Chocolate Madeleines

Madeleines
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:

110g salted butter
120g Blue Jacket Cake Flour
10g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature 
100g fine sugar
30g light brown sugar
1 tsp vanilla extract

Method:

1. In a small bowl whisk together flour, baking powder & salt.
2. In another medium bowl, whisk the eggs & sugars at high speed until the mixture is thick & pale in color. Add in vanilla extract.  

3. Sift flour mixture into (2) & fold in gradually using a rubber spatula. Fold in melted butter till combined.

4. Cover & refrigerate the batter overnight.

5. Using a small cookies scoop to drop the batter into the center of greased & floured mold. 6. Bake in a preheated oven @ 180C for 11mins.  

Mont Blanc Cake

Chocolate Sponge Cake

Ingredients:
3 large eggs
90g fine sugar
65g Blue Jacket Plain Flour
10g cocoa powder
50g coconut oil

Chestnut puree + Non dairy whipped cream
Ready to eat chestnuts, chopped
Candied chestnuts

Method:
1. Whisk eggs & sugar together in a mixer till ribbon stage.
2. Sift in flour & cocoa powder & mix till combined.
3. Stir in oil & mix till combined.
4. Pour into prepared 7" pans lined with baking paper.
5. Decorate as desired after sponge cake is cooled.

巧克力蛋糕的鬆软，微甜的栗子淡奶油加上有咬劲的栗子粒，你是不是跟我一样心动想吃了呢？ *^_^*

Matcha Zenzai

Super easy & yummy dessert *^_^*

Matcha Zenzai
(recipe adapted from justonecookbook)

Ingredients:

Dango
34g shiratamako (glutinous rice flour) 
2 Tbsp warm water

Matcha Zenzai 

1 Tbsp matcha powder

1 tsp sugar *adjust accordingly to individual preferences

240ml hot water 

120g Azuki beans *I used canned

Method:

1. Dango: Mix ingredients shiratamako & water together till smooth. Divide into 6 pieces. Roll each piece into a ball & press the center to flatten. Cook in boiling water until the dango float, then soak them in cold water.

2. Matcha zenzai: Sieve matcha powder into a bowl. Add sugar & hot water till combined. 

3. Assembly: Placed azuki beans & dango into serving glasses. Pour the green tea over & decorate with more azuki beans.

Easy Boule Bread

Easy Boule Bread
Ingredients:
250g Blue Jacket Bread Flour
50g Blue Jacket Wholewheat Flour
1/2 tsp instant yeast
20g rolled oats
2 Tbsp chia seeds
1/4 tsp sea salt
240g 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. Roughly shape the dough & let it rest for 15mins. After that, shaped dough into desired size & proof for 1hr.
4. Bake in a preheated oven @ 240C for 40mins.

 Garlic+Butter+Parmesan cheese powder+Parsley+Sea salt = Yummy breakfast *^_^*

抹茶舒芙蕾 Matcha Souffle

好好吃的舒芙蕾。外層稍微酥脆, 里面却很柔軟像布丁。最重要的是还有我最爱的抹茶味！

抹茶舒芙蕾 Matcha Souffle
(recipe adapted & modify slightly from Carol)

Ingredients:
Custard:
1 egg yolk
75g Cowhead UHT milk
10g Blue Jacket Plain Flour
5g matcha powder
10g Cowhead salted butter, softened

Meringue:
1 egg white
20g fine sugar

Method:
1. Prepare ramekins: Brush the ramekins with butter. Then, put some fine sugar in each ramekin & rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin. Chill in refrigerator for later use.

2.  Custard: In a medium bowl, whisk egg yolk & sugar together. Heat the milk in a saucepan till almost boiling. Then, pour gradually into the yolk sugar mixture & whisk continuously till combined. Sift in flour & matcha powder till combined. Pour the mixture back into the saucepan & whisk mixture over low heat till thickened & smooth. Remove from heat & whisk in butter till smooth. Set aside for later use.

3. Meringue: In a medium mixing bowl, whisk egg white till foamy & add sugar gradually. Whisk till almost stiff peak. Whisk meringue into custard till combined.

4. Pour batter into prepared ramekins. Steam baked in a preheated oven @ 170C for 15mins, then 140C for 10mins. Dust with icing sugar & serve immediately when out from oven.

 难过。。。。我的手脚太慢了，来不急拍下它最‘灿烂’的一面。

原本它长的好高，但我一拿出烤箱，撒上糖粉，准备手机，摆好位置。。。

一切都太迟了。。就只剩下那么一丁点高度了 =P

Kit Kat Brownies

Kit Kat Brownies
(recipe adapted from here)

Ingredients:
100g chocolate, melted
50g coconut oil
20g fine sugar
120g eggs
50g Blue Jacket Cake Flour
2g baking powder
15g cocoa powder

Kit kat

Method:
1. In a mixing bowl, whisk melted chocolate, coconut oil & sugar together till combined.
2. Whisk eggs well in a small bowl & add into chocolate mixture (1).
3. Sift in flour, cocoa & baking powder. Whisk till combined.
4. Pour batter into prepared mould & top with a piece of kit kat.
5. Bake in a preheated oven @170C for 15mins.

Banana Marble Cake

Banana Marble Cake
(recipe adapted from Tested & Tasted)

Ingredients:
180g Cowhead butter
140g fine sugar
260g bananas, mashed
1 Tbsp Cointreau
3 eggs
250g Blue Jacket Plain Flour
2 tsp baking powder
100g dark chocolate – Melted
chocolate chips

Method:
1. In a mixing bowl, whisk butter & sugar till light & fluffy.
2. Add in mashed banana & Cointreau. Beat in eggs gradually.
3. Fold in flour gradually until well mixed.
4. Divide the batter into two portions. Add one portion with chocolate & mix well.
5. Pour alternately plain & chocolate portion into a lined tin. Sprinkle chocolate chips over the batter.
6. Bake in a preheated oven @ 160C for 50mins.

Zebra Bread

 这个斑马面包还蛮可爱吧？

鬆软的面包带有芝麻酱的香和甜，无须再抹牛油或果酱就已经很好吃了。

Zebra Bread

Ingredients: 
Sesame dough
120g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
1/4 tsp instant yeast
1/2 Tbsp sugar
1 Tbsp sesame paste
90g cold water
10g vegetable oil

Plain dough
120g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
1/4 tsp instant yeast
1/2 Tbsp sugar
90g cold water
10g vegetable oil

Method:
1. Plain dough: Mix all ingredients in a mixer fitted with a dough hook & knead till dough is smooth & elastic. Do the same for sesame dough. Proof for 1hr. 

2. Divide both plain & sesame dough into 6 portions. Roll out all the 6 portions into a flat oval shape & stack them alternately in a greased pull man tin. Proof for 1hr.

3. Baked in a preheated oven at 170C for 40mins.