Monday, March 20, 2023

Coffee Whisky Cannelés 咖啡威士忌可麗露

Coffee Whisky Cannelés 咖啡威士忌可麗露

480g milk
20g butter 
200g fine sugar
15g coffee granules

120g Blue Jacket Plain Flour 
120g eggs
20g whisky

1. Heat up milk, butter & coffee granules in a saucepan over medium low heat till butter & coffee granules melted
2. Sift flour in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs & whisky till combined. Sieve the batter. Cover the batter & store in fridge overnight.

3. Butter the moulds with softened butter & pour in batter.
Bake in a preheated oven @ 220C for 20mins, then 180C for 60mins.

Monday, March 6, 2023

Rosemary Focaccia


250g Blue Jacket Bread Flour
1/2 tsp instant yeast
210g blue pea water
20g olive oil
1 tsp salt

Cherry tomato


1. Mix all ingredients in a medium bowl with spatula till combined. Set aside to proof for 30mins.
2. Wet both hands, do a stretch & fold of the dough from all 4 sides. Then set aside for 30mins. Repeat process for a total of 4x.
3. Remove dough. Do a stretch & fold & placed in a tin grease with olive oil. Proof for 45mins.
4. Drizzle more olive oil onto the dough & dimple all over with fingers. Press in cherry tomato & rosemary. Sprinkle salt on top. Bake in a preheated oven @220C for 15mins. 

Monday, February 13, 2023

Polo Buns 菠蘿包


Polo Buns 菠蘿包 


Bread dough

120g Blue Jacket Bread Flour 

120g Blue Jacket Plain Flour 

1/4 tsp salt

10g SIS fine sugar 

1/2 tsp SAF instant yeast 

160ml water

25g vegetable oil

Cookie dough 

50g Ammerlander salted butter

80g SIS fine sugar 

1 large egg yolk

110g Blue Jacket Plain Flour 

1/4 tsp baking powder

1 tsp vanilla extract

Matcha powder

Pineapple paste


1. Cookie dough: Whisk butter & sugar till light & pale in colour. Add in egg yolk & vanilla extract. Whisk till combined. Sift in flour & baking powder. Knead to form a soft dough. Remove a bit of dough & mix with matcha powder. Chill in fridge for later use

2. Bread dough: Mix all ingredients in a mixer & knead till smooth & elastic. Proof for 1hr

3. De-gas the dough. Divide into 8 pieces. Round the dough & rest for 15mins. Wrap pineapple paste inside the dough

4. Divide cookie dough into 8 portions & roll out into rounds. Placed on top on the bread dough. Add in matcha cookie dough as leaves. Proof for 1hr

5. Bake in a preheated oven at 190C for 15mins

Monday, January 30, 2023

Kueh Bahulu 传统鸡蛋糕

Kueh Bahulu 传统鸡蛋糕


120g eggs

60g SIS fine sugar

65g Blue Jacket Cake Flour

5g rice flour


1. Brush the inside of the mold with oil. Pre-heat in oven @ 200C for 10mins

2. Beat eggs & sugar at high speed till ribbon stage. Stir in sifted flour till combined

3. Pipe batter in mould & bake for 10mins

4. Remove kueh bahulu with bamboo skewers. Cool on a wire rack b4 store in an airtight container