Saturday, December 28, 2019

Chestnut Tart


Chestnut Tart 香栗杏仁派 
(Recipe adapted & modify from 孟老师的甜派与咸派’) 

Ingredients: 
Tart base: 
160g Blue Jacket Plain Flour
20g coconut sugar
1/4 tsp salt
80g unsalted butter
20g egg yolk
20g milk
*Sift flour & sugar into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg mixture & milk. Knead lightly to form a soft dough. Press into a 7” tart pan & 6 small tartlets. Bake @ 180C for 15mins.

Fillings  
60g unsalted butter
50g coconut sugar
80g eggs
25g Blue Jacket Plain Flour
50g chestnut puree
45g almond powder
whole chestnuts
*Whisk butter & sugar together. Add in eggs & flour & mix until combined. Add in puree & almond power. Pour mixture into tart pan & arrange whole chestnuts on top.
Bake @180C for 20mins.

Chestnut cream 
120g chestnut puree
50g unsalted butter, soften
45g fine sugar
50g dairy whip cream
1 Tbsp matcha powder
*Mix all together until combined.

Monday, December 23, 2019

Christmas Tree Bread


Matcha Bread
(recipe adapted & modify slightly from Youtube)

Ingredients:
240g Blue Jacket Bread flour
10g Matcha powder
30g fine sugar 
1/8 tsp salt
180g water
3/4 tsp instant yeast
20g unsalted butter

Fillings (optional)
Blueberry, Yuzu & Coffee Jam (solids)  / 粒ジャム

Method:
1. Put all ingredients (except butter) into a mixer & knead till soft & elastic.
Add in butter & knead till window pane stage. Proof for 1hr.
2. De-gas & divide into 4 portions. Rest for 10mins.
3. Roll 1st dough into a rectangle & roll up like a swiss roll. Set aside.
4. Roll out 2nd dough into a rectangle. Sprinkle some blueberry jam solids onto the dough. Placed the 1st dough on top of 2nd dough & wrapped up.
5. Roll out 3rd dough into a rectangle. Sprinkle some yuzu jam solids onto the dough. Then  placed the 2nd dough on top & wrapped up. 
6. Roll out the 4th dough into a rectangle. Sprinkle some coffee jam solids onto the dough. Then placed the 3rd dough on top & wrapped up. Placed the dough into a triangle bread mould. Proof for 1hr.
7. Bake in a preheated oven @170C for 40mins.


Monday, December 16, 2019

Blue Pea Bread




Bread
(recipe adapted & modify slightly from friend) 

Ingredients:
Pre-ferment
100g Blue Jacket Bread Flour
100g water
1/4 tsp instant yeast

Main dough
225g Blue Jacket Bread Flour 
100g blue pea water
15g fine sugar
1/2 tsp salt
12g unsalted butter 

Method:
1. Pre-ferment: mix all ingredients together in a bowl. Cling wrap & leave in room temperature for 5hrs.

2. Put all ingredients (except butter) & pre-ferment into mixer & knead till a dough is formed. Add in butter & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.

3. De-gas the dough & divide into 2 portions. Rest the dough for 15mins.

4. Roll the dough out into a long rectangle & roll up like a swiss roll. Placed in a greased pull man tin. Proof for 1.5hrs.

5. Baked in a preheated oven @ 170C for 40mins. 

 My own version of 'Isaac Toast' 
(omelette, kimchi, luncheon meat & cheese)

Monday, December 9, 2019

Chocolate Chips Bread


Chocolate Chips Bread
(recipe adapted from Youtube)

Ingredients:
235g water
1/2 tsp instant yeast
300g Blue Jacket Bread Flour
30g unsweetened cocoa powder
30g fine sugar 
1/2 tsp salt
120g bittersweet chocolate chips 

Method:
1. Put all ingredients (except chocolate chips) into a mixer bowl fitted with a dough hook. Whisk till the dough is soft & elastic. Check for window pane stage.
2. Remove dough from mixer & knead in chocolate chips. Proof the dough for 1hr.
3. Divide the dough into 4 portions. Rest the dough for 15mins.
4. Shaped the dough as desired & proof for 1hr.
5. Bake in a preheated oven @190C for 15mins.
  

Monday, December 2, 2019

Blue Pea Chia Seeds Baguette


Blue Pea Chia Seeds Baguette (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1 Tbsp chia seeds
1/8 tsp salt
175g Blue Pea water 

1 Tbsp vegetable oil

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 into 2 equal portions. Shaped into baguettes & placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 180C for 6mins.

