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

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