Coccodrillo Ciabatta

Coccodrillo Ciabatta
(recipe adapted here)

Ingredients:
250g Blue Jacket Baguette Flour
1 tsp instant yeast
235g water
7g salt

Method:
1. Put all ingredients in a mixer & roughly combined with a paddle. Let it rest for 10mins.
2. Switch to a dough hook & whisk until the dough separates from the sides of the bowl.
3. 'Pour' the dough into a well oiled bowl & let it proof for about 2hrs.
4. Empty the dough onto a well floured silicon mat. Divide the dough into 2 portions & roughly shaped them into oblong rectangle with a bread scraper (the dough is very sticky!). Cover with a dry cloth & proof for another 45mins.
5. Use 2 bread scrapers to pick up the wobbly dough & flip them upside down onto a tray with silpat mat.
6. Bake in a preheated oven @ 200C for 30mins.

I simply love the crispy thin crust, chewy texture & slightly salty ciabatta.

I did another batch of ciabatta on another day. See the sexy big holes? *^_^*

Matcha Kinako Balls

Matcha Kinako Balls

Ingredients:

250g homemade matcha cake

70g cream cheese

Kinako

Method:

1. Blend the cake & cream cheese in a food processor until they become a soft dough. 

Roll them into rounds of 16g each.

2. Coat them with kinako & put in fridge to harden slightly for about 10mins.

3. Coat the matcha cake balls with more kinako when ready to serve.

Wholemeal Waffles

Waffles ~yields 5 waffles
(recipe adapted & modify slightly from Min's) 

Ingredients:
1 egg (separate the white & egg yolk)
100g Blue Jacket Plain Flour
25g Blue Jacket Wholemeal Flour
1 tsp baking powder
200ml Cowhead UHT milk
60ml vegetable oil
1.5 Tbsp icing sugar

Fillings:
1.5 cup desiccated coconut
1 cup brown sugar
pinch of salt
1/2 cup water    
*Put all ingredients in a saucepan & cook over low flame till water evaporated. 

 Method:
1. Beat egg yolk in large bowl with hand beater until fluffy. Beat in flour, milk, coconut oil, sugar, baking powder & salt, just until smooth.
2. Lightly beat the egg white till light & fluffy, then add into the step (1) mixture. 
3. Preheat waffle iron & brush with cooking oil lightly. Pour batter into hot waffle iron. Cook until golden brown.  

Matcha Brownies

Matcha Brownies

(recipe adapted from here)

Ingredients:  

150g white chocolate
100g Cowhead salted butter
2 eggs
70g sugar
80g Blue Jacket Plain Flour
1.5 tsp baking powder

chocolate chips   

10g Matcha powder

Method:

1. Melt the chocolate & butter in a microwave.
2. Add in sugar & stir well followed by eggs. Whisk till smooth.

3. Sift in flour, baking powder & matcha powder. Whisk till mixture is smooth.
4. Pour the batter into the prepared 8" pan lined with baking paper. 

5. Bake in a preheated oven @ 180C for 20mins.

Viral Cream Cheese Bread

Viral Cream Cheese Bread
(recipe adapted from Victoria Bakes)

Ingredients:  
Dough:
110g Blue Jacket Bread Flour
20g Blue Jacket Cake Flour
20g fine sugar
1.5g instant dry yeast
25g egg
65g Cowhead UHT milk
1/2 Tbsp chia seeds (optional)
15g Cowhead salted butter
 

Filling:
90g Cowhead Cream Cheese
10g icing sugar, sifted
10g milk
1 tsp vanilla paste 

Finishing:
15g skim milk powder, sifted
5g icing sugar

Method:

1. Dough: Mix all ingredients (except butter) in a mixer until a soft dough is formed. Add in butter & knead until the dough is smooth & elastic. Shaped dough into a ball & proof inside a greased 6" tin for 1hr. 

2. Bake in a preheated oven @170C for 20mins.

3. Filling: Beat cream cheese & sugar till smooth. Add milk & vanilla gradually & whisk till smooth. Chill for 30mins.

4. Assembly: Slice bread into quarters & make two slits. Spread fillings into the slit & onto the sides of bread. Pressed the sides of bread onto the milk powder & icing mixture.

This is the milk powder I use

 

The dough is sent to oven after proofing for 1hr

 The bread is extremely soft & fluffy after baked!

Spread cream cheese on the bread.... yes, I like cream cheese 'gao'

 Pressed the sides onto milk powder sugar mixture

I can't wait anymore..... I'm hungry!

Verdict: OMG.... this bread is utterly delicious! The bread is so fluffy like cotton. The cold cream cheese pairs well with the sweet milk powder/icing sugar mixture. I must say these bread are simply addictive as 1/2 of them were already finished by me. Yes, it is really that awesome! Seriously you gotta give this a try or you will regret =P

Iced Gem Cookies

Iced Gem Cookies
(recipe adapted from Victoria Bakes)

Ingredients:
70g Blue Jacket Cake Flour
1 tsp baking powder
5g icing sugar
24g Cowhead salted butter, cold
22g Cowhead UHT milk

Royal icing:
15g meringue powder
220g icing
3 Tbsp water
*Whisk till stiff & shiny peak

Method:
1. Put flour, baking powder & sugar in a bowl.
2. Add in butter & rub using fingertips till it resembles crumbs. Add in milk & knead lightly till a soft dough is formed.
3. Roll out the dough & cut out circles.
4. Bake in a preheated oven @170 for 12mins. Allow cookies to cool completely before piping on top of cookies with royal icing.

Blueberry Cheesecake

Blueberry Cheesecake 

Ingredients:
8 Oz Cowhead Cream Cheese
3 Tbsp icing sugar
1.5 Tbsp corn flour
2 Eggs
100g non dairy whip cream
1 punnet blueberries

Method:
1. Beat cream cheese & sugar till light & fluffy.

2. Add in egg gradually & beat till smooth.

3. Add corn flour & non dairy cream, mix well.

4. Pour batter into prepared 6" tin, topped with blueberries.

5. Steamed bake in preheated oven @ 160C for 45mins. 

6. Leave cheesecake to cool in the oven for 30mins with the door ajar.