Monday, August 31, 2020

Doraemon Bread

Doraemon Bread 

Blue pea dough 
130g Blue Jacket Bread Flour 
pinch of salt 
1/2 tsp sugar  
1/2 tsp instant yeast  
15g olive oil 
80g blue pea water 

Plain dough 
150g Blue Jacket Bread Flour 
pinch of salt 
1/2 tsp sugar 
1/2 tsp instant yeast  
15g olive oil  
100g water 

1. Put all blue pea dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for plain 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 both dough.
3. Remove both dough onto a slightly floured table top. Roll out both dough into rectangle. 

Roll up plain dough like a swiss roll, then wrap with blue pea dough (do not wrap the entire plain dough). Proof for 40mins.
4. Bake in a preheated oven @ 180C for 40mins.


Tuesday, August 11, 2020

Lor Mai Gai 糯米鸡


One of my fondest childhood memories back in my parent’s place is eating my mum’s Lor Mai Gai (糯米雞)🍚🐔. My mum will make it as a tea time snack as a reward for us when we did well in school. I can still remember helping my mum with the preparations of the ingredients. With Bruno’s steamer rack, I decided to replicate my mum’s recipe & celebrate these memories. Please join me in #brunoxcomfortfoodchallenge & share your wonderful memories with us

Lor Mai Gai 糯米鸡  

yields~10 portions

800g glutinous rice, wash & soak for 2hrs
400g boneless & skinless chicken thigh, cut into chunks
5 pieces mushrooms, soaked & sliced into halves
2 chinese sausages, sliced 

Rice seasoning:
3 Tbsp oyster sauce
2 tsp dark soya sauce
2 Tbsp light soya sauce
2 tsp sesame oil
1 tsp pepper
400mls-450mls stock/water
Chicken marinate:
2 Tbsp oyster sauce
1 Tbsp light soya sauce
2 tsp sesame oil
1 tsp pepper
1 tsp grated ginger
1/2 Tbsp cornflour 
1. Marinate chicken overnight.
2. Mix glutinous rice with seasonings & steam for 30mins.
3. Grease bowl with oil slightly. Place some chicken, sausage & one mushroom in the bowl & cover with rice on top. Steam for 20mins.
Campaign Rules:
1. Join the BRUNO Hotplate Fans Group in Facebook
2. Prepare your ultimate comfort food on BRUNO Hotplate, share a photo as well as the story behind the dish & why it reminds you so much of home
4. Hashtag #brunoxcomfortfoodchallenge
5. Posting period is from 6th-31st August 2020

Every week one lucky winner will be selected & receive 2 pairs of BRUNO chopsticks ($37.80). A Grand Prize winner will be selected in Sep 2020 & walk away with a coveted & sold out BRUNO Go-Round Party ($60)

Wednesday, August 5, 2020

Keroppi Dacquoise

Dacquoise 達克瓦茲
(recipe adapted & modify from Youtube)


110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1 Tbsp matcha powder
14g Blue Jacket Cake Flour
extra icing sugar


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.


1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & matcha 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 & decorate as desired.