Monday, February 5, 2024

Colourful Toast

Colourful Toast

Ingredients:

300g Blue Jacket bread flour

1 Tbsp milk powder

10g SIS fine sugar

1/2 tsp SAF instant yeast

1/4 tsp salt

200g water

20g Anchor butter

.

15g Pumpkin powder

10g Red yeast powder

10g Beet root powder


Method:

1. Bread dough: Knead all ingredients together till smooth & elastic. Divide into 3 portions. Add in pumpkin, red yeast & beet root powder. Proof for 1hr

2. Degas & shape dough. Put in a pullman loaf pan & proof 1hr

3. Bake in a preheated oven @ 190C for 10mins

Tuesday, January 16, 2024

Hojicha Dacquoise

Hoojicha Dacquoise

Ingredients:

110g egg whites

40g SIS fine sugar

80g blanched ground almond

15g Blue Jacket cake flour

50g icing sugar

4g hojicha powder

Extra icing sugar (for sprinkle)


Cream Cheese Fillings

100g Philadelphia cream cheese

50g Ammerlander unsalted butter

30g icing sugar


Method:

1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak

2. Sift in ground almond, flour, icing sugar & hojicha powder. Slowly fold in till combined. Transfer the batter into a piping bag. Pipe onto a silpat mat & dust with icing sugar3

3. Bake in a preheated oven @ 170C for 20mins

4. Whisk cream cheese fillings till combined. Transfer the mixture into a piping bag. Pipe on one dacquoise & sandwich with another

 

Monday, December 25, 2023

Rose Milk Tea Cannelés 玫瑰奶茶可麗露

Rose Milk Tea Cannelés 玫瑰奶茶可麗露

Ingredients:

550g milk
15g rose tea leaves
10g red yeast powder
20g butter
200g fine sugar
120g Prima superior bread flour
120g eggs
10mls rum

Method:
1. In a saucepan, simmer milk & rose tea leaves on low heat for 10mins. Stir in butter till melted
2. Add flour, red yeast powder & sugar in a large bowl. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. Add in rum & mix well. 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

Tuesday, December 5, 2023

Hojicha Cannelés 焙茶可麗露

Hojicha Cannelés 焙茶可麗露

Ingredients:
500g milk
20g butter    
200g fine sugar
    
120g Blue Jacket Bread Flour 
1 Tbsp Hojicha powder
2 large eggs
1 tsp vanilla essence

Method: 
1. Heat up milk, hojicha powder & 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 mixture 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)

Thursday, November 30, 2023

Hojicha Cream Puffs


Choux Pastry  

Ingredients: 

Craquelin 
35g unsalted butter, softened
20g fine sugar
30g Blue Jacket Plain Flour
5g Hojicha powder

Choux 
50g unsalted butter
100g water
2 eggs
65g Blue Jacket Bread Flour
5g Hojicha powder

Filling
Dairy whip cream + Strawberry Fruttose pie filling

Method: 
1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use   

2. Put butter & water in a saucepan. Bring to boil over medium heat
 
3. Add in flour & Hojicha powder. Use a spatula to stir until combined. Remove from heat
 
4. Transfer the dough to electric mixer. Whisk on low speed & add eggs slowly. Whisk till batter becomes a thick paste
 
5. Pipe batter onto silpat mat & top with a piece of cut-out craquelin
 
6. Bake in a preheated oven @190C for 10mins, then 180C for 25mins
 
7. Pipe filling & decorate as desired after the puffs were cooled