Tuesday, August 29, 2017

Mini Almond Cupcake

Mini Almond Cupcake 
(recipe adapted from Baking Taitai)

40g Blue Jacket Cake Flour
40g ground almond
55g Cowhead salted butter, melted
1 egg
25g fine sugar
1/2 tsp baking powder

dipping chocolate

1. In a mixing bowl, whisk egg, sugar & melted butter together.
2. Sift in flour, almond & baking powder. Mix till combined.
3. Spoon batter into mould. Cover the lid & bake in a preheated oven @ 180C for 15mins.
4. Decorate as desired after the cupcake pops are cooled.

*refer here for my Pumpkin Raisin bread pops

Friday, August 25, 2017

Cherry Cake

 Cherry cake
(recipe adapted from joyofbaking)  

113g Cowhead salted butter 
350g fresh sweet cherries 
130g Blue Jacket Cake flour
55g ground almonds
1.5 tsp baking powder
2 eggs
150g fine sugar
1 tsp pure vanilla extract
80ml milk 

1. In a small saucepan, melt the butter. Remove from heat & set aside for later use.

2. Rinse, dry, pit all the cherries & cut into quarters.

3. In a separate bowl, whisk together the sifted flour, ground almonds & baking powder.  

4. Whisk eggs & sugar until thick & pale colored in a mixer. Beat in the vanilla extract. Then,  with a balloon whisk, fold in the melted & cooled butter & milk till combined. Fold in the flour mixture & the quartered cherries. Pour the batter into a lined 8" pan.

5. Bake in a preheated oven @ 160C for 40mins.

Monday, August 21, 2017



Basic Macarons
(recipe adapted & modify from Carol)

45g egg whites
50g fine sugar
60g icing sugar
1 tsp purple cabbage powder (optional)
50g almond meal     

1. Sift almond meal, purple cabbage 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.


Thursday, August 17, 2017

Mini Doughnuts

想到就有一点嘴馋,所以就奔向厨房‘开工’啦 =P

Mini Doughnuts
(recipe adapted from Carol)

180g Blue Jacket Baguette Flour
20g Blue Jacket Cake Flour
1/3 tsp instant yeast 
15g fine sugar 
60g egg
1 Tbsp chia seeds (optional)
70g water
15g Cowhead salted butter

melted chocolate
cinnamon sugar

1. Put all ingredients (except butter) in a mixer fitted with dough hook. Knead till a soft dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough & divide into 12 portions (31-32g each). Poke a hole in the middle of each dough using finger & slowly expand it slightly before putting into the donut tray. Proof for 30mins.
3. Baked into a preheated oven @ 180C for 12mins.
4. Decorate as desired after the doughnuts cooled down.


Sunday, August 13, 2017

Avocado Popsicle

Avocado Popsicle

1 ripe avocado, pit remove
1/2 cup Greek yogurt
1/2 cup milk
1 tsp vanilla extract
2 tsp matcha powder
2 Tbsp maple syrup

melted chocolate to dip popsicles
crushed cashew nuts for decoration

1. Blend all ingredients together & pour mixture into popsicle mold. Freeze overnight. 
2. Run the mold under hot water or the heat from hair dryer to remove popsicles. Enjoy! 


Wednesday, August 9, 2017


(recipe adapted & modify slightly from carol)

200g Blue Jacket Bread Flour
100g Blue Jacket Wholemeal Flour
4g squid ink
1/2 tsp instant yeast
1/2 tsp salt
180g cold water
20g coconut oil
1 onion (peeled, diced & sauteed with a bit of black pepper)
2 Tbsp chia seeds

dried parsley   

1. Add all ingredients (except onion) in a mixer fitted with a dough hook. Whisk till the dough is smooth & elastic. Knead in onion & proof for 1hr.
2. De-gas the dough & let dough rest for 10mins.
3. Roll out dough slightly in a rectangle to fit the prepared pan. Proof for 30mins.
4. Make indentations on the dough. Sprinkle dried parsley on top of dough.
5. Bake in a preheated oven @ 170C for 20mins.

Saturday, August 5, 2017

Blueberry Pie

Blueberry Pie
(recipe adapted from Joyofbaking)

175g Blue Jacket Plain Flour
113g Cowhead salted butter, cold
1 Tbsp fine sugar
few Tbsp cold water

Blueberry fillings
290g fresh blueberries
50g fine sugar
1 Tbsp rum
1 Tbsp corn flour 
*mix everything together

1. In a mixing bowl, add flour, sugar & mix till combined. Rub in butter till mixture resembles fine breadcrumbs. Add in water & knead till a dough is formed. Chill the dough in fridge for 30mins.

2. Roll the dough out & transfer to a tart pan. Use cookie cutter to cut out some hearts from the remaining dough. Add the blueberry fillings. Placed the hearts on top.

3. Baked in a preheated oven @ 180C for 30mins.

Tuesday, August 1, 2017

Happy Nurses' Day

Surprise~ It's a pinata cake!
Happy Nurses' Day *^_^*

Pound Cake
(recipe adapted & modify slightly from j3ss kitch3n)

250g Cowhead salted butter, room temperature
240g Blue Jacket Cake Flour

1 sachet Nescafe 2 in 1 zero sugar coffee
3/4 tsp baking powder

80g fine sugar
1 tsp vanilla extract
240g Condensed milk
3 large eggs

chocolate chips

lemon buttercream
M & M dark chocolate peanut  

1. Beat butter & sugar until light & fluffy. Add condensed milk & vanilla extract. Mix until well combined.
2. Add in the sifted flour mixture & coffee powder. Beat until combined.
3. Beat in eggs gradually till combined.
4. Pour batter into prepared pan. Bake in a preheated oven at 160C for 60mins.
5. Frost & decorate the cake as desired after the cake had cooled down.