Crumbliest Scones

 

Crumbliest Scones

(recipe adapated & modify slightly from anncoojournal) 

Ingredients: 

60g dried cranberries soaked in rum (enough to cover the cranberries)
75g Cowhead salted cold butter
250g Blue Jacket Plain Flour

2 tsp baking powder

2 Tbsp fine sugar

1/4 tsp salt

1 egg
2 Tbsp rum 

Method:
1. Sift flour & baking powder in a bowl. Add in sugar, salt & rub the butter with the flour mixture together till crumbly.
2. Add in egg, rum & cranberries to the mixture & stir till combined.
3. Sprinkle over some flour, cover the bowl with cling film. Chill in fridge for 15 mins.
4. Roll the dough out on a lightly floured surface until it's about 2-3 cm thick. Use a round cookie cutter to cut out circles. 

5. Bake in a preheated oven @ 200C for 15mins

Kuri Yokan (栗羊羹)

Kuri Yokan (栗羊羹)
(recipe adapted from Justonecookbook)

Ingredients:
400g red bean paste (I am not using fine paste)
350ml water
4g kanten
pinch of salt
1 jar of Kuri Kanroni (chestnut in heavy syrup)

Method:
1. In a saucepan, add in water & kanten. Mix well & bring to a boil.
2. Once boiling, lower the heat & let kanten totally dissolve for abt 2 mins.
3. Add in red bean paste & dissolve using a spatula.
4. Add in salt & remove from heat. Let it cool down for 3mins.
5. Pour some mixture into tin & let it cool down till solidified. Then, placed the chestnuts on top. Pour the remaining mixture over. Let it cool down before transfer to refrigerator.

Matcha Tiramisu

Matcha Tiramisu

Ingredients:
125g mascarpone cheese
2 Tbsp icing sugar
1 tsp matcha powder
100ml dairy whipping cream

Kahlua (Matcha flavor)
Sponge fingers
extra matcha 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 matcha powder & Kahlua, 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 kahlua & 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 matcha powder & serve.  

 

Sakura & Azuki Bean Cakes

Sakura & Azuki Bean Cakes
(recipe adapted & modify slightly from cookpad)
~yields 4 small cakes

Ingredients:
70g butter, softened
20g light brown sugar
1 egg
100g azuki beans
10g preserved sakura flowers (soaked in water for 5mins, pat dry & finely chopped)
60g Blue Jacket Cake Flour
10g purple sweet potato powder
1 tsp baking powder

Method:
1. Whisk butter & sugar in a bowl till light & fluffy. Add in egg slowly & whisk till combined.
2. Sift in flour, sweet potato powder & baking powder. Stir till combined.
3. Fold in sakura & azuki beans. Stir till combined.
4. Pour into silicon mould. Bake in a preheated oven @ 160C for 15mins.

 

超好吃的！蛋糕很松软也可以吃到红豆粒。

樱花碎带一点咸，让蛋糕不会死甜，反而越吃越开胃。

Sakura Tiramisu Puffs

Cream Puffs 
(Basic cream puff recipe adapted from Carol) 

Ingredients: 
50g unsalted butter 
100g water
2 eggs, lightly beaten
70g Blue Jacket Baguette Flour

 fillings: 
100g dairy whipped cream 
125g mascarpone cheese
30g sakura paste 
1 Tbsp sakura liquor
sakura powder     

Method:

1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add the sifted flour. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & spray water onto them.   
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

Oats Loaf

無糖無油燕麥吐司
(recipe adapted & modify slightly from Carol)   

Ingredients:  
250g Blue Jacket Baguette Flour   
50g Blue Jacket Plain Flour
30g old fashioned oats  
3/4 tsp instant yeast
250g milk 

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 dough onto a slightly floured table top. De-gas slightly & roll dough into a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170 for 40mins.

 

Baguette

Baguette

(recipe adapted & modify slightly from carol)

Ingredients:

100g Blue Jacket Baguette Flour

50g Blue Jacket Wholewheat Flour

1/4 tsp yeast

1/4 tsp salt

110g water 

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 2hrs).
3. Remove the dough onto a slightly floured table top & shaped into baguette. Place on a baguette tray. Proof for another 1hr.
4. Bake in a preheated oven @ 240C for 10mins, then 200C for 15mins.