Matcha Buns

Killer Toast
(recipe adapted & modify slightly from Victoria bakes)

Ingredients:
240g Blue Jacket Bread Flour
20g Blue Jacket Wholemeal Flour
2 Tbsp Matcha powder
20g fine sugar
3g instant yeast
pinch of salt
30g salted butter

Fillings (optional):
white bean paste 

Method:
1. Add all ingredients (except butter) into mixer bowl & knead till a soft dough is formed.
2. Add in butter & continue to knead till the dough is elastic & window pane stage.
3. Divide dough into 8 portions & rest for 20mins.
4. Roll out dough slightly with a rolling pin & wrap filling. Top with a sakura flower & proof for 1hr.
5. Bake in a preheated oven at 160C for 18mins.

Easy Mango Pudding

Easy Mango Pudding

Ingredients:
160g mango cubes 
100g milk 
1 Tbsp gelatin
50g water  
*I am using Taiwan 爱文芒果 which is very sweet, thus I did not add any sugar

Method:
1. Sprinkle gelatin powder over the water & set aside for 10mins.
2. Blend mango cubes & milk together.
3. Microwave the gelatin mixture for 1min. Let it cool slightly before adding into the mango milk mixture & mix well.
4. Pour into cups & chill to set.
5. Served with a scoop of ice cream & extra mangoes.

Banana Coconut Bread

Banana Coconut Bread
(recipe adapted & modify slightly from Cuisine Paradise)

Ingredients:
3 large eggs
120g ripe bananas, mashed
3 Tbsp maple syrup
40g coconut oil
1 Tbsp rum
1/4 cup coconut flour
pinch of salt
1/4 cup chopped pecans
20g ground almonds

Method:
1. Mix eggs, maple syrup, coconut oil & rum in a medium mixing bowl.
2. Sift in coconut flour & salt. Mix till combined.
3. Stir in mashed bananas & pecans. Pour batter into prepared tin & topped with some bananas & pecans.
4. Bake in a preheated oven @ 170C for 35mins.

喜欢香蕉和椰子油的香味。山核桃和杏仁粒也增添了咬劲和喉感。健康又好吃！

 朋友拍了这张照发给我说好吃！=）

Stone Fruit Tea Cake

Stone Fruit Tea Cake
(recipe adapted from Table for 2) 

Ingredients:
1 Tbsp butter (for greasing pan)
150g Blue Jacket Cake Flour
½ tsp baking powder
80g fine sugar 
80g Cowhead salted butter
60g egg
1 Tbsp brown sugar
75g dried figs soaked overnight in 75mls orange juice
80g fresh cherries, pitted
80g fresh blueberries
1 orange zest

Method:

1. Whisk the flour & baking powder together in a bowl. In another mixing bowl, cream the sugar & butter together till light & fluffy. Add in egg, orange zest & juice (drained from the figs), whisk till combined.

2. Add the flour mixture in 2 shifts, mixing just until a soft dough is formed. Divide the dough into two & put into plastic bag, making one portion of dough slightly larger than the other & form them into flat discs. Put them in the freezer for 30mins. 

3. Butter a tart pan. Take the slightly bigger portion of dough & press it down onto the bottom of the pan. Scatter the fruits over the dough. Break the second portion of dough into smaller size balls & scatter them over the fruits. Sprinkle brown sugar on top.

4. Bake in a preheated oven @ 160C for 30mins.

Matcha Layered Bread

Matcha Layered Bread - 水合折疊
(recipe adapted & modify slightly from Carol)

Ingredients: 
Matcha layer:
12g Blue Jacket Baguette Flour
12g corn flour
16g matcha powder
100g Cowhead milk
40g fine sugar
12g Cowhead salted butter
*sift dry ingredients into a saucepan. Add in sugar & milk. Mix till combined. Put saucepan on stove over low heat & keep whisking till the mixture thickened. remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat. Chill for later use.

Dough:
270g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
20g fine sugar
1/4 tsp salt
30g coconut oil
1/2 tsp instant yeast
250g Cowhead milk （*Carol uses 205g only but I saw wrongly & used 250g instead)

Method:

1. Dough: 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. Degas & round the dough. Rest the dough for 10mins.
4. Roll the dough out into a rectangle shape. *follow the steps in Carol's video
 *I cut the dough into 3 portions & do plaits before putting into pullman tin & proof for 1hr.
5. Bake in a preheated oven @ 180C for 40mins.

 Proofing in progress...

 面包有很浓的抹茶味，抹茶控的人（是我！是我！）一定会爱死它了。

Dark Chocolate Brookies

这个巧克力饼干表面带脆，里面却是有咬劲的。蛮不错吃。

Dark Chocolate Brookies
(recipe adapted from Australia Masterchef)

Ingredients:
116g meji dark chocolate
15g Cowhead salted butter
70g fine sugar
26g cornflour
1/4 tsp baking powder
1 egg
1/2 tsp rum
chocolate chips

Method:

1. Put chocolate & butter in a bowl. Microwave for 1min & stir till melted. Set aside to cool.

2. Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment. Beat until light & fluffy. Add cooled chocolate butter mixture & mix until well combined.

3. Use a small cookie scoop to drop batter onto silpat mat. Top the cookies with the chocolate chips, pressing gently into the dough.

4. Bake in a preheated oven @ 180C for 12mins.

Cranberry Bread

Cranberry Bread
(basic dough recipe adapted from Kitchen Corner)

Ingredients:
270g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
3g instant yeast
6g sugar
6g salt
240mls Cowhead UHT milk, cold
12g Cowhead salted butter

cranberries 

Method:
1. Mix all the ingredients (except butter) together in a mixer & mix it at a low speed until everything just combine.
2. Add in butter & continue kneading till dough is smooth & non sticky. Check for window pane stage. Let it rest for 20mins.
3. De-gas the dough & roll out the dough into a rectangle. Add in cranberries & roll up like a swiss-roll. Place the rolled dough into prepared tin. Proof for 40mins.

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

抹茶馬卡龍 Matcha Macarons

 

抹茶馬卡龍 Matcha Macarons
(recipe adapted from Carol)

Ingredients:

45g egg whites
50g fine sugar
60g icing sugar
10g matcha powder
50g almond meal    
 
Filling:
Japanese white bean paste

Method:  
1. Sift almond meal, matcha powder & icing sugar together. Set aside for later use. 
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks. 
3. Fold in all the dry ingredients into the egg whites batter until just combined. 
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly. 
5. Set it aside for the shells' surface to dry up. 
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins. 
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.  
8. Remove from oven & let it cool completely before removing from the silpat mat.