cathy's joy

Sweet Potato Bread

2026-07-01T08:00:00.013+08:00

Sweet Potato Bread

Ingredients:

200g Blue Jacket bread flour

1 Tbsp fine sugar

1/2 tsp instant yeast

120g water

2 Tbsp olive oil

10g sweet potato powder

Method:

1. Hand knead dough till soft & elastic. Divide into 2 portions. Add in sweet potato powder with a bit of water & knead till combined. Proof for 1hr

2. De-gas both dough & divide into 4 pieces each. Roughly shaped into round. Rest for 10mins. Roll out one dough into rectangle. Repeat for the other dough & stacked them together. Refer pic for steps. Proof for 1hr

3. Bake in a preheated oven @ 160C for 12mins

Sweet Potato Bread

2026-06-01T08:00:00.033+08:00

Sweet Potato Bread

Ingredients:

Darker purple dough:

94g Blue Jacket bread flour

6g sweet potato powder

5g fine sugar

1/4 tsp instant yeast

60g water

5g butter

Light purple dough:

97g Blue Jacket bread flour

3g sweet potato powder

5g fine sugar

1/4 tsp instant yeast

60g water

5g butter

Plain dough:

100g Blue Jacket bread flour

5g fine sugar

1/4 tsp instant yeast

60g water

5g butter

Method:

1. Hand knead each dough till soft & elastic. Proof for 1hr

2. De-gas all 3 dough & roughly shaped. Rest for 10mins. Roll out one dough into rectangle. Repeat for the other 2 dough & stacked them together. Placed in a pull man tin. Proof for 1hr

3. Bake in a preheated oven @ 180 for 25mins

巧克力大理石奶油捲 Chocolate Marble Butter Roll

2026-05-04T08:00:00.024+08:00

巧克力大理石奶油捲 Chocolate Marble Butter Roll

Ingredients:

Dough:

150g Blue Jacket bread flour

150g Blue Jacket wholewheat flour

100g milk

110g water

3g instant yeast

1/2 tsp salt

15g butter

10g cocoa powder

Chocolate chips

Method:

1. Dough: Knead all ingredients (except butter) together till smooth. Knead in butter till dough is elastic. Remove 1/4 of dough & knead in cocoa powder. Divide both dough into 4 potions each. Mix the dough into round & proof for 1hr

2. Degas & divide dough into 9 portions. Round the dough & rest for 10mins

3. Roll each dough into a tear drop shape & roll out long. Add in butter & some chocolate chips. Then roll up like a swiss roll. Placed in a 8” tin. Proof for 1hr

4. Bake in a preheated oven @ 180C for 15mins

Hojicha Layered Bread

2026-04-01T08:00:00.000+08:00

Hojicha Layered Bread

Ingredients:

Hojicha sheet:

12g Blue Jacket Bread Flour

12g corn flour

15g hojicha powder

100g Arla full cream milk

30g fine sugar

12g Ammerlander unsalted butter

Bread dough:

270g Blue Jacket Bread Flour

30g Blue Jacket Wholemeal Flour

2 Tbsp milk powder

20g SIS fine sugar

1/4 tsp salt

1/2 tsp SAF instant yeast

200g water

30g vegetable oil

Method:

1. Hojicha sheet: Sift dry ingredients in a pot. Add in sugar & milk. Mix till combined. Keep whisking on low heat over stove till the mixture thickened. Remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat into 20cmx15cm. Put in freezer for later use

2. Bread dough: Whisk all ingredients in a mixer till dough is soft & elastic. Proof for 1hr

3. Roll the dough into a rectangle. Wrap the hojicha sheet inside. Roll out the dough slowly till double in length, then fold in 1/3 left & right. Repeat the process another time. At the final roll out of the dough, divide the dough into 3 strips & do plaiting. Placed into greased pullman tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 25mins

Potato Buns

2026-03-02T08:00:00.004+08:00

Potato Buns

Ingredients :

Dough

100g Blue Jacket bread flour

100g Blue Jacket wholewheat flour

1/2 tsp instant yeast

10g fine sugar

1/2 tsp salt

1 egg

90g water

10g unsalted butter

Potato salad:

