Wednesday, August 24, 2016

Wholemeal Bread ~ 17hrs Pre-fermented Sponge Dough

因为要吃得健康些,所以加了全麦粉奇亚籽来提升营养价值。面包鬆软也有咬劲。

Wholemeal Bread ~17hrs Pre-fermented Sponge Dough
(recipe adapted from Vivian pang Kitchen)

Ingredients:
17 hours pre-fermented sponge dough
1/8 tsp instant yeast
75g water
75g Blue Jacket Bread Flour

*In a medium mixing bowl, add all ingredients together till well combined. Cover & leave at room temperature for 1hr.
Then, keep inside refrigerator for another 16hrs before use. 

Main dough
25g fine sugar
pinch of salt

65g egg
20ml water
100g Blue Jacket Wholemeal Flour
75g Blue Jacket Bread Flour 

1 Tbsp chia seeds
1 tsp instant yeast

25g butter


Method:
1. Put all pre-fermented sponge dough & the main dough ingredients (except butter) into mixing bowl. Knead till a dough is formed & add in butter. Knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas & divide dough into 2 potions. Roll out dough into a rectangle shape & roll into log. Placed into prepared tin. Proof for 1hr.
3. Make few slits on top of proofed bread. Add butter & sugar & baked in a preheated oven @ 170C for 40mins.

 要进烤箱啦

Sunday, August 21, 2016

Easy Apple Crumble


Easy Apple Crumble
(recipe adapted & modify slightly from Anncoo)

Ingredients:
1 red apple (peel, core & cut into cubes)
1/2 Tbsp fine sugar
1 tsp cinnamon powder
2 Tbsp rolled oats
10g Blue Jacket Wholemeal Flour
1/2 Tbsp fine sugar
8g Cowhead salted butter
extra cinnamon powder

Method:
1. Mix sugar & cinnamon powder onto apples & mix well with your hand. Pour apples into baking dish.

2. Rub sugar, oats, wholemeal flour & butter together to crumble with your finger tips & place on top of apples. Sprinkle extra cinnamon powder on top.

3. Bake in a preheated oven @ 180C for 20mins.

Wednesday, August 17, 2016

天然酵母鬆饼

天然酵母做出来的鬆饼味道真的不错,很喜欢它淡淡的酵母香。由于用了天然酵母,又加上没有鸡蛋的关系,所烘好的鬆饼颜色很浅因此我把waffle maker到4号让它上色。这款鬆饼很容易做,只是在面糊发酵的过程中须要多一点的心。鬆饼可以前一天先混合好,放冰箱密封冷藏發酵一夜,隔天要吃时,先回温再用waffle maker制做。

Natural Yeast Waffle 天然酵母鬆饼
(recipe adapted from Carol)

Ingredients:
200g Blue Jacket Cake Flour, sifted
100g natural yeast
30g fine sugar
200g Cowhead UHT milk
10g Cowhead salted butter, melted

Method:
1. Combine flour & sugar in a mixing bowl.
2. Add in yeast, milk & butter. Using a balloon whisk, whisk the mixture till smooth.
3. Proof for 3hrs before use.

Saturday, August 13, 2016

Wholemeal Orange Chiffon Cake



Wholemeal Orange Chiffon Cake 
(cooking method)

Ingredients:
4 egg yolk
90g freshly squeezed orange juice
40g Cowhead salted butter 
30g Blue Jacket Wholemeal Flour
40g Blue Jacket Cake Flour
1 Tbsp chia seeds
1 orange zest 

4 egg whites
60g fine sugar

Method:
1. Cook orange juice & butter together till butter melted. Add in sifted flours. Mix well. Add in egg yolks slowly. Mix well & set aside.
2. Whisk egg whites till foamy. Add in sugar & whisk till stiff.
3. Add in 1/3 meringue into the cooked dough & fold well. Add in chia seeds & fold till combined.
4. Pour this mixture back to the balance meringue & fold well till the mixture is well mix.
5. Pour into a chiffon tin. Bake in a preheated @160C for 50mins.

因为加入了全麦粉的原故,所以和一般用普通面粉/蛋糕粉的蛋糕体相比,是显得有一点粗, 不够细致。但是这个蛋糕还是很不错吃,蛮鬆软的。橙的味道十足, 又可以咬到脆脆的奇亚籽和香香的橙皮。我给这个蛋糕十个‘Like'

Tuesday, August 9, 2016

Pucca Buns


Killer Bread
(recipe adapted & modify slightly from Victoria bakes)

Ingredients:
110g Blue Jacket Bread Flour
20g Blue Jacket Plain Flour
20g fine sugar
pinch of salt
1/2 tsp instant yeast
90g water
15g Cowhead salted butter

*1 Tbsp sesame paste
*red colouring

Fillings
Homemade Mung Bean Paste 

Method:
1. Put all dough ingredients (except butter) into a mixer & knead till dough is formed. Add in butter & knead till dough is smooth. Remove 40g dough (plain), 16g dough (add in red colouring). Knead sesame paste into the remaining dough.

2. Divide & shaped the dough accordingly.
*Sesame dough 45g (x4) for entire face/hair, 8g (x8) for her hair buns. Remaining dough for brows, eyes & mouth.
*Plain dough 10g (x4) for face. Roll out thinly & use a bit of water to 'paste' onto the entire sesame face/hair dough
*Red dough divide into 12 portions for hair ribbon.
Proof for 1hr.

3. Bake in a preheated oven @160C for 12mins.

 

Friday, August 5, 2016

DOTS Swiss Roll


Basic Swiss Roll 
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 

Swiss roll:
Ingredients:

(A)
5 egg yolks
20g fine sugar
40g vegetable oil
40g milk
80g Blue Jacket Plain Flour

(B)
5 egg whites
80g fine sugar


Wilton colours

Method:
1.  In a large mixing bowl, whisk together the egg yolks, sugar, vegetable oil & milk until combined. Sift in flour & mix until smooth & well combined. 


2. Remove few spoonfuls of egg yolk batter into different bowls & add colourings as desired.

3. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

4. Remove few spoonfuls of egg whites batter & add into (2) & mix well. Put batter into piping bag & pipe out/colour the 'picture'. 


5. Bake the 'picture' in a preheated oven @ 180C for 1-2mins.

6. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

7. Pour batter over the partially bake picture. Bake in a preheated oven @ 180 deg C for 11mins.

 

Monday, August 1, 2016

Happy Nurses' Day


Chocolate Mud Cupcakes
(recipe adapted from here)

Ingredients:
(A)
80g hot water + 30g instant coffee powder
125g Cowhead salted butter
170g fine sugar
125g chocolate

(B)
60g milk
2 eggs
15g vegetable oil

(C)
150g Blue Jacket Cake Flour
1 tsp baking powder
1/2 tsp baking soda
25g cocoa powder 
handful chocolate chips

Method:
1. Put all ingredients (A) in a heat proof bowl over a pot of simmering water. Stir until ingredients combine & smooth.

2. Pour in milk & whisk using a balloon whisk till combined. Add in eggs & oil & whisk till combined.

3. Sift in (C) & add chocolate chips. Whisk till combined.

4. Pour batter into cupcake liners. Bake in a preheated oven @160C for 15mins.