Wednesday, June 24, 2020

Chocolate Cake

Chocolate Cake
(recipe adapted from you tube )

40g fine sugar 
50g melted butter 
65g beaten egg
few drops vanilla oil 
80g Blue Jacket Cake flour
15g cocoa powder 
1/2 tsp baking powder 

Melted white chocolate for coating (optional)

1. Mix sugar, butter, egg & vanilla oil in a medium mixing bowl. Whisk till well combined.
2. Sift in flour, cocoa & baking powder. Stir till combined.
3. Pipe batter into silicon mould.
4. Bake in a preheated oven @160C for 10mins.

Wednesday, June 17, 2020



Ingredients1 Eggplant, sliced
1 Zucchini, sliced
2 Tomato, sliced

Piperade Sauce

1 onion, chopped
3 cloves garlic, minced
1 cup pumpkin, chopped
1/4 cup red capsicum, chopped
1/4 cup yellow capsicum, chopped
1/4 cup green capsicum, chopped
1 can tomato puree
2 bay leaves
Salt & chili powder


1. Heat up Bruno on medium heat. Sautee garlic & onions for a few minutes till fragrant. Add in capsicums & pumpkin. Continue to stir fry for a few mins before adding tomato puree, bay leaves, salt & chili powder. Let it cook for about 5mins
2. Arrange vegetables in sequence over the sauce. Add in mini sausages (optional) & drizzle olive oil with salt, chili powder & dried parsley on top. Cover with lid & cook over low heat until all vegetables soften. Sprinkle with parsley & serve with baguette


Monday, June 15, 2020

Coffee Chiffon Cake

Coffee Chiffon Cake    

Egg yolk mixture  
3 large egg yolks  
10g sugar  
25g vegetable oil   
60g milk  
75g Blue Jacket Plain Flour   
1 tsp coffee powder 

Egg white mixture  
3 egg whites 
30g fine sugar 

Frosting cream:
2 Tbsp coffee powder
2 Tbsp sugar
2 Tbsp hot water

1. In a large mixing bowl, add in egg yolks, sugar, oil, milk & coffee powder. Whisk till well combined.  
2. Add in sifted flour into the egg yolk batter. Whisk till well combined.  
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 
4. Combine the egg white mixture to the yolk mixture in 3 separate portions.
5. Pour batter into a chiffon tube pan. Bake in the preheated oven @ 160C for 10mins, then 150C for 25mins.

Wednesday, June 10, 2020



140g Blue Jacket Plain Flour
1 Tbsp matcha powder
½ tsp yeast 
½ Tbsp sugar
80g water 

Homemade red bean paste 

1. Mix all ingredients together in a medium bowl. Knead till the dough is smooth & elastic.
2. Divide the dough into 45g each. Roll out into 5” round dough. Add filling to one quadrant of the dough & seal it. Cut strips on the dough & shape into a dumpling (*refer pic). Put the shaped bun on baking paper into steamer & proof for 1hr.
3. Steam over medium heat for 10mins.