Squid Ink Ciabatta

Squid Ink Ciabatta
(recipe adapted & modify from Youtube)

Ingredients:
(a)
280g water 
6g sugar
1 tsp instant yeast 
10g squid ink 
56g olive oil 
400g Blue Jacket Bread Flour 

(b)
7g salt 
9g water
100g canned whole kernel corn 

Method:
1. In a large bowl, mix together (a) water, sugar & yeast. Whisk using a rubber spatula till combined.

2. Mix in squid ink, olive oil & bread flour. Stir with the spatula until all of the ingredients are well combined. Then knead the dough for 2-3min until smooth. Cover the dough with plastic wrap. Rest for 30mins in room temperature. 

3. After 30mins, add in (b) water & salt. Knead the dough until smooth. Add in kernel corn. Shape the dough into a ball. Cover with plastic wrap & let rise for 30mins.

4. Remove the dough from the bowl onto a lightly floured surface. Flatten the dough to form a rectangle. Fold the right side of the rectangle towards the centre, then place the left side on top of it. Turn the dough by 90 degrees & repeat the folds. Cover with plastic wrap & let rise for 60mins.

5. Remove the dough & place it onto a lightly floured surface. Using plastic scraper, divide the dough into four rectangles & placed on a tray lined with silpat mat. Proof for 30mins.

6. Bake in a preheated oven @240C for 10mins, then 180C for another 10mins. 

Mini Matcha Red Bean Balls

Matcha Red Bean Balls

Ingredients:
190g Blue Jacket Bread Flour 
10g matcha powder
1/4 tsp instant yeast
1/4 tsp salt
20g sugar
50g yogurt
90g water
20g vegetable oil

red bean paste
white sesame seeds

Method:
 1.  Mix all ingredients together in a medium bowl. Knead till the dough is soft & elastic. Proof for 1hr.

2. De-gas the dough & divide into 24 pieces. Wrap red bean paste inside each dough. Dab some water on the dough surface before coat with white sesame seeds. Placed the dough balls inside the oiled tako plate & cover with lid. Proof for 45mins.

3. On the bruno heat to medium. Let it cook for 1-2 mins. Use bamboo sticks to flip them until both sides are brown.

Rainbow Bread

Rainbow Bread
(recipe adapted & modify from Carol)

Ingredients:
Sweet Potato dough

60g Blue Jacket Bread Flour

1 tsp sweet potato powder
1 tsp sugar

pinch of salt

1/8 tsp instant yeast

40g water

Pumpkin dough 
60g Blue Jacket Bread Flour

1 tsp pumpkin powder

1 tsp sugar

pinch of salt

1/8 tsp instant yeast

40g water

Matcha dough 
60g Blue Jacket Bread Flour

1 tsp matcha powder
1 tsp sugar

pinch of salt

1/8 tsp instant yeast

40g water

Blue Pea dough

60g Blue Jacket Bread Flour

1 tsp sugar

pinch of salt

1/8 tsp instant yeast

40g blue pea water 

Cocoa dough 

60g Blue Jacket Bread Flour

1 tsp cocoa powder

1 tsp sugar

pinch of salt

1/8 tsp instant yeast

40g water

Plain dough 
60g Blue Jacket Bread Flour

1 tsp sugar

pinch of salt

1/8 tsp instant yeast

40g water

Method: 

1. Put all sweet potato dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for the rest of the dough.

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 2 hrs). Do the same for all dough.

3. Remove all dough onto a slightly floured table top. De-gas & rest dough for 10mins.
4. Roll out all dough into rectangle & stack on top of each other. Use a knife to divide into 6 portions (lengthwise) & shaped the dough. Proof for 1hr.

5. Bake in a preheated oven @ 140C for 15mins.

 

My hearty breakfast- toasted bread with egg mayo fillings =)

Sumikko Gurashi Cookies

Butter cookies
(recipe adapted from HHB)

Ingredients:
100g unsalted butter, softened at room temperature
80g fine sugar
1 egg yolk
180g Blue Jacket Cake Flour
20g corn flour 
*Divide the dough & knead in cocoa powder/matcha powder to make different cookie flavours

Method:
1. Cream butter & sugar till fluffy. Whisk in egg yolk till combined.
2. Fold in sifted flours. Lightly knead to form a dough, wrap & chill for 20mins.
3. Roll out the dough & cut out cookies with cookie cutters.
4. Bake in a preheated oven @170C for 16mins.