No Knead Ciabatta (recipe adapted & modify slightly from You tube)
Ingredients: 385g Blue Jacket Bread Flour 1/2 tsp instant yeast 288g water 38g olive oil 1 tsp salt
Method: 1. Add water & yeast into a big rectangular lock & lock container. Use a spatula to mix till combined. Then add in oil & mix again till combined. 2. Pour in sifted flour & salt. Use the spatula to mix till a rough sticky dough is formed. Set aside to proof for 45mins. 3. Wet both hands, do a stretch & fold of the dough from all 4 sides of the container. Then set aside for 30mins. After 30mins, repeat another round of stretch & fold & proof for 30mins again. Then do another round of stretch & fold of the dough & proof it for another 45mins. 4. Sprinkle the table top with flour generously & remove the dough from the container. Divide into 4 portions. Placed on a tray lined with silpat mat & proof for 30mins. 5. Bake in a preheated oven @220C for 18mins. 6. Let the Ciabatta cool down slightly before slicing. Serve with Balsamic / Olive oil dip.
Method 1. Steam taro/sweet potatoes for 15mins 2.
Mash the taro/sweet potatoes. Mix in tapioca starch. Pour in water
& knead into a soft dough. Roll the dough into a long rope & cut
into pieces. Coat the dough with more tapioca starch to prevent
sticking 3. Cook the taro/sweet potatoes balls in water. Once they
float to surface, continue to cook another min. Remove & put into a
bowl of cold water. Strain the balls & coat with sugar
Matcha Donuts (recipe adapted & modify from you tube) Ingredients: 40g fine sugar 50g unsalted butter, melted 62g eggs 75g Blue Jacket Cake flour 10g matcha powder 10 almond powder 1/2 tsp baking powder few drops of vanilla oil Sakura (soaked in water & dried)
Method: 1. Whisk sugar, butter, egg & vanilla oil together in a medium bowl. 2. Sift in flour, matcha, almond & baking powder. Whisk till combined. 3. Transfer batter into a pastry bag. Placed a few sakura into individual donut mould hole & pipe some batter inside. 4. Bake in a preheated oven @ 170C for 10mins.
