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

 

Tuesday, October 15, 2019

Pumpkin Chocolate Bread


Pumpkin Chocolate Bread (水合折疊) 

Ingredients:
225g Blue Jacket Bread Flour
1 Tbsp pumpkin powder
1/2 tsp instant yeast
1/8 tsp salt
170g water
1 Tbsp vegetable oil

Fillings:
Chocolate batons
Cocoa nibs 

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.

Tuesday, October 8, 2019

Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果


 Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果
  
Ingredients  
300g Blue Jacket Bread Flour

1/2 tsp instant yeast
1/2 Tbsp squid ink + 190mls hot water
2 Tbsp fine sugar 
10g oil
1/2 tsp salt

Fillings
Peanut butter 

Syrup:
1 L water
2 Tbsp fine sugar 

Method:  
1. Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr.
2. De-gas the dough & divide into 6 portions. Rest the doughs for 15mins.
3. Roll out each dough into an oval shape. Spread some peanut butter & roll dough up like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Proof for 40mins.
4. Placed dough into boiling syrup for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray.
5. Bake in a preheated oven @ 200C for 15mins.

Proofing dough for 1hr
Squeezing peanut butter onto dough before wrapped 
After shaping 
 
 Slicing bagel