Monday, August 21, 2017

喵喵喵,猫来啦!

十只招财猫向你挥挥爪,有没有很可爱啊?

Basic Macarons
(recipe adapted & modify from Carol)

Ingredients:
45g egg whites
50g fine sugar
60g icing sugar
1 tsp purple cabbage powder (optional)
50g almond meal     


Method:  
1. Sift almond meal, purple cabbage powder & icing sugar together. Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks. 
3. Fold in all the dry ingredients into the egg whites batter until just combined.
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.  
5. Set it aside for the shells' surface to dry up.  
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.    
8. Remove from oven & let it cool completely before removing from the silpat mat.



 哈囖大家好

Thursday, August 17, 2017

Mini Doughnuts

记得小时候很喜欢吃那鬆软又沾满了糖霜的甜甜圈。真的是吃在嘴里,甜在心里。
想到就有一点嘴馋,所以就奔向厨房‘开工’啦 =P

Mini Doughnuts
(recipe adapted from Carol)

Ingredients:
180g Blue Jacket Baguette Flour
20g Blue Jacket Cake Flour
1/3 tsp instant yeast 
15g fine sugar 
60g egg
1 Tbsp chia seeds (optional)
70g water
15g Cowhead salted butter

Coating:
melted chocolate
cinnamon sugar
sprinkles

Method:
1. Put all ingredients (except butter) in a mixer fitted with dough hook. Knead till a soft dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough & divide into 12 portions (31-32g each). Poke a hole in the middle of each dough using finger & slowly expand it slightly before putting into the donut tray. Proof for 30mins.
3. Baked into a preheated oven @ 180C for 12mins.
4. Decorate as desired after the doughnuts cooled down.

 我只能说甜甜圈好吃!*起大母指*

Sunday, August 13, 2017

Avocado Popsicle


Avocado Popsicle

Ingredients:
1 ripe avocado, pit remove
1/2 cup Greek yogurt
1/2 cup milk
1 tsp vanilla extract
2 tsp matcha powder
2 Tbsp maple syrup


(optional)
melted chocolate to dip popsicles
crushed cashew nuts for decoration

Method:
1. Blend all ingredients together & pour mixture into popsicle mold. Freeze overnight. 
2. Run the mold under hot water or the heat from hair dryer to remove popsicles. Enjoy! 

 

Wednesday, August 9, 2017

洋蔥佛卡夏


洋蔥佛卡夏
(recipe adapted & modify slightly from carol)

Ingredients:
200g Blue Jacket Bread Flour
100g Blue Jacket Wholemeal Flour
4g squid ink
1/2 tsp instant yeast
1/2 tsp salt
180g cold water
20g coconut oil
1 onion (peeled, diced & sauteed with a bit of black pepper)
2 Tbsp chia seeds

dried parsley   

Method:
1. Add all ingredients (except onion) in a mixer fitted with a dough hook. Whisk till the dough is smooth & elastic. Knead in onion & proof for 1hr.
2. De-gas the dough & let dough rest for 10mins.
3. Roll out dough slightly in a rectangle to fit the prepared pan. Proof for 30mins.
4. Make indentations on the dough. Sprinkle dried parsley on top of dough.
5. Bake in a preheated oven @ 170C for 20mins.

Saturday, August 5, 2017

Blueberry Pie


Blueberry Pie
(recipe adapted from Joyofbaking)

Ingredients:
175g Blue Jacket Plain Flour
113g Cowhead salted butter, cold
1 Tbsp fine sugar
few Tbsp cold water

Blueberry fillings
290g fresh blueberries
50g fine sugar
1 Tbsp rum
1 Tbsp corn flour 
*mix everything together

Method:
1. In a mixing bowl, add flour, sugar & mix till combined. Rub in butter till mixture resembles fine breadcrumbs. Add in water & knead till a dough is formed. Chill the dough in fridge for 30mins.

2. Roll the dough out & transfer to a tart pan. Use cookie cutter to cut out some hearts from the remaining dough. Add the blueberry fillings. Placed the hearts on top.

3. Baked in a preheated oven @ 180C for 30mins.

Tuesday, August 1, 2017

Happy Nurses' Day

Surprise~ It's a pinata cake!
Happy Nurses' Day *^_^*

Pound Cake
(recipe adapted & modify slightly from j3ss kitch3n)


Ingredients
 
250g Cowhead salted butter, room temperature
240g Blue Jacket Cake Flour

1 sachet Nescafe 2 in 1 zero sugar coffee
3/4 tsp baking powder

80g fine sugar
1 tsp vanilla extract
240g Condensed milk
3 large eggs

chocolate chips

lemon buttercream
M & M dark chocolate peanut  

Method
 
1. Beat butter & sugar until light & fluffy. Add condensed milk & vanilla extract. Mix until well combined.
2. Add in the sifted flour mixture & coffee powder. Beat until combined.
3. Beat in eggs gradually till combined.
4. Pour batter into prepared pan. Bake in a preheated oven at 160C for 60mins.
5. Frost & decorate the cake as desired after the cake had cooled down.