2 large potatoes, steamed & mashed

1 japanese cucumber

1 small carrot, shredded

Black pepper / salt / mayonnaise / dry parsley

Topping

1/2 Tbsp cocoa powder

1 Tbsp kinako

Method:

1. Dough: Knead all ingredients (except butter) together till smooth. Knead in butter till dough is elastic. Proof for 1hr

2. Divide dough into 6 portions. Round the dough & rest for 10mins. Roll out each dough & wrap filling

3. Mix cocoa powder & kinako in a bowl. Coat the doughs. Use a chopstick to poke some holes on dough. Proof for 1hr

4. Bake in a preheated oven @ 170C for 12mins

Matcha Red Bean Tea Cakes

2026-02-02T08:00:00.000+08:00

Matcha Red Bean Tea Cakes

Ingredients:
60g salted butter
40g fine sugar
1 large egg, beaten
10g matcha powder
40g Blue Jacket plain flour
1/2 tsp baking powder
1 tsp rum
Red bean paste
Matcha chocolate, melted

Method:
1. Whisk the butter & sugar together till light & pale in colour
2. Add in egg slowly & rum. Whisk till combined
3. Sift in flour, matcha powder & baking powder. Mix till combined
4. Pipe some batter into mould & add some red bean paste. Then fill with more batter
5. Bake in a preheated oven @160C for 12mins
6. Coat with matcha chocolate after cakes are cooled

香蔥旗魚鬆麺包 Scallion Marlin Floss Bread

2026-01-05T08:00:00.023+08:00

香蔥旗魚鬆麺包 Scallion Marlin Floss Bread

Ingredients:

300g Blue Jacket bread flour

20g egg

20g fine sugar

3g SAF instant yeast

1/4 tsp salt

100g Anchor whipping cream

100g cold water

Filling:

30g chopped scallions

10g Anchor salted butter, soften

30g marlin floss

Topping:

marlin floss, chopped scallions

Method:

1. Knead all dough ingredients together till soft & elastic. Proof 1hr

2. De-gas dough. Divide into 2 portions. Round the dough & rest 15mins

3. Roll out dough into a rectangle. Spread butter & sprinkle marlin floss & scallions. Roll out the 2^nd portion dough & lay on top. Use a scraper to cut the dough lengthwise. Twist & turn. Spread more butter, marlin floss & scallions on top portion of dough, then roll the dough from top to bottom. Placed in a Pullman tin & proof 1hr

4. Bake in a preheated oven @ 180 C for 25mins

干貝櫻花蝦米糕

2025-12-01T08:00:00.019+08:00

干貝櫻花蝦米糕

Ingredients:
30g sakura shrimps
300g long glutinous rice, soaked 2hours
25g dried mushrooms, soaked
100g pork belly, sliced into strips
15g dried scallops, soaked
1 chinese sausage, sliced
2 Tbsp fried shallots
1 sprig green onion, chopped

Seasoning:
2 Tbsp soya sauce
2 Tbsp hua diao wine
1 tsp five spice powder
1 tsp white pepper

Method:
1. Drained & steamed glutinous rice on a cloth in steamer for 30mins
2. Add 2 Tbsp oil in a pot with Sakura shrimps. Fry over medium low heat. Scoop up the Sakura shrimps & left 1 Tbsp oil in pan. Sautee mushrooms & pork belly till fragrant. Add sausage & seasoning. Fry till combine. Add scallop & water for soaking mushroom & scallop. Let it cook for a few mins
3. Fluff up steamed glutinous rice. Add in fried shallots & the cooked ingredients with some sauce from (2). Mixed till combined & add remaining sauce
4. Sprinkle fried sakura shrimps & green onion on top before served

Corn Mantou 玉米造型饅頭

2025-11-03T08:00:00.005+08:00

Corn Mantou 玉米造型饅頭

Ingredients:

170g plain flour

30g passionfruit powder

10g sugar

1.5g instant yeast

80g water

1g oil

Matcha powder

Cocoa powder

Method:

1. Knead all ingredients together till dough is snooth

2. Remove 240g dough for 4 corns. Pinch some dough & knead in cocoa powder (eyes/mouth) Knead in matcha powder (for leaf) for the rest of the dough. Divide into 8 pcs. Shaped & proof

