Chocolate Orange Brownies

Chocolate Orange Brownies
(recipe adapted from here)

Ingredients:
For the orange simmered in syrup: 
1 orange
10g fine sugar

batter:
100g Chocolate
50g unsalted butter, melted
2 eggs 
35g fine sugar
50g Blue Jacket Cake Flour
15g cocoa powder
1/2 tsp baking powder 

Method:
1. Wash the orange thoroughly & slice them into 5mm thick rounds.
2. Place the orange into a bowl. Sprinkle them with sugar & microwave for 2mins.
3. Beat the eggs well.
4. Chop chocolate & microwave for till it melt. Then, add butter, sugar & egg. Mix well.
5. Sift flour, cocoa powder & baking powder. Mix well.
6. Pour batter into the pan lined with baking paper & arranged orange slices on top.
7. Bake in a preheated oven @ 160C for about 15mins.

Rilakkuma Cookies

Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened at room temperature
70g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method: 
1. With an electric mixer, whisk sugar & butter till the mixture turns pale & fluffy. Add in egg yolk & mix well. 
2. Add in sifted flour & corn flour. Stir with a spatula to form a soft dough. Chill the dough for 30mins.
3. Roll out dough on slightly floured work surface & cut out with slightly floured cookie cutters. 
4. Bake in a preheated oven at 160C for 20mins.
 

Nougat Cake

Nougat Cake

(recipe adapted & modify from here)

Ingredients:

Cake: 
3 eggs + 1 yolk
100g fine sugar
100g Blue Jacket Cake Flour
1 Tbsp coffee powder
80g melted butter

Nougat:

50g fine sugar

70g cashew + macadamia baked 

 Almond butter spread (can use buttercream instead)

Method:

1. Cake: Whisk eggs & sugar until ribbon stage.

2. Add in sifted flour & coffee powder & mix till combined.

3. Add in melted butter & mix till incorporated. 

4. Bake in a preheated oven @ 170C for 20mins. Set aside to cool down.

5. Nougat: Add sugar in a saucepan & let it boil to amber colour. Then add in nuts & stir quickly to coat the nuts. Pour into a silpat mat to cool down before crushing the nuts into smaller pieces.

6. Assembly: Placed one layer of cake on a cake board. Spread some almond butter & sprinkle some nougat on top. Covered with another layer of cake. Spread some almond butter again & sprinkle nougat.

这个蛋糕超好吃的。带有焦糖香的脆脆坚果配上软软的蛋糕体，让我情不自禁的嗑了三大块蛋糕。

Matcha Macarons 抹茶馬卡龍

Matcha Macarons 抹茶馬卡龍

(recipe adapted from Carol)

Ingredients:

65g almond powder (I grind my own using whole almonds)

60g icing sugar

1 Tbsp good quality matcha powder

45g egg white

50g fine sugar

Method:

1. Sift ground almond, icing sugar & matcha powder in a bowl. 

2. In a clean mixing bowl, whisk the egg whites till frothy & add sugar gradually. Whisk till stiff peak.

3. Add almond mixture in (1) into (2). Use a spatula to mix till the batter is smooth & falls off the spatula in a thin flat ribbon.

4. Pipe the macarons onto a silpat mat. Let the shells dry until the tops are no longer sticky when touch.

5. Bake the macarons according to your oven temp (I follow Carol's temperature & duration).

let the shells cool down after out from oven before sandwich using your favourite fillings *^_^*

全麦優格吐司 (水合折疊)

全麦優格吐司 (水合折疊)
(recipe adapted & modify slightly from carol)

Ingredients:
200g Blue Jacket Baguette Flour
100g Blue Jacket Wholewheat Flour
100g low fat yogurt
1/2 tsp instant yeast
15g kuromitsu
2 Tbsp chia seeds
1/4 tsp salt
160g 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 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 40mins.

Almond Chiffon Cake

Almond Chiffon Cake
(recipe adapted & modify slightly from Honey Bee Sweets)

Ingredients:
Egg yolk mixture
5 large egg yolks
30g creamy almond butter
60ml coconut oil
70ml fresh milk
1/2 tsp baking powder
60g Blue Jacket Cake Flour
60g almond meal
1 Tbsp chia seeds 

Egg white mixture 
5 egg whites

90g fine sugar 

Method: 
1. In a large mixing bowl, add in egg yolks, almond butter, coconut oil, milk & chia seeds. Whisk till well combined. 
2. Add in baking powder & flour mixture into the egg yolk batter. Whisk till well combined. 
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 
4. Combine the egg white mixture to the yolk mixture in 3 separate portions. 
5. Pour batter into a chiffon tube pan. Steam bake in the preheated oven @ 160C for 30mins.

 

Easy Dinner Rolls (水合折疊法)

鄉村麵包
(recipe adapted & modify slightly from Carol)

Ingredients:
270g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
15g fine sugar
3/4 tsp salt
15g oil
1/2 tsp instant yeast
1 Tbsp sesame paste
220g water   

Fillings:
mozzarella cheese

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 equal portions.

4. Roll out the dough slightly & wrap cheese fillings. Proof for 1hr.

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

面包外层脆，里面却是超软的。 

再配上一碗热腾腾的日式咖喱，面包沾上咖喱汁后更好吃哦。