Matcha Kinako Azuki Bread

Matcha Kinako Azuki Bread

Ingredients:
250g Blue Jacket Baguette Flour
20g fine sugar
1/8 tsp salt
1/2 tsp instant yeast
180g water
30g Cowhead salted butter, cut into cubes

1 Tbsp matcha powder
2 Tbsp hot water

1 Tbsp Kinako powder
2 Tbsp hot water

1/2 can Azuki beans 

Method:
1. Put all ingredients in a mixing bowl fitted with dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic.

2. Divide dough in 2 portions. Add matcha paste in one dough portion & kinako paste in another portion. Proof for 1hr.

3. De-gas & rolled out matcha dough into rectangular shape. Spread azuki beans on dough evenly & top with kinako dough. Roll dough up like a swiss roll. Use a knife to cut the dough (lengthwise) & do plaits. Placed dough in a greased pull man tin. Proof for 1hr.

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

 

This bread is very soft & fluffy. I simply love the different pattern on each slice of bread *^_^*

Banana Chiffon Kitty

Banana Chiffon Cake
(recipe adapted & modify slightly from Christine)

Ingredients:
3 egg yolks
45g water
35g vegetable oil
240g banana, blend into paste
80g Blue Jacket Cake Flour
1 Tbsp cocoa powder

3 egg whites
40g fine sugar

Decoration
some Reese's peanut chips
melted chocolate

Method:

1. In a medium bowl, whisk egg yolks, water, oil & banana till combined. Sift in flour & stir till combined. Remove some batter in another bowl & add in cocoa powder. Stir till combined.

2. In another mixing bowl, whisk egg whites till foamy. Add in sugar gradually & whisk till stiff peak. Fold in the whites into both plain & cocoa batter till combined.

3. Spoon batters into separate piping bags. Pipe cocoa batter on both sides of each cavity in donut mould. Pipe plain batter over until the brim.

4. Bake in a preheated oven @ 150C for 10mins, then 140C for 10mins. Cool completely before unmoulding.

5. Dip the peanut chips into the melted chocolate & placed on both sides of the donut as cat's ears. Pipe eyes & nose with melted chocolate.

 

'One Piece' Chopper Rainbow Cake

 My hubby is a fan of One piece anime. 

So this year I shall surprise him with a rainbow cake with Chopper for his birthday!

  Do you love the colorful layers?

Sponge Cake
(recipe adapted from Yochana) 

Ingredients: 
4 eggs
120g fine sugar
100g Blue Jacket Cake Flour
65g corn oil
1 tsp vanilla essence

Method:
1. Whisk eggs & sugar till light & fluffy.
2. Fold in the cake flour lightly taking care not to deflate the eggs.
3. Pour in oil & vanilla essence. Stir lightly. Divide batter into 6 portions & add colour to each portion.
4. Pour into prepared tins. Bake @ 180C for 12mins.

Cream Cheese Fillings:
8oz cream cheese
30g Cowhead salted butter
1/2 cup icing sugar
*Whisk all together till smooth & fluffy.

Melted white chocolate for drizzling over the cake

Halloween Pumpkin Buns 南瓜餐包

Pumpkin Bread 南瓜餐包
(recipe adapted & modify slightly from Carol)

Ingredients:
200g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
3/4 tsp instant yeast
100g mashed pumpkin flesh
100g water
20g fine sugar
20g Cowhead salted butter

Method:
1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till a soft dough is formed. Add in butter & continue to knead till smooth & elastic. Proof for 1hr.
2. De-gas the dough. Divide into 9 portions. Shaped the doughs & placed in a 8" tin. Proof for 1hr.
3. Bake in a preheated oven @170C for 18mins.

 

Kinako Matcha Chiffon Cake

Kinako Matcha Chiffon Cake
(recipe adapted & modify from here)

Ingredients:
4 egg yolks
35ml coconut oil 
70ml milk
55g Blue Jacket Cake Flour
20g kinako
1/2 tsp baking powder

1 Tbsp matcha powder
15g kuromitsu
1/2 Tbsp hot water

4 egg whites
40g sugar

Extra kinako for dusting on cake (optional)

Method:
1. Whisk, yolks, oil & water together till combined. Sift in flour, kinako & baking powder & whisk till combined.

2. Dissolve matcha in hot water & mix in kuromitsu. Set aside.

3. Whisk whites till frothy. Add sugar gradually & whisk till soft peak. Add 1/3 of the whites mixture into the yolk mixture in (1) till combined. Then fold in the remaining whites till combined.

4. Remove few Tablespoons of the batter & add in matcha kuromitsu mixture (2). 

5. Pour some batter from (3) into tin & alternate by some batter from (4). Do a swirl lightly.

6. Bake in a preheated oven at 160C for 20mins, 150C for 20mins. 

Black Bottom Cupcakes

Black Bottom Cupcakes  
(recipe adapted from Joyofbaking) 

Ingredients: 
Cream Cheese Filling: 
8 Oz Cowhead cream cheese, room temperature
60g fine sugar
1 large egg 
1 Tbsp Cointreau

Chocolate batter:
195g Blue Jacket Cake Flour
160g fine sugar
30g cocoa powder
1 tsp baking soda
1/4 tsp salt
240ml water
80ml vegetable oil
1 Tbsp Cointreau 

Method:

1. Cream Cheese Filling: Beat cream cheese until smooth. Add the sugar, egg & Conitreau. Beat until creamy & smooth. Set aside for later use.

2. Chocolate Cupcakes: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda & salt. In a separate bowl mix the water, oil & Cointreau. Make a well in the center of the dry ingredients & stir in the wet ingredients until smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. 

3. Bake in the preheated oven at 160C for 25 minutes.

台湾烘焙名师Chef Ian Wu

 

很感谢Marie，新加坡‘台湾水手牌面粉’（Blue Jacket Flour）的代理，主办这个面包课程。让我门有机会可以和台湾桃园“朵拉烘焙小铺”的创办人，Chef Ian Wu, 吴宗谚师傅学习做面包。他豪无保留的公开他店里做面包的技巧和窍门，真的是让我门受益不浅。

让我印象最深刻的是这款伯爵茶黑樱桃面包夹杏仁奶油馅。它也是吴师傅店里的招牌面包之一。漂亮的造形以不在话下，伯爵茶的香配上软又湿润的黑樱桃和微甜的杏仁奶油馅，真的是好吃到令人赞不绝口。 

这是我山寨阪的可可蔓越莓面包夹杏仁奶油馅。蔓越莓浸泡在兰姆酒一天吸收了兰姆酒的芬芳馥郁的酒精香味是我喜欢的。其实，可可蔓越莓这个搭配还不赖呢， 哈哈哈！

谢谢吴师傅在百忙之中抽空来新加坡示范教学，希望下次有机会到您店里拜访再吃您做的面包。