Wednesday, December 28, 2016

Happy Birthday To Me !

 Would you like to have a cup of hot or Frappuccino Matcha Azuki drink?

Frappuccino Matcha Azuki
3 Tbsp low skim milk powder
1 Tbsp matcha powder
2 heaped Tbsp azuki beans
200mls boiling water
ice cubes (I use Venti size cup to measure)
*Blend all ingredients until smooth & combined. Pipe some whip cream on top of drink.

Sunday, December 25, 2016

Merry Christmas!

(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. 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.
4. Pipe the batter onto silpat mat.
5. Rap the baking tray on table top a few times to spread the batter slightly.
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 180C 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.

Wednesday, December 21, 2016

'Brussels Sprouts' Cookies

What is your first reaction when you see these greenish weird looking stuffs? Cabbage? or some kinda moldy cookies? Well, they were actually crackle cookies (they cracked after baked) but I decided to call them 'Brussels Sprouts' cookies because I think they look alike.  

The original recipe uses cocoa powder & dark chocolates but I replaced with matcha powder & white chocolates instead. These cookies are awesome! The matcha powder taste is intense. Best of all, no sugar is added in these cookies! I merely rely on the sweetness of the white chocolate. If you are a matcha fan lover, you gotta give this recipe a try. Be sure to use good quality matcha powder to get that intense flavour =) 

Crackle Cookies 
(recipe adapted & modify from I Love.I Cook. I Bake or here) 

70g Blue Jacket Cake Flour   
25g Matcha powder
1/2 tsp baking powder
40g Cowhead salted butter, cut into small cubes 
85g white chocolate, cut into smaller pieces
1 egg 
1 tsp vanilla extract 
1 cup icing sugar for rolling 

1. Sift together flour, matcha powder & baking powder in a mixing bowl. Add in cold cubed butter & use hands to mix till it resembles breadcrumbs.
2. Whisk together egg & vanilla. Add into the matcha mixture in (1) & stir with spatula till  combined. Add in chopped white chocolate. The dough will be firm & not sticky. 
3. Pour icing sugar to a wide plate. Scoop dough with a small cookies scoop & drop them onto the icing sugar & roll them until fully covered. 
4. Place on a silpat mat. Bake in a preheated oven at 190C for about 8mins, then 180C for 7mins.

   These cookies are crunchy on the outside while slightly soft & chewy on the inside. Thumbs up!

Saturday, December 17, 2016

16hrs Pre-fermented Sponge Dough

16hrs Pre-fermented Sponge Dough

50g Blue Jacket Bread Flour
50g water
pinch of instant yeast
*mix all together in a bowl & clingwrap for 16hrs in room temperature

250g Blue Jacket Bread Flour
3g sea salt
148g water
1g instant yeast
1 Tbsp chia seeds

1. Add all dough ingredients & pre-ferment into a mixer & knead till a soft dough is formed. Checked for window pane stage. Then, proof for 45mins.
2. Degas dough slightly & proof for another 45mins.
3. Degas dough slightly again & shaped into round. Proof for 1hr.
4. Baked in a preheated oven @ 240C for 30mins.

simple tuna mayo sandwich for breakfast

Tuesday, December 13, 2016

Matcha Madeleines

Matcha Madeleines
(recipe adapted from here)

113g Cowhead salted butter
130g fine sugar
120g Blue Jacket Cake Flour
1 tsp baking powder
1 Tbsp matcha powder
2 eggs, at room temperature
1 Tbsp milk, room temperature
1 tsp kinako, for dusting (optional)

1.  Microwave butter in a bowl till it melts. Set aside to cool.

2. In a large bowl, add sugar & sift flour, baking powder & matcha powder. Whisk all till combined.

3. In a medium bowl, combine eggs & milk. Whisk together till frothy. Add the egg mixture into (2). Using a rubber spatula, stir until just combined.

4. Add the cooled melted butter. Mix until just blended. Cover the bowl with plastic wrap & refrigerate to rest the batter overnight.

5. Fill each mold in the madeleine pan with batter using a small cookie scoop. Baked in a preheated oven @ 180C for 13mins. Dust with kinako when ready to serve.

Friday, December 9, 2016

Strawberry Baked Oatmeal

Strawberry Baked Oatmeal 
(recipe adapted & modify slightly from here)

90g rolled oats
35g brown sugar
1/2 tsp baking powder
30g cashew nuts, chopped
6 big strawberries, sliced
50g semi-sweet chocolate chips

200ml milk
1 egg
15g Coconut oil
1/2 Tbsp chia seeds
1 tsp rum

1. In a bowl, mix together the oats, sugar, baking powder, half the cashew nuts, half the strawberries & half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, cashew nuts & chocolate on top of the oats.

2. In another bowl, whisk together the milk, egg, oil, chia seeds & rum. Then, pour over oats & fruit.

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

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.