3. Steam over medium heat for 15mins

百香果布丁狗刈包

2025-10-01T08:00:00.022+08:00

百香果布丁狗刈包

Ingredients:

150-160g Blue Jacket plain flour

30g passionfruit powder

80g water

1/2 tsp instant yeast

10g fine sugar

1g oil

Cocoa powder

Method:

1. Knead ingredients together till dough is formed. Rest for 10mins then knead till smooth. Remove 8g dough & add in cocoa powder. Knead till combined. Set aside & proof for 20mins

2. Degas the dough. Divide main dough into 4 portions & remove 4g from each dough (2g for each ears) shape them round. Rest for 10mins

3. Roll out each dough into oval shape. Brush some oil & fold it into half. Roll & shape the ears. Use cocoa dough for the cap, eyes & nose. Dab a bit of water to stick them onto the main dough. Let the buns proof until they are airy & soft to touch

4. Steam over medium high heat for 10mins

Ohagiおはぎ (Botamochi ぼたもち)

2025-09-01T08:00:00.000+08:00

Ohagiおはぎ (Botamochi ぼたもち)

Ingredients:

150g mochi gome もち米

150g Japanese short grain rice

300g water

1/4 tsp salt

Kuri kanroni栗甘露煮 (optional)

Red bean paste (made using Pressure cooker)

Kinako powder

Zunda-an (edamame bean paste)

1 cup edamame + sugar + pinch of salt

Method:

1. Zunda-an: Boil edamame in salted water for 5mins. Remove from pods & the thin membrane. Use a food processor to blend edamame, sugar & salt till smooth. Divide paste into 2 portions & keep in fridge for later use

2. Combine both type of rice & rinse till water is almost clear. Drained rice & cook in Pressure Cooker

3. When rice is cooked, transfer rice into a big bowl & pound the rice with rolling pin (wet with water to prevent sticking) till the rice is mostly mashed

4. Divide rice into 10 portions

*Kinako Ohagi: Wrap one kuri kanroni in 40g red bean paste. Then wrap up with one portion of rice & rolled on kinako powder

*Anko Ohagi: Wrap one kuri kanroni in rice. Then wrap up with red bean paste

*Zunda Ohagi: Wrap one kuri kanroni in rice. Then wrap up with Zunda-an

Chestnut Buns 栗子面包

2025-08-01T08:00:00.000+08:00

Chestnut Buns 栗子面包

[Recipe]

Ingredients:

Bread dough

150g Blue Jacket bread flour

10g valrhona cocoa powder

20g fine sugar

1/2 tsp instant yeast

1/4 tsp salt

100g water

15g unsalted butter

Chestnut fillings

180g Sabaton chestnut paste

15g unsalted butter

1 tsp rum

6 whole chestnuts

white sesame seeds

Method:

1. Dough: Knead all ingredients (except butter) in a mixer till soft. Add in butter & knead till elastic. Proof for 1hr

2. Fillings: Whisk paste, butter & rum till smooth. Divide into 6 portions

3. Degas the dough in (1) & divide into 6 portions. Round the dough. Rest for 15mins

4. Roll out one dough. Wrap chestnut filling with one whole chestnut. Shape dough into triangle shape. Spray some water on the bottom of the dough & coat with white sesame seeds. Repeat for the rest of the dough. Proof for 1hr

5. Bake in a preheated oven @ 170C for 12mins

Doughnuts

2025-07-01T08:00:00.000+08:00

Doughnuts

Ingredients:

240g Blue Jacket bread flour

60g Blue Jacket plain flour

20g sugar

1/2 tsp salt

1 tsp instant yeast

1 egg

140g water

25g unsalted butter

Method:

*Direct method

Chestnut Tart

2025-06-01T08:00:00.000+08:00

Chestnut Tart

(Adapted from a Japanese baking book)

[Recipe]

Ingredients

Tart dough

75g plain flour

25g bread flour

10g fine sugar

1/4 tsp salt

50g butter

25g milk

Crème d'amande

40g butter

1/2 egg

40g almond powder

20g icing sugar

20g chopped chestnuts

Marron cream

100g chestnuts

100g milk

30g sugar

Method:

