Friday, June 18, 2021

Crepe Cake

Crepe Cake (makes one 9" cake)

Ingredients:

Crepe

4 eggs      

30g Ammerlander unsalted butter, melted                

500g Arla milk       

50g fine sugar      

200g Blue Jacket Plain Flour

Pinch of salt

 

Cream Cheese Frosting

100g Philadelphia cream cheese           

350g Arla whipping cream    

2 Tbsp fine sugar     


Fillings:

Strawberries, canned peaches, banana, kiwi

 

Method:

1. In a bowl, whisk eggs, milk & butter till combined

2. Sift flour, sugar & salt in another bowl

3. Pour wet ingredients (1) into dry ingredients (2). Mix till combined

4. Strain the batter to remove any lumps. Chill in fridge for 1hr

5. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Once it is cooked, flip over to cook for few seconds

6. Remove the crepe & repeat until the rest of the batter has been used

7. Frosting: Whisk cream cheese & sugar together till smooth. Whisk whipping cream till medium peak & fold in cream cheese mixture.

 Do visit www.wheatsg.com for more baking products

Tuesday, June 8, 2021

Pumpkin Doughnuts


Pumpkin Doughnuts

Ingredients:
300g Blue Jacket Bread Flour
10g sugar  
1 egg, lightly beaten  
1/2 tsp instant yeast 
100g pumpkin puree 
70g water
20g vegetable oil    

sugar + cinnamon for coating

Method: 
1. Put all ingredients into a mixer fitted with a dough hook & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough. Roll out the dough into a rectangle. Use a round cutter to cut out dough. Divide extra dough into 50g each shaped as desired.  Proof for 30mins.
3. Fried the dough in a saucepan till brown on both sides. Coat the donuts with cinnamon sugar & pipe in desired fillings into the doughnuts


Friday, June 4, 2021

Matcha Peanut Butter Buns

Have you started making your ‘Ba Zhang’ since Dragonboat🐲Festival is just round the corner? Fret not if you haven’t. Join me making these easy ‘Ba Zhang’ (Matcha Buns) with Skippy Peanut Butter🥜 fillings which your family will adore.

Matcha Peanut Butter Buns

Ingredients:
190g Blue Jacket Bread Flour
10g matcha powder
10g fine sugar
1 tsp SAF instant yeast
1/2 tsp salt
120g water
15g vegetable oil
.
Fillings
Skippy Chunky / Creamy Peanut Butter
.
Method:
1. Dough: Add all ingredients in a mixer fitted with a dough hook & knead till dough is smooth & elastic. Proof dough for 1hr
2. De-gas the dough & divide into 5 portions. Rest the dough for 10mins. Roll out the dough & wrap peanut butter fillings (swipe to see steps on shaping). Proof for 1hr
3. Bake in a preheated oven at 160C for 15mins

 

Tuesday, June 1, 2021

Min Chiang Kueh

Paired my Rilakkuma Min Chiang Kueh with Caravella cream & banana for breakfast. 

Caravella Cream is a sweet chocolate spread containing hazelnut paste. With its soft, delicate flavor & silky smooth texture, it is easily incorporated into almost any sweet treat. Perfect for cake/bread fillings, profiteroles etc. Do visit www.wheatsg.com for more baking products

Min Chiang Kueh

Ingredients:
140g Blue Jacket Plain Flour
1/2 tsp SAF instant yeast
1/2 tsp baking soda
2 Tbsp sugar
1 egg
170g warm water

Others:
Caravella Cream (Master Martini Delice Fluifour Gianduja)
Melted chocolate
Slice cheese
Slice banana

Method:
1. Add sugar, yeast, sifted flour & baking soda in a medium bowl. Whisk in egg & water till combined. Chill batter for 30mins
2. Preheat & oiled the hotplate on low heat. Pour in 2 Tbsp of the batter in each hole. Flip the Min Chiang Kueh when bubbles start to appear
3. Sandwich the Min Chiang Kueh with Caravella Cream & decorate as desired

 
Caravella Cream (Master Martini Delice Fluifour Gianduja)

Monday, May 31, 2021

Korean Cream Cheese Garlic Buns

Korean Cream Cheese Garlic Buns
(Recipe adapted from Youtube & modify slightly)

Ingredients   
250g Blue Jacket Bread Flour
4g instant yeast
110g milk
20g fine sugar 
20g butter, soften
3g tsp salt
1 egg

Cream Cheese fillings
200g cream cheese
20g fine sugar 
30g milk

Garlic Sauce:
100g melted butter
50g minced garlic
20g fine sugar
1 Tbsp mayonnaise
30g milk
1 egg
1 Tbsp dried parsley
 
