Pecan Tart 胡桃塔

 这是我第一次烘焙胡桃塔。 

塔皮的脆和牛油香搭配甜甜的胡桃馅，加上芬芳馥郁的兰姆酒，真的是好吃到让我要竖起大母指。
 

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

Ingredients:
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 

Method:

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.

Matcha Tea Cakes

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

Ingredients:
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

Method:
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.

Kit Kat Cake

Chocolate Cake
(sponge cake recipe adapted from Carol)

Ingredients:
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
M&Ms

Method:
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.

Apple Cake Tart

Apple Cake Tart
(recipe adapted from Anncoo)

Ingredients:
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
 
Method:

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.

薄皮鄉村比薩

我爱吃薄皮的比薩，咔滋咔滋，越吃越开胃。

薄皮鄉村比薩
(recipe adapted from Carol)

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

Toppings:
cherry tomatoes
ham
sausages
pineapple
mozzarella cheese
parmesan cheese powder 

Method:

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.

Caramel Brownie Brittle

Brownie Brittle
(recipe adapted from here)

Ingredients:
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

Method:
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.

Cherry Pocky Cake

Cherry Pocky Cake
(cake recipe adapted from Joyofbaking)

Ingredients:

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 

Method:

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.    

我的少林足球

 球不是这么踢的。。。。因为它是吃的！哈哈

足球面包
(recipe adapted & modify slightly from here)

Ingredients:
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)

Method:

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.
 

 

这个我是用可可粉做的第一个少林足球。由于烘焙温度掌控的不好，所以白色的部份变成了褐色。之后，我用了墨鱼酱替代可可粉，烘焙温度也降底许多，出来的成品让我相当满意。