Tuesday, June 8, 2021

Pumpkin Doughnuts


Pumpkin Doughnuts

Ingredients:
300g Blue Jacket Bread Flour
10g sugar  
1 egg, lightly beaten  
1/2 tsp instant yeast 
100g pumpkin puree 
70g water
20g vegetable oil    

sugar + cinnamon for coating

Method: 
1. Put all ingredients into a mixer fitted with a dough hook & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough. Roll out the dough into a rectangle. Use a round cutter to cut out dough. Divide extra dough into 50g each shaped as desired.  Proof for 30mins.
3. Fried the dough in a saucepan till brown on both sides. Coat the donuts with cinnamon sugar & pipe in desired fillings into the doughnuts


Friday, June 4, 2021

Matcha Peanut Butter Buns

Have you started making your ‘Ba Zhang’ since Dragonboat🐲Festival is just round the corner? Fret not if you haven’t. Join me making these easy ‘Ba Zhang’ (Matcha Buns) with Skippy Peanut Butter🥜 fillings which your family will adore.

Matcha Peanut Butter Buns

Ingredients:
190g Blue Jacket Bread Flour
10g matcha powder
10g fine sugar
1 tsp SAF instant yeast
1/2 tsp salt
120g water
15g vegetable oil
.
Fillings
Skippy Chunky / Creamy Peanut Butter
.
Method:
1. Dough: Add all ingredients in a mixer fitted with a dough hook & knead till dough is smooth & elastic. Proof dough for 1hr
2. De-gas the dough & divide into 5 portions. Rest the dough for 10mins. Roll out the dough & wrap peanut butter fillings (swipe to see steps on shaping). Proof for 1hr
3. Bake in a preheated oven at 160C for 15mins

 

Tuesday, June 1, 2021

Min Chiang Kueh

Paired my Rilakkuma Min Chiang Kueh with Caravella cream & banana for breakfast. 

Caravella Cream is a sweet chocolate spread containing hazelnut paste. With its soft, delicate flavor & silky smooth texture, it is easily incorporated into almost any sweet treat. Perfect for cake/bread fillings, profiteroles etc. Do visit www.wheatsg.com for more baking products

Min Chiang Kueh

Ingredients:
140g Blue Jacket Plain Flour
1/2 tsp SAF instant yeast
1/2 tsp baking soda
2 Tbsp sugar
1 egg
170g warm water

Others:
Caravella Cream (Master Martini Delice Fluifour Gianduja)
Melted chocolate
Slice cheese
Slice banana

Method:
1. Add sugar, yeast, sifted flour & baking soda in a medium bowl. Whisk in egg & water till combined. Chill batter for 30mins
2. Preheat & oiled the hotplate on low heat. Pour in 2 Tbsp of the batter in each hole. Flip the Min Chiang Kueh when bubbles start to appear
3. Sandwich the Min Chiang Kueh with Caravella Cream & decorate as desired

 
Caravella Cream (Master Martini Delice Fluifour Gianduja)

Monday, May 31, 2021

Korean Cream Cheese Garlic Buns

Korean Cream Cheese Garlic Buns
(Recipe adapted from Youtube & modify slightly)

Ingredients   
250g Blue Jacket Bread Flour
4g instant yeast
110g milk
20g fine sugar 
20g butter, soften
3g tsp salt
1 egg

Cream Cheese fillings
200g cream cheese
20g fine sugar 
30g milk

Garlic Sauce:
100g melted butter
50g minced garlic
20g fine sugar
1 Tbsp mayonnaise
30g milk
1 egg
1 Tbsp dried parsley
 
Method:  
1. Dough: 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 4 portions. Shaped round & proof for 40mins.
3. Bake in a preheated oven @ 180C for 15min. Let the buns cooled down & cut 6 slits in each bun.
4. Cream Cheese fillings: Whisk all ingredients together till smooth & pipe at sides of each slit
5. Garlic sauce: Mix all ingredients together. Drizzle over the buns & bake @160C for 10mins

Monday, May 24, 2021

Sweet Potato Melon Bread 脆皮紫薯菠蘿吐司

 

Sweet Potato Melon Bread 脆皮紫薯菠蘿吐司

Ingredients  
Bread Dough 
270g Blue Jacket Bread Flour   
5g sweet potato powder
1/2 Tbsp fine sugar
pinch of salt
1/2 tsp instant yeast  
170g water
30g vegetable oil


Polo Skin 
40g Blue Jacket Plain Flour   
6g sweet potato powder 
20g fine sugar
15g butter
15g egg  


extra fine sugar for coating

Method: 

1. Put all ingredients for bread dough in a mixing bowl. Knead till soft & elastic. Cover with a cloth & proof for 1hr.

2. Polo Skin: Whisk butter & sugar together in a bowl till combined. Add in egg & whisk till combined. Then add in flour & sweet potato powder. Mix to form a soft dough. Set aside in fridge for later use.
 
3. Remove bread dough onto a slightly floured table top. De-gas, divide into 2 potions & rest for 10mins. Roll out the dough into long rectangle & roll up like a swiss roll. Divide the polo skin into 2 portions. Roll out & cover the top of the dough & roll onto a plate of sugar. Then, place the dough in a greased pull man tin. Proof for 1hr.
 
 3. Bake in a preheated oven @170C for 35mins.
 
Almost done with final proofing...
 
Fresh out from oven

Friday, May 14, 2021

Racoon Butter Cookies

Made some cute Racoon butter cookies using Ammerlander butter (from Germany). Do visit www.wheatsg.com for more baking products.

Butter cookies

Ingredients:

90g Ammerlander unsalted butter, soften

50g fine sugar

1 egg yolk

140g Blue Jacket Plain Flour

10g cornflour

*Chocolate dough: use 130g plain flour + 10g Valrhona cocoa powder + 10g cornflour

Method

1. Cream butter & sugar together in a mixing bowl till light & fluffy. Whisk in egg yolk till combined

2. Fold in sifted flours. Lightly knead to form a dough. Cling wrap & chill the dough for 30mins

3. Roll out dough with a rolling pin on a slightly floured work surface. Cut out dough with cookie cutters

4. Bake in a preheated oven at 170C for 16mins

Monday, May 3, 2021

Almond Butter Cake



Almond Butter Cake

Ingredients:
100g unsalted butter, soften
70g fine sugar
2 eggs
1/2 vanilla bean
100g almond meal
50g Blue Jacket Plain Flour
1/2 tsp baking powder
1/2 tsp salt 

(optional)
1 banana sliced
extra sugar for sprinkle

Method:
1. Whisk butter & sugar till light & fluffy. Whisk in vanilla bean & eggs one at a time till combined.
2. Sift in almond meal & whisk till combined.
3. Sift in flour, baking powder & salt till combined.
4. Scrape batter into a lined 6" tin. Arrange bananas on top of batter & sprinkle sugar.
5. Bake in a preheated oven @180C for 40mins.