Saturday, July 29, 2017

Rum's Mud Cake


Rum's Mud Cake
(recipe adapted & modify slightly from MiMi Bakery House)

Ingredients:
180g milk chocolates
110g Cowhead salted butter
98g Blue Jacket Cake Flour
1/2 tsp baking powder
90ml water
40g rum
1 egg
20g brown sugar

Rum's syrup
23g Cowhead salted butter
1 Tbsp water
20g brown sugar
4 Tbsp rum
1 Tbsp cocoa powder
60g icing sugar 

Method:
1.Place chocolates, butter & sugar in a saucepan & heat over low heat till sugar has dissolved. Set aside to cool.
2. Mix in sifted flour, baking powder, egg & rum into the chocolate mixture. Mix well.
3. Pour the batter into a 6" tin. bake in a preheated oven @ 160C for 40mins.
4. Syrup: In a saucepan, add butter, water & sugar. stir over low heat till sugar melts. Stir in rum. Pour mixture over sifted icing sugar & cocoa powder. Mix till smooth.
5. Poke holes in cake & drizzle the syrup.

超湿润的蛋糕,每一口都可以尝到兰母酒浓郁的香味在舌尖上排徊。

Tuesday, July 25, 2017

Kiwi Cookies



 
Kiwi Cookies
(recipe adapted from Carol Hu)

Ingredients:
(A)
Kinako flavour
60g Cowhead salted butter
40g fine sugar
20g egg
110g Blue Jacket Cake Flour
10g Kinako

(B)
Matcha flavour
60g Cowhead salted butter
40g fine sugar
20g egg
110g Blue Jacket Cake Flour
10g matcha powder

(C)
Cocoa flavour
30g Cowhead salted butter
20g fine sugar
10g egg
55g Blue Jacket Cake Flour
5g cocoa powder

Black & white chia seeds

Ingredients:
1. Kinako/matcha/cocoa: Whisk butter & sugar till light & fluffy. Add in egg & whisk till combined. Sift in dry ingredients & mix till it forms a dough.
2. Roll the kinako flavour dough into a log about 25cm long. Cling wrap & freeze in fridge.
3. Roll out matcha flavour dough & wrap kinako roll inside. Cling wrap & freeze in fridge.
4. Roll out cocoa flavour & wrap matcha-kinako roll inside. Cling wrap & freeze in fridge for 2hrs.
5. Slice dough & add chia seeds.
6. Bake in a preheated oven @ 160C for 20mins.

The most tedious part is to add the 'seeds' to the kiwi =P
Looks pretty cute after adding the 'seeds' *^_^*

Friday, July 21, 2017

Matcha Azuki Mochi Buns


Matcha Azuki Mochi Buns
(basic bread recipe adapted from cook kafemaru)

Ingredients:
110g Blue Jacket Bread Flour
40g Blue Jacket Cake Flour
1 Tbsp matcha powder
1/2 tsp instant yeast
1/4 tsp salt
100g hokkaido milk
20g fine sugar
15g salted butter

Fillings
Azuki beans
pre-cut mochi

Sakura flowers (optional)

Method:
1. Combine all ingredients (except butter) in a big bowl & knead till combined & smooth. Then, add in butter & continue to knead till elastic. Proof for 1hr.

2. De-gas the dough & divide into 4 portions (72g each). Rest the dough for 10mins.

3. Roll out one dough into round with a rolling pin. Wrap azuki beans & 1/4 piece of the pre-cut mochi inside the dough. Wrap & pinch the dough to close. Place one sakura flower on top of the dough. Repeat for the other 3 doughs. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

4. Bake in a preheated oven at 160C for 15mins.

*Take a look at how the pre-cut mochi looks like

Monday, July 17, 2017

Domo Macarons

这些 Domo (どーも くん Dōmo-kun) 马卡龙可爱吧? =)

Hoji Cha Macarons
(recipe adapted & modify slightly from Carol)

Ingredients:
45g egg whites
50g fine sugar
60g icing sugar
10g Hoji cha powder
50g almond meal    


Method: 
1. Sift almond meal, Hoji cha powder & icing sugar together. Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.  
3. Fold in all the dry ingredients into the egg whites batter until just combined.  
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.  
5. Set it aside for the shells' surface to dry up.  
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.    
8. Remove from oven & let it cool completely before removing from the silpat mat.

