Happy Birthday 2017!

Sponge Cake

(recipe adapted & modify slightly from Yochana)

Ingredients:

4 eggs

120g fine sugar

90g Blue Jacket Cake Flour

10g matcha powder

65g vegetable oil

1 tsp vanilla extract

Method:

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?

挤花饼乾

挤花饼乾
(recipe adapted from Carol）

Ingredients:
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

Method:
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.

 好好吃的饼乾！脆脆的，让人爱不释手，一块又一块的往嘴里塞。

Wholemeal Chia Seeds Garlic Bread (水合折疊法)

Wholemeal Chia Seeds Garlic Bread 
全麦奇亚籽奶油大蒜面包

Ingredients:
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

Method:

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.

 

我爱上了用水合折疊法做面包。有时候嘛就是懒，不想开机打面团呐.

 虽然水合折疊法等待的时间久了一点，但是真的很容易做。出来的面包也是很鬆软。

吃奶油大蒜面包，在配上一碗浓汤， 是不是让你垂涎三尺呢？

信玄餅

信玄餅
(recipe adapted from Carol)

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

Method:

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.

 

Chocolate Cupcakes

Chocolate Cupcakes
(recipe adapted & modify from Jess)

Ingredients:
(A)
3/4 cup Blue Jacket Cake Flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt

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

optional
Reese peanut butter chips
Lotus cookies

Method:
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. 

Wholegrain Cookies

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

Ingredients:
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

Method:
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.

 

Pork Floss Wholemeal Bread

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

Ingredients:
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

Fillings:
Pork floss

Method:
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.

 

 这个面包团很好操作，一点也不粘手。全麦面包做出来很松软，加上大量的海苔肉鬆提升了咬劲。

Eclairs

Eclairs
(recipe adapted from Carol)

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

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

Method:

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.

Apple Almond Tart

Apple Almond Tart

(recipe adapted & modify slightly from Anncoojournal)

Ingredients: 
20g salted butter, melted 
2 Tbsp icing sugar
95g ground almond
2 large eggs 
40g kuromitsu
1 Tbsp lemon juice 
lemon zest from 1 lemon 
1 apple (cut in thick strips, toss in 1/2 tsp cinnamon powder)

Method: 
1. In a large mixing bowl, combine ground almond, lemon zest & icing sugar together. Add in melted butter, kuromitsu, lemon juice & eggs into it. Mix till well combined & pour into tart pan.

2. Arrange apple slices on top of the batter. Bake in a preheated oven @ 170C for 25mins.

3. Dust with some icing sugar before served. 
 

这个杏仁塔很容易做。无论趁热或冷吃都一样美味。明显的杏仁味配上爽脆的肉桂苹果，要是在加一球冰淇淋就更锦上添花了。

Black Sesame Brownie

Black Sesame Brownie
(recipe adapted & modify slightly from Peng's Kitchen)

Ingredients: 
150g salted butter
130g Black sesame paste
60g fine sugar
2 eggs, lightly beaten
60g Blue Jacket Plain Flour
20g black sesame powder
1/2 tsp baking powder 

Method:
1. Melt butter, sugar & black sesame paste over stove with medium heat. Cool slightly.
2. Whisk in egg & mix till well combined.
3. Sift flour, baking powder & black sesame powder & mix till combined.
4. Pour batter into a lined 8" x 8" pan.
5. Bake in preheated oven @ 160C for 22mins.

Verdict: Very soft & moist. Love the intense sesame taste as you bite into it. 

Flaxseed Pork Floss Buns

Flaxseed Pork Floss Buns

Ingredients
300g Blue Jacket Baguette Flour
1/2 tsp instant yeast
1 Tbsp fine sugar
1 Tbsp golden flaxseed meal
1 Tbsp flaxseeds
1/4 tsp salt
200g water
20g Cowhead salted butter

Mayonnaise
Pork floss

Method:
1. Put all ingredients (except butter) in a mixer with a dough hook & knead till combined.
2. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas & divide into equal portions. Shaped the doughs & placed on silpat mat to proof for 1 hr.
4. Bake in a preheated oven @180C for 15mins.
5. When the buns are cool, spread some mayonnaise on top of bun & sprinkle with Pork floss.

