Monday, May 21, 2018

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.

Thursday, May 17, 2018

Easy Boule Bread


Easy Boule Bread
Ingredients:
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

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 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)

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

Meringue:
1 egg white
20g fine sugar

Method:
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.

 难过。。。。我的手脚太慢了,来不急拍下它最‘灿烂’的一面。
原本它长的好高,但我一拿出烤箱,撒上糖粉,准备手机,摆好位置。。。
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)

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

Kit kat

Method:
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)

Ingredients:
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

Method:
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


 这个斑马面包还蛮可爱吧?
鬆软的面包带有芝麻酱的香和甜,无须再抹牛油或果酱就已经很好吃了。

Zebra Bread

Ingredients: 
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

Method:
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)

Ingredients:
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)

Method:
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!