先来找伴侣,配对成双
画上表情再夹奶油霜
 大功告成 !
 忍不住要吃它了呗? *^_^*

Thursday, July 13, 2017

Lemon Cakes



Lemon Cakes
(recipe adapted & modify slightly from anncoojournal)
~yields 9 cakes

Ingredients:   
120g salted soft butter
2 eggs lightly beaten 
2 Tbsp hokkaido milk
70g fine sugar 
1 tsp vanilla extract 
1 Tbsp lemon juice 
lemon zest from one lemon 
125g Blue Jacket Plain Flour
1 tsp baking powder

Lemon icing (carol recipe)
15g butter, melted
60g icing sugar
10g lemon juice
*mix all together till combined

Method:
1. Put all the cake ingredients together into a large bowl. Whisk at low speed until just combined. Then gently fold the batter with a rubber spatula.

2. Fill the prepared greased mould to 3/4 full. Bake in a preheated oven @160C for 25mins.

3. Leave the cakes to cool before drizzle the lemon icing.  

 

Sunday, July 9, 2017

Banana Cake


Banana Cake
(recipe adapted & modify slightly from Wen's Delight)

Ingredients:
130g eggs
130g fine sugar
230g banana, mashed

1 Tbsp chia seeds
150g Blue Jacket Cake Flour
1/2 tsp baking powder
100g coconut oil 


Method: 
1. Sieve flour & baking powder together & set aside.
2. Whisk eggs, sugar & banana till ribbon stage.
3. Fold in flour & chia seeds. Mix well. Add in oil & mix well till combined.
4. Bake in a preheated oven @ 160C for 40mins. 


Wednesday, July 5, 2017

Cranberry Cream Cheese Buns



Cranberry Cream Cheese Buns  
(recipe adapted from here)

Ingredients:

Tangzhong 
20g Blue Jacket Bread Flour
100g water
*Combine flour & water & heat the mixture over low fire, stirring continuously. Remove pot from heat once the mixture become thicker & visible lines appear. Cool for later use.

Cream Cheese Filling 
225g Cowhead cream cheese, softened
50g icing sugar
25g Cowhead UHT milk
*Blend cream cheese with icing sugar & milk till smooth & creamy. Transfer to a piping bag & chill in fridge till ready to use.

60g dried cranberries
*Rinse & soak the dried cranberries in water for 15mins. Drain & squeeze dry. Set aside.

Dough 
210g Blue Jacket Bread Flour
56g Blue Jacket Cake Flour 
40g fine sugar
1/2 tsp salt
6g instant yeast
84g tangzhong
85g water
30g whole egg
20g Cowhead salted butter

Method:
1. Mix all ingredients together (except butter) into a mixer fixed with a dough hook. Knead till combined & add the butter. Continue to knead till window pane stage. Add in cranberries & knead for 1 min. Proof for 1hr.

2. De-gas & divide into equal portions. Flatten each dough using a rolling pin & pipe a generous dollop of cream cheese in the centre of the dough. Wrap & pinch the dough to close & placed on a silpat mat. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

3. Bake in a preheated oven at 200C for 12mins.

 

Saturday, July 1, 2017

Banana Coconut Cotton Cake

瞧这蛋糕体的组织好细好绵呀!
没来得及拍照蛋糕就被扫光了。可想而知是有多么的好食 =)

Banana Coconut Cotton Cake
(recipe adapted from My Mind Patch)

Ingredients:
40g vegetable oil
50g Blue Jacket Plain Flour
25g coconut milk
50g banana, mashed
3 egg yolks
1 egg

3 egg whites
35g fine sugar

Method:
1. Heat up oil in a pot until convection current starts to appear at the bottom of the oil. Remove pot from stove & sift in flour till smooth. 
2. Blend coconut milk & banana together. Add in eggs gradually & whisk till combined. 
3. Pour mixture (2) into (1) & whisk till smooth. Set aside.
4. Whisk egg yolks till foamy & add in sugar gradually. Whip till almost stiff peak stage. Scoop 1/3 of the meringue into the egg yolk batter. Mix well. Pour the yolk batter into the remaining meringue & fold till the batter is smooth. 
5. Pour batter into a 6" tin lined with baking paper. Steam bake in a preheated oven at 160C for 1hr. 

