Happy Birthday to me !

Chiffon Donuts
(recipe adapted & modify slightly from Susanne)

Ingredients:
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

Method:

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.

Merry Christmas 2018

Kiwi Swiss Roll (11" square tin) 

Ingredients: 
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 

Fillings: 
fresh cream
kiwi

Method:
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.

Matcha Brownie Cookie Cake

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

Ingredients:
Cookie
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

Brownie
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

Method:
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.

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

Method:
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.

 比利時鬆餅外脆内软，非常好吃

無糖無油燕麥吐司

无糖无油燕麦吐司 

(recipe adapted & modify slightly from Carol) 

Ingredients:

250g Blue Jacket Bread Flour
50g Blue Jacket Plain Flour 

30g rolled oats
1/2 tsp instant yeast
3/4 tsp salt
280g water

Method:
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=)

Raisin Orange Bread (水合折疊法)

因为我赶着出门要去吃午餐和送这面包到我妈家，所以面包还没来得及冷卻就被我切开拿来照相。很匆忙的照了两张就收工了。偷偷地捏了一点面包尝试。很松软，味道也很佳哦！

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

Ingredients  
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

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. 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.

 这个面团很软，会有一点粘手。整形的时后须要灑些手粉避免沾粘。

因为加了橙汁和橙皮屑，提升了面包的香味，肥硕的葡萄干更增添了咬劲。

Almond Muffins 杏仁馬芬杯子蛋糕

Almond Muffins 杏仁馬芬杯子蛋糕  

Ingredients:
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

Method:
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.

杏仁粉是我自己搅碎的。因为喜欢吃到一点杏仁粒，所以并没有把杏仁搅到非常细致。

 杏仁馬芬杯子蛋糕很香，外层有点脆脆的，里头咬下去却是鬆软的。小小的一粒馬芬，吃了很有饱足感。

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.

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