Friday, March 29, 2019

Sakura Almond Shortbread

Sakura Almond Shortbread
(recipe adapted & modify slightly from mykitchensnippets)

150g Blue Jacket Cake Flour
*5g Sakura leaves powder (optional)
60g ground almonds
110g unsalted butter
70g fine sugar
1 tsp vanilla extract
1 egg yolk

1. Whisk butter & sugar till light & creamy. Add in egg yolk & vanilla. Whisk till combined. 
2. Sift in flour, sakura leaves powder & ground almonds. Mix till well combined & a dough is formed. Chill dough in fridge for 10mins.
3. Roll out dough & use cookie cutter of desired shape to cut out cookies. Placed a sakura flower on top of each cookies.
4. Baked in a preheated oven @ 160C for 20mins. Remove from oven & sprinkle fine sugar over the cookies. Let them cool before storing in an airtight container.


Monday, March 25, 2019

Sakura Mochi

Sakura Mochi
(recipe adapted & modify slightly from Ochikeron)

140g domyoji powder (染色道明寺粉)
1 Tbsp sugar
200ml water
200 Koshian (sweet red bean paste)
10 salt pickled Sakura leaves


1. Soak salt pickled Sakura leaves in water for 30mins. Then dry the leaves with paper towel.
2. Divide Koshian into 10 portions (23g each).
3. In a microwavable bowl, add in sugar, domyoji powder & water. Mix well.
4. Cover the bowl with cling wrap & microwave for 5mins. When it's done, leave it in the microwave for 10mins to set.
5. Mix well. Divide into 10 portions.
6. Moisten hands with water & flatten out the rice cake. Wrap the Anko & form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.

Storage: Cling wrap each sakura mochi individually & put in a air tight container.  

Thursday, March 21, 2019

Sakura Tiramisu


Sakura Tiramisu 

125g mascarpone cheese
1/2 Tbsp icing sugar
20g sakura paste
100ml dairy whipping cream
2 tsp sakura liquor
Sakura latte
Sponge fingers
sakura powder for dusting
3 Masu (square wooden box) or any serving cup 

1. In a mixing bowl, whisk mascarpone cheese with sugar. Add in sakura paste & liquor. Mix until combined.
2. In another bowl, whisk the cream until soft peak. Using a spatula, fold in the whipped cream to the mascarpone mixture.
3. Trim & dip the sponge fingers in Sakura latte &  line the base of Masu. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & fridge overnight.
4. Dust with Sakura powder & serve.  

Sunday, March 17, 2019

Yeasted Scones 酵母司康

简单的司康配上大黄酱(Rhubarb jam), 很适合当早餐或下午茶。

Yeasted Scones 酵母司康
(Recipe adapted from Carol, The Second Book of Baking for Beginners)
100g milk
30g sugar
3/4 tsp instant yeast
1 egg, lightly beaten

250g plain flour
50g cold cubed salted butter
Chocolate chips
1. Microwave the milk for 20secs & stir in sugar. Add in yeast & leave aside for 5mins. Add in the egg & mix well. Set aside. 

2. Sieve flour into mixing bowl. Add in the butter & rub until it resembles bread crumbs.

3. Pour (1) into (2) & mix with spatula then by hand. Mix quickly to form a dough.

4. Add in the chocolate chips & proof for 1 hour.

5. Place the dough on a lightly dusted working surface. Roll out into rectangle shape. Fold 1/3 to the center. Top up with the other 1/3 portion. Repeat this process for another 2 times. 

6. Cut into triangle shapes. Place on lined baking sheet. Proof for 1hr.

7. Bake in preheated oven 170C for 15mins.


Wednesday, March 13, 2019

Kitty Cookies

Butter Cookies
(recipe adapted from HHB)

100g butter, softened 
80g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

1. In a medium mixing bowl, add in sugar & butter & cream till the mixture turns pale & fluffy. Add in egg yolk. Mix well. 

2. Add in sifted flour. Stir with a spatula to form a soft dough.

3. Place dough in a plastic bag. Refrigerate the dough for 30mins.

4. Remove dough from fridge. Roll out dough with a normal rolling pin on slightly floured work surface. Then, use the printed rolling pin & roll over the dough. Cut out with a round cutter.

5. Bake in a preheated oven at 170C for 15mins. Let cool & store in air-tight container. 

Saturday, March 9, 2019

Hoji Cha Tea Cakes

Hoji Cha Tea Cakes 
(basic cake recipe adapted & modify slightly from cookpad) 

60g salted butter
40g fine sugar
1 large egg, beaten 
10g Hoji cha powder
40g Blue Jacket Plain Flour 
1/2 tsp baking powder
1 tsp vanilla extract
kuromame (sweet black soy beans) 

1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, Hoji cha & baking powder. Mix till combined.
4. Scoop some batter into mould, add a few kuromame & topped with more batter.
5. Bake in a preheated oven @160C for 15mins.