Doraemon Bread

Doraemon Bread 

Ingredients: 
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 

Method: 

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.

 

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

Ingredients:

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 

 

Method:

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

Prizes:
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)

Keroppi 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 Tbsp matcha 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 & 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.