Anko Dango

Soft & chewy dango with red bean paste =)

Dango

(recipe adapted from justonecookbook) 

Ingredients:

100g Joshinko (Rice Flour) 
100g Shiratamako/mochiko (Sweet Rice /Glutinous Rice Flour)
1 tsp sugar
150ml warm water
*matcha powder (optional)

Azuki beans

 

These are the flours I used for making the dango

Method:

1. In a medium bowl, combined Shiratamako, Joshinko & sugar

2. Add in water gradually & knead till the dough becomes smooth.

3. Divide the dough into 24 pieces (14-15g each). 

*I knead in some matcha powder into half of the dough

4. Placed dango into a large pot of boiling water. 

Cook for another 1min after all the dango float to the surface.

 Remove from pot & transfer into a bowl of ice water.

5. Drain the dango & put 4 pieces into a bamboo skewer. 

Topped with some red bean paste & serve.

Matcha Hokkaido Cupcakes

Matcha Hokkaido Cupcakes

(recipe adapted from frozen wings)

Ingredients  

3 egg yolks
25g sugar
35g oil
50g milk
60g Blue Jacket Cake Flour
10g matcha powder
 
3 egg whites
25g sugar

Filling
Lemon curd 

Method:

1. In a bowl, whisk yolks & sugar together. Add in oil & milk & whisk till combined. Add in the sifted flour & matcha powder till well combined.
2. Whisk egg whites till foamy & gradually add in sugar & whisk till soft peaks. Mix 1/3 of the meringue into the yolk batter to loosen up & fold in the rest of the meringue into the batter.  
3. Scoop batter into cupcake liners till 3/4 full.
4. Bake in a preheated oven @160C for 25mins. 

蝶豆花面 Blue Pea noodles

蝶豆花面 Blue Pea Noodles

Ingredients:
100g Blue Jacket Plain Flour
50g blue pea water
1/4 tsp salt

Method:
1. Mix all ingredients together in a bowl. Knead until the dough is smooth. Rest the dough for 1hr.
2. Use pasta machine to roll & cut into desired noodles.

蝶豆花面包

Killer Toast
(recipe adapted from Victoria Bakes) 

Ingredients:
260g Blue Jacket Bread Flour
3g instant yeast
180g egg milk mixture (1 egg + blue pea water + milk)
10g sugar
pinch of salt
30g unsalted butter 

Method:
1. Mix all ingredients (except butter) together & knead till you get a smooth & elastic dough. Incorporate butter & knead till window pane stage.
2. Divide dough into 2 portions. Roll dough out into a long rectangle & roll up like a swiss roll. Placed in a greased pull man tin. Proof for 1hr.

3. Bake in a preheated oven at 170C for 30mins.

 很喜欢这个蝶豆花面包的颜色，感觉好梦幻哦。其实它明明是蓝色的面包，可是照片上却变成紫色面包。‘奈啊内’ ？

 吃早餐咯

Easy No Churn Ice Cream

Chocolate Reese's Peanut Chips Ice Cream
(recipe adapted & modify slightly from cook kafemaru)

Ingredients:
60g fine sugar
15g cornstarch
10g cocoa powder
200g hokkaido milk
200g double cream
25g reese's peanut butter chips

Method:
1. Mix sugar, cornstarch & cocoa powder together in a medium mixing bowl. Add in milk & whisk till combined. Sieve the mixture into another bowl & microwave for 2mins till the mixture thickens slightly. Set aside in fridge to cool down.

2. Whip cream till slightly thickens. Pour in the chocolate mixture from (1) & mix till combined. Stir in chips. Pour mixture into a tray & sprinkle more chips on top. Freeze for at least 3 hrs.

Chocolate Chiffon

Chocolate Chiffon Cake 
(recipe adapted & modify slightly from youtube) 

Ingredients:
Egg yolk mixture  
3 large egg yolks 
25g vegetable oil 
50g water
1/2 tsp baking powder 
50g Blue Jacket Cake Flour 
15g cocoa powder 
1 Tbsp cocoa nibs 
vanilla extract
1/4 tsp baking powder 
1/8 tsp baking soda  
pinch of salt   

Egg white mixture  
3 egg whites 
50g fine sugar 

cocoa nibs (optional)  

Method:  
1. In a large mixing bowl, add in egg yolks, oil, water & vanilla extract. Whisk till well combined.  
2. Add in sifted baking powder, soda, salt, cocoa powder & flour 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. Stir in cocoa nibs. 

5. Pour batter into a chiffon tube pan. Bake in the preheated oven @ 160C for 10mins, then 150C for 25mins.

Almond Tart

 

Almond Tart

Ingredients:

Tart base:    

120g Blue Jacket Plain Flour

20g icing sugar

60g butter

30g milk

Filling: 
80g butter

30g sugar

1 egg

80g ground almonds

20g Blue Jacket Plain Flour 

(optional)

Whipped cream

mango cubes

Method:

1. Tart base: Sift flour & icing sugar together in a bowl. Add in cold butter & mix until it resembles fine breadcrumbs. Add in milk & mix until a dough is formed. Press into a 7" tart pan.

2. Fillings: Mix all the ingredients together & pour into tart pan.

3. Bake in a preheated oven at 170C for 25mins.

4. Decorate as desired once tart had cooled down.

Squid Ink Burger

Squid Ink Burger
~yields 2 burger

Ingredients:  
50g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
1 Tbsp chia seeds
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
30g eggs
1 Tsp squid ink
50g milk 

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 2 equal portions. Measure out 5g x2 from each dough for Kumamon's ears. The remaining dough will be the face.

4. Shaped the doughs into rounds & proof for 1hr.
5. Bake in a preheated oven @ 170C for 12mins.

 可爱的熊本熊早餐和蝶豆花奶茶,你喜欢吗？

 还是来个choco cat和花茶早餐？