Brownies

Brownies
(recipe adapted from Joyofbaking)

Ingredients:
150g semisweet chocolate, chopped

113g unsalted butter, cut into pieces
15g cocoa powder, sifted
120g brown sugar
1 tsp vanilla extract
3 large eggs
95g Blue Jacket Plain Flour, sifted
1/4 tsp salt
Biscuits (optional) 

Method:

1. Melt the chocolate & butter in a large bowl using microwave. Stir in sugar.

2. Whisk in vanilla extract & eggs one at a time, beating well after each addition. 

3. Stir in the flour, cocoa powder & salt.

4. Pour into the prepared 8" pan & topped with biscuits.

5. Bake in a preheated oven @160C for 25mins.

Squid Ink Baguette

Squid Ink Baguette

Ingredients:
320g Blue Jacket Baguette Flour
1/2 tsp instant yeast 
12g squid ink paste
200g water
1/4 tsp salt

Method:
1. Mix all ingredients into a mixer fitted with a hook dough & knead till the dough is smoth & elastic. Check for window pane & proof for 1hr.
2. De-gas dough. Divide into 3 equal portions. Shaped the doughs & put on baguette tray to proof for another 1hr.
3. Score the doughs. Bake in a preheated oven @240C for 10mins, then lower to 200C for 6mins. 

Baguette with curry

Siu Mai (燒賣)

Using my new love Bruno Hotplate to make some simple & yummy Siu Mai. This multifunctional & practical hotplate is available in many pretty colours with an extensive range of attachments which make cooking easy & convenient on all occasions

Siu Mai (燒賣) 

Ingredients 
350g minced pork
½ onion, diced
4 dried mushrooms, soaked & diced
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp grated ginger
1 Tbsp cornflour
1 Tbsp sake
1 Tbsp sesame oil
½ tsp pepper
Wanton wrappers
Carrot/corn/edamame
 
Method 
1. Add minced meat, onion, mushrooms & all the seasonings into a large bowl. Mix till well combined & resembles a paste. Set aside in fridge for 1hr or overnight
2. Preheat & oil the Takoyaki Plate slightly
3. Place wanton wrapper skin into each hole. Then use a cookie scoop to drop some meat mixture in & top with carrot/corn/edamame
4. Cook abt 2mins over medium heat. Then pour ¼ cup water over the siu mai & steam for abt 3mins with the lid on

Visit www.cotemaison.sg/bruno for more product details or any of these offline retailers for purchase,
*Takashimaya
*TANGS (Plaza, Vivocity)
*Tokyu Hands (Jurong East, PLQ, Suntec City, JEWEL, Orchard Central)
*Robinsons Heeren
*Metro Paragon
*ToTT Store (Century Square, Suntec City)
*Crate & Barrel (Ion Orchard)

Pecan Squares

Pecan Squares

(recipe adapted from Joyofbaking)

Ingredients:

Base

55g unsalted butter, melted & cooled

40g old fashioned oats

65g plain flour

1/2 tsp baking powder

1/4 tsp salt

50g brown sugar

40g chopped pecans

Fillings

2 eggs

55g brown sugar

100g light corn syrup

1 tsp vanilla extract

1/4 tsp salt

2 Tbsp plain flour

130g chopped pecans

Method:

1. Base: Placed all ingredients except butter into a food processor & process until combined. Add in butter & process until mixture is crumbly. Evenly press the crumb mixture onto the bottom of a lined 8" pan. Bake in a preheated oven @ 170C for 18mins. Let the crust cool slightly. Meanwhile prepared fillings.

2. Fillings: Combined all ingredients together except pecans & whisk till combined. Sprinkle pecans over the baked crust & pour filling mixture over. Bake in a preheated oven @ 170C for 20mins.

3. Put in fridge to chill for a few hours. Slice into squares & dust with icing sugar before served.