Monday, May 21, 2018

Matcha Zenzai

Super easy & yummy dessert *^_^*

Matcha Zenzai
(recipe adapted from justonecookbook)

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

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.

Thursday, May 17, 2018

Easy Boule Bread

Easy Boule Bread
250g Blue Jacket Bread Flour
50g Blue Jacket Wholewheat Flour
1/2 tsp instant yeast
20g rolled oats
2 Tbsp chia seeds
1/4 tsp sea salt
240g water

1. 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. Roughly shape the dough & let it rest for 15mins. After that, shaped dough into desired size & proof for 1hr.
4. Bake in a preheated oven @ 240C for 40mins.

 Garlic+Butter+Parmesan cheese powder+Parsley+Sea salt = Yummy breakfast *^_^*

Saturday, May 12, 2018

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)

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

1 egg white
20g fine sugar

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.

一切都太迟了。。就只剩下那么一丁点高度了 =P

Wednesday, May 9, 2018

Kit Kat Brownies

Kit Kat Brownies
(recipe adapted from here)

100g chocolate, melted
50g coconut oil
20g fine sugar
120g eggs
50g Blue Jacket Cake Flour
2g baking powder
15g cocoa powder

Kit kat

1. In a mixing bowl, whisk melted chocolate, coconut oil & sugar together till combined.
2. Whisk eggs well in a small bowl & add into chocolate mixture (1).
3. Sift in flour, cocoa & baking powder. Whisk till combined.
4. Pour batter into prepared mould & top with a piece of kit kat.
5. Bake in a preheated oven @170C for 15mins.

Saturday, May 5, 2018

Banana Marble Cake

Banana Marble Cake
(recipe adapted from Tested & Tasted)

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

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.

Tuesday, May 1, 2018

Zebra Bread


Zebra Bread

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

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.

Sunday, April 29, 2018

White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies
(recipe adapted & modify slightly from Bake for Happy Kids)

75g Blue Jacket Plain Flour
1/2 tsp baking powder
75g salted butter, room temperature
40g fine sugar
50g light brown sugar
1 large egg, roughly beaten
1 Tbsp rum
50g old-fashioned oats
1/3 cup dried cranberry
1 bar white chocolate, chopped
sea salt (for sprinkle)

1. In another medium mixing bowl, whisk butter & both sugars till light & smooth. Add in rum & egg slowly till combined. 
2. Add in sifted flour & baking powder & mixed till combined. Stir in oats, dried cranberries & white chocolates. Using an ice cream scoop, drop the cookie dough onto silpat mat. Sprinkle a bit of sea salt on top of the dough.
3. Bake in a preheated oven @ 170C for 18mins.

Just like what Zoe had described, these cookies are crispy, chewy, fruity & milky. 
Simply awesome & addictive!