Saturday, October 21, 2017

Snack bars

Snack Bars
(recipe adapted & modify from here)

90g honey
1 tsp vanilla extract
30g almond meal
1/8 tsp salt
1 tsp cinnamon powder
15g homemade walnut butter 

190g almonds, chopped roughly
60g dried cranberries
1 Tbsp flaxseed meal

1. Mix ingredients (A) in a mixing bowl till combined.
2. Add in ingredients (B) till combined. Pour into a lined 8" square pan & pressed firmly.
3. Baked in a preheated oven @ 160C for 20mins.
4. Chill in fridge & cut into bars. 

Making my own walnut butter


Tuesday, October 17, 2017

抹茶馬卡龍 Matcha Macarons

 去年做了愤怒鸟里面的猪猪面包,现在就来做猪猪馬卡龍 =)

抹茶馬卡龍 Matcha Macarons
(recipe adapted from Carol)

45g egg whites
50g fine sugar
60g icing sugar
10g matcha powder
50g almond meal      

1. Sift almond meal, matcha 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.
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.

我觉得没画上眼珠的猪猪比较可爱,感觉上它们好像对你微笑似的 =)
咦,仔细瞧,后面有只猪在登着你。凶喔。。。。 =P

Friday, October 13, 2017

Chocolate Almond Marble Cake

Chocolate Almond Marble Cake
(recipe adapted & modify slightly from Anncoo)

180g Cowhead salted butter, softened
105g fine sugar
1 tsp vanilla extract
 2 tsp baking powder
180g Blue Jacket Plain Flour
75g ground almond (I grind my own but not till very fine as I like to have some almond bits)
3 large eggs
2 Tbsp milk
3 Tbsp cocoa powder mixed with 3 Tbsp hot water to make a paste
1 Tbsp chia seeds

1. Cream the butter & sugar together until light & pale in colour. Add in vanilla extract.
2. Whisk in eggs gradually till combined. Add in sifted flour, baking powder, ground almonds & milk. Whisk till combined.
3. Spoon 1/2 of the cake batter into a separate bowl & mix in the cocoa paste. Add the chia seeds to the other 1/2 of the the mixture. Add spoonfuls of each of the batter alternately to an 8" pan lined with baking paper & use a chopstick to create a marbled effect through the mixture.
4. Bake in a preheated oven @ 160C for 25mins.

 瞧那一粒粒的杏仁碎和奇亚籽(chia seeds),增添了这牛油蛋糕的咬劲。好吃!

Monday, October 9, 2017

Wholewheat Mocha Cake

加了全麦粉似乎让这蛋糕变得健康些,不但吃得开心也少了一份罪恶感。哈哈,自我安慰吧 =P

Wholewheat Mocha Cake
(recipe adapted from here)

6 tsp instant coffee powder + 3 tsp hot water

230g Cowhead salted butter, soften
150g fine sugar
3 eggs
150g Blue Jacket Plain Flour 
60g Blue Jacket Wholewheat Flour
30g cocoa powder
4 Tbsp cream

1/4 cup mint chocolate chips
chopped pecan nuts

1. Cream butter & sugar together till light & pale in colour. Add in eggs gradually & whisk till combined.
2. Add in coffee mixture & cream. Mix till combined.
3. Add in sifted flour, cocoa powder & baking powder. Mix till combined.
4. Add in sifted wholewheat flour & stir till combined. Stir in chips & nuts.
5. Pour batter into a 6" tin lined with baking paper.
6. Bake in a preheated oven @ 160C for 60mins.

Thursday, October 5, 2017


Polo Buns
(recipe adapted & modify slightly from justonecookbook)

Bread dough
225g Blue Jacket Bread Flour  
25g Blue Jacket Cake Flour 
1/2 tsp salt
20g fine sugar  
1 tsp instant dry yeast  
1 large egg  
100ml blue pea water (used 8g dried blue pea)
30g salted butter

Biscuit dough 
60g salted butter
60g fine sugar  
1 large egg, beaten
190g Blue Jacket Cake Flour 
10g carrot powder
1/2 tsp baking powder

Pearl sugar (optional) 

1.  Biscuit dough: Whisk butter & sugar till light & pale in colour. Add in egg mixture slowly & whisk till combined. Sift in flour, carrot powder & baking powder. Knead to form a soft dough. Chill in fridge for later use.

