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

Almond Muffins 杏仁馬芬杯子蛋糕

Almond Muffins 杏仁馬芬杯子蛋糕  

Ingredients:
160g homemade almond butter (toast whole almonds & blend till smooth in blender)
20g Cowhead salted butter
120g fine sugar
120g eggs
140g Blue Jacket Plain Flour
50g ground almonds
1 tsp baking powder
1 Tbsp chia seeds
50g milk

Method:
1. Cream almond butter, butter & sugar together in a mixing bowl till light & combined.
2. Add in eggs & whisk till combined.
3. Add in chia seeds, sifted flour, baking powder & ground almonds. Alternate with milk & whisk till combined.
4. Divide batter into cupcake liners. Bake in a preheated oven at 160C for 25mins.

杏仁粉是我自己搅碎的。因为喜欢吃到一点杏仁粒，所以并没有把杏仁搅到非常细致。

 杏仁馬芬杯子蛋糕很香，外层有点脆脆的，里头咬下去却是鬆软的。小小的一粒馬芬，吃了很有饱足感。

Baked Japanese Curry Buns

Baked Japanese Curry Buns
(basic bread dough recipe adapted & modify slightly from Carol)

Ingredients:
starter dough
200g Blue Jacket Bread Flour
1/2 tsp instant yeast
130g water    

main dough 
70g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
50g water
2 Tbsp sugar
30g Cowhead salted butter, soften

Fillings:
2 chicken thigh, remove skin & fats & cut into cubes
1 medium onion, peeled & cut into cubes
1 medium carrot, peeled & cut into cubes
1 medium potato, peeled & cut into cubes
3 Japanese curry cubes
water
black pepper
*sauté onions in a bit of oil till fragrant. Add in onion, carrot & potato & fry for 5mins. Add in chicken & fry for another 5mins. Add in water & let them cooked for 10mins. Add in black pepper & curry cubes & stir till dissolved. Cooked for few minutes till the mixture thickens slightly. Leave to cool for later use

breadcrumbs

Method:
1. Mix starter dough ingredients together & knead till smooth & window pane stage. Proof for 1hr.
2. Mix main dough ingredients (except butter) together with starter dough & knead till combined. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas the dough. Divide into equal portions. Roll out each dough & wrap fillings. Spray some water on each dough & roll them onto breadcrumbs. Proof for 1hr.
4. Bake in a preheated oven @ 180 for 12mins.

Extremely soft & fluffy buns =)

Stone Fruit Tea Cake

Stone Fruit Tea Cake
(recipe adapted from Table for 2) 

Ingredients:
1 Tbsp butter (for greasing pan)
150g Blue Jacket Cake Flour
½ tsp baking powder
80g fine sugar 
80g Cowhead salted butter
60g egg
1 Tbsp brown sugar
75g dried figs soaked overnight in 75mls orange juice
80g fresh cherries, pitted
80g fresh blueberries
1 orange zest

Method:

1. Whisk the flour & baking powder together in a bowl. In another mixing bowl, cream the sugar & butter together till light & fluffy. Add in egg, orange zest & juice (drained from the figs), whisk till combined.

2. Add the flour mixture in 2 shifts, mixing just until a soft dough is formed. Divide the dough into two & put into plastic bag, making one portion of dough slightly larger than the other & form them into flat discs. Put them in the freezer for 30mins. 

3. Butter a tart pan. Take the slightly bigger portion of dough & press it down onto the bottom of the pan. Scatter the fruits over the dough. Break the second portion of dough into smaller size balls & scatter them over the fruits. Sprinkle brown sugar on top.

4. Bake in a preheated oven @ 160C for 30mins.

Matcha Layered Bread

Matcha Layered Bread - 水合折疊
(recipe adapted & modify slightly from Carol)

Ingredients: 
Matcha layer:
12g Blue Jacket Baguette Flour
12g corn flour
16g matcha powder
100g Cowhead milk
40g fine sugar
12g Cowhead salted butter
*sift dry ingredients into a saucepan. Add in sugar & milk. Mix till combined. Put saucepan on stove over low heat & keep whisking till the mixture thickened. remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat. Chill for later use.

Dough:
270g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
20g fine sugar
1/4 tsp salt
30g coconut oil
1/2 tsp instant yeast
250g Cowhead milk （*Carol uses 205g only but I saw wrongly & used 250g instead)

Method:

1. Dough: Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.

2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Degas & round the dough. Rest the dough for 10mins.
4. Roll the dough out into a rectangle shape. *follow the steps in Carol's video
 *I cut the dough into 3 portions & do plaits before putting into pullman tin & proof for 1hr.
5. Bake in a preheated oven @ 180C for 40mins.

