Monday, December 5, 2016

Matcha Biscotti

Matcha Biscotti
(recipe adapted from here)

120g Blue Jacket Plain Flour 
45g fine sugar 
1 egg 
4 tsp milk 
1 tsp baking powder
1 Tbsp matcha powder
1/3 cup almonds 
1 packet white chocolate bar 

1. Sift flour, baking powder & matcha powder in a bowl. 
2. Add sugar, milk & beaten egg, then combine with spatula. Add in almomds.
3. Shaped into a long roll on a baking tray & slightly flatten it.
4. Bake in a preheated oven @ 180C for 20mins.
5. Cut into diagonal slices. Place the cut sides down. Bake it in the oven at 160C for 15mins. 
6. Melt white chocolate in microwave until melted & smooth. Dip biscotti half-way into the melted chocolate. Place biscotti on a silpat mat & refrigerate until chocolate is firm.

Thursday, December 1, 2016


(recipe adapted from Bakeforhappykids)

250g Blue Jacket Baguette Flour 
150g Cowhead cold salted butter, cubed
120ml warm milk
50g sugar
2 tsp instant yeast 

Fillings (optional):
chocolate chips

*refer Bakeforhappykids for recipe in english & Victoria Bakes for recipe in mandarin.


Tuesday, November 29, 2016

Tofu Kinako Muffins

You gotta try making these Tofu Kinako Muffins if you love tofu & is a kinako fan. This is a super easy recipe & yet yields such awesome muffins. The bits of tofu make the muffin moist & the kinako flavour is so rich.    

Tofu Kinako Muffins
(recipe adapted from here)
Yields 4 muffins

100g silken tofu
80g Blue Jacket Cake Flour
20g kinako
1 tsp baking powder
60g fine sugar  
1 egg
20g Cowhead salted butter, melted

more kinako powder for dusting  

1. Mashed tofu in a bowl.
2. In a medium mixing bowl, add eggs & sugar. Whisk till combined. Add in mashed tofu & whisk till combined. Sift in dry ingredients & melted butter, whisk till combined. Divide batter into cupcake liners.
4. Bake in a preheated oven @160C for 20mins.
5. Dust the muffins with more kinako before serving.

Friday, November 25, 2016

Almond Cranberry Cookies

Almond Cranbery Cookies
(recipe adapted from Anncoo)

60g dried cranberry, chopped
40g almond flakes, toasted & crushed
100g Blue Jacket Plain flour
35g icing sugar
20g ground almond
50g Cowhead cold salted butter, cut to cubes
1 Tbsp almond milk

1. Sift flour, icing sugar & ground almond into a mixing bowl. Add in butter & rub with your finger tips till mixture becomes crumb like.
2. Add milk into the cranberry & almond mixture, mix well & add into the flour mixture. Knead with hand lightly till it forms a soft dough.
3. Roll out the dough in between two plastic sheets. Cut out shapes using cookie cutter & place them on a silpat mat.
4. Bake at 180C for about 15mins.

 While waiting for my cookies to cool down, I have a piece of news to share =)

I am so excited & happy to announce that one of my recipes will be featured in a new cookbook 'Bake & Celebrate: Cookies & Treats' & is launching in December.
You can now pre-order this book at a special price of $11.95. Please kindly email if you are interested.

Monday, November 21, 2016

Brown Sugar Bread

 C for Cathy. Hey, that's my bread *^_^*

Brown Sugar Bread
(recipe adapted & modify slightly from Carol Hu)

250g Blue Jacket Baguette Flour
2 Tbsp kinako powder (optional)
1/2 tsp instant yeast
30g fine sugar
180g milk
40g Cowhead salted butter

3 Tbsp brown sugar

1. Put all ingredients (except butter) in a mixer fitted with dough hook & knead till a dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.

2. De-gas & roll the dough out into a rectangle. Sprinkle brown sugar on top & roll the dough up like a swiss roll. Put the dough in a greased pull man tin. Proof for 1hr.

3. Bake in a preheated oven @180C for 35mins.

 Sprinkle brown sugar evenly on dough

Wednesday, November 16, 2016

Double Chocolate Cake

Double Chocolate Cake
(recipe adapted & modify slightly from here)

125g Cowhead salted butter  
50g white chocolate
50g dark chocolate
225g Blue Jacket Plain Flour
1 tsp baking powder
40g cocoa powder
110g fine sugar 
200g chocolate chips
some chopped almond nuts
1 egg  
300ml non dairy cream  
1 Tbsp rum

*Cointreau & kuromitsu (optional)

*Cream cheese frosting (optional)

1. Melt butter & both chocolates in a microwave. Mix together till combined & set aside to cool.

2. Sift all dry ingredients together in a mixing bowl. Add all wet ingredients together in another bowl. 

3. Pour the wet ingredients & the chocolate mixture into the dry ingredients, then roughly fold together. 

4. Pour batter into a tin lined with baking paper. Bake in a preheated oven @ 160C for 30mins.

5. Once cake is out from oven, poke multiple holes using a satay stick on the cake. Pour the syrup over the cake & set aside till cool. Frost & decorate the cake as desired.
 This chocolate cake is very chocolately & soft
The syrup added keep the cake moist & the Cointreau taste is strong.

Friday, November 11, 2016

Gudetama Cafe @ home

最近刚去了台弯的蛋黄哥主厨餐厅用餐。餐厅布置的蛮可爱的,食物也不错吃,只是贩卖部的商品少了些。我特地点了彩色水果冰沙(几乎每桌都点),喝完后瓶子还可以帶回家當水壶 *^_^*

回国后,我想了想为何餐厅没卖蛋黄哥马卡龍啊?于是我心血来潮就动手做了一些蛋黄哥马卡龍!我的马卡龍并没有做很完美但可爱度总有吧?加上我自制的饮料(蝶豆花抹茶豆奶),是不是有如身在餐厅用下午茶的感觉呢? (应酬我一下下,说有好吗?)

Basic Macarons
(Recipe adapted from Carol)

45g egg whites
50g fine sugar

60g icing sugar
65g almond meal  

*I blend whole almonds with skin, so there are speck of brown on my macarons   

1 drop of orange & yellow Wilton colouring 

1. Sift almond meal & 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. Remove a bit of the batter & add in colouring.
4. Pipe the plain batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.
5. Pipe the coloured batter on top of the plain batter (gudetama's face). Then, use a toothpick & add a dab of white for gudetama's mouth & 'reflections'.
6. Set it aside for the shells' surface to dry up.
7. 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.
8. 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.
9. Remove from oven & let it cool completely before removing from the silpat mat.