Jam Buns

 

Jam Buns

Ingredients:
250g Blue Jacket Bread Flour
3g Blue pea powder
45g sugar
65g egg
85g water
3/4 tsp instant yeast
1/8 tsp salt
35g unsalted butter

Fillings:
assorted jam (solid) / 粒ジャム

Method:
1. Put all dough ingredients (except butter) into a mixer fitted with dough hook. Knead till soft & elastic. Add in butter & continue to knead till window pane stage. Proof for 1 hr.
2. De-gas & divide into 9 portions. Rest the dough for 10mins.
3. Roll out roll slightly & wrap assorted jam chips.
4. Placed dough into a 8" greased tray. Proof for 1hr.
5. Bake in a preheated oven @150C for 18mins.

 

 

Vanilla Madeleines

Vanilla Madeleines
(recipe adapted from Cookpad)

Ingredients:
62g eggs
20g fine sugar
10g honey
1 vanilla bean pod
40g unsalted butter, melted
40g Blue Jacket Cake Flour
10g almond powder
1/2 tsp baking powder

Method:
1. Whisk eggs, sugar, honey & vanilla bean seeds together till combined in a medium bowl.
2. Sift in flour, almond powder & baking powder. Stir till combined.
3. Add in butter & stir till combined. Cling wrap the batter & put in fridge overnight.
4. Scoop batter using a cookie scoop onto madeleine mould. Bake in a preheated oven @180C for 10mins.
5. Dust with icing sugar before served.

Blue Pea Matcha Swirl Bread

無糖無油燕麥吐司 (水合折疊法)
(recipe adapted modify from carol)

Ingredients:
Blue pea dough
150g Blue Jacket Baguette Flour
15g old fashioned oats
1/4 tsp salt
1/2 tsp instant yeast
125g blue pea water

Matcha dough
150g Blue Jacket Baguette Flour
1 tsp matcha powder
15g old fashioned oats
1/4 tsp salt
1/2 tsp instant yeast
125g water

Method: 

1. Put all blue pea dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for matcha 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 blue pea dough on top of matcha dough & roll up like a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins.

Chocolate Chestnut Bread

Chocolate Bread (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 
1/2 tsp instant yeast
1 Tbsp cocoa powder
1/8 tsp salt
175g water 
1 Tbsp vegetable oil

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

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.

Scored the bread before baked

Butter Cookies

Butter Cookies
(recipe adapted from HHB)

Ingredients:
100g butter, softened 
80g fine sugar
1 egg yolk
180g Blue Jacket Plain Flour
20g corn flour

Method: 
1. In a medium mixing bowl, add in sugar & butter & cream till the mixture turns pale & fluffy. Add in egg yolk. Mix well. 

2. Add in sifted flour. Stir with a spatula to form a soft dough.

3. Place dough in a plastic bag. Refrigerate the dough for 30mins.

4. Remove dough from fridge. Roll out dough with a normal rolling pin on slightly floured work surface. Then, use the printed rolling pin & roll over the dough. Cut out with a round cutter.

5. Bake in a preheated oven at 170C for 18mins. Let cool & store in air-tight container. 

Oatmeal Raspberry Squares

Oatmeal Raspberry Squares 

Ingredients: 
120g unsalted melted butter
80g old fashioned rolled oats
80g fine sugar
50g cashew nuts
1 tsp vanilla oil
130g Blue Jacket Plain Flour
1 tsp baking powder
30g ground almond
¼ tsp salt
310g Newmoon Chia Rasberry/Blueberry/Strawberry Fruit Spread 

Method: 
1. Place oats, flour, baking powder, salt, ground almond, nuts & sugar into a food processor & process till combined
2. Add in melted butter & vanilla oil till the mixture is crumbly
3. Remove 1/2 of the crumb mixture & press firmly onto the bottom of a lined 8” pan
4. Bake in a preheated oven @ 180C for 10mins
5. Remove pan from oven. Pour fruit spread over the base & sprinkle & lightly press the remaining crumb mixture on top
6. Bake again in oven @ 180C for 25mins  

Roti Sisir

Roti Sisir 
(recipe adapted & modify slightly from Baking Taitai) 

Ingredients: 
230g Blue Jacket Bread Flour 
15g Blue Jacket Cake Flour
5g Sakura powder
30g fine sugar
1 tsp instant dry yeast
1 egg yolk
135g cold milk
30g unsalted butter
1/4 tsp salt  

Optional
Strawberry Jam (solid jam) / 苺ジャム(粒ジャム)
*These will melt into jam after baked

Methods:
1. Mix all ingredients (except butter & salt) in a mixer fitted with a dough hook & knead till dough is soft & elastic.
2. Add in butter & salt. Continue to knead till the window pane stage. Knead in solid strawberry jam. Proof for 1hr.
3. De-gas & divide the dough into 12 portions. Bench rest for 15mins.
4. Flatten each dough, roll into an oval shape, making the ends slightly thinner than the centre. Fold half into a semi-circle & press lightly to seal. Place the semicircle side at the bottom of the greased loaf pan. Repeat until complete. Proof for another 1hr.
5. Bake in a preheated oven @180C for 20mins.

 Knead in some solid strawberry jam

After kneading in the jam, proof the dough for 1hr.

Proof for another 1hr after shaping is done.

 Super soft bread with strawberry jam =)