remove pot from heat once the mixture become thicker & visible lines appear. Cool for later use.

Cream Cheese Filling 
225g Cowhead cream cheese, softened
50g icing sugar
25g Cowhead UHT milk
*Blend cream cheese with icing sugar & milk till smooth & creamy. Transfer to a piping bag & chill in fridge till ready to use.

60g dried cranberries
*Rinse & soak the dried cranberries in water for 15mins. Drain & squeeze dry. Set aside.

210g Blue Jacket Bread Flour
56g Blue Jacket Cake Flour 
40g fine sugar
1/2 tsp salt
6g instant yeast
84g tangzhong
85g water
30g whole egg
20g Cowhead salted butter

1. Mix all ingredients together (except butter) into a mixer fixed with a dough hook. Knead till combined & add the butter. Continue to knead till window pane stage. Add in cranberries & knead for 1 min. Proof for 1hr.

2. De-gas & divide into equal portions. Flatten each dough using a rolling pin & pipe a generous dollop of cream cheese in the centre of the dough. Wrap & pinch the dough to close & placed on a silpat mat. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

3. Bake in a preheated oven at 200C for 12mins.


Saturday, July 1, 2017

Banana Coconut Cotton Cake

没来得及拍照蛋糕就被扫光了。可想而知是有多么的好食 =)

Banana Coconut Cotton Cake
(recipe adapted from My Mind Patch)

40g vegetable oil
50g Blue Jacket Plain Flour
25g coconut milk
50g banana, mashed
3 egg yolks
1 egg

3 egg whites
35g fine sugar

1. Heat up oil in a pot until convection current starts to appear at the bottom of the oil. Remove pot from stove & sift in flour till smooth. 
2. Blend coconut milk & banana together. Add in eggs gradually & whisk till combined. 
3. Pour mixture (2) into (1) & whisk till smooth. Set aside.
4. Whisk egg yolks till foamy & add in sugar gradually. Whip till almost stiff peak stage. Scoop 1/3 of the meringue into the egg yolk batter. Mix well. Pour the yolk batter into the remaining meringue & fold till the batter is smooth. 
5. Pour batter into a 6" tin lined with baking paper. Steam bake in a preheated oven at 160C for 1hr.