Tuesday, July 16, 2019

Laksa Thin Crust Pizza


Laksa pizza

Ingredients:
Dough
200g bread flour
1 Tbsp laksa paste
110g super light coconut milk
½ tsp salt
10g olive oil

Method:

1. Put all ingredients into a medium mixing bowl. Hand knead until the dough is smooth. Rest the dough for 1hr.
2. Divide the dough into 2 portions. Roll out each dough into 8" big.
3. Use a fork to prick some holes on the pizza dough. Spread 1 Tbsp of laksa paste on top. Add sliced cheese & toppings prepared.
4. Bake in a preheated oven @220C for 8-10mins.

Toppings:

2 hard-boiled eggs, sliced
14 Prawns
1 big fish cake, sliced
4 pieces beancurd puff, blanched & sliced
1 cup beansprouts
1 Tbsp oil
1 Tbsp laksa paste
50mls hot water
50mls coconut milk

Method:

1. Heat up oil in a pan. Sauté fishcake, beansprouts & prawns for 1min. Remove beansprouts & prawns. Mix in beancurd puff & laksa paste. Stir well then add in water with coconut milk. Continue to stir till all the liquid is absorbed by the beancurd puff. Set aside for later use.

Wednesday, July 10, 2019

Warabi Mochi

超好吃又容易做的 Warabi mochi (わらび餅)

Warabi Mochi
(recipe adapted from here)

Ingredients:
100g warabiko (bracken starch)
100g fine sugar
400ml water 

Toppings:
Kinako
Kuromitsu

Method:
1. Sprinkle kinako onto silpat mat. Set aside.
2. In a medium saucepan, combine the Warabi Mochiko, sugar & water. Mix all together.
3. Heat the mixture over medium heat until it starts to boil. Then, reduce the heat & stir constantly for 5mins 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 for 20mins.
5. Slice the warabi mochi & toss in kinako. Serve on plate & drizzle kuromitsu over the warabi mochi.

  Matcha warabi mochi
Make both flavors if you can't decide what you want *^_^*

Thursday, July 4, 2019

Mentaiko Baguette

Mentaiko mayo baguette sprinkle with shiso

Baguette
(Basic baguette recipe adapted from Carol) 

Ingredients: 
320g Blue Jacket Baguette Flour
1 Tbsp chia seeds
1/2 tsp instant yeast
200g cold water
1/2 tsp salt 

Method: 
1. Put all ingredients in a mixer fitted with a dough hook, knead until the dough is smooth. Check for window pane. Proof for 1hr. 
2. De-gas & divide the dough into 3 portions. Shaped the dough & proof for another 1hr.
3. Scored the surface of the dough & baked in a preheated oven at 240C for 15mins & 200C for 5mins.

2nd proofing done, ready to be sent to oven

Monday, July 1, 2019

Sweet Potato Loaf


Bread Loaf
(recipe adapted & modify slightly from Carol)


Ingredients:
280g Blue Jacket Bread Flour
1 Tbsp sweet potato powder

15g fine sugar
3/4 tsp salt
1/2 tsp instant yeast

1 Tbsp chia seeds
180g water   
25g unsalted butter 

Method: 
1. Put all ingredients (except butter) in a mixing bowl. Knead till a dough is formed. Add butter & continue to knead till smooth & elastic. Proof for 1hr
2. Remove the dough onto a slightly floured table top. Divide the dough into 2 equal portions. Roll out the dough into a rectangle & then roll up like a swiss roll. Proof for another 1hr.

3. Bake in a preheated oven @170C for 40mins.


Thursday, June 27, 2019

Sweet Potato Pumpkin Swirl Bread


Bread Dough (水合折疊法)
(recipe adapted & modify from carol)

Ingredients:
Sweet Potato dough
150g Blue Jacket Bread Flour
2 tsp sweet potato powder
1/2 Tbsp white sesame seeds
1/4 tsp salt
1/2 tsp instant yeast
125g water

Pumpkin dough
150g Blue Jacket Bread Flour
2 tsp pumpkin powder
1/2 Tbsp chia seeds
1/4 tsp salt
1/2 tsp instant yeast
125g water

Method:  
1. Put all sweet potato dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for pumpkin 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 pumpkin dough on top of sweet potato dough & roll up like a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins.

Friday, June 21, 2019

Bubur Pulut Hitam Baguette



Bubur Pulut Hitam Baguette 

Ingredients 
320g Blue Jacket Bread Flour
70g cooked Bubur Pulut Hitam
150g  Super Light Coconut Milk
1/2 tsp instant yeast
1/4 tsp salt 

Method 
1.  Blend pulut hitam with coconut milk.
2. Put all ingredients in a medium mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
3. 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).
4. Remove the dough onto a slightly floured table top. Divide into 3 portions & bench rest for 15mins. Then shaped into baguette & proof for 1hr.
5. Scored the baguettes. Baked in a preheated oven @200C for 15mins.  

Monday, June 17, 2019

Bubur Pulut Hitam



Bubur Pulut Hitam  
(using Pressure Cooker) 

Ingredients 
200g black glutinous rice
1200ml water
Pandan leaves knotted
50g brown sugar
150mls Super light Coconut Milk
¼ tsp salt 

Method 
1. Rinse the black glutinous rice & drain off water.
2. Put the rice, pandan leaves & water in the inner pot of pressure cooker. Close the lid & set time to 40mins.
3. Mix in sugar, coconut milk & salt then serve warm or chill with extra coconut milk.
**For stove method: soak rice for at least 1hr, rinse & cook over medium Low heat for 1hr or until grain spilt & soften.