Friday, December 28, 2018

Happy Birthday to me !

Chiffon Donuts
(recipe adapted & modify slightly from Susanne)

40g Blue Jacket Cake Flour
1 tsp cocoa powder 
2 egg yolks
25g water
30g vegetable oil 
1 tsp vanilla extract
wilton pink colouring paste

2 egg whites
30g fine sugar

1. In a mixing bowl, whisk egg yolks, water, oil & vanilla extract together till combined. Add in sifted flour & whisk till smooth. 
2. Divide the batter into 2 portions. Add in cocoa powder in one portion & pink colouring in another.
3. In a clean mixing bowl, whisk egg whites till frothy. Add in sugar slowly & whisk till stiff peak. Divide the whites between the yolk batter & whisk till combined. 
4. Spoon batters into separate piping bags. Pipe pink batter to fill 1/3 of the donut mould cabity. Pipe 6 more mounds at the outer edge of the donut. Then, pipe chocolate batter over the pink batter till cavities are full. Gently tap the mould on counter top to release air bubbles.
4. Baked in a preheated oven @ 140C for 10mins, then 130C for 10mins.
5. Decorate as desired once cupcakes were cooled.

Tuesday, December 25, 2018

Merry Christmas 2018

Kiwi Swiss Roll (11" square tin) 

Egg yolk batter  
80g egg yolk
30g oil
30g milk
55g Blue Jacket Plain Flour
10g pumpkin powder 
*squid ink 

Egg whites batter 
160g egg whites
60g sugar 

fresh cream

1. Mix egg yolks, vegetable oil & milk together.
2. Add in sifted flour into egg yolk batter till combined.  
3. Remove 1 Tbsp yolk batter into another bowl. Add in squid ink till combined. Then add pumpkin powder to the remaining batter till combined.
4. Whip egg whites till frothy. Add in sugar gradually & whipped till stiff peak.   
5. Add some whites batter into (3) squid ink batter. Then pipe out the pattern as desired. Bake in a preheated oven @180C for 1min. Fold gently the remaining whites into (3) pumpkin batter to obtain a smooth batter.  
6. Pour batter into the tray. Bake @ 180C for 10mins. Leave to cool.
7. Spread cream evenly on cake. Placed kiwi on top & roll up.

Friday, December 21, 2018

Matcha Brownie Cookie Cake

Matcha Brownie Cookie Cake
(recipe adapted & modify slightly from here)

60g salted butter 
20g brown sugar 
20g fine sugar 
1/2 tsp salt
1 egg
1 tsp vanilla extract 
130g Blue Jacket Cake Flour 
50g Reese's peanut butter chips

100g salted butter 
100g white chocolate 
2 large eggs
1 tsp vanilla extract 
30g fine sugar 
60g Blue Jacket Cake Flour 
12g matcha powder 
1/2 tsp baking powder

1. Cookie: In a medium mixing bowl, whisk butter & sugars together till light & pale in colour. Add in egg & vanilla extract & whisk till combined. Sift in flour, salt & chocolate chips till combined. Press mixture onto a 8" square tin. Chill for 30mins.

2. Brownie: Melt butter & white chocolate in a medium bowl in a microwave. Whisk in eggs, sugar & vanilla extract. Mix till combined. Sift in flour, matcha & baking powder till combined.

3. Pour batter in top of the cookie. Bake in a preheated oven @160C for 35mins.

Monday, December 17, 2018

Belgian Waffle 比利時鬆餅

Belgian Waffless
(recipe adapted & modify slightly from Carol)   

Ingredients :
100g Blue Jacket Bread Flour
90g Blue Jacket Cake Flour 

10g purple potato powder
1/2 tsp instant yeast
30g fine sugar
15g maple syrup
pinch of salt
1 egg
80g warm milk (35°C)
60g salted butter
30g pearl sugar

1.  Put all ingredients (except pearl sugar) into a medium mixing bowl & knead till a soft dough is formed. Proof for 1hr.
2. Add in pearl sugar & mix till combined. Proof for 10mins.
3. Preheat the waffle maker. Divide doughs (each time 4 dough) into the waffle maker & cook for 4mins.


Tuesday, December 11, 2018


(recipe adapted & modify slightly from Carol

250g Blue Jacket Bread Flour
50g Blue Jacket Plain Flour 
30g rolled oats
1/2 tsp instant yeast
3/4 tsp salt
280g water

1. Combined all dough ingredients in a medium bowl.
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. Roll out dough with a rolling pin into rectangle, then roll up again like a swiss roll. Placed in greased pull man tin & proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins. 
面包好软。 不管是夹芝士或臻果酱做早餐都一样好吃=)

Wednesday, December 5, 2018

Raisin Orange Bread (水合折疊法)


Raisin Orange Bread (水合折疊法)
(method adapted from Carol)   

270g Blue Jacket Baguette Flour 
30g Blue Jacket Whole Wheat Flour
1 Tbsp chia seeds
15g kuromitsu
1/2 tsp salt
20g vegetable oil
1/2 tsp instant yeast
220g fluid (water + orange juice drained from soaking raisins)

2 orange zest
juice from 2 oranges
1/2 cup raisins 
*combine all together & leave in fridge overnight

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. Roll out the dough into a long rectangle. Roll up the dough like a swiss roll & placed in a greased pull man tin. Proof for 1hr.
4. Bake in a preheated oven @ 180C for 40mins.


Saturday, December 1, 2018

Almond Muffins 杏仁馬芬杯子蛋糕

Almond Muffins 杏仁馬芬杯子蛋糕  

160g homemade almond butter (toast whole almonds & blend till smooth in blender)
20g Cowhead salted butter
120g fine sugar
120g eggs
140g Blue Jacket Plain Flour
50g ground almonds
1 tsp baking powder
1 Tbsp chia seeds
50g milk

1. Cream almond butter, butter & sugar together in a mixing bowl till light & combined.
2. Add in eggs & whisk till combined.
3. Add in chia seeds, sifted flour, baking powder & ground almonds. Alternate with milk & whisk till combined.
4. Divide batter into cupcake liners. Bake in a preheated oven at 160C for 25mins.