Wednesday, June 29, 2022

Penguin mantou

Penguin Mantou
Blue dough
138g blue jacket plain flour
2g blue spirulina powder
85g water
1/2 tsp instant yeast
10g fine sugar
1g oil

Plain dough
35g blue jacket plain flour
22g water
1/8 tsp instant yeast
1 tsp fine sugar
1g oil

Turmeric powder
Cocoa powder


1. Knead blue dough ingredients together till smooth. Repeat for plain dough, then remove a bit of dough to knead in turmeric & cocoa powder separately. Set aside & proof for 30mins
2. Degas the dough. Divide blue dough into 4 portions (60g). From each 60g dough, remove 1g (x2) for wings. Shape them round. Roll out plain & cocoa dough thinly. Rest for 10mins
3. Round the blue dough & placed on a piece of baking paper. Cut out the face & eyes. Roll out a bit of turmeric dough for beak & feet. Dab a bit of water to stick them onto the blue dough
4. Let the buns proof until they are airy & soft to touch. Steam over medium high heat for 10mins

Wednesday, June 15, 2022

Squid Sausage Buns

Squid Sausage Buns

300g Blue Jacket Bread Flour
20g fine sugar
1/4 tsp salt
1 tsp instant yeast
210g water
20g butter
Sausages (slice 1/2 lengthwise, leaving top part intact, followed by another 2 cuts)
Sliced cheese

1. Whisk all bread dough ingredients (except butter) in a mixer till dough is soft. Add in butter & knead till eladtic. Proof for 1hr
2. Degas & divide dough (60-65g). Roll out one dough into a rectangle. Placed sliced cheese & sausage & roll up. Spray some water & roll in a plate of breadcrumbs. Repeat for the rest of the dough. Proof for 1hr
3. Brush some oil onto the sausages. Bake in a preheated oven @ 180C for 13mins

Wednesday, June 1, 2022

Chocolate Chip Strawberry Cake

Chocolate Chip Strawberry Cake

500g Bagus Camellia chocolate chip premix
200g eggs
100g water
140g oil

Chantilly cream:
100g Ramli Whipping Cream
1/2 Tbsp sugar
1 tsp vanilla extract

Fruttosé Strawberry Pie Filling

200g Belcolade Dark Chocolate 71%
200g Ramli Whipping Cream

75g Belcolade Dark Chocolate 71% + white chocolate buttons
40g Ammerlander Unsalted Butter

1. Cake: Whisk all ingredients together till combined. Pour into a 6” cake tin. Bake in a preheated oven @ 170C for 40mins. Slice into 3 cake layers after cool
2. Chantilly cream: Whip cream, vanilla extract & sugar till soft peaks. Spread on one cake layer & add 2 Tbsp strawberry filling. Repeat with another cake layer
3. Ganache: Microwave whipping cream & pour onto chocolate. Stir till smooth. Leave in fridge for 5mins, then use a handheld mixer to whip up the ganache. Frost the whole cake
4. Glaze: Microwave chocolate & stir till smooth. Stir in soften butter & mix till combined & glossy. Put glaze into piping bag & pipe zig zag pattern onto the cake surface & drip on edges. Decorated as desired

Tuesday, May 17, 2022

Blue Pea Grand Marnier Cannelé 蝶豆花柑曼怡可麗露

Blue Pea Grand Marnier Cannelé 蝶豆花柑曼怡可麗露💙

500g milk
20g butter
150-200 fresh blue pea flowers
200g fine sugar
120g Blue Jacket Plain Flour
120g eggs
50g grand marnier


1. Heat up milk, blue pea flowers & butter in a saucepan over low heat for 10mins. Set aside a while & sieve
2. Sift flour in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the blue pea milk from (1) & whisk till batter is smooth. Whisk in eggs & grand marnier 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

Tuesday, May 3, 2022

Golden Pillow 金枕头

Golden Pillow 金枕头

2 cans EL-Dina Chicken Curry with Potatoes

Bread dough:
300g bread flour
3g instant yeast
20g fine sugar
1/2 tsp salt
200g water
30g butter

1. Wrap curry chicken & potatoes using baking paper. Double wrap with foil to prevent leakage. Set aside
2. Bread dough: Put all ingredients (except butter) in a mixer fitted with a hook dough. Knead till the dough is soft. Add in butter & knead till the dough is smooth & pliable. Proof the dough for 1hr
3. Degas & roll out dough into a rectangle. Placed the dough over the wrapped curry chicken. Tuck in edges neatly. Proof for 1hr
4. Bake in a preheated oven @ 190C for 25mins

Tuesday, April 19, 2022

Cranberry Cream Cheese Buns

Cranberry Cream Cheese Buns  

200g Blue Jacket Bread Flour 
1/2 tsp SAF instant yeast
1/4 tsp salt
1 Tbsp fine sugar
120g water
20g vegetable oil
60g cranberries (wash & soak for 10mins, drain & squeeze dry)

Cream Cheese Filling 
25og Philadelphia cream cheese, softened
50g fine sugar
*Whisk cream cheese & sugar together till smooth. Chill in fridge till ready to use

1. Mix all ingredients together (except cranberries) into a mixer fixed with a dough hook. Knead till soft & elastic. Remove dough from mixer & knead in cranberries till combined. Proof for 1hr.

2. De-gas & divide into 8 portions. Flatten each dough using a rolling pin & wrap cream cheese filling. Placed on a silpat mat. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

3. Bake in a preheated oven at 200C for 12mins

Tuesday, April 5, 2022

Scallion Braided Bread 香蔥辮子麵包

Scallion Braided Bread 香蔥辮子麵包

Bread Dough 
200g Blue Jacket Bread Flour   
1 Tbsp fine sugar
1/4 tsp salt
1 tsp instant yeast  
110g water
25g egg
20g butter, soften 

Scallion topping:  
40g scallion
1/4 Tsp fine sugar
1/4 tsp salt
1/2 Tbsp vegetable oil  
25g egg


1. Put all ingredients for dough (except butter) in a mixing bowl. Knead till a soft dough is formed & add in butter. Knead till elastic. Cover with a cloth & proof for 1hr.
2. De-gas the dough & divide into 6 portions. Rest for 10mins. Roll the dough into long strips & do braid. Proof for 1hr.

3. Mix scallion toppings together & spread on top of dough. Then sprinkle sesame seeds. Bake in a preheated oven @190C for 12mins.