芋頭紫米糕 Taro Purple Rice Cake

芋頭紫米糕 Taro Purple Rice Cake

Ingredients:

100g black glutinous rice (紫糯米)

180g boiling water

100g glutinous rice (圓糯米)

20g dried logan (桂圆肉, soften with 20g rice wine)

10g sugar

.

Taro filling:

400g steamed taro

40g sugar

25g unsalted butter

.

Method:

1. Rinse & drain black glutinous rice 2x. Soak in boiling water for 1.5hrs

2. Rinse & drain glutinous rice. Soak in water for 1hr. Combined both drained glutinous rice. Add in soaking water in (1) & cooked rice in pressure cooker. Mix in sugar & dried logan after rice is cooked. Set aside to cool slightly

3. Mashed taro. Mix in sugar & butter till combined

4. Assemble: Divide rice into 2 portions. Placed 1 portion of rice on the bottom of mold & all taro fillings on top. Cover with the remaining rice. Slice & serve

红豆年糕

红豆年糕

材料:
200g 糯米粉
200g 紅豆湯 (1罐)

作法:
1.將紅豆瀝乾,糯米粉加入紅豆湯. 拌至完全沒有顆粒
2.拌勻之後加入紅豆再稍微拌勻
3.不銹鋼保鮮盒抹油後, 再倒入粉漿放入蒸鍋中蒸40分鐘
4. 蒸好放凉, 切片再煎

只屬於你的 “紫薯芋泥”

只屬於你的“紫薯芋泥”

Ingredients  

Bread Dough 

185g Blue Jacket Bread Flour   

15g sweet potato powder 

1 Tbsp fine sugar

1/4 tsp salt

1/2 tsp instant yeast  

130g water

20g butter, soften 

Taro paste

200g taro

25g fine sugar

Pinch of salt

15g unsalted butter

25g milk

White sesame seeds

Pork floss

Method: 

1. Steam & mash taro. Mix in the rest of the ingredients till smooth. Set aside for later use 

2. Put all ingredients for dough (except butter) in a mixing bowl. Knead till a soft dough is formed & add in butter. Knead till elastic. Poof for 1hr

3. De-gas the dough & divide into 6 portions. Rest for 10mins. Roll the dough into long strips & do braid.  Sprinkle some white sesame seeds on top. Proof for 1hr

4. Score the bread with one long slit in the middle. Bake in a preheated oven @170C for 12mins

5. Let the bread cool down slightly. Then, use a cookie scoop to scoop taro paste on top of the bread & add pork floss

Pandan Cannelé 班蘭可麗露

Pandan Cannelé 班蘭可麗露

Ingredients:

440g coconut milk

20g butter

200g fine sugar

120g Blue Jacket Bread Flour

120g eggs

40g pandan leaves extract

Method:

1. Heat up coconut milk & butter in a saucepan over medium low heat till butter melted

2. Sift flour 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 egg & pandan extract 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 60mins

Sweet Potato Bread

Sweet Potato Bread

Ingredients:

200g Blue Jacket bread flour

1 Tbsp fine sugar

1/2 tsp instant yeast

120g water

 2 Tbsp olive oil

.

10g sweet potato powder

.

Method:

1. Hand knead dough till soft & elastic. Divide into 2 portions. Add in sweet potato powder with a bit of water & knead till combined. Proof for 1hr

2. De-gas both dough & divide into 4 pieces each. Roughly shaped into round. Rest for 10mins. Roll out one dough into rectangle. Repeat for the other dough & stacked them together. Refer pic for steps. Proof for 1hr

3. Bake in a preheated oven @ 160C for 12mins

Sweet Potato Bread

Sweet Potato Bread

Ingredients:

Darker purple dough:

94g Blue Jacket bread flour

6g sweet potato powder

5g fine sugar

1/4 tsp instant yeast

60g water

5g butter

Light purple dough:

97g Blue Jacket bread flour

3g sweet potato powder

5g fine sugar

1/4 tsp instant yeast

60g water

5g butter

Plain dough:

100g Blue Jacket bread flour

5g fine sugar

1/4 tsp instant yeast

60g water

5g butter

Method:

1. Hand knead each dough till soft & elastic. Proof for 1hr

2. De-gas all 3 dough & roughly shaped. Rest for 10mins. Roll out one dough into rectangle. Repeat for the other 2 dough & stacked them together. Placed in a pull man tin. Proof for 1hr

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

巧克力大理石奶油捲 Chocolate Marble Butter Roll

巧克力大理石奶油捲 Chocolate Marble Butter Roll

Ingredients:

Dough:

150g Blue Jacket bread flour

150g Blue Jacket wholewheat flour

100g milk

110g water

3g instant yeast

1/2 tsp salt

15g butter

.

10g cocoa powder

Chocolate chips

.

Method:

1. Dough: Knead all ingredients (except butter) together till smooth. Knead in butter till dough is elastic. Remove 1/4 of dough & knead in cocoa powder. Divide both dough into 4 potions each. Mix the dough into round & proof for 1hr

2.  Degas & divide dough into 9 portions. Round the dough & rest for 10mins

3. Roll each dough into a tear drop shape & roll out long. Add in butter & some chocolate chips. Then roll up like a swiss roll. Placed in a 8” tin. Proof for 1hr

4. Bake in a preheated oven @ 180C for 15mins