Thursday, November 21, 2019

Brownies


Brownies
(recipe adapted & modify slightly from here

Ingredients:
225g semi sweet chocolate
100g unsalted butter
60g coconut sugar
50g fine sugar
1 Tbsp vanilla extract  
3 large eggs 
20g cornflour 
40g cocoa powder
1/4 tsp salt
biscuits (optional)

Method: 
1. Put chocolate & butter into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula.
2. Add in sugar & vanilla extract. Mix till combined.
3. Mix in eggs, one at a time. Then sift in cornflour & cocoa powder. Mix till combined.
4. Pour batter into a lined square tin. Topped with biscuits & bake in a preheated oven @160C for 23mins.

Thursday, November 14, 2019

Totoro Dacquoise


Dacquoise 達克瓦茲
(recipe adapted & modify from Youtube)

Ingredients:
110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1/2 Tbsp charcoal powder
14g Blue Jacket Cake Flour
extra icing sugar 

Fillings:
50g unsalted butter
100g melted chocolate 68%
Himalayan pink salt (optional) 
*Whisk butter till light & fluffy. Add in melted chocolate & whisk till combined. Sprinkle in some salt & mix till combined. 

Method:
1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & cocoa powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with icing sugar.
4. Bake in a preheated oven at 180C for 15mins. 
5. Set aside to cool before sandwiched with fillings.

Friday, November 8, 2019

Sweet Potato Bread


Sweet Potato Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1/8 tsp salt
1 Tbsp sweet potato powder
170g 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. Rest for 15mins. Shaped the dough. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @200C for 10mins, then 180C for 10mins.

Friday, November 1, 2019

Squid Ink Bread


Squid Ink Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1/8 tsp salt
1 Tbsp squid ink + 170g water 

1 Tbsp vegetable oil

Fillings:
Kuri Kanroni (栗の甘露煮/Chestnuts in heavy syrup)
Edamame

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.

Monday, October 28, 2019

Pooh Butter Cake


Butter Cake

Ingredients:  
100g Blue Jacket Cake Flour
1 tsp baking powder
2 large eggs
 
70g brown sugar 
100g unsalted butter
vanilla oil

Method: 
1. Whisk butter & sugar till light & fluffy.
2. Add in vanilla oil & eggs gradually. Whisk till combined.
3. Sift in flour & baking powder. Mix till combined.
4. Pour batter into prepared mould. Bake in preheated oven @ 170C for 15mins.

Tuesday, October 22, 2019

Chocolate Chestnut Tea Cake



Chocolate Chestnut Tea Cakes 
(basic cake recipe adapted & modify slightly from cookpad) 

Ingredients: 
60g salted butter
35g coconut sugar
1 large egg, beaten
10g cocoa powder
40g Blue Jacket Cake Flour
1 tsp vanilla extract
1/2 tsp baking powder

Fillings (optional)
chestnut  

Method: 
1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, matcha & baking powder. Mix till combined.
4. Scoop some batter into mould, add in one chestnut & topped with more batter. 
5. Bake in a preheated oven @160C for 20mins

 

Tuesday, October 15, 2019

Pumpkin Chocolate Bread


Pumpkin Chocolate Bread (水合折疊) 

Ingredients:
225g Blue Jacket Bread Flour
1 Tbsp pumpkin powder
1/2 tsp instant yeast
1/8 tsp salt
170g water
1 Tbsp vegetable oil

Fillings:
Chocolate batons
Cocoa nibs 

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.

Tuesday, October 8, 2019

Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果


 Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果
  
Ingredients  
300g Blue Jacket Bread Flour

1/2 tsp instant yeast
1/2 Tbsp squid ink + 190mls hot water
2 Tbsp fine sugar 
10g oil
1/2 tsp salt

Fillings
Peanut butter 

Syrup:
1 L water
2 Tbsp fine sugar 

Method:  
1. 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 6 portions. Rest the doughs for 15mins.
3. Roll out each dough into an oval shape. Spread some peanut butter & 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.
4. Placed dough into boiling syrup for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray.
5. Bake in a preheated oven @ 200C for 15mins.

Proofing dough for 1hr
Squeezing peanut butter onto dough before wrapped 
After shaping 
 
 Slicing bagel