Halloween Pumpkin Buns 南瓜餐包

Pumpkin Bread 南瓜餐包
(recipe adapted & modify slightly from Carol)

Ingredients:
200g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
3/4 tsp instant yeast
100g mashed pumpkin flesh
100g water
20g fine sugar
20g Cowhead salted butter

Method:
1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till a soft dough is formed. Add in butter & continue to knead till smooth & elastic. Proof for 1hr.
2. De-gas the dough. Divide into 9 portions. Shaped the doughs & placed in a 8" tin. Proof for 1hr.
3. Bake in a preheated oven @170C for 18mins.

 

Kinako Matcha Chiffon Cake

Kinako Matcha Chiffon Cake
(recipe adapted & modify from here)

Ingredients:
4 egg yolks
35ml coconut oil 
70ml milk
55g Blue Jacket Cake Flour
20g kinako
1/2 tsp baking powder

1 Tbsp matcha powder
15g kuromitsu
1/2 Tbsp hot water

4 egg whites
40g sugar

Extra kinako for dusting on cake (optional)

Method:
1. Whisk, yolks, oil & water together till combined. Sift in flour, kinako & baking powder & whisk till combined.

2. Dissolve matcha in hot water & mix in kuromitsu. Set aside.

3. Whisk whites till frothy. Add sugar gradually & whisk till soft peak. Add 1/3 of the whites mixture into the yolk mixture in (1) till combined. Then fold in the remaining whites till combined.

4. Remove few Tablespoons of the batter & add in matcha kuromitsu mixture (2). 

5. Pour some batter from (3) into tin & alternate by some batter from (4). Do a swirl lightly.

6. Bake in a preheated oven at 160C for 20mins, 150C for 20mins. 

Black Bottom Cupcakes

Black Bottom Cupcakes  
(recipe adapted from Joyofbaking) 

Ingredients: 
Cream Cheese Filling: 
8 Oz Cowhead cream cheese, room temperature
60g fine sugar
1 large egg 
1 Tbsp Cointreau

Chocolate batter:
195g Blue Jacket Cake Flour
160g fine sugar
30g cocoa powder
1 tsp baking soda
1/4 tsp salt
240ml water
80ml vegetable oil
1 Tbsp Cointreau 

Method:

1. Cream Cheese Filling: Beat cream cheese until smooth. Add the sugar, egg & Conitreau. Beat until creamy & smooth. Set aside for later use.

2. Chocolate Cupcakes: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda & salt. In a separate bowl mix the water, oil & Cointreau. Make a well in the center of the dry ingredients & stir in the wet ingredients until smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. 

3. Bake in the preheated oven at 160C for 25 minutes.

台湾烘焙名师Chef Ian Wu

 

很感谢Marie，新加坡‘台湾水手牌面粉’（Blue Jacket Flour）的代理，主办这个面包课程。让我门有机会可以和台湾桃园“朵拉烘焙小铺”的创办人，Chef Ian Wu, 吴宗谚师傅学习做面包。他豪无保留的公开他店里做面包的技巧和窍门，真的是让我门受益不浅。

让我印象最深刻的是这款伯爵茶黑樱桃面包夹杏仁奶油馅。它也是吴师傅店里的招牌面包之一。漂亮的造形以不在话下，伯爵茶的香配上软又湿润的黑樱桃和微甜的杏仁奶油馅，真的是好吃到令人赞不绝口。 

这是我山寨阪的可可蔓越莓面包夹杏仁奶油馅。蔓越莓浸泡在兰姆酒一天吸收了兰姆酒的芬芳馥郁的酒精香味是我喜欢的。其实，可可蔓越莓这个搭配还不赖呢， 哈哈哈！

谢谢吴师傅在百忙之中抽空来新加坡示范教学，希望下次有机会到您店里拜访再吃您做的面包。

Coccodrillo Ciabatta

Coccodrillo Ciabatta
(recipe adapted here)

Ingredients:
250g Blue Jacket Baguette Flour
1 tsp instant yeast
235g water
7g salt

Method:
1. Put all ingredients in a mixer & roughly combined with a paddle. Let it rest for 10mins.
2. Switch to a dough hook & whisk until the dough separates from the sides of the bowl.
3. 'Pour' the dough into a well oiled bowl & let it proof for about 2hrs.
4. Empty the dough onto a well floured silicon mat. Divide the dough into 2 portions & roughly shaped them into oblong rectangle with a bread scraper (the dough is very sticky!). Cover with a dry cloth & proof for another 45mins.
5. Use 2 bread scrapers to pick up the wobbly dough & flip them upside down onto a tray with silpat mat.
6. Bake in a preheated oven @ 200C for 30mins.

I simply love the crispy thin crust, chewy texture & slightly salty ciabatta.

I did another batch of ciabatta on another day. See the sexy big holes? *^_^*

Matcha Kinako Balls

Matcha Kinako Balls

Ingredients:

250g homemade matcha cake

70g cream cheese

Kinako

Method:

1. Blend the cake & cream cheese in a food processor until they become a soft dough. 

Roll them into rounds of 16g each.

2. Coat them with kinako & put in fridge to harden slightly for about 10mins.

3. Coat the matcha cake balls with more kinako when ready to serve.

Wholemeal Waffles

Waffles ~yields 5 waffles
(recipe adapted & modify slightly from Min's) 

Ingredients:
1 egg (separate the white & egg yolk)
100g Blue Jacket Plain Flour
25g Blue Jacket Wholemeal Flour
1 tsp baking powder
200ml Cowhead UHT milk
60ml vegetable oil
1.5 Tbsp icing sugar

Fillings:
1.5 cup desiccated coconut
1 cup brown sugar
pinch of salt
1/2 cup water    
*Put all ingredients in a saucepan & cook over low flame till water evaporated. 

 Method:
1. Beat egg yolk in large bowl with hand beater until fluffy. Beat in flour, milk, coconut oil, sugar, baking powder & salt, just until smooth.
2. Lightly beat the egg white till light & fluffy, then add into the step (1) mixture. 
3. Preheat waffle iron & brush with cooking oil lightly. Pour batter into hot waffle iron. Cook until golden brown.  

Matcha Brownies

Matcha Brownies

(recipe adapted from here)

Ingredients:  

150g white chocolate
100g Cowhead salted butter
2 eggs
70g sugar
80g Blue Jacket Plain Flour
1.5 tsp baking powder

chocolate chips   

10g Matcha powder

Method:

1. Melt the chocolate & butter in a microwave.
2. Add in sugar & stir well followed by eggs. Whisk till smooth.

3. Sift in flour, baking powder & matcha powder. Whisk till mixture is smooth.
4. Pour the batter into the prepared 8" pan lined with baking paper. 

5. Bake in a preheated oven @ 180C for 20mins.