1. Dough: mix flours, sugar & salt together in a medium bowl. Rub in butter till they resembles sand consistency. Add in milk till combine into a dough. Cling wrap & put in fridge for 1hr

2. Crème d'amande: Mix butter & sugar till combine with a spatula. Slowly add in egg mixture & mix till combined. Add in almond powder & mix till smooth. Stir in chopped chestnuts. Cling wrap & put in fridge for 1hr

3. Marron cream: Blend into a paste & chill in fridge

4. Take tart dough (1) from fridge. Roll out into a diameter about 22cm. Spread (2) on top. Fold in the dough slightly. Put in fridge for 30mins

5. Bake in a preheated oven at 180C for 30mins. Once cooled, spread (3) onto tart

Almond Butter Muffins

2025-05-01T08:00:00.000+08:00

Almond Butter Cake

Ingredients:

250g unsalted butter

50g icing sugar

1 tsp rum

4 egg yolks

120g Blue Jacket plain flour

130g almond meal

1.5 tsp baking powder

1/2 tsp salt

4 egg whites

70g fine sugar

10g cocoa powder + 2 Tbsp hot water

Almond flakes

Method:

1. Whisk butter & sugar till light & creamy

2. Add eggs one at a time till combined. Add in rum

3. Add in sifted flour, baking powder, almond meal & salt

4. Whisk egg whites till foamy & add in sugar slowly . Whisk till stiff peak

5. Combine butter mixture with egg white mixture. Divide into 2 portions

6. Mix cocoa powder & hot water. Add into one portion of batter

7. Scoop batters into cupcake liners & sprinkle almond flakes

8. Bake @ 180C for 20mins

Red Yeast Cat Toast

2025-04-01T08:00:00.001+08:00

Red Yeast Cat Toast

Ingredients:

300g Blue Jacket bread flour

15g fine sugar

1/2 tsp SAF instant yeast

1/2 tsp salt

200g water

20g butter

10g Red yeast powder

*Direct method

Doraemon Bagels

2025-03-03T08:00:00.000+08:00

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 the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Proof for 40mins

3. Placed dough into boiling syrup for 30secs, then flip over the other side for another 30secs. Placed them back on baking tray

4. Bake in a preheated oven @ 180C for 5mins, then 140C for 10mins

Rum & Raisins Basque Cheesecake 蘭姆酒葡萄乾巴斯克起司蛋糕

2025-02-14T08:00:00.000+08:00

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

Cream Cheese Macarons

2025-01-06T08:00:00.000+08:00

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 till done

Tie Guan Yin Cannelés 鐵觀音可麗露

2024-12-01T08:00:00.000+08:00

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 overnight.
3. Butter the moulds with softened butter & pour in batter.
4. Bake in a preheated oven @ 220C for 20mins, then 180C for 60mins.

English Muffins

2024-11-01T08:00:00.001+08:00

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

Falafel 鷹嘴豆球

2024-10-01T08:00:00.026+08:00

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

Kuih Talam Pumpkin 蒸南瓜糕

2024-09-01T08:00:00.000+08:00

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

Lemon Curd Cakes

2024-08-01T08:00:00.000+08:00

Lemon Curd Cakes

Ingredients:
Lemon cake
100g 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 & lemon juice in a pot till combined. Cook curd till thicken on stove over small fire. Add in gelatin & whisk till combined. Set aside to cool down slightly till warm & whisk in butter. Strain lemon curd. Cling wrap & fridge for 2hrs before use

Wholewheat Toast 全麦吐司

2024-07-01T08:00:00.004+08:00

Wholewheat Toast 全麦吐司

Ingredients:

200g Blue Jacket bread flour

100g Blue jacket wholewheat flour

15g fine sugar

1/2 tsp SAF instant yeast

1/2 tsp salt

200g water

20g unsalted butter

Method:

1. Put all ingredients (except butter) in a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till elastic. Proof for 1hr

2. De-gas dough onto a slightly floured table top. Divide into 2 potions & rest for 15mins before shaping. Proof for 1hr

3. Bake in a preheated oven @ 180C for 25mins