Thursday, June 29, 2017

芝麻龜粿

今天心血来潮到我妈家跟她一起做芝麻龜粿。我妈做粿一项来都不用秤量食材,只说大概大概就好。但是我却说如果不量,下次要做,我不知道该用多少的份量喔?哈哈,这可难倒了我妈。她随口说了一些数字,然后说没关系,比例不对她可以再来调份量。以下的食谱是我秤过的。但没来的及秤水量,我妈就倒进盆里。不过没关系,水慢慢加,只要揉面团到不粘手和盆就行了。

我妈不喜欢带有头和手脚的龜粿,所以我家的龜粿都只剩个龟壳!
你有发现到有一个龜粿竟然露出一个龜头吗? 哈哈。。。是我做的啦!

Sesame Ku Kueh 芝麻龜粿  
(recipe makes 24 small Ku Kueh & 6 big kueh)
 
Ingredients  
Dough:
400g glutinous rice flour
80g black sesame powder
 
200g sweet potato (steamed & mashed)
water 


Homemade mung bean paste    

Method
1. Mix all the dough ingredients together & knead to form a soft dough (Adjust water accordingly until the dough is no longer sticky to hands & mixing bowl)
2. Weigh 30g of dough for skin & wrap 20g of filling into the dough & seal opening.
3. Place the kueh into mould (dusted with glutinous rice flour) & press it to set the shape.
4. Knock out the kueh & place it on a piece of banana leaf.
5. Steam for 5mins & brush some cooking oil on the surface of the kuehs.


我们分工合作。我秤粿皮/内馅/包龜粿,我妈包/印龜粿,我爸负责把龜粿放上香蕉叶然后拿去蒸。以上这六个‘大龜粿的诞生’纯粹是因为我妈做到累了,突然说‘龜粿太小了,要包到几时啊?’ 然后就叫我爸拿出饭粿的模,说这样可以快一点用完粿皮 =p

Sunday, June 25, 2017

Pandan Coconut Buns

 软软的面包配上甜甜自家做的咖椰醬. 您心动了吗?是不是也想吃一个呢?=)

Killer Toast
(bread recipe adapted & modify slightly from Victoria bakes)

Ingredients:
260g Blue Jacket Bread Flour
1 tsp instant yeast
60g egg
120g pandan coconut milk (blend pandan leaves with coconut milk & strain)
20g fine sugar
pinch of salt
30g Cowhead salted butter

Method:
1. Mix all ingredients (except butter) together & knead till the dough is smooth & elastic. Add in butter & knead till window pane stage.
2. Divide & shape dough into 9 equal portions. Proof for 1hr.
3. Baked in a preheated oven @160C for 12mins.

 

Wednesday, June 21, 2017

Flaky Flower Mooncake


Flaky Flower Mooncake
(recipe adapted from Vivian Pang Kitchen)

Ingredients: 
Water dough (6 x 26g each)
95g Blue Jacket Plain Flour
7g icing sugar
25g vegetable oil
30g water 

Oil dough (6 x 18g each)
80g Blue Jacket Plain Flour
30g vegetable oil 

Filling (6 x 30g each)
Homemade mung bean paste 

Method:  
1. Water dough: Mix sifted flour & sugar together. Add in the oil & water & knead to form soft dough. Cover & leave to rest for 30mins.
2. Oil dough: Mix all ingredients together & knead to form dough.
3. Divide the water & oil dough into 6 portions. Shape them into balls. 
4. Wrap each oil dough with water dough & form a ball. Repeat the same for the rest.
5. Roll out one ball into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the rest.
6. Back to the 1st roll, flatten into long oval shape.  Again roll up like swiss roll. Slightly press to form ball. Keep aside to rest. Repeat the same for the rest.
7. Flatten the ball into round. Wrap in the filling. Repeat the same for the rest of the balls.
8. Flatten the balls into round with rolling pin. Make 8 cuts around the pastry with scissors.  Apply egg wash & sprinkle some chia seeds in the center.
9. Bake in preheated oven 180C for 19mins.

Saturday, June 17, 2017

Homemade pandan Kaya


Homemade Pandan Kaya
(recipe adapted from Nasi Lemak Lover)

Ingredients:
8 pcs pandan leaves
350g coconut milk
250g fine sugar
3 eggs

Method:
1. Blend pandan leaves with coconut milk in a blender & strain to discard pulp.
2. In a stainless steel bowl, lightly whisk eggs & sugar together. Add in mixture from (1). Stir & mix well.
3. Placed the stainless steel bowl over a pot of boiled water on low heat. Stir the kaya mixture on & off.
4. Cook until desired thickness. Cool completely before keep in fridge.

 Cooked over double boiler. Colour was pale & there were many bubbles when stirring the mixture.
As the mixture thickened, the colour got brighter & there were lesser bubbles when stirring.