Sakura Cheesecake

Sakura Cheesecake

Ingredients:
Crust:
140g matcha cookies, finely crushed
40g melted butter

Fillings:
250g Philadelphia cream cheese, softened
280g strawberry low fat yogurt
50g fine sugar
5g dried sakura flakes (optional)
1 Tbsp gelatin (melts with 100ml water)

Jelly:
1 Tbsp gelatin (melts with 100g water & 1/2 Tbsp sugar)
2 Tbsp mirin
sakura flowers  

Method:
1. Crust: Mix crushed cookies with butter & pressed firmly onto the base of an 8" mousse ring. Chill for 30mins.
2. In a mixing bowl, whisk cream cheese with sugar till smooth. Add in yogurt & whisk till combined. Add in gelatin solution & mix till combined with a spatula. Stir in dried sakura flakes. Pour mixture into chilled crust. Chill for 1hr.
3. Pour mirin into gelatin solution & mixed till combined. Pour onto chilled cheesecake & arrange sakura flowers on top. Chill again for 4hrs.

 很喜欢这个芝士蛋糕。可以明确吃到草莓優格乳酪微甜的味道加上带咸的干樱花碎和冰冰凉凉的啫哩。有层次感不会死甜 *^_^*

Pound Cake

 Crumbly & rich cake

 

Pound Cake
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
185g Cowhead salted butter, soften
50g cream
120g fine sugar
170g Blue Jacket Cake Flour
1 tsp baking powder
3 eggs
1 Tbsp rum
chia seeds

Method:

1. In a small jug, mix together cream, eggs & rum.
2. Sift flour & baking powder in a medium mixing bowl. Add in sugar & whisk on low speed till combined. 
3. Add in butter & half of the liquid mixture (1) & mix on low speed till combined. Scrape down the sides of the mixing bowl & add in the remaining liquid mixture & chia seeds. Whisk till combined. 
4. Scrape batter into a tin lined with baking paper. Bake in a preheated oven @ 170C for 45mins.

Sakura Swiss Roll

Sakura Swiss Roll

Ingredients:
(A)  

4 egg yolks
45g vegetable oil
45g water
80g Blue Jacket Cake Flour

5g sakura powder

(B)

4 egg whites
80g fine sugar
sakura flowers (soaked in water about 30mins & dried)

Fillings:

100g whipped cream

 
Method:
1.  In a large mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & sakura powder. Mix until smooth & well combined. 

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Arranged sakura flowers on baking tray lined with baking paper. Pour batter on top & smooth the surface. Bake in a preheated oven @ 180 deg C for 12mins.

 

Fluffy Steamed Buns

Steamed Buns
(recipe adapted from here)

Ingredients:
150g Blue Jacket Plain Flour
80g milk
1/4 tsp instant yeast
15g fine sugar
3g oil

Method:
1. In a medium mixing bowl, add together milk, yeast & sugar. Swirl the bowl slightly to mix the 3 ingredients. Then add in flour & oil. Use a spatula to mix until all ingredients comes together. Remove the dough from bowl & slowly knead until it is smooth.

2. Divide dough into 6 portions (42g each) & shaped the dough as desired. 

3. Placed the dough onto a plate & put in steamer to proof for 1hr.

4. Steamed the buns over medium heat for 18mins. Off the stove fire. Wait for 5mins before removing the buns from steamer.

Sakura Paste Bun

Sakura Paste Bun
(basic bread recipe adapted & modify slightly from Carol)

Ingredients:
295g Blue Jacket Baguette Flour
5g sakura powder
30g sugar
1/2 tsp instant yeast
15g coconut oil
60g eggs
170g milk
1/2 tsp salt  

Filling:
sakura paste (45g each)
10 sakura flowers, soaked & dry 

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 dough into 10 portions. Rest the dough for 15mins.
4. Roll out slightly each dough & wrap fillings. Top each dough with a sakura flower & placed on a silpat mat. Proof for 1hr.
5. Bake in a preheated oven @ 100C for 20mins.

Divide the dough into 10 portions & rest them for 15mins.

 

 Proofing in progress

Rice Flour Matcha Chiffon Cake

Ailen from Toy Story *^_^*

Rice Flour Matcha Chiffon Cake
(recipe adapted from Domestic Goddess)

Ingredients: 
1 egg yolk

8ml vegetable oil

20ml milk

22g Joshinko (rice flour)

1 tsp matcha powder

1 egg white
10g fine sugar 

Method:
1. In a small mixing bowl, whisk yolk, oil & milk together till combined. Sift in Joshinko & matcha powder & whisk till smooth.
2. Whisk egg white till foamy & add sugar gradually. Whisk till almost stiff peak. Then fold into the yolk batter till combined.
3. Spoon batters into piping bag & pipe into each cavity (yields only 6) in donut mould until the brim.
4. Bake in a preheated oven @ 150C for 10mins, then 140C for 13mins. Cool completely before unmoulding & decorate as desired.

Hoji Cha Madeleines

Hoji Cha Madeleines
(madeleines recipe adapted from here)

Ingredients:
113g salted butter
130g fine sugar
120g Blue Jacket Plain Flour
1 tsp baking powder
1 Tbsp hoji cha powder
2 eggs, at room temperature
1 Tbsp cream, room temperature

Method:
1.  Microwave butter in a bowl till it melts. Set aside to cool.
2. In a large bowl, add sugar & sift flour, baking powder & hoji cha powder. Whisk all till combined.

3. In a medium bowl, combine eggs & milk. Whisk together till frothy. Add the egg mixture into (2). Using a rubber spatula, stir until just combined.

4. Add the cooled melted butter. Mix until just blended. Cover the bowl with plastic wrap & refrigerate to rest the batter overnight.

5. Fill each mold in the madeleine pan with batter using a small cookie scoop. Baked in a preheated oven @ 180C for 13mins.

 Soft madeleines with intense hoji cha taste. Perfect snack for an afternoon tea =)

全麦面包 (水合折疊)

Wholemeal Mini Loaf 全麦面包 (水合折疊)
(recipe adapted & modify from Carol)

Ingredients:
150g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
15g fine sugar
1/4 tsp salt
1.5g instant yeast
150g water
15g Cowhead salted butter, melted

Fillings
toffee bits

 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. Divide into 2 portions. Roll out the dough into a long rectangle & sprinkle toffee bits on top. Roll the dough up like a swiss roll & placed in a greased pan. Proof for 1hr.

4. Bake in a preheated oven @180C for 30mins.