Tuesday, October 15, 2019

Pumpkin Chocolate Bread


Pumpkin Chocolate Bread (水合折疊) 

Ingredients:
225g Blue Jacket Bread Flour
1 Tbsp pumpkin powder
1/2 tsp instant yeast
1/8 tsp salt
170g water
1 Tbsp vegetable oil

Fillings:
Chocolate batons
Cocoa nibs 

Method: 
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2hrs).
3. Remove the dough onto a slightly floured table top. Divide into 2 equal portions. Shaped the doughs & add fillings inside. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 200C for 7mins.

Tuesday, October 8, 2019

Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果


 Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果
  
Ingredients  
300g Blue Jacket Bread Flour

1/2 tsp instant yeast
1/2 Tbsp squid ink + 190mls hot water
2 Tbsp fine sugar 
10g oil
1/2 tsp salt

Fillings
Peanut butter 

Syrup:
1 L water
2 Tbsp fine sugar 

Method:  
1. Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr.
2. De-gas the dough & divide into 6 portions. Rest the doughs for 15mins.
3. Roll out each dough into an oval shape. Spread some peanut butter & 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.
4. Placed dough into boiling syrup for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray.
5. Bake in a preheated oven @ 200C for 15mins.

Proofing dough for 1hr
Squeezing peanut butter onto dough before wrapped 
After shaping 
 
 Slicing bagel

Monday, September 30, 2019

Jam Buns

 

Jam Buns

Ingredients:
250g Blue Jacket Bread Flour
3g Blue pea powder
45g sugar
65g egg
85g water
3/4 tsp instant yeast
1/8 tsp salt
35g unsalted butter

Fillings:
assorted jam (solid) / 粒ジャム

Method:
1. Put all dough ingredients (except butter) into a mixer fitted with dough hook. Knead till soft & elastic. Add in butter & continue to knead till window pane stage. Proof for 1 hr.
2. De-gas & divide into 9 portions. Rest the dough for 10mins.
3. Roll out roll slightly & wrap assorted jam chips.
4. Placed dough into a 8" greased tray. Proof for 1hr.
5. Bake in a preheated oven @150C for 18mins.

 
 

Friday, September 27, 2019

Vanilla Madeleines


Vanilla Madeleines
(recipe adapted from Cookpad)

Ingredients:

62g eggs
20g fine sugar
10g honey
1 vanilla bean pod
40g unsalted butter, melted
40g Blue Jacket Cake Flour
10g almond powder
1/2 tsp baking powder

Method:

1. Whisk eggs, sugar, honey & vanilla bean seeds together till combined in a medium bowl.
2. Sift in flour, almond powder & baking powder. Stir till combined.
3. Add in butter & stir till combined. Cling wrap the batter & put in fridge overnight.
4. Scoop batter using a cookie scoop onto madeleine mould. Bake in a preheated oven @180C for 10mins.
5. Dust with icing sugar before served.


Monday, September 23, 2019

Blue Pea Matcha Swirl Bread


無糖無油燕麥吐司 (水合折疊法)
(recipe adapted modify from carol)

Ingredients:
Blue pea dough
150g Blue Jacket Baguette Flour
15g old fashioned oats
1/4 tsp salt
1/2 tsp instant yeast
125g blue pea water

Matcha dough
150g Blue Jacket Baguette Flour
1 tsp matcha powder
15g old fashioned oats
1/4 tsp salt
1/2 tsp instant yeast
125g water

Method: 

1. Put all blue pea dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for matcha dough.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs). Do the same for both dough.
3. Remove both dough onto a slightly floured table top. Roll out both dough into rectangle. Placed blue pea dough on top of matcha dough & roll up like a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins.


Tuesday, September 17, 2019

Chocolate Chestnut Bread


Chocolate Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1 Tbsp cocoa powder
1/8 tsp salt
175g water 

1 Tbsp vegetable oil

Fillings:
Kuri Kanroni (栗の甘露煮/Chestnuts in heavy syrup)
chocolates

Method:  
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2hrs). 
3. Remove the dough onto a slightly floured table top. Divide into 2 equal portions. Shaped the doughs & add fillings inside. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 200C for 7mins.


Scored the bread before baked

Monday, September 9, 2019

Butter Cookies


Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened 
80g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method:
 
1. In a medium mixing bowl, add in sugar & butter & cream till the mixture turns pale & fluffy. Add in egg yolk. Mix well. 

2. Add in sifted flour. Stir with a spatula to form a soft dough.

3. Place dough in a plastic bag. Refrigerate the dough for 30mins.

4. Remove dough from fridge. Roll out dough with a normal rolling pin on slightly floured work surface. Then, use the printed rolling pin & roll over the dough. Cut out with a round cutter.

5. Bake in a preheated oven at 170C for 18mins. Let cool & store in air-tight container.