Cherry Blossoms Jelly

Cherry Blossoms Jelly
(recipe adapted from Kokomacake)

Ingredients
salted cherry blossoms
4g agar powder
90g sugar
500g water
1 tsp matcha powder

Method:
1. Soak cherry blossoms in water 30mins.
2. Mix agar powder, sugar & water together in a pot & let it boil. Divide into 2 portions.
3. Add in matcha powder in one portion. Pour the mixture into prepared moulds. Fridge for 3mins.
4. Pour in the rest of the other mixture. Topped with cherry blossoms & fridge until set.

Chocolate Chips Cashew Butter Blondies

Chocolate Chips Cashew Butter Blondies
(recipe adapted from here)

Ingredients: 
1/3 cup melted Coconut Oil
3/4 cup Light Brown Sugar 
1 large egg
2 tsp rum
1/2 cup salted cashew butter (homemade-blend roasted salted cashew nuts until it become smooth)
1 cup Blue Jacket Cake Flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semi-sweet chocolate chips 

Method:
1. In a large mixing bowl, whisk together coconut oil & brown sugar until moistened. Add egg & rum. Whisk until well combined. Add cashew butter & mix well.

2. Add flour, baking powder & salt. Stir ingredients well until just combined. Fold in chocolate chips.

3. Spread dough into prepared 8" baking pan lined with baking paper. Bake in a preheated oven @ 180C for 25mins. Cool the blondies before cutting into squares.

Hainanese Bread

Hainanese Bread

(recipe adapted from MiMi Bakery House)

Ingredients:

400g Blue Jacket Bread Flour

100g Blue Jacket Wholemeal Flour  

1 Tbsp milk powder

30g caster sugar
1 Tbsp instant yeast
280ml water 

40g Cowhead salted butter

Method:

1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till a dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.

2. De-gas & divide dough into 2 portions. Roll out the dough & roll up like a swiss roll. Placed in a greased tin & proof for 1hr.

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

Happy Doggie Year 2018

 

 

Happy Valentines' Day

 
Blue Pea Cake
(basic sponge cake recipe adapted & modify slightly from here)

Ingredients:
(A)
4 egg yolks
50g coconut oil 
60g blue pea water 
90g Blue Jacket Plain Flour, sifted

(B)
4 egg whites
60g fine sugar

Frosting
Non dairy whipped cream + 4 Tbsp blue pea water

Method:
1. Mix ingredients (A) in order in a medium bowl.
2. Whisk (B) till stiff peaks. Take 1/3 portion of whites to mix into yolk batter. Then, fold the balance whites till well combined.
3. Pour batter into pans. bake in a preheated oven @140C for 25mins, 160C for 30mins.
4. Decorate the cake as desired after the cake had cooled down.

 因为用了椰子油，吃起来好像在吃班兰蛋糕，好好吃。

Pecan Cookies

Pecan Cookies
(recipe adapted & modify from Travelling-foodies)

Ingredients:
200g Blue Jacket Cake Flour
200g ground pecans (I roasted my own pecans & blend)
100g roughly chopped pecan bits
100g icing sugar
1/2 tsp baking powder
1/4 tsp salt
100g oil

Method:
1. Put all ingredients into a big mixing bowl & mix till a pliable dough is formed.
2. Divide the dough into 10-11g each & roll them into balls. Place on silpat mat.
3. Bake in a preheated oven @160C for 23mins.

Pecan Mint Brownies

Pecan Mint Brownies
(recipe adapted & modify slightly from Guai Shu Shu)

Ingredients:
20g Blue Jacket Plain Flour 
30g cocoa powder 
170g fine sugar 
100g chopped pecans 
100g mint chips
125g dark chocolate, chopped 
125g Cowhead salted butter
2 eggs 

Method:
1. Put chocolate & butter in a bowl & microwave. Stir till well combined. Whisk in eggs till combined.

2. In another bowl, combined flour, cocoa powder & sugar. Pour in chocolate butter mixture from (1) till well mixed. Stir in pecans & mint chips. Pour batter into a lined 6" round tin. 

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

4. Dust icing sugar & top with pecan before served.
 

Wholemeal Cranberry Bread 全麦蔓越莓面包

我爱上了用水合折疊法来做面包。

它不但简单，只要把所有的材料混合完成就可以直接进行发酵而且又可以省去搓揉甩打的动作。

 

Wholemeal Cranberry Bread 全麦蔓越莓面包 (水合折疊法)
(recipe adapted & modify slightly from Carol)

Ingredients:
100g Blue Jacket Wholemeal Flour
190g Blue Jacket Bread Flour
10g black bean powder
1 Tbsp sugar
1/2 tsp instant yeast
15g Cowhead salted butter, melted
225g water
100g cranberry

Method: 
1. Put all ingredients (except cranberry) 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. Roll out the dough into a long rectangle. Scatter cranberry evenly & roll up the dough like a swiss roll. Make one cut lengthwise on the dough & do plaits. Placed on a silpat mat & proof for 1hr.

4. Bake in a preheated oven @ 180C for 20mins, then tend with aluminum foil (to prevent the cranberry from getting burnt) & continue to bake for another 20mins.