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

Hojicha Layered Bread

 

Hojicha Layered Bread

Ingredients:

Hojicha sheet:

12g Blue Jacket Bread Flour

12g corn flour

15g hojicha powder

100g Arla full cream milk

30g fine sugar

12g Ammerlander unsalted butter

Bread dough:

270g Blue Jacket Bread Flour

30g Blue Jacket Wholemeal Flour

2 Tbsp milk powder

20g SIS fine sugar

1/4 tsp salt

1/2 tsp SAF instant yeast

200g water

30g vegetable oil

Method:

1. Hojicha sheet: Sift dry ingredients in a pot. Add in sugar & milk. Mix till combined. Keep whisking on low heat over stove till the mixture thickened. Remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat into 20cmx15cm. Put in freezer for later use

2. Bread dough: Whisk all ingredients in a mixer till dough is soft & elastic. Proof for 1hr

3. Roll the dough into a rectangle. Wrap the hojicha sheet inside. Roll out the dough slowly till double in length, then fold in 1/3 left & right. Repeat the process another time. At the final roll out of the dough, divide the dough into 3 strips & do plaiting. Placed into greased pullman tin & proof for 1hr

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

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