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.

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.

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.

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.

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.