Bunny Pineapple Tarts

Pineapple Tarts

Ingredients:
120g Ammerlander unsalted butter
170g Prima top flour
10g cornstarch
40g SIS icing sugar
15g full cream milk powder
1 egg yolk
1/2 tsp rum
Taiwan red yeast powder
Valrhona cocoa powder
.
You yee Pineapple paste
.
Method:
1. Whisk butter, icing sugar & rum till light & fluffy. Add in egg yolk & mix well
2. Add in sifted flour, cornstarch & milk powder. Mix till combined. Remove 5g & 3g dough. Mix in red yeast powder & cocoa powder respectively. Cling wrap & put in fridge for 20mins
3. Divide pineapple paste into 10g each & dough 15g. Wrap the filling. Pinch a bit of the original dough & red yeast dough for the rabbit ears & nose. Roll a bit of cocoa dough for the eyes. Chill in fridge 20mins
4. Bake in a preheated oven @ 150C for 30mins

 

Chocolate Scones

 

Chocolate Scones

(recipe adapted from Youtube) 

 

Ingredients:

250g Blue Jacket Cake Flour

1 tsp baking powder

pinch of salt

25g sugar

100g cold butter

100g cold milk

60g melted chocolate

 

Method:

1. Add sifted flour, baking powder, salt & sugar into a medium mixing bowl. Mix till combined.

2. Rub in butter till the mixture resembles fine breadcrumbs.

3. Add in milk & use a spatula to mix into a rough dough.

4. Roll out the dough into a rectangle & brush some chocolate on it & fold into half. Repeat this process for 3 times. Freeze the dough for 1hr.

5. Cut dough into 6 pieces. Bake in a preheated oven @190C for 20mins.

 

Coffee Matcha Cream Scones

Coffee Matcha Cream Scones

(recipe adapted & modify from my IG friend)

Ingredients: 

Coffee dough

130g Blue Jacket Plain Flour

1 + 1/4 tsp baking powder

25g fine sugar

60g butter, cold & cubed

1 tsp coffee granules dissolve in 2 tsp hot water

90g heavy cream

pinch of salt

 

Matcha dough

130g Blue Jacket Plain Flour

1 + 1/4 tsp baking powder

25g fine sugar

60g butter, cold & cubed

1 tsp matcha powder

90g heavy cream

pinch of salt

Method:

1. Whisk sifted flour, baking powder, sugar & salt together in a medium bowl.

2. Rub in butter with fingertips till the mixture resembles bread crumbs.

3. Add in heavy cream & coffee. Using a spatula to stir slightly till the mixture comes together as a dough. 

4. Repeat steps 1-3 for the matcha dough.

5. Put coffee dough on top of matcha dough. Cling wrap & use a rolling pin to slightly roll into a rectangle. Freeze the dough for at least 1hr.

6. Cut the dough into 9 pieces. Bake in a preheated oven @200C for 15mins.

 

Racoon Butter Cookies

Made some cute Racoon butter cookies using Ammerlander butter (from Germany). Do visit www.wheatsg.com for more baking products.

Butter cookies

Ingredients:

90g Ammerlander unsalted butter, soften

50g fine sugar

1 egg yolk

140g Blue Jacket Plain Flour

10g cornflour

*Chocolate dough: use 130g plain flour + 10g Valrhona cocoa powder + 10g cornflour

Method

1. Cream butter & sugar together in a mixing bowl till light & fluffy. Whisk in egg yolk till combined

2. Fold in sifted flours. Lightly knead to form a dough. Cling wrap & chill the dough for 30mins

3. Roll out dough with a rolling pin on a slightly floured work surface. Cut out dough with cookie cutters

4. Bake in a preheated oven at 170C for 16mins

Matcha Scones

Matcha Scones

(recipe adapted & modify slightly from Carol)

Ingredients:

190g Blue Jacket Plain Flour

10g Matcha powder

6g baking powder

1/2 tsp salt

30g sugar

50g butter, unsalted

1 egg

80g yogurt

Method:

1. Add flour, matcha & baking powder, salt & sugar into a medium mixing bowl. Mix till combined.

2. Rub in butter till the mixture resembles fine breadcrumbs.

3. Add in egg & yogurt. Quickly mix in with the flour mixture into a rough dough.

4. Cling wrap the dough & chill in fridge for 1hr.

5. Roll out the dough into a rectangular & fold 3x (*refer to website pic for folding)

6. Cut into 8 pieces. Bake in a preheated oven @200C for 14mins.

Sumikko Gurashi Cookies

Butter cookies
(recipe adapted from HHB)

Ingredients:
100g unsalted butter, softened at room temperature
80g fine sugar
1 egg yolk
180g Blue Jacket Cake Flour
20g corn flour 
*Divide the dough & knead in cocoa powder/matcha powder to make different cookie flavours

Method:
1. Cream butter & sugar till fluffy. Whisk in egg yolk till combined.
2. Fold in sifted flours. Lightly knead to form a dough, wrap & chill for 20mins.
3. Roll out the dough & cut out cookies with cookie cutters.
4. Bake in a preheated oven @170C for 16mins.

