Sunday, October 29, 2017

Cranberry Oat Scones

Cranberry Oat Scones
(recipe adapted from Joyofbaking)

230g Blue Jacket Plain Flour
100g fine sugar
1 tsp baking powder
1/4 tsp ground cinnamon
110g Cowhead salted butter, cold & diced
60g old-fashioned rolled oats 
60g dried cranberries
zest of 1 lemon 
160g milk (I used freshly squeezed lemon+orange juice instead)

1. Place flour, sugar, baking powder & ground cinnamon in a big mixing bowl & whisk till combined. 
2. Add in butter cubes & mix until the mixture resembles coarse crumbs. Stir in oats, cranberries & zest. 
3. Add in milk & mix until the mixture becomes a dough.
4. Roll out dough into a 7" circle on a lightly floured surface. Cut into 8 equal portions. 
5. Place scones on silpat mat. Bake in a preheated oven @ 170C for 20mins.

Wednesday, October 25, 2017

Carrot Bread

Carrot Bread
(recipe adapted & modify slightly from carol) 

90g shredded carrots
250g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour

3/4 tsp instant yeast
1/4 tsp salt
25g fine sugar
30g coconut oil
170g milk

1.Mix all ingredients in a mixer fitted with a hook dough, knead till a soft smooth dough is formed. Proof for 1hr.

2. De-gas & roll dough out into a rectangle. Roll up like a swiss roll & placed into prepared tin. Proof for another 1hr.

3. Baked in a preheated oven at 180C for 40mins. 

Saturday, October 21, 2017

Snack bars

Snack Bars
(recipe adapted & modify from here)

90g honey
1 tsp vanilla extract
30g almond meal
1/8 tsp salt
1 tsp cinnamon powder
15g homemade walnut butter 

190g almonds, chopped roughly
60g dried cranberries
1 Tbsp flaxseed meal

1. Mix ingredients (A) in a mixing bowl till combined.
2. Add in ingredients (B) till combined. Pour into a lined 8" square pan & pressed firmly.
3. Baked in a preheated oven @ 160C for 20mins.
4. Chill in fridge & cut into bars. 

Making my own walnut butter


Tuesday, October 17, 2017

抹茶馬卡龍 Matcha Macarons

 去年做了愤怒鸟里面的猪猪面包,现在就来做猪猪馬卡龍 =)

抹茶馬卡龍 Matcha Macarons
(recipe adapted from Carol)

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

1. Sift almond meal, matcha 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.
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.

我觉得没画上眼珠的猪猪比较可爱,感觉上它们好像对你微笑似的 =)
咦,仔细瞧,后面有只猪在登着你。凶喔。。。。 =P

Friday, October 13, 2017

Chocolate Almond Marble Cake

Chocolate Almond Marble Cake
(recipe adapted & modify slightly from Anncoo)

180g Cowhead salted butter, softened
105g fine sugar
1 tsp vanilla extract
 2 tsp baking powder
180g Blue Jacket Plain Flour
75g ground almond (I grind my own but not till very fine as I like to have some almond bits)
3 large eggs
2 Tbsp milk
3 Tbsp cocoa powder mixed with 3 Tbsp hot water to make a paste
1 Tbsp chia seeds

1. Cream the butter & sugar together until light & pale in colour. Add in vanilla extract.
2. Whisk in eggs gradually till combined. Add in sifted flour, baking powder, ground almonds & milk. Whisk till combined.
3. Spoon 1/2 of the cake batter into a separate bowl & mix in the cocoa paste. Add the chia seeds to the other 1/2 of the the mixture. Add spoonfuls of each of the batter alternately to an 8" pan lined with baking paper & use a chopstick to create a marbled effect through the mixture.
4. Bake in a preheated oven @ 160C for 25mins.

 瞧那一粒粒的杏仁碎和奇亚籽(chia seeds),增添了这牛油蛋糕的咬劲。好吃!

Monday, October 9, 2017

Wholewheat Mocha Cake

加了全麦粉似乎让这蛋糕变得健康些,不但吃得开心也少了一份罪恶感。哈哈,自我安慰吧 =P

Wholewheat Mocha Cake
(recipe adapted from here)

6 tsp instant coffee powder + 3 tsp hot water

230g Cowhead salted butter, soften
150g fine sugar
3 eggs
150g Blue Jacket Plain Flour 
60g Blue Jacket Wholewheat Flour
30g cocoa powder
4 Tbsp cream

1/4 cup mint chocolate chips
chopped pecan nuts

1. Cream butter & sugar together till light & pale in colour. Add in eggs gradually & whisk till combined.
2. Add in coffee mixture & cream. Mix till combined.
3. Add in sifted flour, cocoa powder & baking powder. Mix till combined.
4. Add in sifted wholewheat flour & stir till combined. Stir in chips & nuts.
5. Pour batter into a 6" tin lined with baking paper.
6. Bake in a preheated oven @ 160C for 60mins.

Thursday, October 5, 2017


Polo Buns
(recipe adapted & modify slightly from justonecookbook)

Bread dough
225g Blue Jacket Bread Flour  
25g Blue Jacket Cake Flour 
1/2 tsp salt
20g fine sugar  
1 tsp instant dry yeast  
1 large egg  
100ml blue pea water (used 8g dried blue pea)
30g salted butter

Biscuit dough 
60g salted butter
60g fine sugar  
1 large egg, beaten
190g Blue Jacket Cake Flour 
10g carrot powder
1/2 tsp baking powder

Pearl sugar (optional) 

1.  Biscuit dough: Whisk butter & sugar till light & pale in colour. Add in egg mixture slowly & whisk till combined. Sift in flour, carrot powder & baking powder. Knead to form a soft dough. Chill in fridge for later use.

2. Bread dough: Mix all ingredients (except butter) in a mixer & knead till almost smooth. Add in butter & continue to knead till elastic. Check for window pane stage. Proof for 1hr.

3. De-gas the dough. Divide into 35g (6 pieces) for the sunflower centre & 48g (6 pieces) for the petals. Divide biscuit dough into 36g (6 pieces). Shape the dough & proof for 1hr.

4. Sprinkled pearl sugar on the flower petals. Bake in a preheated oven at 160C for 15mins.

外皮甜甜脆脆的饼干配上软软的面包好吃极了。珍珠糖咔滋咔滋的我喜欢 =)

Sunday, October 1, 2017

Almond Cranberry Muffins

Almond Cranberry Muffins 
(recipe adapted & modify slightly from here) 

115g Cowhead salted butter
80g fine sugar
3 egg yolks
110g Blue Jacket Plain Flour
1 tsp baking powder
50g ground almond power

3 egg whites
30g fine sugar

lemon zest from 2 lemons 
100g cranberry soaked in 50g rum overnight 

1. Cream butter & sugar in a mixing bowl till light & pale in colour. 
2. Add in the egg yolks gradually & mix till combined.
3.In a clean mixing bowl, whisk egg whites till frothy. Gradually add sugar & whisk till soft peaks. Take 1/3 of the whites & mix with the batter in (2). Then, add the remaining whites to batter till combined. 
4. Add in sifted flour, baking powder, ground almonds, lemon zest & cranberry into the batter till combined.  
5. Divide batter into cupcake liners. Bake in a preheated oven @ 160C for 28mins.