Thursday, June 24, 2021

Cream Cheese Brownies

Cream Cheese Brownies



200g Valrhona CARAÏBE Dark Couverture Chocolate 66%

100g Ammerlander unsalted butter

80g fine sugar

180g eggs

1 Tbsp coffee granules

40g Blue Jacket Plain Flour

20g Valrhona cocoa powder

Cream Cheese Swirl:

250g Philadelphia Cream Cheese, softened

60g egg

50g fine sugar



1. Put chocolate, butter & coffee granules into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula. Whisk in sugar till combined

2. Mix in eggs, one at a time. Then sift in flour & cocoa powder. Mix till combined

3. Reserved some batter in a bowl & divide the rest into mould

4. Whisk the cream cheese & sugar together till smooth. Add in egg & whisk till combined. Pour the mixture onto the brownie batter. Spoon dollops of the reserved brownie batter on top of the cream cheese batter. Use a chopstick to swirl

6. Bake in a preheated oven @160C for 20mins


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Friday, June 18, 2021

Crepe Cake

Crepe Cake (makes one 9" cake)



4 eggs      

30g Ammerlander unsalted butter, melted                

500g Arla milk       

50g fine sugar      

200g Blue Jacket Plain Flour

Pinch of salt


Cream Cheese Frosting

100g Philadelphia cream cheese           

350g Arla whipping cream    

2 Tbsp fine sugar     


Strawberries, canned peaches, banana, kiwi



1. In a bowl, whisk eggs, milk & butter till combined

2. Sift flour, sugar & salt in another bowl

3. Pour wet ingredients (1) into dry ingredients (2). Mix till combined

4. Strain the batter to remove any lumps. Chill in fridge for 1hr

5. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Once it is cooked, flip over to cook for few seconds

6. Remove the crepe & repeat until the rest of the batter has been used

7. Frosting: Whisk cream cheese & sugar together till smooth. Whisk whipping cream till medium peak & fold in cream cheese mixture.

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Tuesday, June 8, 2021

Pumpkin Doughnuts

Pumpkin Doughnuts

300g Blue Jacket Bread Flour
10g sugar  
1 egg, lightly beaten  
1/2 tsp instant yeast 
100g pumpkin puree 
70g water
20g vegetable oil    

sugar + cinnamon for coating

1. Put all ingredients into a mixer fitted with a dough hook & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough. Roll out the dough into a rectangle. Use a round cutter to cut out dough. Divide extra dough into 50g each shaped as desired.  Proof for 30mins.
3. Fried the dough in a saucepan till brown on both sides. Coat the donuts with cinnamon sugar & pipe in desired fillings into the doughnuts

Friday, June 4, 2021

Matcha Peanut Butter Buns

Have you started making your ‘Ba Zhang’ since Dragonboat🐲Festival is just round the corner? Fret not if you haven’t. Join me making these easy ‘Ba Zhang’ (Matcha Buns) with Skippy Peanut Butter🥜 fillings which your family will adore.

Matcha Peanut Butter Buns

190g Blue Jacket Bread Flour
10g matcha powder
10g fine sugar
1 tsp SAF instant yeast
1/2 tsp salt
120g water
15g vegetable oil
Skippy Chunky / Creamy Peanut Butter
1. Dough: Add all ingredients in a mixer fitted with a dough hook & knead till dough is smooth & elastic. Proof dough for 1hr
2. De-gas the dough & divide into 5 portions. Rest the dough for 10mins. Roll out the dough & wrap peanut butter fillings (swipe to see steps on shaping). Proof for 1hr
3. Bake in a preheated oven at 160C for 15mins


Tuesday, June 1, 2021

Min Chiang Kueh

Paired my Rilakkuma Min Chiang Kueh with Caravella cream & banana for breakfast. 

Caravella Cream is a sweet chocolate spread containing hazelnut paste. With its soft, delicate flavor & silky smooth texture, it is easily incorporated into almost any sweet treat. Perfect for cake/bread fillings, profiteroles etc. Do visit for more baking products

Min Chiang Kueh

140g Blue Jacket Plain Flour
1/2 tsp SAF instant yeast
1/2 tsp baking soda
2 Tbsp sugar
1 egg
170g warm water

Caravella Cream (Master Martini Delice Fluifour Gianduja)
Melted chocolate
Slice cheese
Slice banana

1. Add sugar, yeast, sifted flour & baking soda in a medium bowl. Whisk in egg & water till combined. Chill batter for 30mins
2. Preheat & oiled the hotplate on low heat. Pour in 2 Tbsp of the batter in each hole. Flip the Min Chiang Kueh when bubbles start to appear
3. Sandwich the Min Chiang Kueh with Caravella Cream & decorate as desired

Caravella Cream (Master Martini Delice Fluifour Gianduja)