Sakura Almond Shortbread

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

Ingredients:
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

Method:
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.

这是我所用的樱花叶粉。它的颜色是浅绿色（比抹茶粉还要浅色）。

因为这樱花叶粉带咸，所以我只用了5克。

饼干有明显的叶香和甘咸味。我个人觉得是蛮好吃的，再配上一壶茶就更锦上添花。

Sakura Mochi

Sakura Mochi
(recipe adapted & modify slightly from Ochikeron)

Ingredients:
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

Method:
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.  

Sakura Tiramisu

 

Sakura Tiramisu 

Ingredients: 
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 

Method: 
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.  

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)
  
Ingredients  
(A)
100g milk
30g sugar
3/4 tsp instant yeast
1 egg, lightly beaten

(B)
250g plain flour
50g cold cubed salted butter

Chocolate chips
  
Method:

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.

 发酵后

Kitty Cookies

Butter Cookies
(recipe adapted from HHB)

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

Method: 
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. 

Hoji Cha Tea Cakes

 
Hoji Cha Tea Cakes 

(basic cake recipe adapted & modify slightly from cookpad) 

Ingredients: 
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) 

Method: 
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.