Tuesday, October 27, 2020


(recipe adapted frm Youtube)

3 eggs
40g fine sugar
50g Blue Jacket Plain Flour
35g vegetable oil
Chicken floss
Spring onion + 1/2 tsp oil + 1/4 tsp salt + pepper
Sesame seeds

1. Whisk eggs & sugar in a mixer till ribbon stage.
2. Sift in flour & mix till combined. Stir in oil & mix till combined.
3. Pour 1/2 of the batter into a 6" tin, then sprinkle chicken floss & spring onion mixture on top. Pour the remaining batter & topped with more chicken floss, spring onion mixture & sesame seeds.
4. Bake in a preheated oven @ 160C for 30mins.


Monday, October 12, 2020

Chocolate Dacquoise 巧克力達克瓦茲

Chocolate Dacquoise 巧克力達克瓦茲
(recipe adapted & modify from Youtube)

110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1 Tbsp cocoa powder
14g Blue Jacket Cake Flour
extra icing sugar 

50g unsalted butter
100g melted chocolate 68%
Himalayan pink salt (optional) 
*Whisk butter till light & fluffy. Add in melted chocolate & whisk till combined. Sprinkle in some salt & mix till combined. 

1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & cocoa powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with icing sugar.
4. Bake in a preheated oven at 180C for 15mins. 
5. Set aside to cool before sandwiched with fillings.

Super addictive little 'devils' =) Love the light & slightly crunchy texture, the chocolate fillings are flowly & not overly sweet (due to himalayan salt!)