Killer Toast

 这个万人迷夺命软吐司我已经做了无数次，真的是爱死它了。

只须发酵一次就有那么软的面包吃，太剩时了。

Killer Toast
(recipe adapted from Victoria Bakes)   

Ingredients:
260g Blue Jacket Bread Flour
1 tsp instant dry yeast
60g egg
100g almond milk
20g sugar
pinch of salt
1 Tbsp chia seeds
30g Cowhead salted butter

Method:
1. Mix all ingredients (except butter) in a mixer fitted with a dough hook until the dough is formed.
2. Add in butter & knead until the dough is smooth & elastic.
3. Shaped the dough & put into prepared tin. Proof for 1hr.
4. Baked in a preheated oven @180C for 30mins.

Famous Amos Cookies

Famous Amos Cookies
(recipe adapted & modify slightly from The Domestic Goddess Wannabe)

Ingredients:
120g salted butter, at room temperature
30g shortening
50g fine sugar
70g brown sugar
1 egg
1 tsp vanilla extract
220g Blue Jacket Plain Flour, sifted
1/2 tsp baking powder, sifted
1/2 tsp baking soda, sifted
1/2 tsp salt
125g chocolate chips
125g cranberries

Method: 

1. In a mixing bowl, add butter, shortening & both sugars. Whisk till the mixture is light & fluffy. Add in egg & vanilla extract. Mix until combined.
2. Add in the dry ingredients & mix until just combined.
3. Fold in chocolate chips into the cookie dough. Chilled the dough for 20mins.
4. Use a cookie scoop to divide the dough onto a silpat mat. 
5. Bake in a preheated oven @180 C for 18mins.

Matcha Mushipan

Matcha Mushipan
(recipe adapted & modify slightly from Cooking with Dog)

Ingredients:
100g Blue Jacket Cake Flour
2 tsp matcha powder
1/2 tsp baking powder
80g water
50g sugar
1 egg, separated

Chestnut puree (optional)
sakura flowers, soaked in water & dried

Method:
1. In asmall bowl, sift flour, matcha & baking powder.
2. In a medium bowl, whisk egg yolk with water & sugar till well combined.
3. Whisk egg white till peak stage. Fold in whites into yolk batter till combined.
4. Spoon some batter into cupcake liners, then add in a small scoop of chestnut puree. Cover with more batter till almost full to brim. Top with one sakura flower.
5. Steamed the mushipan over medium heat for 10mins.

Dual Colour Bread

Dual Colour Bread

Ingredients:
200g Blue Jacket Bread Flour
100g Blue Jacket wholemeal Flour
4g instant yeast
20g sugar
6g salt
240mls water
12g coconut oil

1 Tbsp sweet potato powder
dried cranberries 
chia seeds

Method:

1. Mix all the ingredients together in a mixer & mix it at a low speed until everything just combine. Continue kneading till dough is smooth & elastic. Check for window pane stage. Divide dough into 2 portions & add in sweet potato powder in one of the doughs & knead till combined. Proof for 1hr.

2. De-gas both doughs. Roll out the plain dough into a rectangle. Sprinkle chia seeds on top. Roll out the sweet potato dough. Placed it on top of the plain dough & sprinkle cranberries. Roll up like a swiss roll & place it into a prepared greased pullman tin. Proof for 1hr.

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

Chocolate Madeleines

Madeleines
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:

110g salted butter
120g Blue Jacket Cake Flour
10g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature 
100g fine sugar
30g light brown sugar
1 tsp vanilla extract

Method:

1. In a small bowl whisk together flour, baking powder & salt.
2. In another medium bowl, whisk the eggs & sugars at high speed until the mixture is thick & pale in color. Add in vanilla extract.  

3. Sift flour mixture into (2) & fold in gradually using a rubber spatula. Fold in melted butter till combined.

4. Cover & refrigerate the batter overnight.

5. Using a small cookies scoop to drop the batter into the center of greased & floured mold. 6. Bake in a preheated oven @ 180C for 11mins.  

Mont Blanc Cake

Chocolate Sponge Cake

Ingredients:
3 large eggs
90g fine sugar
65g Blue Jacket Plain Flour
10g cocoa powder
50g coconut oil

Chestnut puree + Non dairy whipped cream
Ready to eat chestnuts, chopped
Candied chestnuts

Method:
1. Whisk eggs & sugar together in a mixer till ribbon stage.
2. Sift in flour & cocoa powder & mix till combined.
3. Stir in oil & mix till combined.
4. Pour into prepared 7" pans lined with baking paper.
5. Decorate as desired after sponge cake is cooled.

巧克力蛋糕的鬆软，微甜的栗子淡奶油加上有咬劲的栗子粒，你是不是跟我一样心动想吃了呢？ *^_^*

Matcha Zenzai

Super easy & yummy dessert *^_^*

Matcha Zenzai
(recipe adapted from justonecookbook)

Ingredients:

Dango
34g shiratamako (glutinous rice flour) 
2 Tbsp warm water

Matcha Zenzai 

1 Tbsp matcha powder

1 tsp sugar *adjust accordingly to individual preferences

240ml hot water 

120g Azuki beans *I used canned

Method:

1. Dango: Mix ingredients shiratamako & water together till smooth. Divide into 6 pieces. Roll each piece into a ball & press the center to flatten. Cook in boiling water until the dango float, then soak them in cold water.

2. Matcha zenzai: Sieve matcha powder into a bowl. Add sugar & hot water till combined. 

3. Assembly: Placed azuki beans & dango into serving glasses. Pour the green tea over & decorate with more azuki beans.