Cream Cheese Macarons

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

Tie Guan Yin Cannelés 鐵觀音可麗露

Tie Guan Yin Cannelés 鐵觀音可麗露

Ingredients:
500g milk
20g butter 
200g fine sugar    
10g tie guan yin powder
110g Blue Jacket Plain Flour  
2 large eggs
20g rum
10g tie guan yin powder

Method: 
1. Heat up milk, butter & tie guan yin powder in a saucepan over medium low heat till butter & coffee granules melted
2. Sift flour in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs & whisky till combined. Sieve the batter. Cover the batter & store in fridge overnight.
3. Butter the moulds with softened butter & pour in batter.
4. Bake in a preheated oven @ 220C for 20mins, then 180C for 60mins.

 

English Muffins

 

English Muffins

Ingredients:

300g Blue Jacket bread flour

50g Blue Jacket wholewheat flour

15g fine sugar

1 tsp SAF instant yeast

1/2 tsp salt

240g water

Cornmeal

Method:
1. Put all ingredients (except cornmeal) in a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr
2. De-gas dough onto a slightly floured table top. Divide into 8 potions. Round the doughs & rest 15mins. Dust dough with cornmeal & flatten dough. Put into mold. Proof for 1hr
3. Bake in a preheated oven @ 180C 14mins

Falafel 鷹嘴豆球

 

 

Falafel 鷹嘴豆球

Ingredients:

200g dried chickpea

1/2 onion, minced

3 cloves of garlic minced

1/2 cup chopped parsley

1 tsp salt

1/2 tsp black pepper

1 tsp cumin powder

1 tsp paprika

1 Tbsp flour

2 tsp lemon juice

 

Sauce

Tahini, garlic, lemon juice, water

Method:

1. Soak the chickpea overnight. Drain & set aside

2. Blend all the ingredients into the food processor. Cling wrap & fridge for 1hr

3. Shape the chickpea mixture into small patties

4. Drizzle olive oil onto balls. Airfry till brown on both sides

Kuih Talam Pumpkin 蒸南瓜糕

Kuih Talam Pumpkin 蒸南瓜糕

Ingredients:

Pumpkin layer:

160g pumpkin, steamed & mashed

90g tapioca flour

10g rice flour

80g sugar

1/2 tsp salt

100ml water

90ml coconut milk

Coconut milk layer:

50g tapioca flour

25g rice flour

1/4 tsp salt

100ml water

90ml coconut milk

Method:

1. Blend all pumpkin layer ingredients together till smooth. Pour into a greased 7” tin. Steam on medium heat for 20mins

2. Whisk all coconut milk layer ingredients together & pour over the steamed pumpkin layer

3. Steam again for another 20mins

Lemon Curd Cakes

Lemon Curd Cakes

Ingredients:
Lemon cake
100g Blue Jacket cake flour
1 tsp baking powder
2 large eggs
70g fine sugar
100g butter
1 Tbsp lemon juice

Lemon Curd
80g sugar
100g whole egg
80g lemon juice
1 lemon zest
10g corn starch
2.5g gelatin powder bloom in 1.5 Tbsp water (microwave till melts after 10mins)
70g unsalted butter

Method:
1. Cake: Whisk butter & sugar till light in colour. Whisk in eggs & lemon juice till combined. Stir in flour & baking powder till combined. Pipe batter in mould. Bake in preheated oven @ 170C for 15mins
2. Curd: Whisk eggs, sugar, zest, cornstarch & lemon juice in a pot till combined. Cook curd till thicken on stove over small fire. Add in gelatin & whisk till combined. Set aside to cool down slightly till warm & whisk in butter. Strain lemon curd. Cling wrap & fridge for 2hrs before use

Wholewheat Toast 全麦吐司

Wholewheat Toast 全麦吐司

Ingredients: 

200g Blue Jacket bread flour 

100g Blue jacket wholewheat flour

15g fine sugar 

1/2 tsp SAF instant yeast 

1/2 tsp salt 

200g water 

20g unsalted butter 

Method: 

1. Put all ingredients (except butter) in a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till elastic. Proof for 1hr 

2. De-gas dough onto a slightly floured table top. Divide into 2 potions & rest for 15mins before shaping. Proof for 1hr 

3. Bake in a preheated oven @ 180C for 25mins