Sweet Potato Pumpkin Swirl Bread

Bread Dough (水合折疊法)
(recipe adapted & modify from carol)

Ingredients:
Sweet Potato dough
150g Blue Jacket Bread Flour
2 tsp sweet potato powder
1/2 Tbsp white sesame seeds
1/4 tsp salt
1/2 tsp instant yeast
125g water

Pumpkin dough
150g Blue Jacket Bread Flour
2 tsp pumpkin powder
1/2 Tbsp chia seeds
1/4 tsp salt
1/2 tsp instant yeast
125g water

Method:  

1. Put all sweet potato dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for pumpkin dough.

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 2 hrs). Do the same for both dough.
3. Remove both dough onto a slightly floured table top. Roll out both dough into rectangle. Placed pumpkin dough on top of sweet potato dough & roll up like a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins.

Bubur Pulut Hitam Baguette

Bubur Pulut Hitam Baguette 

Ingredients 

320g Blue Jacket Bread Flour
70g cooked Bubur Pulut Hitam
150g  Super Light Coconut Milk
1/2 tsp instant yeast
1/4 tsp salt 

Method 
1.  Blend pulut hitam with coconut milk.

2. Put all ingredients in a medium mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
3. 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 2 hrs).
4. Remove the dough onto a slightly floured table top. Divide into 3 portions & bench rest for 15mins. Then shaped into baguette & proof for 1hr.
5. Scored the baguettes. Baked in a preheated oven @200C for 15mins.  

Bubur Pulut Hitam

Bubur Pulut Hitam  
(using Pressure Cooker) 

Ingredients 
200g black glutinous rice
1200ml water
Pandan leaves knotted
50g brown sugar
150mls Super light Coconut Milk
¼ tsp salt 

Method 
1. Rinse the black glutinous rice & drain off water.
2. Put the rice, pandan leaves & water in the inner pot of pressure cooker. Close the lid & set time to 40mins.
3. Mix in sugar, coconut milk & salt then serve warm or chill with extra coconut milk.
**For stove method: soak rice for at least 1hr, rinse & cook over medium Low heat for 1hr or until grain spilt & soften.

Cinnamon Rolls

 

Basic bread
(Bread recipe adapted from Victoria Bakes)

Ingredients:
260g Blue Jacket Bread Flour
1/2 tsp instant yeast
60g egg + 120g homemade soya milk
20g sugar
2g salt
30g unsalted butter

Fillings: 
butter, cut into small pieces & soften
brown sugar
cinnamon chips
chocolate chips

Method:
1. Dough: mix all ingredients (except butter) together & knead till you get a smooth & elastic dough. Incorporate butter & knead till window pane stage.
2. Roll dough out into a rectangle. Spread fillings & on top of dough. Roll dough up like a swiss roll & divide into 12 portions. Proof for 1hr.
3. Bake in a preheated oven at 170C for 15mins.

Roll dough out & add fillings

 

 Proofing

Hojicha Roll Cake

Hojicha Roll Cake

Ingredients:

(A)
43g egg yolks
23g vegetable oil
23g milk
33g Blue Jacket Plain Flour 

10g hojicha powder

(B)
85 egg whites
43g fine sugar

Filling
fresh whipped cream
kuromame (sweet black soybeans)

Method:
1.  In a large mixing bowl, whisk together the egg yolks, sugar, vegetable oil & milk until combined. Sift in flour & mix until smooth & well combined.  

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff. 

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter. 

7. Pour batter onto prepared 9" tray. Bake in a preheated oven @ 180C for 12mins.