蘿蔔絲酥餅

 

蘿蔔絲酥餅

Ingredients:

Dough：

300g Blue Jacket plain flour

1 tsp instant yeast

1 tsp fine sugar

1/4 tsp salt

200g water

.

Oil crisp：

100g Blue Jacket plain flour

100g vegetable oil

.

1 Tbsp honey

1 Tbsp water

White sesame seeds

.

Radish filling:

700g radish, shredded

20g dried shrimps, chopped

20g dried mushrooms, sliced

2 sprig spring onion, chopped

1 Tbsp oyster sauce

1/4 tsp salt

1 tsp sugar

1 tsp pepper

.

Method:

1. Sprinkle salt to radish & set aside for 20mins. Squeeze & drain excess water. Heat up 1 Tbsp oil in pan. Stir fry mushrooms & dried shrimps till fragrant. Add in radish & seasoning. Stir fry for few mins & off heat. Stir in spring onions till combined. Set aside to cool

2. Dough: Combine all ingredients till a dough is formed. Rest the dough for 15mins. Knead in 1 Tbsp oil till the dough is smooth. Proof for 1hr

3. Oil crisp: Heat up oil over stove till boiling. Pour over flour & stir till combined. Set aside

4. Roll out dough into a big rectangle. Pour & spread the oil crisp evenly. Roll up the dough. Rest for 15mins & divide into 10 portions. Wrap filling. Brush honey water on the surface & press white sesame seeds

5. Bake @ 240C for 20mins

Taro Lotus Pastry 香芋莲蓉酥

Taro Lotus Pastry 香芋莲蓉酥

Ingredients:

Water Dough (油皮):

100g Blue Jacket Cake Flour

25g icing sugar

40g shortening

35g water

Pinch of salt

Oily Dough (油酥):

80g Blue Jacket Cake Flour

2g Taiwan natural food coloring (optional)

40g shortening

Filling:

Taro Lotus paste (25g each x 16)

Method:

1. Water dough: Mix all ingredients together till smooth. Cling wrap dough & set aside for 20mins

2. Oily dough: Mix all ingredients together. Cling wrap dough & set aside

3. Divide both water & oily dough into 8 portions

4. Wrap oily dough inside the water dough. Then roll out the dough into an oval shape with a rolling pin, then roll up like a swiss roll. Repeat this process another time

5. Use a knife to slice each dough into 2. With the cut side facing downwards, flatten the dough slightly with palm. Slowly roll out the dough into a round shape. Place filling in center & wrap up

6. Bake at 180C for about 25mins

Matcha Red Bean Chestnut Flaky Spiral Mooncake

Matcha Red Bean Chestnut Flaky Mooncake

Ingredients 

 water dough:

200g Blue Jacket Plain Flour

10g icing sugar

80g Cowhead salted cold butter 

70g water

oil dough

170g Blue Jacket Plain flour

10g matcha powder

80g oil

Fillings

1 can Japanese red bean paste

1 packet ready to eat chestnuts

Method 
1. water dough: sift flour & icing sugar in a mixing bowl. Add butter into the flour mixture using fingertips until mixture turns into crumbs. Add in water to form a soft, non-sticky dough. Cover & set aside for 20mins. 

2. oil dough: sift flour & matcha powder in a mixing bowl. Add in oil & mix to form a soft, non sticky dough. Cover & set aside for 20mins.

3. Divide both water & oil dough into 10 portion each. Flatten 1 piece of water dough & wrap 1 portion of oil dough in it. Pinch to seal edges. 

4. Using a rolling pin, roll it flat into long strip. Roll up like a swiss roll, then turn the dough 90 degrees, with the end facing up. Roll again into a long thin strip & roll up like a swiss roll. Cut the dough in the middle into 2 equal pieces. With the cut side facing down , flatten the dough, making edges slightly thinner than the centre. Wrap filling & pinch lightly to seal. 

5. Baked in a preheated oven at 180C for 15mins.

 Verdict: I can't seem to slice them nicely as the skin is too flaky & crispy! Very yummy & addictive.