Red Yeast Cat Toast
Ingredients:
300g Blue Jacket bread flour
15g fine sugar
1/2 tsp SAF instant yeast
1/2 tsp salt
200g water
20g butter
10g Red yeast powder
*Direct method
Red Yeast Cat Toast
Ingredients:
300g Blue Jacket bread flour
15g fine sugar
1/2 tsp SAF instant yeast
1/2 tsp salt
200g water
20g butter
10g Red yeast powder
*Direct method
Doreamon Bagels
Ingredients:
Dough:
300g Blue Jacket bread flour
10g fine sugar
1/2 tsp instant yeast
1/2 tsp salt
180g water
10g olive oil
taiwan natural blue powder
Syrup:
1000ml water
2 Tbsp fine sugar
Melted white chocolate
Method:
1.Dough: Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Divide into 2 portions. Knead in blue powder. Divide both dough into 6 portions.Rest the dough for 10mins
2. Roll out one blue
& one plain dough into a rectangle. Overlap slightly & 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. Placed them back on baking tray
4. Bake in a preheated oven @ 180C for 5mins, then 140C for 10mins
Ingredients:
500g cream cheese
120g sugar
4 eggs
70g raisins soaked 50ml rum
180g whipping cream
1 Tbsp Rum
Method:
1. Whisk cream cheese & sugar till combined. Add in eggs & cream. Mix till combined. Sprinkled raisins onto base of 6” tin & pour batter over
2. Bake in a preheated oven @ 220C for 25mins
Cream Cheese Macarons
Ingredients:
40g egg whites
50g fine sugar
60g almond powder
60g icing sugar
1 packet Taiwan red yeast powder
Fillings:
Philadelphia cream cheese
Icing sugar
Method:
1. Sift almond powder, icing sugar & red yeast powder in a bowl
2. Whisk egg whites until foamy. Gradually add in sugar & whisk until mixture reaches stiff peak. Fold in the dry ingredients until batter is smooth
3. Scrape the batter into a piping bag & pipe rounds onto silpat mat. Rap the baking tray slightly to spread the batter
4. Set it aside for shells to dry up. Bake the macarons at 150C till done