Thursday, December 28, 2017

Happy Birthday 2017!

Sponge Cake
(recipe adapted & modify slightly from Yochana)

4 eggs
120g fine sugar
90g Blue Jacket Cake Flour
10g matcha powder
65g vegetable oil
1 tsp vanilla extract

1. Whisk eggs & sugar in a mixer at high speed till ribbon stage.
2. Fold in sifted flour & matcha powder till combined.
3. Add in oil & fold lightly till combined.
4. Pour into prepared cake tin lined with baking paper. 
5. Bake in a preheated oven @ 170C for 40mins.

*I sandwiched the cake layers with non dairy whipped cream (with a bit of matcha powder) & azuki beans. Then I pour some melted white chocolates over the top of cake. I also made some Hoji Cha flavour macarons sandwiched with Hoji Cha buttercream.

Which version do you like? The plain cake top or this with matcha powder?

Monday, December 25, 2017


(recipe adapted from Carol

160g Blue Jacket Cake Flour
40g corn flour
120g Cowhead salted butter, soften
60g icing sugar
10g parmesan cheese powder
1 egg
1 tsp vanilla extract

1. Whisk butter & sugar till light & pale in colour. Add in egg slowly & whisk till combined.
2. Add in extract & cheese powder. Whisk till combined.
3. Add in sifted flour & corn flour, mix till combined. Scrape batter into a piping bag fitted with a 1M tip & pipe out onto a silpat mat.
4. Bake in a preheated oven @ 160C for 18mins,then switch off oven & leave cookies inside oven for another 10mins.


Thursday, December 21, 2017

Wholemeal Chia Seeds Garlic Bread (水合折疊法)

Wholemeal Chia Seeds Garlic Bread 

170g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
1/4 tsp instant yeast
1 Tbsp fine sugar
1 Tbsp chia seeds
15g vegetable oil
120g water

Garlic butter
40g Cowhead salted butter
3 cloves garlic
*mix together

1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2hrs). 
3. Remove the dough onto a slightly floured table top. Roll out the dough into a long rectangle. Roll the dough up like a swiss roll & placed in a greased tin. Proof for 1.5hrs.
4. Bake in a preheated oven @180C for 30mins.
5. After the bread is out from oven, let it cool down for 10mins. Slice the bread & spread garlic butter. Bake in oven @ 180C for another 5mins.

吃奶油大蒜面包,在配上一碗浓汤, 是不是让你垂涎三尺呢?

Sunday, December 17, 2017


(recipe adapted from Carol)

50g glutinous rice flour
25g fine sugar
85g water
Kinako (soy bean powder)

1. Mix glutinous rice flour, sugar & water in a bowl till smooth.
2. Steam for 8mins till cooked.
3. Remove the cooked glutinous rice flour dough onto a plate of kinako. Add more kinako to cover the top of the cooked dough. Use a scraper to cut the dough into smaller pieces.
4. Drizzle kuromitsu & serve warm.

Wednesday, December 13, 2017

Chocolate Cupcakes

Chocolate Cupcakes
(recipe adapted & modify from Jess)

3/4 cup Blue Jacket Cake Flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt

2 large eggs
1/2 cup brown sugar 
1/3 cup coconut oil
1 Tbsp vanilla essence
1/2 cup milk

Reese peanut butter chips
Lotus cookies

1. Sift ingredients (A) in a medium mixing bowl. 
2. Mix ingredients (B) in a jug till combined.
3. Pour (2) into (1) till combined. Stir in chips.
4. Baked in a preheated oven @160C for 18mins. 

Saturday, December 9, 2017

Wholegrain Cookies

Wholegrain Cookies
(recipe adapted & modify slightly from King Arthur Flour)

90g Blue Jacket Wholewheat Flour
70g old fashioned rolled oats
113g Cowhead salted butter, soften
50g fine sugar
20g brown sugar
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
100g cranberry soaked in 20g rum
10g reese's peanut butter chips

1. Whisk butter & sugars together in a mixing bowl using a balloon whisk till pale in colour. Add in egg & extract. Whisk till combined.
2. Add in flour, oats & baking powder. Use a spatula to mix till combined. Stir in chips & cranberry. Chill the cookie dough overnight.
3. Use a cookie scoop to drop the cookies onto a silpat mat.
4. Baked in a preheated oven @ 170C for 16mins.


Tuesday, December 5, 2017

Pork Floss Wholemeal Bread

Wholemeal Bread
(recipe adapted & modify slightly from Nasi Lemak Lover)

Sponge dough
215g Blue Jacket Wholemeal Flour
1/2 tsp instant yeast
220g water
*Mix all ingredients together in a bowl till a dough is formed. Cover with cling wrap & store in fridge overnight (at least 12hrs).

Main dough
90g Blue Jacket Bread Flour
all of the sponge dough
1 tsp instant yeast
70g water
1 Tbsp sugar
25g Cowhead salted butter

Pork floss


1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth dough. Add in butter & knead until dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough & divide into 9 portions & wrap fillings. Proof for another 1 hr.
3. Bale in a preheated oven @ 180C for 15mins.


Friday, December 1, 2017


(recipe adapted from Carol)

50g Cowhead salted butter
100g water
2 eggs, lightly beaten
50g Blue Jacket Plain Flour
20g Blue Jacket Bread Flour

dairy whipped cream + 2 Tbsp Reese's peanut butter chocolate spread
melted chocolate for dipping (optional)
nuts bits for decoration

1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & spray water onto them. 
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.