Wednesday, January 22, 2020

Squid Ink Baguette


Squid Ink Baguette

Ingredients:
320g Blue Jacket Baguette Flour
1/2 tsp instant yeast 
12g squid ink paste
200g water
1/4 tsp salt

Method:
1. Mix all ingredients into a mixer fitted with a hook dough & knead till the dough is smoth & elastic. Check for window pane & proof for 1hr.
2. De-gas dough. Divide into 3 equal portions. Shaped the doughs & put on baguette tray to proof for another 1hr.
3. Score the doughs. Bake in a preheated oven @240C for 10mins, then lower to 200C for 6mins. 

Baguette with curry

Wednesday, January 15, 2020

Siu Mai (燒賣)


Using my new love Bruno Hotplate to make some simple & yummy Siu Mai. This multifunctional & practical hotplate is available in many pretty colours with an extensive range of attachments which make cooking easy & convenient on all occasions

Siu Mai (燒賣)
 


Ingredients 
350g minced pork
½ onion, diced
4 dried mushrooms, soaked & diced
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp grated ginger
1 Tbsp cornflour
1 Tbsp sake
1 Tbsp sesame oil
½ tsp pepper
Wanton wrappers
Carrot/corn/edamame
 

Method 
1. Add minced meat, onion, mushrooms & all the seasonings into a large bowl. Mix till well combined & resembles a paste. Set aside in fridge for 1hr or overnight
2. Preheat & oil the Takoyaki Plate slightly
3. Place wanton wrapper skin into each hole. Then use a cookie scoop to drop some meat mixture in & top with carrot/corn/edamame
4. Cook abt 2mins over medium heat. Then pour ¼ cup water over the siu mai & steam for abt 3mins with the lid on


Visit www.cotemaison.sg/bruno for more product details or any of these offline retailers for purchase,
*Takashimaya
*TANGS (Plaza, Vivocity)
*Tokyu Hands (Jurong East, PLQ, Suntec City, JEWEL, Orchard Central)
*Robinsons Heeren
*Metro Paragon
*ToTT Store (Century Square, Suntec City)
*Crate & Barrel (Ion Orchard)

Wednesday, January 1, 2020

Pecan Squares


Pecan Squares
(recipe adapted from Joyofbaking)

Ingredients:
55g unsalted butter, melted & cooled
40g old fashioned oats
65g plain flour
1/2 tsp baking powder
1/4 tsp salt
50g brown sugar
40g chopped pecans

2 eggs
55g brown sugar
100g light corn syrup
1 tsp vanilla extract
1/4 tsp salt
2 Tbsp plain flour
130g chopped pecans

Method:
1. Base: Placed all ingredients except butter into a food processor & process until combined. Add in butter & process until mixture is crumbly. Evenly press the crumb mixture onto the bottom of a lined 8" pan. Bake in a preheated oven @ 170C for 18mins. Let the crust cool slightly. Meanwhile prepared fillings.

2. Fillings: Combined all ingredients together except pecans & whisk till combined. Sprinkle pecans over the baked crust & pour filling mixture over. Bake in a preheated oven @ 170C for 20mins.

3. Put in fridge to chill for a few hours. Slice into squares & dust with icing sugar before served.

Saturday, December 28, 2019

Chestnut Tart


Chestnut Tart 香栗杏仁派 
(Recipe adapted & modify from 孟老师的甜派与咸派’) 

Ingredients: 
Tart base: 
160g Blue Jacket Plain Flour
20g coconut sugar
1/4 tsp salt
80g unsalted butter
20g egg yolk
20g milk
*Sift flour & sugar into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg mixture & milk. Knead lightly to form a soft dough. Press into a 7” tart pan & 6 small tartlets. Bake @ 180C for 15mins.

Fillings  
60g unsalted butter
50g coconut sugar
80g eggs
25g Blue Jacket Plain Flour
50g chestnut puree
45g almond powder
whole chestnuts
*Whisk butter & sugar together. Add in eggs & flour & mix until combined. Add in puree & almond power. Pour mixture into tart pan & arrange whole chestnuts on top.
Bake @180C for 20mins.

Chestnut cream 
120g chestnut puree
50g unsalted butter, soften
45g fine sugar
50g dairy whip cream
1 Tbsp matcha powder
*Mix all together until combined.

Monday, December 23, 2019

Christmas Tree Bread


Matcha Bread
(recipe adapted & modify slightly from Youtube)

Ingredients:
240g Blue Jacket Bread flour
10g Matcha powder
30g fine sugar 
1/8 tsp salt
180g water
3/4 tsp instant yeast
20g unsalted butter

Fillings (optional)
Blueberry, Yuzu & Coffee Jam (solids)  / 粒ジャム

Method:
1. Put all ingredients (except butter) into a mixer & knead till soft & elastic.
Add in butter & knead till window pane stage. Proof for 1hr.
2. De-gas & divide into 4 portions. Rest for 10mins.
3. Roll 1st dough into a rectangle & roll up like a swiss roll. Set aside.
4. Roll out 2nd dough into a rectangle. Sprinkle some blueberry jam solids onto the dough. Placed the 1st dough on top of 2nd dough & wrapped up.
5. Roll out 3rd dough into a rectangle. Sprinkle some yuzu jam solids onto the dough. Then  placed the 2nd dough on top & wrapped up. 
6. Roll out the 4th dough into a rectangle. Sprinkle some coffee jam solids onto the dough. Then placed the 3rd dough on top & wrapped up. Placed the dough into a triangle bread mould. Proof for 1hr.
7. Bake in a preheated oven @170C for 40mins.


Monday, December 16, 2019

Blue Pea Bread




Bread
(recipe adapted & modify slightly from friend) 

Ingredients:
Pre-ferment
100g Blue Jacket Bread Flour
100g water
1/4 tsp instant yeast

Main dough
225g Blue Jacket Bread Flour 
100g blue pea water
15g fine sugar
1/2 tsp salt
12g unsalted butter 

Method:
1. Pre-ferment: mix all ingredients together in a bowl. Cling wrap & leave in room temperature for 5hrs.

2. Put all ingredients (except butter) & pre-ferment into mixer & knead till a dough is formed. Add in butter & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.

3. De-gas the dough & divide into 2 portions. Rest the dough for 15mins.

4. Roll the dough out into a long rectangle & roll up like a swiss roll. Placed in a greased pull man tin. Proof for 1.5hrs.

5. Baked in a preheated oven @ 170C for 40mins. 

 My own version of 'Isaac Toast' 
(omelette, kimchi, luncheon meat & cheese)

Monday, December 9, 2019

Chocolate Chips Bread


Chocolate Chips Bread
(recipe adapted from Youtube)

Ingredients:
235g water
1/2 tsp instant yeast
300g Blue Jacket Bread Flour
30g unsweetened cocoa powder
30g fine sugar 
1/2 tsp salt
120g bittersweet chocolate chips 

Method:
1. Put all ingredients (except chocolate chips) into a mixer bowl fitted with a dough hook. Whisk till the dough is soft & elastic. Check for window pane stage.
2. Remove dough from mixer & knead in chocolate chips. Proof the dough for 1hr.
3. Divide the dough into 4 portions. Rest the dough for 15mins.
4. Shaped the dough as desired & proof for 1hr.
5. Bake in a preheated oven @190C for 15mins.