Colourful Toast Ingredients: 300g Blue Jacket bread flour 1 Tbsp milk powder 10g SIS fine sugar 1/2 tsp SAF instant yeast 1/4 tsp salt 200g water 20g Anchor butter . 15g Pumpkin powder 10g Red yeast powder 10g Beet root powder Method: 1. Bread dough: Knead all ingredients together till smooth & elastic. Divide into 3 portions. Add in pumpkin, red yeast & beet root powder. Proof for 1hr 2. Degas & shape dough. Put in a pullman loaf pan & proof 1hr 3. Bake in a preheated oven @ 190C for 10mins ..read more

Hoojicha Dacquoise Ingredients: 110g egg whites 40g SIS fine sugar 80g blanched ground almond 15g Blue Jacket cake flour 50g icing sugar 4g hojicha powder Extra icing sugar (for sprinkle) Cream Cheese Fillings 100g Philadelphia cream cheese 50g Ammerlander unsalted butter 30g icing sugar Method: 1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak 2. Sift in ground almond, flour, icing sugar & hojicha powder. Slowly fold in till combined. Transfer the batter into a piping bag. Pipe onto a silpat mat & dust with icing sugar3 3. Bake in a preheated oven @ 170C ..read more

Rose Milk Tea Cannelés 玫瑰奶茶可麗露 Ingredients: 550g milk 15g rose tea leaves 10g red yeast powder 20g butter 200g fine sugar 120g Prima superior bread flour 120g eggs 10mls rum Method:1. In a saucepan, simmer milk & rose tea leaves on low heat for 10mins. Stir in butter till melted 2. Add flour, red yeast powder & sugar in a large bowl. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. Add in rum & mix well. Cover the batter. Store in fridge overnight 3. Butter the moulds with softened butter. P ..read more

Choux Pastry   Ingredients:  Craquelin  35g unsalted butter, softened 20g fine sugar 30g Blue Jacket Plain Flour 5g Hojicha powder Choux  50g unsalted butter 100g water 2 eggs 65g Blue Jacket Bread Flour 5g Hojicha powder Filling Dairy whip cream + Strawberry Fruttose pie filling Method:  1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use    2. Put butter & water in a saucepan. Bring to boil over medium heat   3. Add ..read more

Sesame Toast 芝麻吐司 (Recipe adapted & modify slightly from Ciao Kitchen)   Ingredients: Tang Zhong: 15g Blue Jacket bread flour 75g water . Main Dough: Tang zhong 300g Blue Jacket bread flour 30g brown sugar 1 tsp salt 1 tsp instant yeast 10g Kinako 100g whipping cream 80g water 20g unsalted butter . Black Sesame Paste: 100g roasted black sesame 30g brown sugar 15g sunflower oil . Method: 1. Tang zhong: Whisk ingredients in a pot till combined. Keep stirring over medium low heat till it become a paste. Set aside to cool 2. Main dough: Whisk all ingredients (except butter) in a mixer fi ..read more

Chestnut Pound Cake 栗子磅蛋糕 Ingredients:  Ingredienst: 110g unsalted butter 20g almond butter 1/4 tsp salt 40g fine sugar 20g brown sugar 120g eggs 20g maple syrup 10g milk 90g Blue Jacket cake flour 1/2 tsp baking powder 1 packet chestnuts Method: 1. Whisk butter, almond butter & both sugars together in mixer till fluffy 2. Slowly add in egg & whisk till combined. Add in milk & honey. Then add in sifted flour, salt  & baking powder. Whisk till combined 3. Pour some batter into lined tin. Add in chestnuts & cover with the rest of the batter   4. Bake in a pr ..read more

Mocha Rolls 摩卡咖啡捲   Ingredients: Bread dough 300g Blue Jacket Bread Flour 20g fine sugar 1/4 tsp salt 1 tsp instant yeast 210g water 20g unsalted butter Filling: 90g unsalted butter 1/2 tsp salt 50g light brown sugar 50g fine sugar 1 Tbsp cinnamon powder 6g instant coffee granules 40g chopped dark chocolate Method: 1. Knead bread dough as per usual & proof for 1hr 2. Mix filling ingredients together till combined. Roll out bread dough into a rectangle. Spread filling on top & sprinkle dark chocolate. Roll up like a swiss roll & divide into 9 pieces. Put in a lined tin & ..read more

Passionfruit Mousse Cake 百香果慕斯蛋糕 Ingredients: Fingers sponge 2 egg yolks 30g Blue Jacket plain flour 10g Callebaut cocoa powder 2 egg whites 40g SISNext Half Calorie Sugar Blend Icing sugar   Passionfruit mousse 80g fruttose passionfruit filling 15g SISNext Half Calorie Sugar Blend 100g water  5g gelatine bloom in 15ml water 200g Anchor whipping cream 1 Tbsp SISNext Half Calorie Sugar Blend   Jelly layer 80g fruttose passionfruit filling 10g SISNext Half Calorie Sugar Blend 120g water 3g gelatin bloom in 10ml water   Method: 1. Finger sponge: Whisk whites & sugar till ..read more

Taro Basque Cheesecake 芋泥巴斯克起司蛋糕 Ingredients: Yam paste: 350g steamed yam 50g icing sugar 30g Ramli UHT full cream milk 20g Arla butter, unsalted Cheesecake: 250g Philadephia cream cheese 70g icing sugar 2 eggs 100g Anchor whipping cream Method: 1. Yam paste: Combine yam paste ingredients in a blender. Blend till smooth. Put paste into a 6” tin lined with baking paper & chill 2. Cheesecake: Whisk cream cheese & sugar till combined. Add in egg & cream. Mix till combined & pour onto the yam paste in (1) 3. Bake in a preheated oven @ 220C for 25mins ..read more

Chocolate Cannelés 巧克力可麗露 Ingredients: 500g milk 20g butter     40g chocolate  200g fine sugar     110g Blue Jacket Plain Flour  10g cocoa powder 120g eggs 1 Tbsp Rum Method:  1. Heat up milk, butter & chocolate in a saucepan over medium low heat till butter & chocolate melted 2. Sift flour & cocoa powder in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the mixture from (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. Cover the batter & store in fridge over ..read more