Doreamon Bagels Ingredients: Dough: 300g Blue Jacket bread flour 10g fine sugar 1/2 tsp instant yeast 1/2 tsp salt 180g water 10g olive oil taiwan natural blue powder Syrup: 1000ml water 2 Tbsp fine sugar Melted white chocolate Method: 1.Dough: Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Divide into 2 portions. Knead in blue powder. Divide both dough into 6 portions.Rest the dough for 10mins 2. Roll out one blue & one plain dough into a rectangle. Overlap slightly & roll dough up like a swiss roll. Press one end of th ..read more

Rum & Raisins Basque Cheesecake 蘭姆酒葡萄乾巴斯克起司蛋糕 Ingredients: 500g cream cheese 120g sugar 4 eggs 70g raisins soaked 50ml rum 180g whipping cream 1 Tbsp Rum   Method: 1. Whisk cream cheese & sugar till combined. Add in eggs & cream. Mix till combined. Sprinkled raisins onto base of 6” tin & pour batter over 2. Bake in a preheated oven @ 220C for 25mins ..read more

Cream Cheese Macarons Ingredients: 40g egg whites 50g fine sugar 60g almond powder 60g icing sugar 1 packet Taiwan red yeast powder Fillings: Philadelphia cream cheese Icing sugar Method: 1. Sift almond powder, icing sugar & red yeast powder in a bowl 2. Whisk egg whites until foamy. Gradually add in sugar & whisk until mixture reaches stiff peak. Fold in the dry ingredients until batter is smooth 3. Scrape the batter into a piping bag & pipe rounds onto silpat mat. Rap the baking tray slightly to spread the batter 4. Set it aside for shells to dry up. Bake the macarons at 150C ..read more

Tie Guan Yin Cannelés 鐵觀音可麗露 Ingredients: 500g milk 20g butter  200g fine sugar     10g tie guan yin powder 110g Blue Jacket Plain Flour   2 large eggs 20g rum 10g tie guan yin powder Method:  1. Heat up milk, butter & tie guan yin powder in a saucepan over medium low heat till butter & coffee granules melted 2. Sift flour in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs & whisky till combined. Sieve the batter. Cover the batter & store in fridge over ..read more

  English Muffins Ingredients: 300g Blue Jacket bread flour 50g Blue Jacket wholewheat flour 15g fine sugar 1 tsp SAF instant yeast 1/2 tsp salt 240g water Cornmeal Method:1. Put all ingredients (except cornmeal) in a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr 2. De-gas dough onto a slightly floured table top. Divide into 8 potions. Round the doughs & rest 15mins. Dust dough with cornmeal & flatten dough. Put into mold. Proof for 1hr 3. Bake in a preheated oven @ 180C 14mins ..read more

Raisin Toast 葡萄乾吐司 Ingredients:  300g Blue Jacket bread flour  20g SISNext half calorie sugar blend  1 Tbsp milk powder  1 tsp SAF instant yeast  1/2 tsp salt  160g Ramli UHT milk  50g water  20g Arla unsalted butter  80g sultana raisin (soaked in hot water & drained)  Method:  1. Put all ingredients (except butter & raisin) in a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till elastic. Knead in raisin by hand. Proof for 1hr  2. De-gas dough onto a slightly floured table top ..read more

Matcha Streusel Bread 抹茶奶酥面包 Ingredients: Dough: 200g Blue Jacket Bread Flour 1/2 tsp SAF instant yeast 1 Tbsp SIS fine grain sugar 1/4 tsp salt 130g water 15g Ammerlander unsalted butter Streusel: 50g Ammerlander unsalted butter 20g SIS fine grain sugar 15g egg mixture 25g Blue Jacket Cake Flour 5g matcha powder Almond flakes Method: 1. Add all dough ingredients (except butter) into mixer fitted with dough hook. Knead till dough is soft. Add in butter & knead till smooth & elastic. Proof for 1hr 2. Streusel: Whisk butter & sugar till light in colour. Whisk in egg mixture till ..read more

    Falafel 鷹嘴豆球 Ingredients: 200g dried chickpea 1/2 onion, minced 3 cloves of garlic minced 1/2 cup chopped parsley 1 tsp salt 1/2 tsp black pepper 1 tsp cumin powder 1 tsp paprika 1 Tbsp flour 2 tsp lemon juice   Sauce Tahini, garlic, lemon juice, water Method: 1. Soak the chickpea overnight. Drain & set aside 2. Blend all the ingredients into the food processor. Cling wrap & fridge for 1hr 3. Shape the chickpea mixture into small patties 4. Drizzle olive oil onto balls. Airfry till brown on both sides ..read more

Kuih Talam Pumpkin 蒸南瓜糕 Ingredients: Pumpkin layer: 160g pumpkin, steamed & mashed 90g tapioca flour 10g rice flour 80g sugar 1/2 tsp salt 100ml water 90ml coconut milk Coconut milk layer: 50g tapioca flour 25g rice flour 1/4 tsp salt 100ml water 90ml coconut milk Method: 1. Blend all pumpkin layer ingredients together till smooth. Pour into a greased 7” tin. Steam on medium heat for 20mins 2. Whisk all coconut milk layer ingredients together & pour over the steamed pumpkin layer 3. Steam again for another 20mins ..read more

Lemon Curd Cakes Ingredients: Lemon cake100g Blue Jacket cake flour 1 tsp baking powder 2 large eggs 70g fine sugar 100g butter 1 Tbsp lemon juice Lemon Curd 80g sugar 100g whole egg 80g lemon juice 1 lemon zest 10g corn starch 2.5g gelatin powder bloom in 1.5 Tbsp water (microwave till melts after 10mins) 70g unsalted butter Method:1. Cake: Whisk butter & sugar till light in colour. Whisk in eggs & lemon juice till combined. Stir in flour & baking powder till combined. Pipe batter in mould. Bake in preheated oven @ 170C for 15mins 2. Curd: Whisk eggs, sugar, zest, cornstarch &a ..read more