Tie Guan Yin Cannelés 鐵觀音可麗露

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

 

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

 

 

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

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

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

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

Melon Pans

Melon Pan

Ingredients:

Bread dough

150g Blue Jacket bread flour

20g fine sugar

2g instant yeast

1/4 tsp salt

90g water

15g unsalted butter

Red yeast cookie dough

40g unsalted butter

40g icing sugar

25g egg

5g red yeast powder

80g Blue Jacket plain flour

Matcha cookie dough

15g unsalted butter

15g icing sugar

5g egg

3g matcha powder

25g Blue Jacket plain flour

Method:

1. Bread dough: Direct method. Proof 1hr

2. Red yeast cookie dough: whick butter & sugar together till light in colour. Whisk in egg till combined. Sift in red yeast powder & flour till a soft dough is formed. Repeat for matcha cookie dough & put in freezer for later use

3. Degas the bread dough & divide into 6 portions. Round the dough & rest for 10mins

4. Divide red yeast & matcha cookie dough into 6 portions. Round the bread dough. Roll out the red yeast cookie dough & wrap the bread dough inside. Dip in sugar & use a dough scraper to score crisscross pattern. Proof for 25mins

5. Bake in a preheated oven @ 180C for 10mins, then 160C for 5mins

                                                                          Proofing....