Passionfruit Squares

Passionfruit Squares

Ingredients:

Base:
150g Blue Jacket plain flour
30g icing sugar
1/4 tsp salt
120g Anchor butter, cut into cubes

Filling:
3 large eggs
160g SISNext Half Calorie Sugar Blend
30g Blue Jacket plain flour
1 tsp baking powder
200g Fruttosé Passion Fruit Filling
1 Tbsp rum

Method:
1. Base: Mix the flour, icing sugar & salt in a medium large bowl. Rub in butter until the mixture resembles coarse crumbs. Press the dough into the base of a baking pan. Bake @ 180C for 20mins
2. Filling: Whisk the eggs until slightly frothy. Gradually whisk in the sugar. Sift in flour & baking powder. Whisk until combined. Add in Fruttosé passion fruit filling & rum. Whisk until thoroughly combined. Pour the filling over the crust in (1)
3. Bake @ 160C for 30mins until the center is firm
4. Cool completely. Refrigerate for a few hrs before slicing. Decorate as desired & served

Giraffe Cat Toast

Giraffe Cat Toast

Ingredients:

Dough

300g Blue Jacket Bread Flour

100g cold water

110g whipping cream

20g fine sugar

3g instant yeast

1/2 tsp salt

20g Valrhona cocoa powder

1 Tbsp pumpkin powder + 1/2 tsp turmeric powder

Method:

1. Mix all dough ingredients together in a mixer fitted with a dough hook till soft & elastic. Knead in pumpkin & tumeric powder into 150g dough. Knead in cocoa powder into the rest of the dough. Proof for 1hr

2. Degas dough & divide each dough into 8 equal portions. Shaped & rest for 10mins

3. Roll out one portion of chocolate dough into a flat rectangular sheet then roll up lengthwise. Take a portion of pumpkin tumeric dough & roll into a flat rectangular sheet. Place rolled chocolate dough in the middle & wrap pumpkin tumeric dough around it. Seal seams well. Repeat with the rest of the dough

4. Arrange the rolled dough (use 7 instead of 8) into pan. Proof for 1hr. Bake in preheated oven @ 180C for 30min

 

Houjicha Cake with Warabimochi

Houjicha Cake with Warabimochi

Ingredients:

Hojicha cake:

100g unsalted butter, soften

70g fine sugar

2 eggs

1/2 vanilla extract

100g almond flour

40g Blue Jacket cake flour

10g hojicha powder

1/2 tsp baking powder

1/2 tsp salt

Method:

1. Whisk butter & sugar till light & fluffy. Whisk in vanilla extract & eggs one at a time till combined

2. Sift in almond flour, cake flour, baking powder & salt till combined

4. Pipe batter into mould. Bake in a preheated oven @170C for 15mins

Warabi Mochi (わらび餅 / 蕨餅)

Ingredients:

100g warabiko (bracken starch)

80g fine sugar

400g water

Kinako powder

Method:

1. Sprinkle kinako onto silpat mat. Set aside

2. In a medium saucepan, combine warabiko, sugar & water

3. Heat the mixture over medium heat until it starts to boil. Then, reduce the heat & stir constantly until the mixture is thick & translucent

4. Remove the mochi from the heat & transfer to the prepared silpat mat. Sprinkle more kinako on top & let it cool in the fridge

 

Sun-dried Tomato Bagel 油漬蕃茄干貝果

 Sun-dried Tomato Bagel油漬蕃茄/干貝果

Ingredients:

Dough:

300g Blue Jacket bread flour

10g fine sugar

1/2 tsp instant yeast

1 Tbsp mixed herbs

1/2 tsp salt

190g water

10g oil from sundried tomato

62g sundried tomato, drained & chopped

Syrup:

1000ml water

2 Tbsp fine sugar

(optional)

White sesame

Flaxseed

Method: 

1.Dough: Add all ingredients (except sundried tomato) into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Divide into 5 portions & rest the dough for 10mins

2. Roll out each dough into an oval shape. Add some sundried tomato & 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. Dip the top of bagel onto a plate of mixed white sesame & flaxseed. Placed them back on baking tray

4. Bake in a preheated oven @ 220C for 13mins

 

Bushman Bread

Bushman Bread
(recipe adapted from Youtube)

Ingredients: 

(A)

170g water

35g milk

1 tsp coffee granules

1 Tbsp honey

1 + 1/2 tsp instant yeast

40g brown sugar

1 tsp salt

 

(B)

80g Blue Jacket Wholemeal Flour

210g Blue Jacket Plain Flour

10g cocoa powder

 

(C)

30g butter, soften

Method: 

1. Mix (A) together in a medium bowl.

2. Sift in (B) & knead into a rough dough. Rest the dough for 10mins. Then knead on (C). Rest the dough for 15mins. Then do a stretch & fold & proof for 30mins.

3.Degas dough slightly & divide into 4 portions. Ore shaped & bench rest for 10mins. Then shaped again & proof for 30mins.

4. Dust some bread flour on to dough. Spray water on the dough & bake in a preheated oven @170C for 18mins.

 

Super light & soft bread, goes very well with butter honey spread 

Coffee Whisky Cannelés 咖啡威士忌可麗露

Coffee Whisky Cannelés 咖啡威士忌可麗露

Ingredients:
480g milk
20g butter 
200g fine sugar    
15g coffee granules
120g Blue Jacket Plain Flour 
120g eggs
20g whisky

Method: 
1. Heat up milk, butter & coffee granules 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.

Rosemary Focaccia

Focaccia

Ingredients:
250g Blue Jacket Bread Flour
1/2 tsp instant yeast
210g blue pea water
20g olive oil
1 tsp salt

Rosemary
Cherry tomato
Salt

Method:
1. Mix all ingredients in a medium bowl with spatula till combined. Set aside to proof for 30mins.
2. Wet both hands, do a stretch & fold of the dough from all 4 sides. Then set aside for 30mins. Repeat process for a total of 4x.
3. Remove dough. Do a stretch & fold & placed in a tin grease with olive oil. Proof for 45mins.
4. Drizzle more olive oil onto the dough & dimple all over with fingers. Press in cherry tomato & rosemary. Sprinkle salt on top. Bake in a preheated oven @220C for 15mins.