巧克力雪球

巧克力雪球
(recipe adapted & modify slightly from youtube)

Ingredients:
40g unsalted butter, soften
120g icing sugar
few drops vanilla oil
65g egg
135g Blue Jacket Cake Flour
35g cocoa powder
1/4 tsp baking soda 
extra icing sugar

Method:
1. Cream butter & sugar together till slightly pale. Add in vanilla oil & egg & whisk till combined.
2. Sift in flour, cocoa powder & baking soda. Mix till a soft dough is formed. 
3. Put the dough in a plastic bag & chill in fridge for 2hours.
4. Divide dough into 15g each & coat with icing sugar. Arrange the balls onto a tray lined with silpat mat.
5. Bake in a preheated oven @160C for 30mins.

Sakura Spritz Cookies

Sakura Spritz Cookies
(Recipe adapted & modify slightly from Cookpad)

Ingredients:
80g Blue Jacket Cake Flour
20g almond powder
3g red yeast powder
pinch of salt
60g unsalted butter, soften
40g icing sugar

Method:
1. Whisk butter & sugar till light & fluffy.
2. Add in flour, almond powder, yeast powder & salt. Mix till combined.
3. Fill a pastry bag with the soft dough & pipe onto silpat mat on a tray.
4. Bake in a preheated oven @160C for 15mins.

Butter Cookies

Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened 
80g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method: 
1. In a medium mixing bowl, add in sugar & butter & cream till the mixture turns pale & fluffy. Add in egg yolk. Mix well. 

2. Add in sifted flour. Stir with a spatula to form a soft dough.

3. Place dough in a plastic bag. Refrigerate the dough for 30mins.

4. Remove dough from fridge. Roll out dough with a normal rolling pin on slightly floured work surface. Then, use the printed rolling pin & roll over the dough. Cut out with a round cutter.

5. Bake in a preheated oven at 170C for 18mins. Let cool & store in air-tight container. 

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 

Crumbliest Scones

 

Crumbliest Scones

(recipe adapated & modify slightly from anncoojournal) 

Ingredients: 

60g dried cranberries soaked in rum (enough to cover the cranberries)
75g Cowhead salted cold butter
250g Blue Jacket Plain Flour

2 tsp baking powder

2 Tbsp fine sugar

1/4 tsp salt

1 egg
2 Tbsp rum 

Method:
1. Sift flour & baking powder in a bowl. Add in sugar, salt & rub the butter with the flour mixture together till crumbly.
2. Add in egg, rum & cranberries to the mixture & stir till combined.
3. Sprinkle over some flour, cover the bowl with cling film. Chill in fridge for 15 mins.
4. Roll the dough out on a lightly floured surface until it's about 2-3 cm thick. Use a round cookie cutter to cut out circles. 

5. Bake in a preheated oven @ 200C for 15mins

Sakura Almond Shortbread

Sakura Almond Shortbread
(recipe adapted & modify slightly from mykitchensnippets)

Ingredients:
150g Blue Jacket Cake Flour
*5g Sakura leaves powder （optional)
60g ground almonds
110g unsalted butter
70g fine sugar
1 tsp vanilla extract
1 egg yolk

Method:
1. Whisk butter & sugar till light & creamy. Add in egg yolk & vanilla. Whisk till combined. 
2. Sift in flour, sakura leaves powder & ground almonds. Mix till well combined & a dough is formed. Chill dough in fridge for 10mins.
3. Roll out dough & use cookie cutter of desired shape to cut out cookies. Placed a sakura flower on top of each cookies.
4. Baked in a preheated oven @ 160C for 20mins. Remove from oven & sprinkle fine sugar over the cookies. Let them cool before storing in an airtight container.

这是我所用的樱花叶粉。它的颜色是浅绿色（比抹茶粉还要浅色）。

因为这樱花叶粉带咸，所以我只用了5克。

饼干有明显的叶香和甘咸味。我个人觉得是蛮好吃的，再配上一壶茶就更锦上添花。

Kitty Cookies

Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened 
80g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method: 
1. In a medium mixing bowl, add in sugar & butter & cream till the mixture turns pale & fluffy. Add in egg yolk. Mix well. 

2. Add in sifted flour. Stir with a spatula to form a soft dough.

3. Place dough in a plastic bag. Refrigerate the dough for 30mins.

4. Remove dough from fridge. Roll out dough with a normal rolling pin on slightly floured work surface. Then, use the printed rolling pin & roll over the dough. Cut out with a round cutter.

5. Bake in a preheated oven at 170C for 15mins. Let cool & store in air-tight container.