水煎包 Shui Jian Bao

水煎包 Shui Jian Bao
(recipe makes 10 buns)

Ingredients:
Bao Skin:
150g Blue Jacket Plain Flour
1 tsp fine sugar
1/4 tsp instant yeast
90g warm water
8g oil  

Fillings: 
200g minced meat
1/2 egg, beaten
Green onions
1 tsp grated ginger 
Salt & Pepper
1 Tbsp Oil (heated up)

1 Tbsp cornflour +200g water

Method: 
1. Bao skin: Mix all ingredients (except oil) together in a medium bowl. Knead till a rough dough is formed. Add in oil & continue to knead till dough is smooth. Proof for 1hr till double in size.

2. Filling: Add in egg into minced meat & mix using with a pair of chopsticks till combined. Add in green onions, salt, pepper & ginger. Then, pour hot oil into the mixture & mixed till combined. Set aside in fridge for later use.

3.  After 1hr, de-gas the dough & divide into 10 portions (24g each). Roll out the dough & wrap fillings. Cover the buns with a piece of wet cloth & let it rest for 10mins.

4. Heat up a pan with some oil over medium heat. Placed the buns in & pan fried till the bottom of the buns are slightly brownish in color. Pour the cornflour water into the pan, covering about 1/4 up to the buns. Cover the pan with lid & turn on high heat. After 10mins, open the lid & sprinkle sesame seeds & spring onions. 

5. Served hot with balsamic vinegar.

Taiyaki

Taiyaki

Ingredients:
1 packet Pancake mix
1 tsp matcha powder
1 egg
120ml full cream milk

Fillings:
Red bean paste

*Refer here if you are not using pancake mix

Method:
1. Combine all ingredients in a mixing bowl. Mix well & transfer batter into a measuring cup.
2. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little oil. Pour some batter & add fillings at the centre then cover the red bean paste with more batter. 
3. Cover the pan & flip pan immediately. Cook over medium low heat for about 5mins, flipping every min till both sides become golden brown.

Matcha Brownies

Matcha Brownies 

Ingredients: 

100g salted butter

100g white chocolate 

2 large eggs

1 tsp vanilla extract

30g fine sugar

60g Blue Jacket Cake Flour

12g matcha powder

1/2 tsp baking powder

Lotus cookies & nuts (optional) 

Method:

1. Melt butter & white chocolate in a medium bowl in a microwave. 

2. Whisk in eggs, sugar & vanilla extract. Mix till combined. 

3. Sift in flour, matcha & baking powder till combined.

4. Pour batter into a lined 8" tin & placed cookies & nuts on top.

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

Pecan Rolls

Pecan Rolls

Ingredients:
300g Blue Jacket Bread Flour
30g fine sugar
1/4 tsp salt
1 tsp instant yeast
30g oil
250g milk

Fillings:
brown sugar
butter, cubed
pecans, roasted & chopped

Pearl sugar (optional)

Method:
1. Placed all ingredients to a mixer fitted with a bread hook & knead till the dough is soft & elastic. Proof for 1hr.

2.  De-gas the dough. Roll out into a rectangle. Sprinkle brown sugar, butter & pecans onto the dough. Roll the dough up like a swiss roll. Divide into 8 portions & placed in a greased tin. Proof for 1hr.

3. Sprinkle some pearl sugar on top of dough. Bake in a preheated oven @180C for 20mins.

Piggy 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 tsp sweet potato 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 & sweet potato 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 170C for 20mins. 
5. Set aside to cool before sandwiched with fillings.

Pecan Cookies

Pecan Cookies
(recipe adapted & modify from Diana)

Ingredients:
200g Blue Jacket Plain Flour
80g cornflour
130g ground pecans
120g icing sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
156g vegetable oil

Method:
1. In a big mixing bowl, sift plain flour, cornflour, icing sugar, baking powder, baking soda & salt together. 
2. Add in ground pecans & use a spatula to mix to combine. Pour in oil & mix till a dough is formed.
3. Divide into balls of 10g each & placed on silpat mat. Fridge for 10mins.
4. Bake in a preheated oven @ 170C for 22mins. 

Happy New Year 2019

Parmesan Cheese Almond Cookies
(recipe adapted from here)
Yields ~ 43cookies

Ingredients:
150g Blue Jacket Plain Flour
50g parmesan cheese powder
50g fine sugar
2 tsp baking powder
70g almond bits
70g ground almonds
100g oil

Method:
1. Combine all ingredients together in a medium bowl till a dough is formed.
2. Divide dough into 10g each & sprinkle extra almond bits on top.
3. Bake in a preheated oven @170C for 20mins.

Firecracker Dacquoise

Dacquoise

(yields 16 dacquoise) 

Ingredients: 
220g egg whites
60g fine sugar
120g Almond powder
100 Icing sugar
30g Blue Jacket Cake Flour
6g red yeast powder 

Fillings: 
Coconut ganache
270g chocolate covertures (68%)
270g coconut cream
Pinch of salt
1 tsp vanilla oil 

Method: 
Dacquoise: 
1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, cake flour, icing sugar & red yeast powder.

3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with some extra icing sugar.
4. Bake in a preheated oven at 180C for 15mins. Set aside to cool before sandwiched with fillings. 

Fillings: 
1. Heat coconut cream with a pinch of salt in a small saucepan over medium low heat.
2. Pour the heated coconut cream over the chocolate covertures & let it stand for 2mins.
3. Stir the mixture together till smooth & glossy. Add in vanilla oil. Stir till incorporated.
4. Let the mixture cool & thickened before use.