Reese's Peanut Butter Cupcakes

Chocolate Cupcakes
(recipe adpated from Joyofbaking )

Ingredients:
50g cocoa powder
240ml boiling water
175g Blue Jacket Cake Flour
2 tsp baking powder
113g Cowhead salted butter, soften
100g fine sugar
2 eggs
2 tsp vanilla extract
reese's peanut butter chips

ganache
Reese's peanut butter mini bars
chopped peanuts

Method:
1. Mix cocoa powder with boiling water & stir till combined. Set aside to cool down.
2. Whisk butter & sugar in a mixing bowl till light & fluffy. Add in eggs & vanilla extract slowly & whisk till combined. 
3. Add sifted flour & whisk till combined. Then, pour in cooled cocoa mixture & whisk till smooth.
4. Stir in reese's peanut butter chips & divide batter into cupcake liners.
5. Bake in a preheated oven @ 160C for 18mins.
6. Decorate as desired when cupcakes are cooled.

Orange Madeleines 香橙瑪德蓮

Orange Madeleines 香橙瑪德蓮
(recipe adapted from Carol)

Ingredients:
60g Blue Jacket Cake Flour
60g Cowhead salted butter, melted
60g egg
60g fine sugar
orange zest from 1 orange
2 tsp orange juice

Method:
1. In a mixing bowl, whisk egg & sugar together till ribbon stage.
2. Add in orange juice & zest & stir till combined.
3. Sift in flour, chia seeds & butter till combined.
4. Fill each mould in madeleine pan with 1.5 Tbsp of batter.
5. Bake in a preheated oven @ 170C for 15mins.

瑪德蓮很鬆软，带有很香的橙味，越吃越开胃 

Chia seed Dinner Rolls

Chia seeds Dinner Rolls 奇亚籽面包 （水合折叠法）
(recipe adapted from Carol)  

Ingredients:
180g Blue Jacket Bread Flour
20g Blue Jacket Wholemeal Flour
2 Tbsp chia seeds
1/2 tsp instant yeast
10g fine sugar
140g water

Method: 

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 2 hrs).
3. Remove the dough onto a slightly floured table top. Divide the dough into 4 portions.

4. Shaped the dough & proof for 1hr.

5. Sieve some bread flour onto the dough & score the dough.
6. Bake in a preheated oven @ 190C for 15mins.

White Chocolate Matcha Donuts

White Chocolate Matcha Donuts  
(Yields 9 donuts)

Ingredients: 
100g Blue Jacket Plain Flour
1/2 tsp baking powder
1 Tbsp matcha powder
1 egg, lightly beaten
100g white chocolate 
100g Cowhead UHT milk
40g Cowhead salted, melted butter

Method:
1. Microwave/heat up milk till warm, then pour over the white chocolates in a bowl. Stir till combined & set aside for later use.

2. In a mixing bowl, sift in flour, baking & matcha powder. 

 3. Add in egg, matcha chocolate milk & butter. Then gently whisk till combined thouroughly. 
 

 

4. Slowly scoop batter into donut pan.

5. Baked in preheated oven @ 180C for 10mins. 

 Enjoy!
The sweetness of donuts are just nice, so I prefer not to have any glaze on them. However, you can always 'dress' them up if you like *^_^*

Cheese Puffs 起士小泡芙

Cheese Puffs 起士小泡芙
(recipe adapted from Carol)

Ingredients:
50g Cowhead salted butter
100g water
1/2 tsp fine sugar
50g Blue Jacket Plain Flour
20g Blue Jacket Bread Flour
2 eggs, lightly beaten
25g Parmesan cheese powder

Method:

1. Put butter, water & sugar 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 parmesan cheese powder & 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 170C for 20mins.

Cranberry Oat Scones

Cranberry Oat Scones

(recipe adapted from Joyofbaking)

Ingredients:

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)

Method:

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.