Chocolate Biscotti

Chocolate Biscotti

Ingredients:

65g eggs
50g brown sugar
25g butter, melted
125g Blue Jacket Plain Flour
15g cocoa powder
1 tsp baking soda
1/4 tsp salt
Assorted nuts 100g (almond, walnut, cashew) 

Method: 
1. Whisk eggs & sugar together till slightly thick & pale in color.
2. Whisk in butter & nuts till combined. Sift in flour, baking soda & cocoa powder. Mix till a dough is formed.
3. Shape the dough into a long rectangle shape. Bake in a preheated oven @160C for 20mins.
4. Remove tray from oven & rest slightly on tabletop. Slice dough into 1cm thick. 
5. Bake again @160C for 10mins 

Easy Chia Seeds Loaf

Easy Chia Seeds Loaf (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 
1/2 tsp instant yeast
1 Tbsp chia seeds
1/8 tsp salt
175g water 
1 Tbsp vegetable oil

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. Divide into 2 equal portions. Shaped the doughs & placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @200C for 20mins.

 After proofing for 1hr

Fresh out from oven

Simply love the bread texture =)

Chocolate Yeasted Scones

Yeasted Scones
(Recipe adapted & modify sightly from Carol Hu)
  
Ingredients  
(A)
200g milk
50g sugar
1.5 tsp instant yeast
2 eggs, lightly beaten

(B)
460g Blue Jacket Plain Flour
40g cocoa powder

100g cold cubed salted butter
 
cocoa nibs

chocolate chips

 
Method:

1. Microwave the milk till warm. Stir in sugar & yeast. Set aside for 5mins. Add in the eggs & whisk till combines.

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 cocoa nibs & 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 16mins. 

巴斯克烤芝士蛋糕 Basque Burnt Cheesecake

巴斯克烤芝士蛋糕 Basque Burnt Cheesecake
(Recipe adapted from here)   

Ingredients:
250g cream cheese 
75g sugar
130g eggs, lightly beaten
10g Blue Jacket Cake Flour
2 vanilla bean pods
125g whipping cream 

Method: 
1. Whisk cream cheese & sugar in a medium mixing bowl till smooth.
2. Add in eggs gradually & whisk it till combined.
3. Add in whipping cream & vanilla bean seeds. Whisk till combined.
4. Sift in flour & whisk till combined.
5. Pour the batter into a lined 6"pan
6. Bake in a preheated oven @220C for 20mins, then 200C for another 5mins 
*adjust your oven temp/baking time accordingly if you prefer a more burnt top
 

 

Matcha Chiffon Cake

Matcha Chiffon Cake  

Ingredients:

4 egg yolks

50g water

40ml coconut oil

1 Tbsp matcha powder (add a bit of water to form a paste)

70g Blue Jacket Cake Flour

4 egg whites

80g sugar 

Method:

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 matcha paste 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 40mins.

 

Colorful Bread Loaf

Bread Dough (水合折疊法)

(recipe adapted & modify from carol)

Ingredients:

Sweet Potato dough

75g Blue Jacket Bread Flour

1 tsp sweet potato powder

1/2 tsp chia seeds

1/8 tsp salt

1/4 tsp instant yeast

60g water

Pumpkin dough

75g Blue Jacket Bread Flour

1 tsp pumpkin powder

1/2 tsp chia seeds

1/8 tsp salt

1/4 tsp instant yeast

60g water

Matcha dough

75g Blue Jacket Bread Flour

1 tsp matcha powder

1/2 tsp sesame seeds

1/8 tsp salt

1/4 tsp instant yeast

60g water

Cocoa dough

75g Blue Jacket Bread Flour

1 tsp cocoa powder

1/2 tsp sesame seeds

1/8 tsp salt

1/4 tsp instant yeast

60g water

Method: 

1. Put all sweet potato dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for pumpkin, matcha & cocoa dough.

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). Do the same for both dough.

3. Remove all dough onto a slightly floured table top. Roll them into long thinner strips & do plaiting. Proof for 1hr.

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