Monday, August 13, 2018

Matcha Layered Bread

Matcha Layered Bread - 水合折疊
(recipe adapted & modify slightly from Carol)

Matcha layer:
12g Blue Jacket Baguette Flour
12g corn flour
16g matcha powder
100g Cowhead milk
40g fine sugar
12g Cowhead salted butter
*sift dry ingredients into a saucepan. Add in sugar & milk. Mix till combined. Put saucepan on stove over low heat & keep whisking till the mixture thickened. remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat. Chill for later use.

270g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
20g fine sugar
1/4 tsp salt
30g coconut oil
1/2 tsp instant yeast
250g Cowhead milk (*Carol uses 205g only but I saw wrongly & used 250g instead)

1. Dough: 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 2 hrs).
3. Remove the dough onto a slightly floured table top. Degas & round the dough. Rest the dough for 10mins.
4. Roll the dough out into a rectangle shape. *follow the steps in Carol's video
 *I cut the dough into 3 portions & do plaits before putting into pullman tin & proof for 1hr.
5. Bake in a preheated oven @ 180C for 40mins.

 Proofing in progress...


Thursday, August 9, 2018

Dark Chocolate Brookies


Dark Chocolate Brookies
(recipe adapted from Australia Masterchef)

116g meji dark chocolate
15g Cowhead salted butter
70g fine sugar
26g cornflour
1/4 tsp baking powder
1 egg
1/2 tsp rum
chocolate chips

1. Put chocolate & butter in a bowl. Microwave for 1min & stir till melted. Set aside to cool.
2. Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment. Beat until light & fluffy. Add cooled chocolate butter mixture & mix until well combined.
3. Use a small cookie scoop to drop batter onto silpat mat. Top the cookies with the chocolate chips, pressing gently into the dough.
4. Bake in a preheated oven @ 180C for 12mins.

Sunday, August 5, 2018

Cranberry Bread

Cranberry Bread
(basic dough recipe adapted from Kitchen Corner)

270g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
3g instant yeast
6g sugar
6g salt
240mls Cowhead UHT milk, cold
12g Cowhead salted butter


1. Mix all the ingredients (except butter) together in a mixer & mix it at a low speed until everything just combine.
2. Add in butter & continue kneading till dough is smooth & non sticky. Check for window pane stage. Let it rest for 20mins.
3. De-gas the dough & roll out the dough into a rectangle. Add in cranberries & roll up like a swiss-roll. Place the rolled dough into prepared tin. Proof for 40mins.
4. Baked in a preheated oven @ 180C for 40mins. 

Wednesday, August 1, 2018

抹茶馬卡龍 Matcha Macarons

抹茶馬卡龍 Matcha Macarons
(recipe adapted from Carol)

45g egg whites
50g fine sugar
60g icing sugar
10g matcha powder
50g almond meal    

Japanese white bean paste

1. Sift almond meal, matcha powder & icing sugar together. Set aside for later use. 
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks. 
3. Fold in all the dry ingredients into the egg whites batter until just combined. 
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly. 
5. Set it aside for the shells' surface to dry up. 
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins. 
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.  
8. Remove from oven & let it cool completely before removing from the silpat mat.