Matcha Chocolate Basque Burnt Cheesecake

Matcha Chocolate Basque Burnt Cheesecake

抹茶巧克力巴斯克烤芝士蛋糕   

Ingredients: 
250g cream cheese
75g sugar
3 eggs, lightly beaten
150g thickened cream
10g cocoa powder+ 2 Tbsp hot water
10g matcha powder+ 2Tbsp hot water
*Cookie crumbs + butter (optional)  

Method: 
1. Whisk cream cheese & sugar in a medium mixing bowl till smooth.
2. Add in eggs gradually & whisk till combined.
3. Add in thickened cream. Whisk till combined.
4. Divide batter into 2 portions. Add in chocolate paste & matcha paste respectively. Whisk till combined. Pressed the cookie mixture into the bottom of a lined 6” pan. Pour matcha batter on top, followed by chocolate batter.
5. Bake in a preheated oven @220C for 20mins, then @200C for another 5mins.

Monster Inc Sulley Bread

 
Ingredients  
Blue Dough 
180g Blue Jacket Bread Flour   
3g Blue natural powder
1 Tbsp fine sugar
1/4 tsp salt
1/2 tsp instant yeast  
120g water

Purple Dough  
90g Blue Jacket Bread Flour   
1/2 Tbsp sweet potato powder 
1/2 Tbsp fine sugar
1/8 tsp salt
1/4 tsp instant yeast  
60g water

Method: 

1. Put all ingredients for blue dough in a mixing bowl. Knead till soft & elastic. Cover with a cloth & proof for 1hr. Repeat the same for purple dough.

2. Remove both dough onto a slightly floured table top. De-gas & rest for 10mins. Shaped the dough as desired. Roll up the dough like a swiss roll & placed in a greased pull man tin. Proof for 1hr.

 

3. Bake in a preheated oven @170C for 40mins.

Bagels 贝果

Bagels 贝果
  
Ingredients   
300g Blue Jacket Bread Flour
1/2 tsp instant yeast
200mls water
2 Tbsp fine sugar 
10g oil
1/2 tsp salt

Syrup: 
1 L water
2 Tbsp fine sugar 

Method:  

1. Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr.

2. De-gas the dough & divide into 6 portions. Rest the dough for 15mins.

3. Roll out each dough into an oval shape with a rolling pin. Then roll up dough lengthwise like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Proof for 45mins. 

4. Placed dough into boiling syrup for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray. Sprinkle chia seeds/sesame seeds as desired.

5. Bake in a preheated oven @ 220C for 12mins.

Chocolate Basque Burnt Cheesecake

Chocolate Basque Burnt Cheesecake
 巧克力巴斯克烤芝士蛋糕

Ingredients:
250g cream cheese 
40g sugar  
3 eggs, lightly beaten  
10g Cocoa powder
1 tsp Blue Jacket Cake Flour
100g thickened cream 
130g melted chocolate

Method: 
1. Whisk cream cheese & sugar in a medium mixing bowl till smooth.
2. Add in eggs gradually & whisk it till combined.
3. Add in thickened cream & melted chocolate. Whisk till combined.
4. Sift in cocoa powder & flour. Whisk till combined.
5. Pour the batter into a lined 6"pan.
6. Bake in a preheated oven @220C for 20mins, then 200C for another 5mins.
  *adjust your oven temp/baking time accordingly if you prefer a more burnt top

古早味肉鬆鹹蛋糕

 古早味肉鬆鹹蛋糕
(recipe adapted frm Youtube)

Ingredients:
3 eggs
40g fine sugar
50g Blue Jacket Plain Flour
35g vegetable oil
Chicken floss
Spring onion + 1/2 tsp oil + 1/4 tsp salt + pepper
Sesame seeds

Method:
1. Whisk eggs & sugar in a mixer till ribbon stage.
2. Sift in flour & mix till combined. Stir in oil & mix till combined.
3. Pour 1/2 of the batter into a 6" tin, then sprinkle chicken floss & spring onion mixture on top. Pour the remaining batter & topped with more chicken floss, spring onion mixture & sesame seeds.
4. Bake in a preheated oven @ 160C for 30mins.

 

Chocolate Dacquoise 巧克力達克瓦茲

Chocolate Dacquoise 巧克力達克瓦茲
(recipe adapted & modify from Youtube)

Ingredients:
110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1 Tbsp cocoa 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 & cocoa 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.

Super addictive little 'devils' =) Love the light & slightly crunchy texture, the chocolate fillings are flowly & not overly sweet (due to himalayan salt!)

Rilakkuma Dango

Rilakkuma Dango
(basic dango recipe adapted from here)

Ingredients:
100g Shiratamako
100g Soft Silken Tofu

Sweet Soy Sauce 
2 Tbsp brown sugar
2 Tbsp soy sauce
4 Tbsp mirin
4 Tbsp water
1 Tbsp cornflour mix with 1 Tbsp water
*cook the 1st 4 ingreduents in a pot until boils. Then add in cornflour mixture & stir till thickens

Method:
1. Combine shiratamako & tofu in a bowl. Knead till bowl is smooth.
2. Divide the dough into 13g each for the rilakkuma head & pinch a bit of dough for the ears.
3. Placed the dough balls into a pot of boiling water. Boil the dango for 1-2mins after they float to the surface of the pot.
4. Remove & placed them into a bowl of cold water.
5. Drain & thread 3 dango pieces onto each bamboo skewer.
6. Brush some thicken soy sauce over the rilakkuma. Use some white chocolate & cut out seaweed for the eyes/nose 

Tofu Tiramisu

Tofu Tiramisu

Ingredients: 

150g silken tofu

1 Tbsp icing sugar

1 Tbsp matcha powder

80g greek yogurt

1/2 Tbsp Matcha flavour Kahlua

Sponge fingers

extra matcha powder for dusting 

Method

1. In a blender, add tofu, sugar, matcha powder, yogurt & Kahlua together & blend till smooth & combined.

2. Trim & dip the sponge fingers in kahlua & line the base of serving cup. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & chill for at least 2hrs.

3. Dust with matcha powder before serve.

抹茶巴斯克烤芝士蛋糕 Matcha Basque Burnt Cheesecake

抹茶巴斯克烤芝士蛋糕 Matcha Basque Burnt Cheesecake
(Recipe adapted & modify from here)   

Ingredients:
250g cream cheese 
90g sugar  
130g eggs, lightly beaten  
10g Matcha powder
1 tsp Blue Jacket Cake Flour
1 Tbsp Matcha Kualah  
120g thickened cream    

Method: 
1. Whisk cream cheese & sugar in a medium mixing bowl till smooth.
2. Add in eggs gradually & whisk it till combined.
3. Add in thickened cream & kualah. Whisk till combined.
4. Sift in matcha powder & flour & whisk till combined.
5. Pour the batter into a lined 6"pan.
6. Bake in a preheated oven @220C for 15mins, then 200C for another 5mins 
 *adjust your oven temp/baking time accordingly if you prefer a more burnt top

 

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)