Wednesday, January 17, 2018

Sweet Potato Loaf


Sweet Potato Loaf

Ingredients:
50g Blue Jacket Baguette Flour 
50g Blue Jacket Wholemeal Flour
1/2 Tbsp sweet potato powder
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
65g eggs
20g water  

Method:
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 dough onto a slightly floured table top. De-gas slightly & roll dough into a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 150 for 20mins.
 

Saturday, January 13, 2018

Matcha Crème Brûlée


Matcha Crème Brûlée
(recipe adapted from Cooking with Dog)

Ingredients:
100ml Heavy Cream
80ml Milk
2 tbsp Sugar
1 Tbsp Matcha powder, sifted
2 Egg Yolks
Sugar for torching

Method:
1. Put matcha powder, milk & cream into a saucepan over low heat. Whisk till combined.
2. In a medium bowl, whisk egg yolks & sugar together till combined. Pour in the milk mixture from (1) slowly & whisk continuously till combined. Then, strained the egg mixture.
3. Pour mixture into prepared ramekins. Steam baked in a preheated oven @ 140C for 20mins. 
4. Cool the custards after baked. Chill for at least 4hrs. To serve, sprinkle some sugar over the custards & use a blowtorch to caramelize the sugar till golden brown.

Tuesday, January 9, 2018

Yoghurt Cake


Yoghurt Cake
(recipe adapted & modify slightly from Anncoo) 

Ingredients:
3 egg yolks
150g plain yoghurt
35g Cowhead salted butter, melted
30g Blue Jacket Cake Flour
15g corn flour
3 egg whites
50g fine sugar 
3 Oreo cookies, cream removed 

Method:
1. Combine yolks, yoghurt, butter together in a bowl. Whisk till smooth. Sieve in flour & corn flour. Mix till smooth.
2. In another bowl, whisk whites till foamy & add sugar gradually. Whisk till peak form. Fold the whites batter into the yolk batter till incorporated.
3. Pour batter into a 6" round lined pan. Arrange oreo cookies on top.
4. Steam bake in a preheated oven @ 150C for 70mins.

Friday, January 5, 2018

Parmesan Cheese Bread 帕梅善乳酪麵包


Parmesan Cheese Bread 帕梅善乳酪麵包
(水合折疊)  

Ingredients:
150g Blue Jacket Bread Flour
50g Blue Jacket Wholewheat Flour
1 Tbsp fine sugar
1/4 tsp instant yeast
2 Tbsp Parmesan cheese powder
15g vegetable oil
120g water
30g egg
pinch of salt 

Method:
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 (total 3 times folding in 2hrs).
3. Remove the dough onto a slightly floured table top. Divide into 4 portions. Roll out the dough into a long rectangle, then roll the dough up like a swiss roll. Proof for 1.5hrs.
4. Score the bread dough & sprinkle more parmesan cheese powder on top. 
5. Bake in a preheated oven @ 190C for 15mins.

Monday, January 1, 2018

Yuzu Chiffon Cake


Yuzu Chiffon Cake
(recipe adapted from My Mind Patch)

Ingredients:
3 egg whites
40g fine sugar

3 egg yolks
10g fine sugar
20g vegetable oil
40g Yuzu juice
15g Korean Citron Tea
55g Blue Jacket Cake Flour 

Method:
1. In a bowl, whisk yolks & sugar till creamy. Add in oil, yuzu juice & citron tea. Whisk till combined. Sift in flour in 3 batches. Mix till combined. Set aside.

2. In another bowl, beat egg whites till frothy & add in sugar slowly. Continue to beat till almost stiff peak. Add 1/3 of the meringue to (1) & mix well. Pour back to combine with the remaining meringue. Fold to combine into a smooth batter.

3. Pour batter into a 6" pan lined with baking paper. Baked in a preheated oven @140 for 25mins, then 170C for 15mins.   

Thursday, December 28, 2017

Happy Birthday 2017!


Sponge Cake
(recipe adapted & modify slightly from Yochana)

Ingredients:
4 eggs
120g fine sugar
90g Blue Jacket Cake Flour
10g matcha powder
65g vegetable oil
1 tsp vanilla extract

Method:
1. Whisk eggs & sugar in a mixer at high speed till ribbon stage.
2. Fold in sifted flour & matcha powder till combined.
3. Add in oil & fold lightly till combined.
4. Pour into prepared cake tin lined with baking paper. 
5. Bake in a preheated oven @ 170C for 40mins.

*I sandwiched the cake layers with non dairy whipped cream (with a bit of matcha powder) & azuki beans. Then I pour some melted white chocolates over the top of cake. I also made some Hoji Cha flavour macarons sandwiched with Hoji Cha buttercream.

 
Which version do you like? The plain cake top or this with matcha powder?

Monday, December 25, 2017

挤花饼乾


挤花饼乾
(recipe adapted from Carol

Ingredients:
160g Blue Jacket Cake Flour
40g corn flour
120g Cowhead salted butter, soften
60g icing sugar
10g parmesan cheese powder
1 egg
1 tsp vanilla extract

Method:
1. Whisk butter & sugar till light & pale in colour. Add in egg slowly & whisk till combined.
2. Add in extract & cheese powder. Whisk till combined.
3. Add in sifted flour & corn flour, mix till combined. Scrape batter into a piping bag fitted with a 1M tip & pipe out onto a silpat mat.
4. Bake in a preheated oven @ 160C for 18mins,then switch off oven & leave cookies inside oven for another 10mins.

 好好吃的饼乾!脆脆的,让人爱不释手,一块又一块的往嘴里塞。