 Proofing in progress...

 面包有很浓的抹茶味，抹茶控的人（是我！是我！）一定会爱死它了。

Dark Chocolate Brookies

这个巧克力饼干表面带脆，里面却是有咬劲的。蛮不错吃。

Dark Chocolate Brookies
(recipe adapted from Australia Masterchef)

Ingredients:
116g meji dark chocolate
15g Cowhead salted butter
70g fine sugar
26g cornflour
1/4 tsp baking powder
1 egg
1/2 tsp rum
chocolate chips

Method:

1. Put chocolate & butter in a bowl. Microwave for 1min & stir till melted. Set aside to cool.

2. Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment. Beat until light & fluffy. Add cooled chocolate butter mixture & mix until well combined.

3. Use a small cookie scoop to drop batter onto silpat mat. Top the cookies with the chocolate chips, pressing gently into the dough.

4. Bake in a preheated oven @ 180C for 12mins.

Cranberry Bread

Cranberry Bread
(basic dough recipe adapted from Kitchen Corner)

Ingredients:
270g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
3g instant yeast
6g sugar
6g salt
240mls Cowhead UHT milk, cold
12g Cowhead salted butter

cranberries 

Method:
1. Mix all the ingredients (except butter) together in a mixer & mix it at a low speed until everything just combine.
2. Add in butter & continue kneading till dough is smooth & non sticky. Check for window pane stage. Let it rest for 20mins.
3. De-gas the dough & roll out the dough into a rectangle. Add in cranberries & roll up like a swiss-roll. Place the rolled dough into prepared tin. Proof for 40mins.

4. Baked in a preheated oven @ 180C for 40mins. 

Blueberry Crumble Cake

 
Blueberry Crumble Cake
(recipe adapted & modify from Joyofbaking)

Ingredients:
streusel toppings
50g Cowhead salted butter, cold & cubed
50g Blue Jacket Plain Flour
50g ground almonds
1 tsp cinnamon powder
*Mix all together in a bowl until it resembles fine crumbs & chill for later use

Cake batter:
130g Blue Jacket Cake Flour
1 tsp baking powder
50g Cowhead salted butter
60g egg
50g fine sugar
1 Tbsp rum
80ml soymilk
2 punnets fresh blueberries

Method:
1. In a medium bowl, whisk butter & sugar together until light & pale.
2. Add in egg & rum slowly & whisk till combined.
3. Sift in flour mixture & alternate with milk until combined.
4. Spread batter to the bottom of a 6" pan lined with baking paper.
5. Arrange blueberries n top of the cake batter & sprinkle the streusel topping.
6. Bale in a preheated oven at 170C for 35mins.

 

Apple Raisins Tart

Apple Raisins Tart

Ingredients:
Tart base
160g Blue Jacket Plain Flour
20g fine sugar
80g Cowhead salted butter, cold
40g egg

Fillings:
4 small granny smith apples
1/4 cup raisins
1 Tbsp cinnamon powder
20g butter
2 Tbsp brown sugar
1 Tbsp kuromitsu
1/2 Tbsp lemon juice
1 lemon zest
*cook all together till apples are soft

Method:
1. Tart: Mix flour & sugar in a bowl. Rub in cold butter till it resembles fine crumbs. Add in egg & knead lightly till a soft dough is formed. Roll dough out & placed onto tart pan.
2. Pour fillings into the pan. Bake in a preheated oven @180C for 20mins.

Matcha Nama Chocolate

Matcha Nama Chocolate
(recipe adapted from Justonecookbook)

Ingredients:
400g white chocolate, chopped into small pieces (I used Ghirardelli chocolate)
125ml heavy whipping cream
25g Cowhead salted butter, cut into small pieces
2 Tbsp matcha powder

Method:
1. Add cream into a small saucepan & bring it to almost boil over medium heat. 
2. Add in chopped white chocolates & butter. Stir till mixture is smooth with a spatula.
3. Once the mixture is smooth, sift in matcha powder & mix till well combined.
4. Pour mixture into a 8" tin lined with baking paper. tap to remove bubbles & use spatula to smooth the top. Fridge for 4hrs.
5. To serve, remove the matcha chocolate from the tin. Slice into smaller pieces using a sharp knife (dip in hot water & dry completely). Sift more matcha powder on top of chocolates.

