Potato Buns

 

Potato Buns

Ingredients :

Dough

100g Blue Jacket bread flour

100g Blue Jacket wholewheat flour

1/2 tsp instant yeast

10g fine sugar

1/2 tsp salt

1 egg

90g water

10g unsalted butter

.

Potato salad:

2 large potatoes, steamed & mashed

1 japanese cucumber

1 small carrot, shredded

Black pepper / salt / mayonnaise / dry parsley

.

Topping

1/2 Tbsp cocoa powder

1 Tbsp kinako

.

Method:

1. Dough: Knead all ingredients (except butter) together till smooth. Knead in butter till dough is elastic. Proof for 1hr

2. Divide dough into 6 portions. Round the dough & rest for 10mins. Roll out each dough & wrap filling

3. Mix cocoa powder & kinako in a bowl. Coat the doughs. Use a chopstick to poke some holes on dough. Proof for 1hr

4. Bake in a preheated oven @ 170C for 12mins

Matcha Red Bean Tea Cakes

Matcha Red Bean Tea Cakes
 

Ingredients:
60g salted butter
40g fine sugar
1 large egg, beaten
10g matcha powder
40g Blue Jacket plain flour
1/2 tsp baking powder
1 tsp rum
Red bean paste
Matcha chocolate, melted

Method:
1. Whisk the butter & sugar together till light & pale in colour
2. Add in egg slowly & rum. Whisk till combined
3. Sift in flour, matcha powder & baking powder. Mix till combined
4. Pipe some batter into mould & add some red bean paste. Then fill with more batter
5. Bake in a preheated oven @160C for 12mins
6. Coat with matcha chocolate after cakes are cooled

香蔥旗魚鬆麺包 Scallion Marlin Floss Bread

香蔥旗魚鬆麺包 Scallion Marlin Floss Bread

Ingredients:

300g Blue Jacket bread flour

20g egg

20g fine sugar

3g SAF instant yeast

1/4 tsp salt

100g Anchor whipping cream

100g cold water

Filling:

30g chopped scallions

10g Anchor salted butter, soften

30g marlin floss

Topping:

marlin floss, chopped scallions

Method:

1. Knead all dough ingredients together till soft & elastic. Proof 1hr

2. De-gas dough. Divide into 2 portions. Round the dough & rest 15mins

3. Roll out dough into a rectangle. Spread butter & sprinkle marlin floss & scallions. Roll out the 2^nd portion dough & lay on top. Use a scraper to cut the dough lengthwise. Twist & turn. Spread more butter, marlin floss & scallions on top portion of dough, then roll the dough from top to bottom. Placed in a Pullman tin & proof 1hr

4. Bake in a preheated oven @ 180 C for 25mins

 

干貝櫻花蝦米糕

干貝櫻花蝦米糕

Ingredients:
30g sakura shrimps
300g long glutinous rice, soaked 2hours
25g dried mushrooms, soaked
100g pork belly, sliced into strips
15g dried scallops, soaked
1 chinese sausage, sliced
2 Tbsp fried shallots
1 sprig green onion, chopped

Seasoning:
2 Tbsp soya sauce
2 Tbsp hua diao wine
1 tsp five spice powder
1 tsp white pepper

Method:
1. Drained & steamed glutinous rice on a cloth in steamer for 30mins
2. Add 2 Tbsp oil in a pot with Sakura shrimps.  Fry over medium low heat. Scoop up the Sakura shrimps & left 1 Tbsp oil in pan. Sautee mushrooms & pork belly till fragrant. Add sausage & seasoning. Fry till combine. Add scallop & water for soaking mushroom & scallop. Let it cook for a few mins
3. Fluff up steamed glutinous rice. Add in fried shallots & the cooked ingredients with some sauce from (2). Mixed till combined & add remaining sauce
4. Sprinkle fried sakura shrimps & green onion on top before served

Corn Mantou 玉米造型饅頭

 

Corn Mantou 玉米造型饅頭

Ingredients:

170g plain flour

30g passionfruit powder

10g sugar

1.5g instant yeast

80g water

1g oil

.

Matcha powder

Cocoa powder

.

Method:

1. Knead all ingredients together till dough is snooth

2. Remove 240g dough for 4 corns. Pinch some dough & knead in cocoa powder (eyes/mouth) Knead in matcha powder (for leaf) for the rest of the dough. Divide into 8 pcs. Shaped & proof

3. Steam over medium heat for 15mins

 

百香果布丁狗刈包

 

百香果布丁狗刈包

Ingredients:

150-160g Blue Jacket plain flour

30g passionfruit powder

80g water

1/2 tsp instant yeast

10g fine sugar

1g oil

.

Cocoa powder

.

Method:

1. Knead ingredients together till dough is formed. Rest for 10mins then knead till smooth. Remove 8g dough & add in cocoa powder. Knead till combined. Set aside & proof for 20mins

2. Degas the dough. Divide main dough into 4 portions & remove 4g from each dough (2g for each ears) shape them round. Rest for 10mins

3. Roll out each dough into oval shape. Brush some oil & fold it into half. Roll & shape the ears. Use cocoa dough for the cap, eyes & nose. Dab a bit of water to stick them onto the main dough. Let the buns proof until they are airy & soft to touch

4. Steam over medium high heat for 10mins

Ohagiおはぎ (Botamochi ぼたもち)

Ohagiおはぎ (Botamochi ぼたもち)

 

Ingredients:

150g mochi gome もち米

150g Japanese short grain rice

300g water

1/4 tsp salt

Kuri kanroni栗甘露煮 (optional)

Red bean paste (made using Pressure cooker)

Kinako powder

Zunda-an (edamame bean paste)

1 cup edamame + sugar + pinch of salt

Method:

1. Zunda-an: Boil edamame in salted water for 5mins. Remove from pods & the thin membrane. Use a food processor to blend edamame, sugar & salt till smooth. Divide paste into 2 portions & keep in fridge for later use

2. Combine both type of rice & rinse till water is almost clear. Drained rice & cook in Pressure Cooker

3. When rice is cooked, transfer rice into a big bowl & pound the rice with rolling pin (wet with water to prevent sticking) till the rice is mostly mashed

4. Divide rice into 10 portions

*Kinako Ohagi: Wrap one kuri kanroni in 40g red bean paste. Then wrap up with one portion of rice & rolled on kinako powder

*Anko Ohagi: Wrap one kuri kanroni in rice. Then wrap up with red bean paste

*Zunda Ohagi: Wrap one kuri kanroni in rice. Then wrap up with Zunda-an