Wednesday, November 27, 2019

Cinnamon Chips Rolls


Cinnamon Chips Rolls  

Ingredients:   
Dough   
250g Blue Jacket Bread Flour
50g Blue Jacket Plain Flour
3/4 tsp instant yeast
200g cold water
20g sugar
20g unsalted butter

Fillings:
Brown sugar
Unsalted butter
1 packet cinnamon chips 


Method:
1. Dough: Put all ingredients except butter into mixing bowl. Knead till form a dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.
2. De-gas dough & transfer on a lightly floured surface. 
3. Roll out dough. Brush some soften butter onto dough. Spread sugar & cinnamon chips. 
4. Roll up the dough into a swiss roll. Divide the dough into 12 pieces. 
5. Arrange the buns into a tray greased with butter. Proof for 1 hr. 
6. After 1hr, bake the buns in a preheated oven @ 180C for 15mins.

Thursday, November 21, 2019

Brownies


Brownies
(recipe adapted & modify slightly from here

Ingredients:
225g semi sweet chocolate
100g unsalted butter
60g coconut sugar
50g fine sugar
1 Tbsp vanilla extract  
3 large eggs 
20g cornflour 
40g cocoa powder
1/4 tsp salt
biscuits (optional)

Method: 
1. Put chocolate & butter into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula.
2. Add in sugar & vanilla extract. Mix till combined.
3. Mix in eggs, one at a time. Then sift in cornflour & cocoa powder. Mix till combined.
4. Pour batter into a lined square tin. Topped with biscuits & bake in a preheated oven @160C for 23mins.

Thursday, November 14, 2019

Totoro Dacquoise


Dacquoise 達克瓦茲
(recipe adapted & modify from Youtube)

Ingredients:
110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1/2 Tbsp charcoal powder
14g Blue Jacket Cake Flour
extra icing sugar 

Fillings:
50g unsalted butter
100g melted chocolate 68%
Himalayan pink salt (optional) 
*Whisk butter till light & fluffy. Add in melted chocolate & whisk till combined. Sprinkle in some salt & mix till combined. 

Method:
1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & cocoa powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with icing sugar.
4. Bake in a preheated oven at 180C for 15mins. 
5. Set aside to cool before sandwiched with fillings.

Friday, November 8, 2019

Sweet Potato Bread


Sweet Potato Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1/8 tsp salt
1 Tbsp sweet potato powder
170g water 
1 Tbsp vegetable oil

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 into 2 equal portions. Rest for 15mins. Shaped the dough. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @200C for 10mins, then 180C for 10mins.

Friday, November 1, 2019

Squid Ink Bread


Squid Ink Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 

1/2 tsp instant yeast
1/8 tsp salt
1 Tbsp squid ink + 170g water 

1 Tbsp vegetable oil

Fillings:
Kuri Kanroni (栗の甘露煮/Chestnuts in heavy syrup)
Edamame

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 into 2 equal portions. Shaped the doughs & add fillings inside. Placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 200C for 7mins.

Monday, October 28, 2019

Pooh Butter Cake


Butter Cake

Ingredients:  
100g Blue Jacket Cake Flour
1 tsp baking powder
2 large eggs
 
70g brown sugar 
100g unsalted butter
vanilla oil

Method: 
1. Whisk butter & sugar till light & fluffy.
2. Add in vanilla oil & eggs gradually. Whisk till combined.
3. Sift in flour & baking powder. Mix till combined.
4. Pour batter into prepared mould. Bake in preheated oven @ 170C for 15mins.

Tuesday, October 22, 2019

Chocolate Chestnut Tea Cake



Chocolate Chestnut Tea Cakes 
(basic cake recipe adapted & modify slightly from cookpad) 

Ingredients: 
60g salted butter
35g coconut sugar
1 large egg, beaten
10g cocoa powder
40g Blue Jacket Cake Flour
1 tsp vanilla extract
1/2 tsp baking powder

Fillings (optional)
chestnut  

Method: 
1. Whisk the butter & sugar together till light & pale in colour.
2. Add in egg slowly & vanilla extract. Whisk till combined.
3. Sift in flour, matcha & baking powder. Mix till combined.
4. Scoop some batter into mould, add in one chestnut & topped with more batter. 
5. Bake in a preheated oven @160C for 20mins