Tuesday, February 26, 2019

水煎包 Shui Jian Bao

水煎包 Shui Jian Bao
(recipe makes 10 buns)

Bao Skin:
150g Blue Jacket Plain Flour
1 tsp fine sugar
1/4 tsp instant yeast
90g warm water
8g oil  

200g minced meat
1/2 egg, beaten
Green onions
1 tsp grated ginger 
Salt & Pepper
1 Tbsp Oil (heated up)

1 Tbsp cornflour +200g water

1. Bao skin: Mix all ingredients (except oil) together in a medium bowl. Knead till a rough dough is formed. Add in oil & continue to knead till dough is smooth. Proof for 1hr till double in size.

2. Filling: Add in egg into minced meat & mix using with a pair of chopsticks till combined. Add in green onions, salt, pepper & ginger. Then, pour hot oil into the mixture & mixed till combined. Set aside in fridge for later use.

3.  After 1hr, de-gas the dough & divide into 10 portions (24g each). Roll out the dough & wrap fillings. Cover the buns with a piece of wet cloth & let it rest for 10mins.

4. Heat up a pan with some oil over medium heat. Placed the buns in & pan fried till the bottom of the buns are slightly brownish in color. Pour the cornflour water into the pan, covering about 1/4 up to the buns. Cover the pan with lid & turn on high heat. After 10mins, open the lid & sprinkle sesame seeds & spring onions. 

5. Served hot with balsamic vinegar.

Monday, February 25, 2019



1 packet Pancake mix
1 tsp matcha powder
1 egg
120ml full cream milk

Red bean paste

*Refer here if you are not using pancake mix

1. Combine all ingredients in a mixing bowl. Mix well & transfer batter into a measuring cup.
2. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little oil. Pour some batter & add fillings at the centre then cover the red bean paste with more batter. 
3. Cover the pan & flip pan immediately. Cook over medium low heat for about 5mins, flipping every min till both sides become golden brown.

Thursday, February 21, 2019

Matcha Brownies

Matcha Brownies 

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

Lotus cookies & nuts (optional) 

1. Melt butter & white chocolate in a medium bowl in a microwave. 
2. Whisk in eggs, sugar & vanilla extract. Mix till combined. 
3. Sift in flour, matcha & baking powder till combined.
4. Pour batter into a lined 8" tin & placed cookies & nuts on top.
5. Baked in a preheated oven @ 170C for 14mins.

Sunday, February 17, 2019

Pecan Rolls

Pecan Rolls

300g Blue Jacket Bread Flour
30g fine sugar
1/4 tsp salt
1 tsp instant yeast
30g oil
250g milk

brown sugar
butter, cubed
pecans, roasted & chopped

Pearl sugar (optional)

1. Placed all ingredients to a mixer fitted with a bread hook & knead till the dough is soft & elastic. Proof for 1hr.

2.  De-gas the dough. Roll out into a rectangle. Sprinkle brown sugar, butter & pecans onto the dough. Roll the dough up like a swiss roll. Divide into 8 portions & placed in a greased tin. Proof for 1hr.

3. Sprinkle some pearl sugar on top of dough. Bake in a preheated oven @180C for 20mins.

Wednesday, February 13, 2019

Piggy Dacquoise

Dacquoise 達克瓦茲
(recipe adapted & modify from Youtube)

110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1 tsp sweet potato powder
14g Blue Jacket Cake Flour
extra icing sugar 

50g unsalted butter
100g melted chocolate 68%
Himalayan pink salt (optional) 
*Whisk butter till light & fluffy. Add in melted chocolate & whisk till combined. Sprinkle in some salt & mix till combined. 

1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & sweet potato powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with icing sugar.
4. Bake in a preheated oven at 170C for 20mins. 
5. Set aside to cool before sandwiched with fillings.

Saturday, February 9, 2019

Pecan Cookies

Pecan Cookies
(recipe adapted & modify from Diana)

200g Blue Jacket Plain Flour
80g cornflour
130g ground pecans
120g icing sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
156g vegetable oil

1. In a big mixing bowl, sift plain flour, cornflour, icing sugar, baking powder, baking soda & salt together. 
2. Add in ground pecans & use a spatula to mix to combine. Pour in oil & mix till a dough is formed.
3. Divide into balls of 10g each & placed on silpat mat. Fridge for 10mins.
4. Bake in a preheated oven @ 170C for 22mins. 

Tuesday, February 5, 2019

Happy New Year 2019

Parmesan Cheese Almond Cookies
(recipe adapted from here)
Yields ~ 43cookies

150g Blue Jacket Plain Flour
50g parmesan cheese powder
50g fine sugar
2 tsp baking powder
70g almond bits
70g ground almonds
100g oil

1. Combine all ingredients together in a medium bowl till a dough is formed.
2. Divide dough into 10g each & sprinkle extra almond bits on top.
3. Bake in a preheated oven @170C for 20mins.

Friday, February 1, 2019

Firecracker Dacquoise

(yields 16 dacquoise) 

220g egg whites
60g fine sugar
120g Almond powder
100 Icing sugar
30g Blue Jacket Cake Flour
6g red yeast powder 

Coconut ganache
270g chocolate covertures (68%)
270g coconut cream
Pinch of salt
1 tsp vanilla oil 

1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, cake flour, icing sugar & red yeast powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with some extra icing sugar.
4. Bake in a preheated oven at 180C for 15mins. Set aside to cool before sandwiched with fillings. 

1. Heat coconut cream with a pinch of salt in a small saucepan over medium low heat.
2. Pour the heated coconut cream over the chocolate covertures & let it stand for 2mins.
3. Stir the mixture together till smooth & glossy. Add in vanilla oil. Stir till incorporated.
4. Let the mixture cool & thickened before use.