Saturday, December 9, 2017

Wholegrain Cookies

Wholegrain Cookies
(recipe adapted & modify slightly from King Arthur Flour)

90g Blue Jacket Wholewheat Flour
70g old fashioned rolled oats
113g Cowhead salted butter, soften
50g fine sugar
20g brown sugar
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
100g cranberry soaked in 20g rum
10g reese's peanut butter chips

1. Whisk butter & sugars together in a mixing bowl using a balloon whisk till pale in colour. Add in egg & extract. Whisk till combined.
2. Add in flour, oats & baking powder. Use a spatula to mix till combined. Stir in chips & cranberry. Chill the cookie dough overnight.
3. Use a cookie scoop to drop the cookies onto a silpat mat.
4. Baked in a preheated oven @ 170C for 16mins.


Tuesday, December 5, 2017

Pork Floss Wholemeal Bread

Wholemeal Bread
(recipe adapted & modify slightly from Nasi Lemak Lover)

Sponge dough
215g Blue Jacket Wholemeal Flour
1/2 tsp instant yeast
220g water
*Mix all ingredients together in a bowl till a dough is formed. Cover with cling wrap & store in fridge overnight (at least 12hrs).

Main dough
90g Blue Jacket Bread Flour
all of the sponge dough
1 tsp instant yeast
70g water
1 Tbsp sugar
25g Cowhead salted butter

Pork floss


1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth dough. Add in butter & knead until dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough & divide into 9 portions & wrap fillings. Proof for another 1 hr.
3. Bale in a preheated oven @ 180C for 15mins.


Friday, December 1, 2017


(recipe adapted from Carol)

50g Cowhead salted butter
100g water
2 eggs, lightly beaten
50g Blue Jacket Plain Flour
20g Blue Jacket Bread Flour

dairy whipped cream + 2 Tbsp Reese's peanut butter chocolate spread
melted chocolate for dipping (optional)
nuts bits for decoration

1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & spray water onto them. 
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

Wednesday, November 29, 2017

Apple Almond Tart

Apple Almond Tart
(recipe adapted & modify slightly from Anncoojournal)

20g salted butter, melted 
2 Tbsp icing sugar
95g ground almond
2 large eggs 
40g kuromitsu
1 Tbsp lemon juice 
lemon zest from 1 lemon 
1 apple (cut in thick strips, toss in 1/2 tsp cinnamon powder)

1. In a large mixing bowl, combine ground almond, lemon zest & icing sugar together. Add in melted butter, kuromitsu, lemon juice & eggs into it. Mix till well combined & pour into tart pan.

2. Arrange apple slices on top of the batter. Bake in a preheated oven @ 170C for 25mins.

3. Dust with some icing sugar before served. 

Saturday, November 25, 2017

Black Sesame Brownie

Black Sesame Brownie
(recipe adapted & modify slightly from Peng's Kitchen)

150g salted butter
130g Black sesame paste
60g fine sugar
2 eggs, lightly beaten
60g Blue Jacket Plain Flour
20g black sesame powder
1/2 tsp baking powder 

1. Melt butter, sugar & black sesame paste over stove with medium heat. Cool slightly.
2. Whisk in egg & mix till well combined.
3. Sift flour, baking powder & black sesame powder & mix till combined.
4. Pour batter into a lined 8" x 8" pan.
5. Bake in preheated oven @ 160C for 22mins.

Verdict: Very soft & moist. Love the intense sesame taste as you bite into it. 

Tuesday, November 21, 2017

Flaxseed Pork Floss Buns

Flaxseed Pork Floss Buns

300g Blue Jacket Baguette Flour
1/2 tsp instant yeast
1 Tbsp fine sugar
1 Tbsp golden flaxseed meal
1 Tbsp flaxseeds
1/4 tsp salt
200g water
20g Cowhead salted butter

Pork floss

1. Put all ingredients (except butter) in a mixer with a dough hook & knead till combined.
2. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas & divide into equal portions. Shaped the doughs & placed on silpat mat to proof for 1 hr.
4. Bake in a preheated oven @180C for 15mins.
5. When the buns are cool, spread some mayonnaise on top of bun & sprinkle with Pork floss.

Thursday, November 16, 2017

Reese's Peanut Butter Cupcakes

Chocolate Cupcakes
(recipe adpated from Joyofbaking )

50g cocoa powder
240ml boiling water
175g Blue Jacket Cake Flour
2 tsp baking powder
113g Cowhead salted butter, soften
100g fine sugar
2 eggs
2 tsp vanilla extract
reese's peanut butter chips

Reese's peanut butter mini bars
chopped peanuts

1. Mix cocoa powder with boiling water & stir till combined. Set aside to cool down.
2. Whisk butter & sugar in a mixing bowl till light & fluffy. Add in eggs & vanilla extract slowly & whisk till combined. 
3. Add sifted flour & whisk till combined. Then, pour in cooled cocoa mixture & whisk till smooth.
4. Stir in reese's peanut butter chips & divide batter into cupcake liners.
5. Bake in a preheated oven @ 160C for 18mins.
6. Decorate as desired when cupcakes are cooled.