Super easy to do & is so yummy *^_^*

抹茶舒芙蕾 Matcha Souffle

好好吃的舒芙蕾。外層稍微酥脆, 里面却很柔軟像布丁。最重要的是还有我最爱的抹茶味！

抹茶舒芙蕾 Matcha Souffle
(recipe adapted & modify slightly from Carol)

Ingredients:
Custard:
1 egg yolk
75g Cowhead UHT milk
10g Blue Jacket Plain Flour
5g matcha powder
10g Cowhead salted butter, softened

Meringue:
1 egg white
20g fine sugar

Method:
1. Prepare ramekins: Brush the ramekins with butter. Then, put some fine sugar in each ramekin & rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin. Chill in refrigerator for later use.

2.  Custard: In a medium bowl, whisk egg yolk & sugar together. Heat the milk in a saucepan till almost boiling. Then, pour gradually into the yolk sugar mixture & whisk continuously till combined. Sift in flour & matcha powder till combined. Pour the mixture back into the saucepan & whisk mixture over low heat till thickened & smooth. Remove from heat & whisk in butter till smooth. Set aside for later use.

3. Meringue: In a medium mixing bowl, whisk egg white till foamy & add sugar gradually. Whisk till almost stiff peak. Whisk meringue into custard till combined.

4. Pour batter into prepared ramekins. Steam baked in a preheated oven @ 170C for 15mins, then 140C for 10mins. Dust with icing sugar & serve immediately when out from oven.

 难过。。。。我的手脚太慢了，来不急拍下它最‘灿烂’的一面。

原本它长的好高，但我一拿出烤箱，撒上糖粉，准备手机，摆好位置。。。

一切都太迟了。。就只剩下那么一丁点高度了 =P

Banana Marble Cake

Banana Marble Cake
(recipe adapted from Tested & Tasted)

Ingredients:
180g Cowhead butter
140g fine sugar
260g bananas, mashed
1 Tbsp Cointreau
3 eggs
250g Blue Jacket Plain Flour
2 tsp baking powder
100g dark chocolate – Melted
chocolate chips

Method:
1. In a mixing bowl, whisk butter & sugar till light & fluffy.
2. Add in mashed banana & Cointreau. Beat in eggs gradually.
3. Fold in flour gradually until well mixed.
4. Divide the batter into two portions. Add one portion with chocolate & mix well.
5. Pour alternately plain & chocolate portion into a lined tin. Sprinkle chocolate chips over the batter.
6. Bake in a preheated oven @ 160C for 50mins.

Zebra Bread

 这个斑马面包还蛮可爱吧？

鬆软的面包带有芝麻酱的香和甜，无须再抹牛油或果酱就已经很好吃了。

Zebra Bread

Ingredients: 
Sesame dough
120g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
1/4 tsp instant yeast
1/2 Tbsp sugar
1 Tbsp sesame paste
90g cold water
10g vegetable oil

Plain dough
120g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
1/4 tsp instant yeast
1/2 Tbsp sugar
90g cold water
10g vegetable oil

Method:
1. Plain dough: Mix all ingredients in a mixer fitted with a dough hook & knead till dough is smooth & elastic. Do the same for sesame dough. Proof for 1hr. 

2. Divide both plain & sesame dough into 6 portions. Roll out all the 6 portions into a flat oval shape & stack them alternately in a greased pull man tin. Proof for 1hr.

3. Baked in a preheated oven at 170C for 40mins.

Matcha Kinako Butterscotch Chips Bread

Matcha Kinako Butterscotch Chips Bread

Ingredients:

Matcha dough: 

150g Blue Jacket Baguette Flour

1 Tbsp matcha  

1 Tbsp milk powder

1/2 tsp instant yeast 

10g sugar
110ml water

6g Cowhead salted butter 

Kinako dough:

150g Blue Jacket Baguette Flour

1 Tbsp kinako 

1 Tbsp milk powder

1/2 tsp instant yeast 

10g sugar
110ml water

6g Cowhead salted butter

Fillings:

Butterscotch chips 

Method:

1.  Matcha dough: Put all ingredients (except butter) in a mixing bowl fitted with dough hook & knead till a dough is formed. Add in butter & knead till the dough is smooth & elastic. Repeat the process for kinako dough & proof both dough for 1hr.

2. De-gas both dough & roll out into a rectangle. Sprinkle chocolate chips evenly on top of matcha dough & place kinako dough on top. Roll the dough up like a swiss roll. Put the dough in a greased pull man tin. Proof for 1hr.

3. Bake in a preheated oven @180C for 35mins.