Wednesday, July 24, 2019

Cream Puffs

Choux Pastry 
(basic recipe adapted & modify slightly from Carol Hu) 

30g butter, softened
30g coconut sugar
38g Blue Jacket Plain Flour 
*whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use.     

50g butter
100g water
2 eggs
70g Blue Jacket Bread Flour 

500g dairy whip cream
2 Tbsp sugar
2 Tbsp cocoa powder 

1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flours. 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 & top with a small piece of craquelin.
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. Pipe desired fillings after the puffs were cooled. 

Tuesday, July 16, 2019

Laksa Thin Crust Pizza

Laksa pizza

200g bread flour
1/2 tsp instant yeast
1 Tbsp laksa paste
110g super light coconut milk
½ tsp salt
10g olive oil


1. Put all ingredients into a medium mixing bowl. Hand knead until the dough is smooth. Rest the dough for 1hr.
2. Divide the dough into 2 portions. Roll out each dough into 8" big.
3. Use a fork to prick some holes on the pizza dough. Spread 1 Tbsp of laksa paste on top. Add sliced cheese & toppings prepared.
4. Bake in a preheated oven @220C for 8-10mins.


2 hard-boiled eggs, sliced
14 Prawns
1 big fish cake, sliced
4 pieces beancurd puff, blanched & sliced
1 cup beansprouts
1 Tbsp oil
1 Tbsp laksa paste
50mls hot water
50mls coconut milk


1. Heat up oil in a pan. Sauté fishcake, beansprouts & prawns for 1min. Remove beansprouts & prawns. Mix in beancurd puff & laksa paste. Stir well then add in water with coconut milk. Continue to stir till all the liquid is absorbed by the beancurd puff. Set aside for later use.

Wednesday, July 10, 2019

Warabi Mochi

超好吃又容易做的 Warabi mochi (わらび餅)

Warabi Mochi

100g warabiko (bracken starch)
100g fine sugar
400ml water 


1. Sprinkle kinako onto silpat mat. Set aside.
2. In a medium saucepan, combine the Warabi Mochiko, sugar & water. Mix all together.
3. Heat the mixture over medium heat until it starts to boil. Then, reduce the heat & stir constantly for 5mins until the mixture is thick & translucent.
4. Remove the mochi from the heat & transfer to the prepared silpat mat. Sprinkle more kinako on top & let it cool in the fridge for 20mins.
5. Slice the warabi mochi & toss in kinako. Serve on plate & drizzle kuromitsu over the warabi mochi.

  Matcha warabi mochi
Make both flavors if you can't decide what you want *^_^*

Thursday, July 4, 2019

Mentaiko Baguette

Mentaiko mayo baguette sprinkle with shiso

(Basic baguette recipe adapted from Carol) 

320g Blue Jacket Baguette Flour
1 Tbsp chia seeds
1/2 tsp instant yeast
200g cold water
1/2 tsp salt 

1. Put all ingredients in a mixer fitted with a dough hook, knead until the dough is smooth. Check for window pane. Proof for 1hr. 
2. De-gas & divide the dough into 3 portions. Shaped the dough & proof for another 1hr.
3. Scored the surface of the dough & baked in a preheated oven at 240C for 15mins & 200C for 5mins.

2nd proofing done, ready to be sent to oven

Monday, July 1, 2019

Sweet Potato Loaf

Bread Loaf
(recipe adapted & modify slightly from Carol)

280g Blue Jacket Bread Flour
1 Tbsp sweet potato powder

15g fine sugar
3/4 tsp salt
1/2 tsp instant yeast

1 Tbsp chia seeds
180g water   
25g unsalted butter 

1. Put all ingredients (except butter) in a mixing bowl. Knead till a dough is formed. Add butter & continue to knead till smooth & elastic. Proof for 1hr
2. Remove the dough onto a slightly floured table top. Divide the dough into 2 equal portions. Roll out the dough into a rectangle & then roll up like a swiss roll. Proof for another 1hr.

3. Bake in a preheated oven @170C for 40mins.