Method:  
1. Dough: 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 4 portions. Shaped round & proof for 40mins.
3. Bake in a preheated oven @ 180C for 15min. Let the buns cooled down & cut 6 slits in each bun.
4. Cream Cheese fillings: Whisk all ingredients together till smooth & pipe at sides of each slit
5. Garlic sauce: Mix all ingredients together. Drizzle over the buns & bake @160C for 10mins

Monday, May 24, 2021

Sweet Potato Melon Bread 脆皮紫薯菠蘿吐司

 

Sweet Potato Melon Bread 脆皮紫薯菠蘿吐司

Ingredients  
Bread Dough 
270g Blue Jacket Bread Flour   
5g sweet potato powder
1/2 Tbsp fine sugar
pinch of salt
1/2 tsp instant yeast  
170g water
30g vegetable oil


Polo Skin 
40g Blue Jacket Plain Flour   
6g sweet potato powder 
20g fine sugar
15g butter
15g egg  


extra fine sugar for coating

Method: 

1. Put all ingredients for bread dough in a mixing bowl. Knead till soft & elastic. Cover with a cloth & proof for 1hr.

2. Polo Skin: Whisk butter & sugar together in a bowl till combined. Add in egg & whisk till combined. Then add in flour & sweet potato powder. Mix to form a soft dough. Set aside in fridge for later use.
 
3. Remove bread dough onto a slightly floured table top. De-gas, divide into 2 potions & rest for 10mins. Roll out the dough into long rectangle & roll up like a swiss roll. Divide the polo skin into 2 portions. Roll out & cover the top of the dough & roll onto a plate of sugar. Then, place the dough in a greased pull man tin. Proof for 1hr.
 
 3. Bake in a preheated oven @170C for 35mins.
 
Almost done with final proofing...
 
Fresh out from oven

Friday, May 14, 2021

Racoon Butter Cookies

Made some cute Racoon butter cookies using Ammerlander butter (from Germany). Do visit www.wheatsg.com for more baking products.

Butter cookies

Ingredients:

90g Ammerlander unsalted butter, soften

50g fine sugar

1 egg yolk

140g Blue Jacket Plain Flour

10g cornflour

*Chocolate dough: use 130g plain flour + 10g Valrhona cocoa powder + 10g cornflour

Method

1. Cream butter & sugar together in a mixing bowl till light & fluffy. Whisk in egg yolk till combined

2. Fold in sifted flours. Lightly knead to form a dough. Cling wrap & chill the dough for 30mins

3. Roll out dough with a rolling pin on a slightly floured work surface. Cut out dough with cookie cutters

4. Bake in a preheated oven at 170C for 16mins

Monday, May 3, 2021

Almond Butter Cake



Almond Butter Cake

Ingredients:
100g unsalted butter, soften
70g fine sugar
2 eggs
1/2 vanilla bean
100g almond meal
50g Blue Jacket Plain Flour
1/2 tsp baking powder
1/2 tsp salt 

(optional)
1 banana sliced
extra sugar for sprinkle

Method:
1. Whisk butter & sugar till light & fluffy. Whisk in vanilla bean & eggs one at a time till combined.
2. Sift in almond meal & whisk till combined.
3. Sift in flour, baking powder & salt till combined.
4. Scrape batter into a lined 6" tin. Arrange bananas on top of batter & sprinkle sugar.
5. Bake in a preheated oven @180C for 40mins.

Monday, April 19, 2021

Cream Puffs

 

Choux Pastry  

Ingredients: 

Craquelin 
35g butter, softened
20g fine sugar
35g Blue Jacket Cake Flour
1 tsp cocoa powder
*whisk butter & sugar till combined. Add in sifted flour & cocoa powder. Knead to form a soft dough. Roll out the dough & chill in fridge for later use.     

Choux 
50g butter
100g water
2 eggs
65g Blue Jacket Bread Flour
5g cocoa powder

Fillings 
300g dairy whip cream +2 Tbsp sugar + 2 tsp coffee granules + 2 tsp hot water

Method: 
1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add all of the sifted flours. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.
4. Pipe batter onto silpat mat & top with a small piece of craquelin.
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. Pipe desired fillings after the puffs were cooled. 
 

Monday, April 5, 2021

4 Colored Bread


4 colored 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

Chocolate dough
60g Blue Jacket Bread Flour
1 tsp cocoa powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water  

Method: 
1. Put all red yeast dough ingredients in a mixing bowl. Knead till the dough is soft & elastic. Cover with a cloth & proof for 1hr. Repeat for the rest of the dough.
2.Remove all dough onto a slightly floured table top. De-gas & rest dough for 10mins.
4. Divide each dough into 2 portions. Shaped as desired. Proof for 1hr.
5. Bake in a preheated oven @ 160C for 20mins.

