Chestnut Tart

Chestnut Tart 香栗杏仁派 
(Recipe adapted & modify from 孟老师的‘甜派与咸派’) 

Ingredients: 
Tart base: 
160g Blue Jacket Plain Flour

20g coconut sugar

1/4 tsp salt

80g unsalted butter

20g egg yolk

20g milk

*Sift flour & sugar into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg mixture & milk. Knead lightly to form a soft dough. Press into a 7” tart pan & 6 small tartlets. Bake @ 180C for 15mins.

Fillings  
60g unsalted butter

50g coconut sugar

80g eggs

25g Blue Jacket Plain Flour

50g chestnut puree

45g almond powder

whole chestnuts

*Whisk butter & sugar together. Add in eggs & flour & mix until combined. Add in puree & almond power. Pour mixture into tart pan & arrange whole chestnuts on top.

Bake @180C for 20mins.

Chestnut cream 
120g chestnut puree

50g unsalted butter, soften

45g fine sugar

50g dairy whip cream

1 Tbsp matcha powder

*Mix all together until combined.

Christmas Tree Bread

Matcha Bread
(recipe adapted & modify slightly from Youtube)

Ingredients:
240g Blue Jacket Bread flour
10g Matcha powder
30g fine sugar　
1/8 tsp salt
180g water
3/4 tsp instant yeast
20g unsalted butter

Fillings (optional)
Blueberry, Yuzu & Coffee Jam (solids)  / 粒ジャム

Method:
1. Put all ingredients (except butter) into a mixer & knead till soft & elastic.
Add in butter & knead till window pane stage. Proof for 1hr.
2. De-gas & divide into 4 portions. Rest for 10mins.
3. Roll 1st dough into a rectangle & roll up like a swiss roll. Set aside.
4. Roll out 2nd dough into a rectangle. Sprinkle some blueberry jam solids onto the dough. Placed the 1st dough on top of 2nd dough & wrapped up.
5. Roll out 3rd dough into a rectangle. Sprinkle some yuzu jam solids onto the dough. Then  placed the 2nd dough on top & wrapped up. 
6. Roll out the 4th dough into a rectangle. Sprinkle some coffee jam solids onto the dough. Then placed the 3rd dough on top & wrapped up. Placed the dough into a triangle bread mould. Proof for 1hr.
7. Bake in a preheated oven @170C for 40mins.

Blue Pea Bread

Bread
(recipe adapted & modify slightly from friend) 

Ingredients:
Pre-ferment
100g Blue Jacket Bread Flour
100g water
1/4 tsp instant yeast

Main dough
225g Blue Jacket Bread Flour 
100g blue pea water
15g fine sugar
1/2 tsp salt
12g unsalted butter 

Method:
1. Pre-ferment: mix all ingredients together in a bowl. Cling wrap & leave in room temperature for 5hrs.

2. Put all ingredients (except butter) & pre-ferment into mixer & knead till a dough is formed. Add in butter & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.

3. De-gas the dough & divide into 2 portions. Rest the dough for 15mins.

4. Roll the dough out into a long rectangle & roll up like a swiss roll. Placed in a greased pull man tin. Proof for 1.5hrs.

5. Baked in a preheated oven @ 170C for 40mins. 

 My own version of 'Isaac Toast' 

(omelette, kimchi, luncheon meat & cheese)

Chocolate Chips Bread

Chocolate Chips Bread
(recipe adapted from Youtube)

Ingredients:
235g water
1/2 tsp instant yeast
300g Blue Jacket Bread Flour
30g unsweetened cocoa powder
30g fine sugar 
1/2 tsp salt
120g bittersweet chocolate chips 

Method:
1. Put all ingredients (except chocolate chips) into a mixer bowl fitted with a dough hook. Whisk till the dough is soft & elastic. Check for window pane stage.
2. Remove dough from mixer & knead in chocolate chips. Proof the dough for 1hr.
3. Divide the dough into 4 portions. Rest the dough for 15mins.
4. Shaped the dough as desired & proof for 1hr.
5. Bake in a preheated oven @190C for 15mins.
  

Blue Pea Chia Seeds Baguette

Blue Pea Chia Seeds Baguette (水合折疊)
 
Ingredients:
225g Blue Jacket Bread Flour 
1/2 tsp instant yeast
1 Tbsp chia seeds
1/8 tsp salt
175g Blue Pea 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. Shaped into baguettes & placed on a tray with silpat mat. Proof for 1hr.
4. Bake in a preheated oven @240C for 10mins, then 180C for 6mins.

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.

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.

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, cocoa & 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