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

 Do visit www.wheatsg.com for more baking products

Monday, July 12, 2021

Garlic Bread with Cheese

Garlic Bread with Cheese

Ingredients:
Dough
250g Bread Flour
1 tsp instant yeast
1 Tbsp sugar
1/4 tsp salt
110g water
20g butter, soften
1 egg

Garlic butter:
40g minced garlic
80g salted butter
1/2 tsp sugar
1 Tbsp mayonaise
Dried parsley

Method:
1. Placed all ingredients except butter into a mixer fitted with a hook & knead till a soft dough is formed. Add in butter & knead till the dough is elastic. Proof for 1hr.
2. De-gas & divide the dough into 2 portions. Shaped the dough into ovals. Spray water & sprinkle sesame seeds. Proof for another 1hr.
3. Bake in a preheated oven at 190C for 14mins.
4. Cut the bread on a diagonal into 2cm diamonds but do not cut all the way through the bread.
5. Use your fingers to pry open each crack & spread some garlic butter & cheese, followed by sliced cheese
6. Bake @ 180C for another 5mins.

 

Friday, July 9, 2021

Chocolate Macarons

Chocolate Macarons

Ingredients:
75g egg whites
75g fine sugar
85g almond meal
85g icing sugar
1 Tbsp Valrhona Cocoa powder


Fillings:
Fruttose Raspberry
Chocolate Ganache (50g Anchor Whip Cream +50g Belcolade Dark Chocolate 71%)

Method: 
1. Sift almond meal, cocoa powder & icing sugar together. Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.

3. Fold in all the dry ingredients into the egg whites batter until thick & flowy.

4. Pipe the plain batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 150C till done.

8. Remove from oven & let it cool completely before removing from the silpat mat. Decorate as desired & pipe fillings.
 
Do visit www.wheatsg.com for more baking products

Friday, July 2, 2021

生吐司


生吐司
(recipe adapted from Youtube)

Ingredients:
300g Blue Jacket Bread Flour
30g fine sugar  
20g egg mixture 
1/2 tsp instant yeast  
100g dairy cream 
100g water
1/4 tsp salt   

Method: 
1. Put all ingredients into a mixer fitted with a dough hook & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough. Divide the dough into 2 portions. Rest the dough for 10mins. Roll the dough out into a long rectangle & roll up like a swiss roll. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 40mins.

Gilgeori Toast

Thursday, June 24, 2021

Cream Cheese Brownies

Cream Cheese Brownies

Ingredients:

Brownie:

200g Valrhona CARAÏBE Dark Couverture Chocolate 66%

100g Ammerlander unsalted butter

80g fine sugar

180g eggs

1 Tbsp coffee granules

40g Blue Jacket Plain Flour

20g Valrhona cocoa powder


Cream Cheese Swirl:

250g Philadelphia Cream Cheese, softened

60g egg

50g fine sugar

 

Method:

1. Put chocolate, butter & coffee granules into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula. Whisk in sugar till combined

2. Mix in eggs, one at a time. Then sift in flour & cocoa powder. Mix till combined

3. Reserved some batter in a bowl & divide the rest into mould

4. Whisk the cream cheese & sugar together till smooth. Add in egg & whisk till combined. Pour the mixture onto the brownie batter. Spoon dollops of the reserved brownie batter on top of the cream cheese batter. Use a chopstick to swirl

6. Bake in a preheated oven @160C for 20mins

 

Do visit www.wheatsg.com for more baking products

Friday, June 18, 2021

Crepe Cake

Crepe Cake (makes one 9" cake)

Ingredients:

Crepe

4 eggs      

30g Ammerlander unsalted butter, melted                

500g Arla milk       

50g fine sugar      

200g Blue Jacket Plain Flour

Pinch of salt

 

Cream Cheese Frosting

100g Philadelphia cream cheese           

350g Arla whipping cream    

2 Tbsp fine sugar     


Fillings:

Strawberries, canned peaches, banana, kiwi

 

Method:

1. In a bowl, whisk eggs, milk & butter till combined

2. Sift flour, sugar & salt in another bowl

3. Pour wet ingredients (1) into dry ingredients (2). Mix till combined

4. Strain the batter to remove any lumps. Chill in fridge for 1hr

5. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Once it is cooked, flip over to cook for few seconds

6. Remove the crepe & repeat until the rest of the batter has been used

7. Frosting: Whisk cream cheese & sugar together till smooth. Whisk whipping cream till medium peak & fold in cream cheese mixture.

 Do visit www.wheatsg.com for more baking products

Tuesday, June 8, 2021

Pumpkin Doughnuts


Pumpkin Doughnuts

Ingredients:
300g Blue Jacket Bread Flour
10g sugar  
1 egg, lightly beaten  
1/2 tsp instant yeast 
100g pumpkin puree 
70g water
20g vegetable oil    

sugar + cinnamon for coating

Method: 
1. Put all ingredients into a mixer fitted with a dough hook & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough. Roll out the dough into a rectangle. Use a round cutter to cut out dough. Divide extra dough into 50g each shaped as desired.  Proof for 30mins.
3. Fried the dough in a saucepan till brown on both sides. Coat the donuts with cinnamon sugar & pipe in desired fillings into the doughnuts