Monday, March 28, 2016

Apple Muffins

(recipe adapted from Anncoo)

Ingredients : 
220g Cowhead salted butter 
170g Sugar
3 eggs separated
1 tbsp Cointreau 
180g Blue Jacket Cake flour 
30g Corn flour 
5g Baking powder 
250g Green apple, peeled & cubed, mix with 1.5 Tbsp lemon juice
Lemon zest from 1 large lemon 

Oreo cookies, crushed 

1. Cream butter & sugar till fluffy & pale. Add Cointreau.
2. Add egg yolks into the batter one at a time & mix well. Add in egg whites & mix well.
3. Sift plain flour, corn flour & baking powder together. Fold into butter mixture with a rubber spatula.
4. Pour in lemon zest, apple cubes & oreo, mix well.
5. Pour the batter into cupcake liners. Baked in a preheated oven at 160C for 25mins.

Thursday, March 24, 2016

Happy Easter Hot Cross Buns

Chocolate Chips Hot Cross Buns  
(recipe adapted & modify slightly from HHB)


250g Blue Jacket Bread Flour
50g Blue Jacket Wholemeal Flour
30g fine sugar
1 tsp ground cinnamon
30g Cowhead salted butter, cut into cubes
1 tsp instant yeast
180g water
160g chocolate chips   

Flour paste for crosses:
2 Tbsp Blue Jacket Cake Flour
1 tsp fine sugar
1 Tbsp water  

*Mix all ingredients together till smooth.

1 Tbsp fine sugar
1 Tbsp hot water 

*stir till sugar dissolved

1. Dough: Put all ingredients (except butter & chocolate chips) in a mixer fitted with a hook dough & knead till a dough is formed. Add in butter & knead till smooth & elastic. Knead in chocolate chips with hand & proof for 1hr.

2. Divide dough into 15 portions & roll each portion into a ball. Place the balls in a greased tin. Proof for 1hr. 

3. Pipe flour paste down the centre of each row of buns, length & width wise, to form crosses. Bake in a preheated oven @ 180C for 15mins. Brush the baked buns tops with glaze once out from oven.

Sunday, March 20, 2016

Sesame Buns 黑芝麻馒头

Sesame Buns 黑芝麻馒头
(recipe adapted from 孟老师)

260g water
3g instant yeast
350g Blue Jacket Plain Flour
*Mix together & proof for 1hr

150g Blue Jacket Plain Flour
70g fine sugar
5g oil
35g black sesame powder

Black Sesame spread

1. Mix (B) into (A) until a smooth dough is formed. Let the dough rest for 5mins.
2. Roll out dough into a rectangular shape. Spread sesame spread on top & roll up like swiss roll. Cut into 8 equal portions. Proof for 20mins.
3. Steam the buns for 20mins. 

我的黑芝麻馒头特别大! 贪心的我涂了太厚的芝麻酱,蒸后都爆出来了。但是真的好好吃哦。 

Tuesday, March 15, 2016

Leopard Prints Bread

Leopard Prints Bread
(recipe adapted from Carol)

(A) Plain dough
150g Blue Jacket Bread Flour
10g fine sugar
1/2 tsp instant yeast
105g water
15g Cowhead salted butter

(B) Coffee dough
100g Blue Jacket Bread Flour
1 tsp instant coffee powder
7g fine sugar
1/4 tsp instant yeast
70g water
10g Cowhead salted butter

(B) Cocoa dough
100g Blue Jacket Bread Flour
10g cocoa powder
7g fine sugar
1/4 tsp instant yeast
80g water
10g Cowhead salted butter

1. Plain dough: Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Repeat the procedure for coffee & cocoa dough. Proof the doughs for 1hr.

2. De-gas & divide each dough into 12 portions.

3. Roll each coffee dough & cocoa dough into long strips. Wrap the coffee dough inside the cocoa dough & expose about 1/3 of the coffee dough. Roll each plain dough into long strip. Wrap the cocoa dough inside the plain dough completely.

4. Place the rolls into the greased pullman tin (4 rolls each layer, 3 layers in total). Proof for 1hr.

5. Baked in a preheated oven at 160C for 50mins.

Saturday, March 12, 2016

Zebra Cheesecake

Zebra Cheesecake

150g digestive biscuits, crushed into crumbs
80g Cowhead salted butter, melted

227g Cowhead Cream Cheese
70g fine sugar
130g Greek yoghurt
2 eggs
2 Tbsp black sesame paste

1. Mix the base ingredients together & pressed into a 7" cake tin lined with baking paper.
2. In a mixing bowl, whisk cream cheese, sugar & yoghurt together till smooth. Add in eggs & whisk till combined.
3. Divide batter into 2 portions. Add sesame paste in one portion.
4. Drop 3 Tbsps of sesame batter onto the prepared tin, followed by 2 Tbsp of plain batter. Repeat until all batters are finished.
5. Baked into a preheated oven at 150C for 30mins, then 120C for 20mins.

Tuesday, March 8, 2016

Matcha Yoghurt Azuki Muffins

Matcha Yoghurt Muffins
(recipe adapted from baking taitai)

200g Blue Jacket Plain Flour
100g fine sugar
15g matcha powder
1 tsp baking powder

1 egg
250g Greek style yoghurt 
85g Cowhead salted butter

1 can Azuki beans 

1. Combine ingredients (A) together in a big bowl.
2. Combine ingredients (B) together in another bowl.
3. Pour wet ingredients (2) into dry ingredients (1).
4. Divide batter into muffin liners & add azuki beans between the fill.
5. Bake in a preheated oven @ 160C for 15mins. 

Friday, March 4, 2016

No Bake Energy Bites

No bake Energy Bites
(recipe adapted & modify from here) 

140g nutella
80g honey
1 tsp rum
1 cup oats
1/2 cup golden flaxseed meal
2/3 cup dried cranberries
2/3 cup raisins
1/3 cup chocolate chips 

1. In a mixing bowl, mix together nutella, honey & rum. Add remaining ingredients & stir until evenly coated.

2. Using an ice cream scoop, scoop the mixture & placed onto a tray. Chill until set before store into air tight container & store in fridge again.


Tuesday, March 1, 2016

Keroppi Wholemeal Buns

Keroppi Wholemeal Buns
(recipe adapted & modify slightly from Carol)

170g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
1/2 tsp instant yeast
130g cold water

70g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
1/2 Tbsp matcha powder
20g fine sugar
20g coconut oil
70g cold water

Azuki beans

1. Combine all ingredients (A) in a mixer & knead till a soft dough is formed. Proof for 1hr.
2. Combine all ingredients (B) & dough (A) except matcha powder in a mixer. Knead till a soft & elastic dough is formed. Remove 60g dough (divide into 18 smaller pieces for keroppi eyes) & add matcha powder to the remainder dough. Knead till combined. Proof for 1hr.
3. De-gas the dough & divide into 9 portions & wrap fillings. Proof for 1hr.
4. Bake in a preheated oven @ 180C for 15mins.
5. Decorated as desired with melted chocolate once the buns are cool.