Monday, April 19, 2021

Cream Puffs

 

Choux Pastry  

Ingredients: 

Craquelin 
35g butter, softened
20g fine sugar
35g Blue Jacket Cake Flour
1 tsp cocoa powder
*whisk butter & sugar till combined. Add in sifted flour & cocoa powder. Knead to form a soft dough. Roll out the dough & chill in fridge for later use.     

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

Fillings 
300g dairy whip cream +2 Tbsp sugar + 2 tsp coffee granules + 2 tsp hot water

Method: 
1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & top with a small piece of craquelin.
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. Pipe desired fillings after the puffs were cooled. 
 

Monday, April 5, 2021

4 Colored Bread


4 colored Bread
(recipe adapted & modify from Carol)

Ingredients: 
Sweet Potato dough

60g Blue Jacket Bread Flour
1 tsp sweet potato powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Pumpkin dough 
60g Blue Jacket Bread Flour
1 tsp pumpkin powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Matcha dough 
60g Blue Jacket Bread Flour
1 tsp matcha powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Chocolate dough
60g Blue Jacket Bread Flour
1 tsp cocoa powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water  

Method: 
1. Put all red yeast dough ingredients in a mixing bowl. Knead till the dough is soft & elastic. Cover with a cloth & proof for 1hr. Repeat for the rest of the dough.
2.Remove all dough onto a slightly floured table top. De-gas & rest dough for 10mins.
4. Divide each dough into 2 portions. Shaped as desired. Proof for 1hr.
5. Bake in a preheated oven @ 160C for 20mins.

Monday, March 22, 2021

Ribbon Bread


Ribbon Bread
~yields 12 bread

Ingredients:
260g Blue Jacket Bread Flour
2 tsp red yeast powder 
2 Tbsp fine sugar
1 tsp instant yeast
1/4 tsp salt
30g olive oil
160g water

Method:
1. Put all ingredients into mixer & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.
2. De-gas the dough & divide into 12 portions. Rest the dough for 10mins.
3. Roll each dough into round. Refer to the shaping below* Proof for 1hr.
4. Baked in a preheated oven @ 160C for 12mins.

 

Monday, March 1, 2021

Sweet Potato Bread


Sweet Potato Bread
 
Ingredients:
260g Blue Jacket Bread Flour
2 tsp sweet potato powder
2 Tbsp fine sugar
1 tsp instant yeast
1/4 tsp salt
30g olive oil
160g water

Fillings
Sweet potato paste

Extra sweet potato powder

Method:
1. Put all ingredients into mixer & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.
2. De-gas the dough & divide into portions. Rest the dough for 10mins.
3. Roll each dough flat & wrap filling (60g). Spray water on the dough then roll on sweet potato powder. Use chopstick to poke a few holes on the dough. Proof for 1hr.
4. Baked in a preheated oven @ 160C for 12mins.

 

Monday, February 15, 2021

Chocolate Cupcakes


Chocolate Cupcakes
(recipe adapted here)

Ingredients
40g cocoa powder
200g boiling water
170g fine sugar
3 eggs
120g vegetable oil
200g Blue Jacket Cake Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
chocolate chips

Method:
1. Whisk cocoa powder &sugar in boiling water till smooth.
2. Whisk in eggs one by one til combined.
3. Whisk in oil till combined.
4. Sift in flour, salt, baking powder & soda till combined.
5. Pour batter into cupcake liners. Sprinkle chocolate chips on top.
6. Bake in a preheated oven @ 170C for 15mins.


Monday, February 8, 2021

Madeleines


Madeleines 
(basic cake recipe adapted from justonecookbook)   

Ingredients:  
120g unsalted butter, melted 
2 eggs 
130g fine sugar 
120g Blue Jacket Cake Flour
1 tsp baking powder
1 Tbsp milk  
1 vanilla pod 

Method:
1. In a medium bowl, combine egg & sugar & whisk together till frothy. 
2. Sift flour & baking powder over the egg mixture. Fold in until just combined with a spatula.
3. Add in milk, vanilla seeds & butter. Fold till combined.
4. Cling wrap the bowl  & refrigerate overnight.  
5. Brush butter onto the madeleine pan. Then lightly dust some plain flour over the molds before dropping some batter on it.
6. Bake in a preheated oven @180C for 12mins.

Monday, January 25, 2021

Tuna & Sausage Buns


Tuna & Sausage Buns (水合折疊) 

Ingredients: 
Red yeast dough
300g Blue Jacket Bread Flour  
3g red yeast powder
1/2 tsp instant yeast
1 Tbsp sugar
1/2 tsp salt
200g water 
1 Tbsp vegetable oil
 
Plain dough
300g Blue Jacket Bread Flour  
1/2 tsp instant yeast1 Tbsp sugar
1/2 tsp salt
200g water 
1 Tbsp vegetable oil

Toppings
1 canned spicy tuna
1 hard boiled egg, sliced
cheese
dried parsley  

Method:  
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. 

2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2hrs). 

3. Remove the dough onto a slightly floured table top. Divide both dough into 45g each. Shaped & placed on a tray with silpat mat. Proof for 45mins.  

4. Add spicy canned tuna with egg on the heart shaped dough. Sprinkle cheese & dried parsley. Use a blade to slit on top of the sausage buns. Sprinkle cheese & dried parsley.

5. Bake in a preheated oven @170C for 14mins.

Proof for 45mins
Add toppings while preheating oven