2. Bread dough: Mix all ingredients (except butter) in a mixer & knead till almost smooth. Add in butter & continue to knead till elastic. Check for window pane stage. Proof for 1hr.

3. De-gas the dough. Divide into 35g (6 pieces) for the sunflower centre & 48g (6 pieces) for the petals. Divide biscuit dough into 36g (6 pieces). Shape the dough & proof for 1hr.

4. Sprinkled pearl sugar on the flower petals. Bake in a preheated oven at 160C for 15mins.

外皮甜甜脆脆的饼干配上软软的面包好吃极了。珍珠糖咔滋咔滋的我喜欢 =)

Sunday, October 1, 2017

Almond Cranberry Muffins

Almond Cranberry Muffins 
(recipe adapted & modify slightly from here) 

115g Cowhead salted butter
80g fine sugar
3 egg yolks
110g Blue Jacket Plain Flour
1 tsp baking powder
50g ground almond power

3 egg whites
30g fine sugar

lemon zest from 2 lemons 
100g cranberry soaked in 50g rum overnight 

1. Cream butter & sugar in a mixing bowl till light & pale in colour. 
2. Add in the egg yolks gradually & mix till combined.
3.In a clean mixing bowl, whisk egg whites till frothy. Gradually add sugar & whisk till soft peaks. Take 1/3 of the whites & mix with the batter in (2). Then, add the remaining whites to batter till combined. 
4. Add in sifted flour, baking powder, ground almonds, lemon zest & cranberry into the batter till combined.  
5. Divide batter into cupcake liners. Bake in a preheated oven @ 160C for 28mins. 

Friday, September 29, 2017

Pecan Tart 胡桃塔

Pecan Tart 胡桃塔
(recipe adapted & modify slightly from Joyofbaking)

Pie Crust:
170g Blue Jacket Plain Flour
1 Tbsp fine sugar
110g Cowhead salted butter, chilled & cut into cubes 
30ml ice water

Pecan Filling: 
100g black sugar 
160ml Lyle's Golden Syrup
2 Tbsp rum
50g Cowhead salted butter 
2 large eggs
60ml cream 
200g pecans, toasted & coarsely chopped 

1. Pie Crust: Place flour & sugar in a mixing bowl & stir till combined. Rub in cold butter until the mixture resembles bread crumbs. Add in ice water & knead lightly till a dough is formed. Fridge the dough for 30mins.

2. On a lightly floured surface, roll out dough into a circle enough to fit a 8" tart tin. Put in fridge for 30mins.
3. Pecan Filling: In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum & butter until boiling, stirring constantly. Remove from heat & set aside. When the boiled syrup has cooled, whisk in eggs & cream.  

4. Remove the chilled pastry crust from the refrigerator. Evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake in a preheated oven at 170C for 50mins.

Monday, September 25, 2017

Matcha Tea Cakes

Matcha Tea Cakes
(basic cake recipe adapted & modify slightly from cookpad)

60g salted butter
35g fine sugar
1 large egg, beaten
10g matcha powder
40g Blue Jacket Cake Flour
1/2 tsp baking powder
1 tsp vanilla extract

Fillings (optional)
white bean paste
sakura flowers (soaked in water, dried & chopped)

extra sakura flowers for decoration
melted white chocolate

1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, matcha & baking powder. Mix till combined.
4. Scoop some batter into mould, add in filling & topped with more batter.
5. Bake in a preheated oven @160C for 20mins.

Thursday, September 21, 2017

Kit Kat Cake

Chocolate Cake
(sponge cake recipe adapted from Carol)

3 eggs
50g Blue Jacket Cake Flour
10g corn flour
60g fine sugar
20g Cowhead salted butter, melted
1 tsp vanilla extract

Reese's peanut butter chocolate spread
kit kats

1. In a mixing bowl, whisk eggs & sugar till pale & fluffy ribbon stage.
2. Fold in sifted flour & cornflour lightly.
3. Remove few spoons of batter & mix with melted butter & vanilla in a bowl till combined. Pour the mixture back into the batter in (2).
4. Pour batter into prepared tin. Baked in a preheated oven @ 170C for 25mins.
5. Decorate the cake as desired after cake had cooled down.

