Saturday, May 25, 2019

Rugby Tea Cakes

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

60g salted butter
40g fine sugar
1 large egg, beaten
10g cocoa powder
40g Blue Jacket Cake Flour
1/2 tsp baking powder
1 tsp vanilla extract

chocolate chips 

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, pumpkin powder & baking powder. Mix till combined.
4. Scoop some batter into mould & sprinkle some chocolate chips. Then fill with batter till 3/4 full.
5. Bake in a preheated oven @160C for 15mins.

Tuesday, May 21, 2019

Killer Toast

Killer toast
(recipe adapted from here)

260g Blue Jacket Bread Flour
1/2 tsp instant yeast
60g egg

120g full cream milk
30g brown sugar 

1/4 tsp salt
30g unsalted butter

1. Mix all ingredients (except butter) together & knead till the dough is silky & elastic.
2. Add in butter & continue to knead till window pane stage.
3. Roll out the dough into a rectangle & roll up like a swiss roll. Place into a greased loaf pan. Proof for 1hr.
4. Bake in preheated oven @ 170C for 40mins.

I got this Kuromitsu peanut butter spread from Okinawa.
 It is really very yummy. Not overly sweet & also the brown sugar & peanut butter taste are distinct.

Friday, May 17, 2019

Zebra Chiffon Cake

Zebra Chiffon Cake  

4 egg yolks
50g water
40ml vegetable oil
10g red yeast powder
70g Blue Jacket Cake Flour
4 egg whites
80g sugar 

1. Whisk egg yolks, oil & water together till combined.
2. Sift flour & whisk till no trace of flour found. Divide mixture into 2 bowls & add red yeast powder in one bowl & mix till combined.
3. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks.
4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batters in 3 batches till no trace of whites & the mixture are well combined.
5. Alternate the batter into chiffon mold & bake in a preheated oven @ 160C for 50mins.

Monday, May 13, 2019

Hoji Cha Madeleines

(recipe adapted & modify slightly from Joyofbaking)

110g unsalted butter, melted
120g Blue Jacket Cake Flour
1 Tbsp hoji cha powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature 
100g fine sugar
30g light brown sugar 

1. Whisk eggs & sugars together in a mixing bowl till thick & pale in colour.
2. Sift in flour, hoji cha powder, salt & baking powder (in 2 additions) till combined.
3. Remove 1/2 of the batter & mix with melted butter till combined. Fold in with the rest of the batter. Leave in fridge overnight.
4. Grease the prepared moulds & dust slightly with flour.  Drop a heap Tbsp of batter onto the centre of each mould.
5. Baked in a preheated oven @170C for 11mins.

Thursday, May 9, 2019

Hoji Cha Macarons

Hoji Cha Macarons
(recipe adapted & modify slightly from Carol)


45g egg whites
50g fine sugar
60g icing sugar
10g Hoji cha powder
50g almond meal    

1. Sift almond meal, Hoji cha powder & icing sugar together. Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.  

3. Fold in all the dry ingredients into the egg whites batter until just combined.  

4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.  

5. Set it aside for the shells' surface to dry up.  

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.    

8. Remove from oven & let it cool completely before removing from the silpat mat.


Sunday, May 5, 2019



Tart dough:
150g Blue Jacket Plain Flour
90g unsalted butter, softened
1/2 tsp salt
12ml water

chicken, diced
*blanched all & set aside

egg mixture:
2 eggs, beaten
100ml whipping cream
20ml milk

1. Tart dough: Place flour & salt in a mixing bowl. Add in butter cubes & rub until mixture resembles breadcrumbs. Add in water & knead lightly till a dough is formed. Lightly floured countertop & roll out the dough big enough to line a 9” tart. Chill in fridge for 10mins. Prick the bottom of the tart dough multiple times with a fork. Bake in a preheated oven @180C for 20mins.

2. Arrange fillings over the bottom of the tart pan. Pour the egg mixture gently over the fillings.

3. Bake in a preheated oven @180C for 20mins.

Wednesday, May 1, 2019


(recipe adapted & modify slightly from here

225g semi sweet chocolate
100g unsalted butter
120g brown sugar
1 Tbsp vanilla extract  
3 large eggs 
35g cornflour 
25g cocoa powder
1/2 tsp salt
Speculoos cookies (optional)

1. Put chocolate & butter into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula.
2. Add in sugar & vanilla extract. Mix till combined.
3. Mix in eggs, one at a time. Then sift in cornflour & cocoa powder. Mix till combined.
4. Pour batter into a lined square tin. Topped with cookies & bake in a preheated oven @160C for 23mins.