Monday, March 22, 2021

Ribbon Bread


Ribbon Bread
~yields 12 bread

Ingredients:
260g Blue Jacket Bread Flour
2 tsp red yeast powder 
2 Tbsp fine sugar
1 tsp instant yeast
1/4 tsp salt
30g olive oil
160g water

Method:
1. Put all ingredients into mixer & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.
2. De-gas the dough & divide into 12 portions. Rest the dough for 10mins.
3. Roll each dough into round. Refer to the shaping below* Proof for 1hr.
4. Baked in a preheated oven @ 160C for 12mins.

 

Monday, March 1, 2021

Sweet Potato Bread


Sweet Potato Bread
 
Ingredients:
260g Blue Jacket Bread Flour
2 tsp sweet potato powder
2 Tbsp fine sugar
1 tsp instant yeast
1/4 tsp salt
30g olive oil
160g water

Fillings
Sweet potato paste

Extra sweet potato powder

Method:
1. Put all ingredients into mixer & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.
2. De-gas the dough & divide into portions. Rest the dough for 10mins.
3. Roll each dough flat & wrap filling (60g). Spray water on the dough then roll on sweet potato powder. Use chopstick to poke a few holes on the dough. Proof for 1hr.
4. Baked in a preheated oven @ 160C for 12mins.

 

Monday, February 15, 2021

Chocolate Cupcakes


Chocolate Cupcakes
(recipe adapted here)

Ingredients
40g cocoa powder
200g boiling water
170g fine sugar
3 eggs
120g vegetable oil
200g Blue Jacket Cake Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
chocolate chips

Method:
1. Whisk cocoa powder &sugar in boiling water till smooth.
2. Whisk in eggs one by one til combined.
3. Whisk in oil till combined.
4. Sift in flour, salt, baking powder & soda till combined.
5. Pour batter into cupcake liners. Sprinkle chocolate chips on top.
6. Bake in a preheated oven @ 170C for 15mins.


Monday, February 8, 2021

Madeleines


Madeleines 
(basic cake recipe adapted from justonecookbook)   

Ingredients:  
120g unsalted butter, melted 
2 eggs 
130g fine sugar 
120g Blue Jacket Cake Flour
1 tsp baking powder
1 Tbsp milk  
1 vanilla pod 

Method:
1. In a medium bowl, combine egg & sugar & whisk together till frothy. 
2. Sift flour & baking powder over the egg mixture. Fold in until just combined with a spatula.
3. Add in milk, vanilla seeds & butter. Fold till combined.
4. Cling wrap the bowl  & refrigerate overnight.  
5. Brush butter onto the madeleine pan. Then lightly dust some plain flour over the molds before dropping some batter on it.
6. Bake in a preheated oven @180C for 12mins.

Monday, January 25, 2021

Tuna & Sausage Buns


Tuna & Sausage Buns (水合折疊) 

Ingredients: 
Red yeast dough
300g Blue Jacket Bread Flour  
3g red yeast powder
1/2 tsp instant yeast
1 Tbsp sugar
1/2 tsp salt
200g water 
1 Tbsp vegetable oil
 
Plain dough
300g Blue Jacket Bread Flour  
1/2 tsp instant yeast1 Tbsp sugar
1/2 tsp salt
200g water 
1 Tbsp vegetable oil

Toppings
1 canned spicy tuna
1 hard boiled egg, sliced
cheese
dried parsley  

Method:  
1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. 

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 2hrs). 

3. Remove the dough onto a slightly floured table top. Divide both dough into 45g each. Shaped & placed on a tray with silpat mat. Proof for 45mins.  

4. Add spicy canned tuna with egg on the heart shaped dough. Sprinkle cheese & dried parsley. Use a blade to slit on top of the sausage buns. Sprinkle cheese & dried parsley.

5. Bake in a preheated oven @170C for 14mins.

Proof for 45mins
Add toppings while preheating oven

Monday, January 11, 2021

Matcha Scones


Matcha Scones

(recipe adapted & modify slightly from Carol)


Ingredients:
190g Blue Jacket Plain Flour
10g Matcha powder
6g baking powder
1/2 tsp salt
30g sugar
50g butter, unsalted
1 egg
80g yogurt


Method:
1. Add flour, matcha & baking powder, salt & sugar into a medium mixing bowl. Mix till combined.
2. Rub in butter till the mixture resembles fine breadcrumbs.
3. Add in egg & yogurt. Quickly mix in with the flour mixture into a rough dough.
4. Cling wrap the dough & chill in fridge for 1hr.
5. Roll out the dough into a rectangular & fold 3x (*refer to website pic for folding)
6. Cut into 8 pieces. Bake in a preheated oven @200C for 14mins.