Friday, September 29, 2017

Pecan Tart 胡桃塔

Pecan Tart 胡桃塔
(recipe adapted & modify slightly from Joyofbaking)

Pie Crust:
170g Blue Jacket Plain Flour
1 Tbsp fine sugar
110g Cowhead salted butter, chilled & cut into cubes 
30ml ice water

Pecan Filling: 
100g black sugar 
160ml Lyle's Golden Syrup
2 Tbsp rum
50g Cowhead salted butter 
2 large eggs
60ml cream 
200g pecans, toasted & coarsely chopped 

1. Pie Crust: Place flour & sugar in a mixing bowl & stir till combined. Rub in cold butter until the mixture resembles bread crumbs. Add in ice water & knead lightly till a dough is formed. Fridge the dough for 30mins.

2. On a lightly floured surface, roll out dough into a circle enough to fit a 8" tart tin. Put in fridge for 30mins.
3. Pecan Filling: In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum & butter until boiling, stirring constantly. Remove from heat & set aside. When the boiled syrup has cooled, whisk in eggs & cream.  

4. Remove the chilled pastry crust from the refrigerator. Evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake in a preheated oven at 170C for 50mins.

Monday, September 25, 2017

Matcha Tea Cakes

Matcha Tea Cakes
(basic cake recipe adapted & modify slightly from cookpad)

60g salted butter
35g fine sugar
1 large egg, beaten
10g matcha powder
40g Blue Jacket Cake Flour
1/2 tsp baking powder
1 tsp vanilla extract

Fillings (optional)
white bean paste
sakura flowers (soaked in water, dried & chopped)

extra sakura flowers for decoration
melted white chocolate

1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, matcha & baking powder. Mix till combined.
4. Scoop some batter into mould, add in filling & topped with more batter.
5. Bake in a preheated oven @160C for 20mins.

Thursday, September 21, 2017

Kit Kat Cake

Chocolate Cake
(sponge cake recipe adapted from Carol)

3 eggs
50g Blue Jacket Cake Flour
10g corn flour
60g fine sugar
20g Cowhead salted butter, melted
1 tsp vanilla extract

Reese's peanut butter chocolate spread
kit kats

1. In a mixing bowl, whisk eggs & sugar till pale & fluffy ribbon stage.
2. Fold in sifted flour & cornflour lightly.
3. Remove few spoons of batter & mix with melted butter & vanilla in a bowl till combined. Pour the mixture back into the batter in (2).
4. Pour batter into prepared tin. Baked in a preheated oven @ 170C for 25mins.
5. Decorate the cake as desired after cake had cooled down.

Sunday, September 17, 2017

Apple Cake Tart

Apple Cake Tart
(recipe adapted from Anncoo)

60g Blue Jacket Plain Flour
3/4 tsp baking powder
60g Cowhead salted butter, softened
50g fine sugar
60g egg
1/2 tsp vanilla extract
1/2 Tbsp lemon juice
lemon zest from 1 lemon

2 red apples
1/2 tsp ground cinnamon
1 Tbsp sugar

1/2 Tbsp lemon juice

1. Combine sugar & cinnamon in a small bowl, set aside.
2. Peel, core & slice the apples in a bowl. Add the cinnamon sugar mixture & 1/2 Tbsp lemon juice & toss to thoroughly with the apple slices.
3. Cream butter, lemon zest & sugar till light & fluffy. Slowly add in egg, lemon juice & vanilla extract. Lastly add in sifted flour & baking powder. Fold with a rubber spatula till combined. Spread batter evenly in the prepared pan.
4. Arrange the apple slices on top of the batter & sprinkle some brown sugar on top.
5. Bake in a preheated oven @ 180C for 30mins.

Wednesday, September 13, 2017


(recipe adapted from Carol)

300g Blue Jacket Baguette Flour
6g salt
15g oil
160g water 

cherry tomatoes
mozzarella cheese
parmesan cheese powder 

1. Put all ingredients into a big mixing bowl. Hand knead until the dough is smooth & elastic. Rest the dough for 1hr.
2. Divide the dough into 3 portions (155g each). Rest the dough for 15mins.
3. Slowly roll out each dough into 8" big. 
4. Add toppings as desired. Bake in a preheated oven @ 200C for 12mins.

Saturday, September 9, 2017

Caramel Brownie Brittle

Brownie Brittle
(recipe adapted from here)

1/2 cup oil
2/3 cups fine sugar ( I reduced slightly)
1 tsp vanilla extract
1/4 tsp salt
1 tsp instant coffee powder
1/3 cup cocoa powder
1/2 cup Blue Jacket Plain Flour

caramel bits

1. In a mixing bowl, whisk oil & sugar together. Whisk in egg, vanilla, salt & coffee powder till combined.

2. Stir in sifted flour & cocoa powder till combined.

3. Spread the batter thinly onto a tray with silpat mat. Sprinkle in caramel bits.

4. Bake in a preheated oven @ 170C for 20mins.

5. Once out from oven, cut into smaller pieces & allow them to cool. The pieces will harden.

Tuesday, September 5, 2017

Cherry Pocky Cake

Cherry Pocky Cake
(cake recipe adapted from Joyofbaking)

56g Cowhead salted butter, melted 
65g Blue Jacket Plain Flour 
28g ground almonds 
1 tsp baking powder 
60g egg 
75g fine sugar
1 tsp vanilla extract
40g milk 

lemon buttercream
chocolate flavour pocky sticks 
fresh cherries, pit & cut into quarters (as fillings)
20 fresh cherries dip with melted chocolate 
fresh blueberries 

1. In a bowl, whisk together flour, ground almonds & baking powder.
2. In a mixer, whisk egg & sugar until the batter is pale & thick. Add in vanilla extract. Using a balloon whisk, whisk in melted butter & milk till combined. Fold in flour mixture with a spatula till combined.
3. Pour batter into a 6" tin lined with baking paper. Bake in a preheated oven @ 160C for 25mins.
4. Once cake is cooled, slice cake into half. Frost the cake & decorate as desired.    

Friday, September 1, 2017



(recipe adapted & modify slightly from here)

250g Blue Jacket Bread Flour
2 Tbsp fine sugar
180g water
1 tsp instant yeast
15g SCS salted butter

squid ink (or 1 Tbsp cocoa powder + 2 tsp water)

1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth. Add in butter & continue kneading until smooth & elastic. Check for window pane. Divide dough into 2 portions. 
2. Knead in squid ink (or cocoa powder & water) into one of the dough. Proof both plain doughs for 1hr.
3. De-gas both dough. Divide plain dough into 6g x 20 balls & squid ink dough into 18g x 1 ball, 5g x 12 balls.  
*This portion is only enough for 1 soccer ball.
4. Grease the bowls & arrange doughs accordingly as follow (refer here for picture):
    1st layer: 1 squid ink, 5 white
    2nd layer: 5 squid ink
    3rd layer: 1 big squid ink in middle, 5 white
    4th layer: 5 white
    5th layer: 5 squid ink
    6th layer: 5 white
    7th layer: 1squid ink
5. Cover the bowl with another bowl. Wrap with 2 layers of aluminum foil tightly. Proof for another 1hr.
6. Bake in a preheated oven @ 140C for 30mins.