Sunday, September 17, 2017

Apple Cake Tart

Apple Cake Tart
(recipe adapted from Anncoo)

60g Blue Jacket Plain Flour
3/4 tsp baking powder
60g Cowhead salted butter, softened
50g fine sugar
60g egg
1/2 tsp vanilla extract
1/2 Tbsp lemon juice
lemon zest from 1 lemon

2 red apples
1/2 tsp ground cinnamon
1 Tbsp sugar

1/2 Tbsp lemon juice

1. Combine sugar & cinnamon in a small bowl, set aside.
2. Peel, core & slice the apples in a bowl. Add the cinnamon sugar mixture & 1/2 Tbsp lemon juice & toss to thoroughly with the apple slices.
3. Cream butter, lemon zest & sugar till light & fluffy. Slowly add in egg, lemon juice & vanilla extract. Lastly add in sifted flour & baking powder. Fold with a rubber spatula till combined. Spread batter evenly in the prepared pan.
4. Arrange the apple slices on top of the batter & sprinkle some brown sugar on top.
5. Bake in a preheated oven @ 180C for 30mins.

Wednesday, September 13, 2017


(recipe adapted from Carol)

300g Blue Jacket Baguette Flour
6g salt
15g oil
160g water 

cherry tomatoes
mozzarella cheese
parmesan cheese powder 

1. Put all ingredients into a big mixing bowl. Hand knead until the dough is smooth & elastic. Rest the dough for 1hr.
2. Divide the dough into 3 portions (155g each). Rest the dough for 15mins.
3. Slowly roll out each dough into 8" big. 
4. Add toppings as desired. Bake in a preheated oven @ 200C for 12mins.

Saturday, September 9, 2017

Caramel Brownie Brittle

Brownie Brittle
(recipe adapted from here)

1/2 cup oil
2/3 cups fine sugar ( I reduced slightly)
1 tsp vanilla extract
1/4 tsp salt
1 tsp instant coffee powder
1/3 cup cocoa powder
1/2 cup Blue Jacket Plain Flour

caramel bits

1. In a mixing bowl, whisk oil & sugar together. Whisk in egg, vanilla, salt & coffee powder till combined.

2. Stir in sifted flour & cocoa powder till combined.

3. Spread the batter thinly onto a tray with silpat mat. Sprinkle in caramel bits.

4. Bake in a preheated oven @ 170C for 20mins.

5. Once out from oven, cut into smaller pieces & allow them to cool. The pieces will harden.

Tuesday, September 5, 2017

Cherry Pocky Cake

Cherry Pocky Cake
(cake recipe adapted from Joyofbaking)

56g Cowhead salted butter, melted 
65g Blue Jacket Plain Flour 
28g ground almonds 
1 tsp baking powder 
60g egg 
75g fine sugar
1 tsp vanilla extract
40g milk 

lemon buttercream
chocolate flavour pocky sticks 
fresh cherries, pit & cut into quarters (as fillings)
20 fresh cherries dip with melted chocolate 
fresh blueberries 

1. In a bowl, whisk together flour, ground almonds & baking powder.
2. In a mixer, whisk egg & sugar until the batter is pale & thick. Add in vanilla extract. Using a balloon whisk, whisk in melted butter & milk till combined. Fold in flour mixture with a spatula till combined.
3. Pour batter into a 6" tin lined with baking paper. Bake in a preheated oven @ 160C for 25mins.
4. Once cake is cooled, slice cake into half. Frost the cake & decorate as desired.    

Friday, September 1, 2017



(recipe adapted & modify slightly from here)

250g Blue Jacket Bread Flour
2 Tbsp fine sugar
180g water
1 tsp instant yeast
15g SCS salted butter

squid ink (or 1 Tbsp cocoa powder + 2 tsp water)

1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth. Add in butter & continue kneading until smooth & elastic. Check for window pane. Divide dough into 2 portions. 
2. Knead in squid ink (or cocoa powder & water) into one of the dough. Proof both plain doughs for 1hr.
3. De-gas both dough. Divide plain dough into 6g x 20 balls & squid ink dough into 18g x 1 ball, 5g x 12 balls.  
*This portion is only enough for 1 soccer ball.
4. Grease the bowls & arrange doughs accordingly as follow (refer here for picture):
    1st layer: 1 squid ink, 5 white
    2nd layer: 5 squid ink
    3rd layer: 1 big squid ink in middle, 5 white
    4th layer: 5 white
    5th layer: 5 squid ink
    6th layer: 5 white
    7th layer: 1squid ink
5. Cover the bowl with another bowl. Wrap with 2 layers of aluminum foil tightly. Proof for another 1hr.
6. Bake in a preheated oven @ 140C for 30mins.