Tuesday, October 12, 2021

Soboro Ppang (Korean Streusel Bread)

Soboro Ppang (Korean Streusel Bread)

(recipe adapted from Youtube0

Ingredients:

Dough

200g Blue Jacket Bread Flour

30g fine sugar

90g water

40g egg

1/2 tsp instant yeast

3/4 tsp salt

30g butter

 

Streusel:

50g butter

15g peanut butter

60g fine sugar

1/4 tsp salt

10g egg

100g plain flour

1 tsp baking powder


Method:

1. Streusel: Whisk butter & peanut butter till combined. Add in sugar & salt, followed by egg till combined. Slightly mixed in sifted flour & baking powder. Set aside in fridge for later use

2. Dough: Add all ingredients (except butter) in a medium mixing bowl & mix till a dough is formed. Rest the dough for 10mins, then knead in butter. Rest dough for 30mins, then perform a stretch & fold in 4 directions. Place the smooth side facing up. Repeat for another 2x (Total 1.5hrs)

3. De-gas the dough. Divide dough into 4 portions. Round the doughs & proof for 10mins. Place some streusel topping on the working table. Round each dough & dip into a bowl of water. Then press the dough onto the topping. Proof for 20mins

4. Bake in a preheated oven @ 180C for 12mins



Tuesday, September 28, 2021

Swirl Bread


Swirl Bread (水合折疊法)

Ingredients:
Blue dough
140g Blue Jacket Bread Flour
3g natural blue color powder
pinch of salt

1 tsp sugar
1/2 tsp instant yeast 

15g vegetable oil
100g water

Red yeast dough
140g Blue Jacket Bread Flour
3g red yeast powder
pinch of salt

1 tsp sugar
1/2 tsp instant yeast 

15g vegetable oil
100g water

Method:  
1. Put all blue dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for red yeast dough.
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). Do the same for both dough.
3. Remove both dough onto a slightly floured table top. Roll out both dough into rectangle. Placed red yeast dough on top of blue dough & roll up like a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins.

Tuesday, September 14, 2021

Tiramisu (Eggless)


Tiramisu (Eggless)

Ingredients: 
Coffee syrup:
3-4 Tbsp Instant coffee powder
1 Tbsp fine sugar
3 Tbsp Kahlua
150mls hot water
*Dissolve coffee powder & sugar in hot water. Then add in Kahlua

Fillings
250g Mascarpone cheese
150g dairy whipping cream
1.5 Tbsp fine sugar
3 Tbsp Kahlua 
*Whisk whipping cream with 1 Tbsp sugar till soft peak. Set aside. Whisk mascarpone cheese with 1/2 Tbsp sugar & Kahlua till combined, then stir in whipped cream

Savoiardi
Cocoa powder for dusting

Method

1. Trim & dip the savoiardi in kahlua & line the base of a 7" tin / 4 plastic containers / etc. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & chill for at least 6hrs or best overnight.

2. Dust with Cocoa powder before serve.
 

Friday, August 27, 2021

Twisted Toast 辮子吐司

 
Twisted Toast 辮子吐司


Ingredients:

Tang Zhong 湯種:

15g Blue Jacket Bread Flour

70g water

 

Main Dough 主麵團:

Tang Zhong

300g Blue Jacket Bread Flour

30g fine sugar

150g water

1 tsp instant yeast

25g butter

1/2 tsp salt

1 Tbsp sweet potato powder

 

Method:

1. Tang Zhong: Put flour & water in a pot over medium heat. Keep stirring till it comes together as a paste. Set aside to cool

2. Dough: Add all ingredients (except butter & sweet potato powder) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Divide into 2 portions. Add in sweet potato powder in one dough & knead till smooth. Proof both dough for 1hr

3. Roll out both dough into rectangle & stack the sweet potato dough on top of the plain dough. Use a pizza cutter to cut the dough lengthwise (do not cut thru). Twist & turn as shown in pic. Then roll the dough from top to bottom. Placed in a greased pull man tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 35mins


Friday, August 6, 2021

Roti Boy

Roti Boy

[Recipe adapted & modify slightly from Youtube] 

 

Ingredients:

Dough

200g bread flour

15g melted butter

140g water

1 tsp instant yeast

1 tbsp fine sugar

1/4 tsp salt

Coffee topping:

1.5 Tbsp instant coffee powder

1.5 tsp hot water

50g butter (Soften)

50g fine Sugar

40g Egg

50g cake Flour

 

Method:

1. Add all dough ingredients in a medium mixing bowl & knead till soft & elastic. Proof for 1hr

2. Whisk all coffee topping ingredients together till combined

3. Divide dough into 6 portions. Round the doughs & proof for 20mins. Pipe topping on dough

4. Bake in a preheated oven @ 180C for 12mins

 

Wednesday, August 4, 2021

元寶饅頭 Gold Ingot Mantou

Gold Ingot Mantou 元寶饅頭

Ingredients:
90g Blue Jacket Plain Flour
10g pumpkin powder
1/2 tsp instant yeast
1 Tbsp fine sugar
50g water
1 tsp vegetable oil

Method:
1. Combine all ingredients together in a medium bowl & knead till the dough is smooth
2. Divide dough into 15g each. Refer to pic for shaping*
3. Put the shaped dough on baking paper & put inside Bruno steaming rack to proof
4. Steam over medium heat for 8mins (starts counting after water boils)


Friday, July 16, 2021

Matcha Cannelés 抹茶可麗露


Matcha Cannelés 抹茶可麗露

Ingredients:
500g milk
20g butter 
200g fine sugar    
110g Blue Jacket Plain Flour 
10g matcha powder
120g eggs

Matcha Ganache  
5g matcha powder
10g whipping cream
 
10g white chocolate
*Add all in a bowl & microwave few seconds & stir till smooth. Chill for later use

Method: 
1. Heat up milk & butter in a saucepan over medium low heat till butter melted
2. Sift flour & matcha powder in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the milk butter from (1) & whisk till batter is smooth. Whisk in eggs 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 10mins, then 180C for 70mins (depends on individual oven)
5.
Pipe ganache on top once canneles were cooled. Dust with matcha powder

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