Thursday, February 15, 2018

Wednesday, February 14, 2018

Happy Valentines' Day

Blue Pea Cake
(basic sponge cake recipe adapted & modify slightly from here)

4 egg yolks
50g coconut oil 
60g blue pea water 
90g Blue Jacket Plain Flour, sifted

4 egg whites
60g fine sugar

Non dairy whipped cream + 4 Tbsp blue pea water

1. Mix ingredients (A) in order in a medium bowl.
2. Whisk (B) till stiff peaks. Take 1/3 portion of whites to mix into yolk batter. Then, fold the balance whites till well combined.
3. Pour batter into pans. bake in a preheated oven @140C for 25mins, 160C for 30mins.
4. Decorate the cake as desired after the cake had cooled down.


Friday, February 9, 2018

Pecan Cookies

Pecan Cookies
(recipe adapted & modify from Travelling-foodies)

200g Blue Jacket Cake Flour
200g ground pecans (I roasted my own pecans & blend)
100g roughly chopped pecan bits
100g icing sugar
1/2 tsp baking powder
1/4 tsp salt
100g oil

1. Put all ingredients into a big mixing bowl & mix till a pliable dough is formed.
2. Divide the dough into 10-11g each & roll them into balls. Place on silpat mat.
3. Bake in a preheated oven @160C for 23mins.

Monday, February 5, 2018

Pecan Mint Brownies

Pecan Mint Brownies
(recipe adapted & modify slightly from Guai Shu Shu)

20g Blue Jacket Plain Flour 
30g cocoa powder 
170g fine sugar 
100g chopped pecans 
100g mint chips
125g dark chocolate, chopped 
125g Cowhead salted butter
2 eggs 

1. Put chocolate & butter in a bowl & microwave. Stir till well combined. Whisk in eggs till combined.

2. In another bowl, combined flour, cocoa powder & sugar. Pour in chocolate butter mixture from (1) till well mixed. Stir in pecans & mint chips. Pour batter into a lined 6" round tin. 

3. Baked in a preheated oven @ 180C for 40mins.

4. Dust icing sugar & top with pecan before served.

Thursday, February 1, 2018

Wholemeal Cranberry Bread 全麦蔓越莓面包

Wholemeal Cranberry Bread 全麦蔓越莓面包 (水合折疊法)
(recipe adapted & modify slightly from Carol)

100g Blue Jacket Wholemeal Flour
190g Blue Jacket Bread Flour
10g black bean powder
1 Tbsp sugar
1/2 tsp instant yeast
15g Cowhead salted butter, melted
225g water
100g cranberry

1. Put all ingredients (except cranberry) 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. Roll out the dough into a long rectangle. Scatter cranberry evenly & roll up the dough like a swiss roll. Make one cut lengthwise on the dough & do plaits. Placed on a silpat mat & proof for 1hr.
4. Bake in a preheated oven @ 180C for 20mins, then tend with aluminum foil (to prevent the cranberry from getting burnt) & continue to bake for another 20mins.

Monday, January 29, 2018

Chocolate Molten Cake

Chocolate Molten Cake
(recipe adapted from Anncoo) 

175g Ghirardelli chocolate, melted & cooled
2 Eggs, lightly beaten
25g salted butter
25g fine sugar
25g Blue Jacket Cake Flour

1. Cream butter & sugar together till light & fluffy.
2. Add the beaten eggs gradually, beating all the time, then add the rum, mix well. Sieve in the flour, fold well with a rubber spatula followed by the melted chocolate, fold well again.
3. Divide among ramekins.
4. Bake in a preheated oven @ 200C for 13mins.

Thursday, January 25, 2018

Pecan Squares

Pecan Squares
(recipe adapted from Joyofbaking)

130g Blue Jacket Plain Flour 
1/4 tsp baking powder
1/4 tsp salt
57g Cowhead salted butter, cold & cubed
1/2 tsp Rum 

Pecan Filling:
2 eggs
30g brown sugar 
160g golden syrup
20g Blue Jacket Plain Flour
1/4 tsp salt
1 tsp Rum
100g chopped pecans 

1. Crust: In a small bowl, sift together flour, baking powder & salt. Rub in cold butter till the mixture resembles fine crumbs. Add in rum & press the mixture into the prepared 8" pan. bake in a preheated oven @ 180C for 10mins. Set aside.

2. Pecan Filling: In another mixing bowl whisk the eggs until foamy. Add the brown sugar, golden syrup, flour, salt & rum. Whisk till combined. Pour over the baked crust & sprinkle  the chopped pecans. Bake for 28mins.

3. Cut into squares, dust some icing sugar & top with pecan.