Saturday, May 21, 2016

Cinnamon Coffee Cake


Cinnamon Coffee Cake 
(recipe adapted from here) 

Ingredients 
Cake
2.5 cups blanched almond flour 
1/4 tsp salt
1/2 tsp baking soda 
1/4 cup coconut oil
1/2 cup honey
3 large eggs 

Topping 
1/4 cup coconut oil, melted
1/4 cup sugar
2 Tbsp ground cinnamon
1/2 cup sliced almonds 

Method: 
1. In a food processor, combine almond flour, salt & baking soda.
2. Pulse in coconut oil, honey & eggs.
3. Spread the batter into prepared 8" tin.
4. Topping: combine coconut oil, sugar, cinnamon & sliced almonds in a bowl.
5. Sprinkle topping over cake batter.
6. Bake in a preheated oven @ 160 for 20mins.

 

Tuesday, May 17, 2016

Black Sesame Azuki Cupcakes

 

Black Sesame Cupcakes
(recipe adapted from baking taitai)
 
Ingredients
160g Blue Jacket Cake Flour
150g fine sugar
85g Cowhead salted butter
4 Tbsp black sesame spread
1 egg
1.5tsp baking powder
120g home made sesame soy milk

Filings
Azuki beans

Method:
1. Cream butter & sugar till light & fluffy. Add in sesame spread & egg.
2. Add in sifted flour & baking powder, alternating with milk. Whisk till batter is smooth,

3. Divide batter into cupcakes liners. Bake in a preheated oven at 180C for 15mins.

Verdict: Very soft & fluffy cakes. Sesame & azuki beans do make a perfect couple.

Friday, May 13, 2016

Corn Raisins Muffins

 

Corn Raisin Muffins
(Recipe adapted from Nigella

Ingredients:
Dry ingredients

1 cup Blue Jacket Plain flour, sifted
1 cup cornmeal, sifted
1 cup brown sugar
1 Tbsp baking powder
1/2 cup raisins
1/2 tsp salt

Wet ingredients
2 eggs
1 cup Cowhead UHT milk
4 Tbsp Cowhead melted butter 

Method:
1. Lightly whisk all the dry ingredients together in a bowl.
2. Add wet ingredients into (1). Stir to combine.
3. Spoon mixture into muffin tin. Bake in a preheated oven @ 160C for 20mins.

This is the cornmeal that I used =)

Tuesday, May 10, 2016

叫我熊本熊 Kumamon !

没有熊本熊的奇曲模吗? 没关系哟,因为我也没有。
就让我们一起轻轻松松即兴地做出可爱的熊本熊吧!自己DIY的更有满足感呢 =)

Kumamon Cookies
(cookie recipe adapted & modify slightly from here)

Ingredients:
sesame flavour  
50g black sesame paste 
50g Cowhead salted butter, soften
40g fine sugar
100g Blue Jacket Plain Flour
25g corn flour
1 Tbsp rum 

Original flavour
50g Cowhead salted butter, soften
20g fine sugar
50g Blue Jacket Plain Flour
12g corn flour

*red colouring

Method:
1. sesame flovour: In a mixing bowl, beat together sesame paste, sugar & butter till light.
2. Sift in the flours & knead lightly to form a dough. Set aside in fridge for later use. Repeat for original flavour. Remove some dough from original flavour & add in red colouring.
3. Roll out sesame dough & use any bear cookie cutter that you have on hand to cut out the shapes. Pinch some original & red colouring dough for the bear's eyes, ears, snout & cheeks. Finally pinch some black sesame dough for the bear's eyes, nose & mouth. Chill in fridge for 20mins.
4. Bake in a preheated oven @ 160C for 18mins.  

熊本熊是不是很容易做呢?还似模似样, 蛮可爱的吧?
最近熊本县遭受地震的袭击,让我们为它打气! 熊本頑張れ、熊本加油!!!

Wednesday, May 4, 2016

紅酒果乾核桃麵包


紅酒果乾核桃麵包 Red Wine Cranberry Walnut Bread  
(recipe adapted from Carol)

Ingredients:
200g Blue Jacket Baguette Flour
50g Blue Jacket Plain Flour
100g red wine
90g water
1/2 tsp instant yeast
3/4 tsp salt
40g walnuts

*Soak 40g cranberries in 50g red wine. Leave in fridge for 3 days. On the bread making day, drain the cranberries. The remaining red wine for soaking cranberries + new red wine =100g
Boil the red wine & cooled for later use.

Method:
1. Add all ingredients together in a mixer fitted with a hook dough & knead till smooth dough & window pane stage.
2. Knead in cranberries & walnuts. Proof for 1hr.
3. De-gas & shaped dough. Put dough into proofing basket dusted with some baguette flour. Proof for 1hr.
4. Scored the dough slightly & bake in a preheated oven @ 200C for 30mins.

Verdict: Love the tinge of red wine taste as you chew the bread. Crunchy walnut & tart cranberries really add flavours to this bread. It is very nice to eat on its own but I like to spread some homemade almond butter on top. Yum yum =)

Sunday, May 1, 2016

Gula Melaka Cheesecake


Gula Melaka Cheesecake
(recipe adapted from here)

Ingredients:
Base:
100g digestive biscuits (crushed)
60g Cowhead salted butter, melted


Fillings:  
200g gula Melaka (chopped)
50ml Cowhead UHT milk
450g Cowhead Cream Cheese
3 eggs
25g corn flour

200g dairy whipping cream 

Caramelized mixed nuts 
50g walnuts
50g cashew nuts
50g almonds
80g fine sugar
2 Tbsp Cowhead UHT milk
1 Tbsp water

*In a non-stick pan, heat sugar until dissolved & caramelize. Add in milk, water & stir well. Remove from heat, add in toasted nuts & toss well.
 
Method:
1. Crust: Mix crushed biscuits & melted butter until well combined. Press the mixture into a 8″ pan chill for later use.
2. Filling: Put gula melaka & milk into a saucepan, stir & cook with low heat until the gula melaka has dissolved. Remove from heat, strain & leave to cool. 
3. Beat cream cheese & mixture 2 with high speed until fluffy. Add in eggs one at a time, beating well after each addition.
4. Sift in corn flour, add in whipping cream & mix well.
5. Pour the filling into the crust & steam-bake in the preheated oven at 150c for 70mins. Remove and leave to cool. Chill in the fridge for at least 2 hours.
6. Unmold the cake & arrange caramelized mixed nuts on top. 

Friday, April 29, 2016

Cranberry Almond Biscotti


Cranberry Almond Biscotti
(recipe adapted from Anna Olson)

Ingredients:
¾ cup fine sugar
½ cup vegetable Oil
2 eggs
2 Tbsp lemon zest, finely grated
1 tsp rum
¾ cup whole almonds
½ cup dried cranberries
1 ¾ cup Blue Jacket Plain Flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon

Method:
1. In a large mixing bowl, whisk sugar, oil, eggs, lemon zest & rum together. Stir in the almonds  & dried cranberries.
2. Sift the flour, baking powder, salt & cinnamon a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs.
3. Bake in a preheated oven at 160C for 25mins. Cool the logs on the baking tray slightly.
4. Using a serrated knife, slice the logs into cookies. Place these back on the baking tray & return them to the oven to bake about 18mins.