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. 

Friday, September 6, 2019

Oatmeal Raspberry Squares



Oatmeal Raspberry Squares 

Ingredients: 
120g unsalted melted butter
80g old fashioned rolled oats
80g fine sugar
50g cashew nuts
1 tsp vanilla oil
130g Blue Jacket Plain Flour
1 tsp baking powder
30g ground almond
¼ tsp salt
310g Newmoon Chia Rasberry/Blueberry/Strawberry Fruit Spread 

Method: 
1. Place oats, flour, baking powder, salt, ground almond, nuts & sugar into a food processor & process till combined
2. Add in melted butter & vanilla oil till the mixture is crumbly
3. Remove 1/2 of the crumb mixture & press firmly onto the bottom of a lined 8” pan
4. Bake in a preheated oven @ 180C for 10mins
5. Remove pan from oven. Pour fruit spread over the base & sprinkle & lightly press the remaining crumb mixture on top
6. Bake again in oven @ 180C for 25mins  


Sunday, September 1, 2019

Roti Sisir


Roti Sisir 
(recipe adapted & modify slightly from Baking Taitai) 

Ingredients: 
230g Blue Jacket Bread Flour 
15g Blue Jacket Cake Flour
5g Sakura powder
30g fine sugar
1 tsp instant dry yeast
1 egg yolk

135g cold milk
30g unsalted butter
1/4 tsp salt  


Optional
Strawberry Jam (solid jam) / 苺ジャム(粒ジャム)
*These will melt into jam after baked

Methods:

1. Mix all ingredients (except butter & salt) in a mixer fitted with a dough hook & knead till dough is soft & elastic.
2. Add in butter & salt. Continue to knead till the window pane stage. Knead in solid strawberry jam. Proof for 1hr.
3. De-gas & divide the dough into 12 portions. Bench rest for 15mins.
4. Flatten each dough, roll into an oval shape, making the ends slightly thinner than the centre. Fold half into a semi-circle & press lightly to seal. Place the semicircle side at the bottom of the greased loaf pan. Repeat until complete. Proof for another 1hr.

5. Bake in a preheated oven @180C for 20mins.

 Knead in some solid strawberry jam
After kneading in the jam, proof the dough for 1hr.
Proof for another 1hr after shaping is done.
 Super soft bread with strawberry jam =)

Monday, August 26, 2019

Chocolate Biscotti



Chocolate Biscotti

Ingredients:
65g eggs
50g brown sugar
25g butter, melted
125g Blue Jacket Plain Flour
15g cocoa powder
1 tsp baking soda
1/4 tsp salt
Assorted nuts 100g (almond, walnut, cashew) 

Method: 
1. Whisk eggs & sugar together till slightly thick & pale in color.
2. Whisk in butter & nuts till combined. Sift in flour, baking soda & cocoa powder. Mix till a dough is formed.
3. Shape the dough into a long rectangle shape. Bake in a preheated oven @160C for 20mins.
4. Remove tray from oven & rest slightly on tabletop. Slice dough into 1cm thick. 
5. Bake again @160C for 10mins 

Wednesday, August 21, 2019

Easy Chia Seeds Loaf


Easy Chia Seeds Loaf (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1 Tbsp chia seeds
1/8 tsp salt
175g water 

1 Tbsp vegetable oil

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 & placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @200C for 20mins.
 After proofing for 1hr
Fresh out from oven
Simply love the bread texture =)

Wednesday, August 14, 2019

Chocolate Yeasted Scones


Yeasted Scones
(Recipe adapted & modify sightly from Carol Hu)
  
Ingredients  
(A)
200g milk
50g sugar
1.5 tsp instant yeast

2 eggs, lightly beaten

(B)
460g Blue Jacket Plain Flour
40g cocoa powder
100g cold cubed salted butter
 
cocoa nibs
chocolate chips
 
Method:
1. Microwave the milk till warm. Stir in sugar & yeast. Set aside for 5mins. Add in the eggs & whisk till combines.

2. Sieve flour into mixing bowl. Add in the butter & rub until it resembles bread crumbs.

3. Pour (1) into (2) & mix with spatula then by hand. Mix quickly to form a dough.

4. Add in cocoa nibs & chocolate chips. Proof for 1 hour.

5. Place the dough on a lightly dusted working surface. Roll out into rectangle shape. Fold 1/3 to the center. Top up with the other 1/3 portion. Repeat this process for another 2 times.

6. Cut into triangle shapes. Place on lined baking sheet. Proof for 1hr.

7. Bake in preheated oven 170C for 16mins.