Peach Jello

Peach Jello
(recipe adapted & modify slightly from Cookingwithdog)

Ingredients:
(A)
200g Peach, peeled & slice into pieces
½ Tbsp lemon juice
½ Tbsp Mirin
 
(B) Puree
200g peach flesh
1.5 Tbsp lemon juice
1/2 Tbsp maple syrup
3g gelatin powder +50ml water 

Method:
1.  Mix ingredients (A) together & set aside.
2. Puree peach, lemon juice & maple syrup together till smooth. Microwave the gelatin powder with water for 20s. Cool slightly before adding into the peach puree.
3. Pour the marinade from (1) into the peach puree. Divide sliced marinated peaches & pour puree into cups.
4. Chill in fridge for 2-3hrs before consume.

Strawberry Donuts

Strawberry Donuts
(recipe adapted & modify slightly from here)

Ingredients: 
1 cup Blue Jacket Cake Flour 
50g fine sugar
1 tsp baking powder
90ml milk
1 egg
30g honey
1 Tbsp Cointreau
1 Tbsp Coconut oil
4 big strawberries, diced 

melted white chocolate for drizzling

Method:
1. Combine flour, sugar & baking powder in a bowl & whisk till combined.
2. In another bowl, combine milk, egg, honey, coconut oil & Cointreau. Mix till combined.
3. Add wet ingredients into dry ingredients stirring until mixture is just combined. Add diced strawberries & slowly mix in until combine.
4. Pipe mixture into donut pan. Bake in a preheated oven @ 160C for 12mins.

Black Forest Cake

Black Forest Cake

(basic sponge recipe adapted from Yochana)

Ingredients：

4 eggs
120g fine sugar
80g Blue Jacket Cake Flour
20g cocoa powder
65g coconut oil
1 tsp vanilla essence

Fillings:

Non dairy whipped cream

1 bar melted chocolate (add into whipped cream)

1 can pitted cherries, drained

Cherries liquid from can + 1 Tbsp cornflour (cooked over stove over low heat till slightly thickened)

Method:
1. Whisk eggs & sugar till ribbon stage, light & fluffy.

2. Fold in the cake flour carefully. Then pour in oil & vanilla essence. Stir till combined.

3. Pour batter into prepared cake tin lined with baking paper.

4. Bake at 170C for 40mins or till a skewer comes out clean.

5. Divide cake into 3 layers after they are cooled. Spread some whipped cream onto 1st layer of sponge. Drizzle some cherry syrup over the cream & arrange cherries on top. Repeat with the 2nd layer of sponge. Then add the 3rd layer of sponge & coat the whole cake with cream.

White Bean Paste Buns

White Bean Paste Buns
(basic bread recipe adapted from cook kafemaru)

Ingredients:
110g Blue Jacket Bread Flour
30g Blue Jacket Cake Flour
10g strawberry powder
1/2 tsp instant yeast
1/4 tsp salt
100g hokkaido milk
20g fine sugar
15g salted butter

Fillings
white bean paste (or red bean paste)

Sakura flowers (optional)

Method:

1. Combine all ingredients (except butter) in a big bowl & knead till combined & smooth. Then, add in butter & continue to knead till elastic. Proof for 1hr.

2. De-gas the dough & divide into 6 portions (45g each). Rest the dough for 10mins.

3. Roll out dough, add fillings & shaped the dough as desired. Top with sakura for decoration. Proof for 1hr.
4. Bake in a preheated oven at 160C for 15mins.

 

 

Moist Chocolate Cake

Moist Chocolate Cake

(recipe adapted from cook kafemaru)
~yields 8 small cakes

Ingredients:

50g coconut oil

70g fine sugar

120g hokkaido milk
100g Blue Jacket Cake Flour

1 tsp baking powder

20g cocoa powder

50g reeses peanut butter chips
8 speculoos cookies + extras (chopped) to add into batter 

Method:

1. In a mixing bowl, sift in flour, cocoa & baking powder. Whisk till combined.
2. Add in sugar, milk & coconut oil. Stir in chips & speculoos cookies.

3. Pour batter into prepared mould & top with a speculoos cookie.

4. Bake in a preheated oven @160C for 13mins.  

 

Baked Japanese Curry Buns

Baked Japanese Curry Buns
(basic bread dough recipe adapted & modify slightly from Carol)

Ingredients:
starter dough
200g Blue Jacket Bread Flour
1/2 tsp instant yeast
130g water    

main dough 
70g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
50g water
2 Tbsp sugar
30g Cowhead salted butter, soften

Fillings:
2 chicken thigh, remove skin & fats & cut into cubes
1 medium onion, peeled & cut into cubes
1 medium carrot, peeled & cut into cubes
1 medium potato, peeled & cut into cubes
3 Japanese curry cubes
water
black pepper
*sauté onions in a bit of oil till fragrant. Add in onion, carrot & potato & fry for 5mins. Add in chicken & fry for another 5mins. Add in water & let them cooked for 10mins. Add in black pepper & curry cubes & stir till dissolved. Cooked for few minutes till the mixture thickens slightly. Leave to cool for later use

breadcrumbs

Method:
1. Mix starter dough ingredients together & knead till smooth & window pane stage. Proof for 1hr.
2. Mix main dough ingredients (except butter) together with starter dough & knead till combined. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas the dough. Divide into equal portions. Roll out each dough & wrap fillings. Spray some water on each dough & roll them onto breadcrumbs. Proof for 1hr.
4. Bake in a preheated oven @ 180 for 12mins.

Extremely soft & fluffy buns =)

Mango Mousse Cake

Mango Mousse Cake
(recipe adapted & modify slightly from Baking Library)

Sponge cake:
70g egg yolks
40g sugar
4 Tbsp vegetable oil
3 Tbsp water
95g Blue Jacket Cake Flour
1/2 tsp baking powder
140g egg whites
40g sugar
*chiffon cake method
 
mousse layer:
350g mango cubes
2 Tbsp icing sugar
1 Tbsp lemon juice
1/2 tsp lemon zest

1 Tbsp gelatin bloom in 2 Tbsp water
250g fresh whipped cream

*blend mango cubes, sugar, lemon juice & zest till smooth. Microwave gelatin mixture & allow it to cool slightly. Fold the mango puree, gelatin mixture & whipped cream together till combined.

Assembly:
1. Place a sponge layer onto a 8" cake ring. Pour mousse over & add extra mango cubes. Cover with a bit more mousse before placing another layer of cake. Then top with more mousse till cake ring is full to brim.
2. Fridge for at least 4hrs.