Tuesday, September 14, 2021

Tiramisu (Eggless)


Tiramisu (Eggless)

Ingredients: 
Coffee syrup:
3-4 Tbsp Instant coffee powder
1 Tbsp fine sugar
3 Tbsp Kahlua
150mls hot water
*Dissolve coffee powder & sugar in hot water. Then add in Kahlua

Fillings
250g Mascarpone cheese
150g dairy whipping cream
1.5 Tbsp fine sugar
3 Tbsp Kahlua 
*Whisk whipping cream with 1 Tbsp sugar till soft peak. Set aside. Whisk mascarpone cheese with 1/2 Tbsp sugar & Kahlua till combined, then stir in whipped cream

Savoiardi
Cocoa powder for dusting

Method

1. Trim & dip the savoiardi in kahlua & line the base of a 7" tin / 4 plastic containers / etc. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & chill for at least 6hrs or best overnight.

2. Dust with Cocoa powder before serve.
 

Friday, August 27, 2021

Twisted Toast 辮子吐司

 
Twisted Toast 辮子吐司


Ingredients:

Tang Zhong 湯種:

15g Blue Jacket Bread Flour

70g water

 

Main Dough 主麵團:

Tang Zhong

300g Blue Jacket Bread Flour

30g fine sugar

150g water

1 tsp instant yeast

25g butter

1/2 tsp salt

1 Tbsp sweet potato powder

 

Method:

1. Tang Zhong: Put flour & water in a pot over medium heat. Keep stirring till it comes together as a paste. Set aside to cool

2. Dough: Add all ingredients (except butter & sweet potato powder) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Divide into 2 portions. Add in sweet potato powder in one dough & knead till smooth. Proof both dough for 1hr

3. Roll out both dough into rectangle & stack the sweet potato dough on top of the plain dough. Use a pizza cutter to cut the dough lengthwise (do not cut thru). Twist & turn as shown in pic. Then roll the dough from top to bottom. Placed in a greased pull man tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 35mins


Friday, August 6, 2021

Roti Boy

Roti Boy

[Recipe adapted & modify slightly from Youtube] 

 

Ingredients:

Dough

200g bread flour

15g melted butter

140g water

1 tsp instant yeast

1 tbsp fine sugar

1/4 tsp salt

Coffee topping:

1.5 Tbsp instant coffee powder

1.5 tsp hot water

50g butter (Soften)

50g fine Sugar

40g Egg

50g cake Flour

 

Method:

1. Add all dough ingredients in a medium mixing bowl & knead till soft & elastic. Proof for 1hr

2. Whisk all coffee topping ingredients together till combined

3. Divide dough into 6 portions. Round the doughs & proof for 20mins. Pipe topping on dough

4. Bake in a preheated oven @ 180C for 12mins

 

Wednesday, August 4, 2021

元寶饅頭 Gold Ingot Mantou

Gold Ingot Mantou 元寶饅頭

Ingredients:
90g Blue Jacket Plain Flour
10g pumpkin powder
1/2 tsp instant yeast
1 Tbsp fine sugar
50g water
1 tsp vegetable oil

Method:
1. Combine all ingredients together in a medium bowl & knead till the dough is smooth
2. Divide dough into 15g each. Refer to pic for shaping*
3. Put the shaped dough on baking paper & put inside Bruno steaming rack to proof
4. Steam over medium heat for 8mins (starts counting after water boils)


Friday, July 16, 2021

Matcha Cannelés 抹茶可麗露


Matcha Cannelés 抹茶可麗露

Ingredients:
500g milk
20g butter 
200g fine sugar    
110g Blue Jacket Plain Flour 
10g matcha powder
120g eggs

Matcha Ganache  
5g matcha powder
10g whipping cream
 
10g white chocolate
*Add all in a bowl & microwave few seconds & stir till smooth. Chill for later use

Method: 
1. Heat up milk & butter in a saucepan over medium low heat till butter melted
2. Sift flour & matcha powder in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the milk butter from (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. Cover the batter & store in fridge overnight.

3. Butter the moulds with softened butter & pour in batter.
4.
Bake in a preheated oven @ 220C for 10mins, then 180C for 70mins (depends on individual oven)
5.
Pipe ganache on top once canneles were cooled. Dust with matcha powder

 Do visit www.wheatsg.com for more baking products

Monday, July 12, 2021

Garlic Bread with Cheese

Garlic Bread with Cheese

Ingredients:
Dough
250g Bread Flour
1 tsp instant yeast
1 Tbsp sugar
1/4 tsp salt
110g water
20g butter, soften
1 egg

Garlic butter:
40g minced garlic
80g salted butter
1/2 tsp sugar
1 Tbsp mayonaise
Dried parsley

Method:
1. Placed all ingredients except butter into a mixer fitted with a hook & knead till a soft dough is formed. Add in butter & knead till the dough is elastic. Proof for 1hr.
2. De-gas & divide the dough into 2 portions. Shaped the dough into ovals. Spray water & sprinkle sesame seeds. Proof for another 1hr.
3. Bake in a preheated oven at 190C for 14mins.
4. Cut the bread on a diagonal into 2cm diamonds but do not cut all the way through the bread.
5. Use your fingers to pry open each crack & spread some garlic butter & cheese, followed by sliced cheese
6. Bake @ 180C for another 5mins.

 

Friday, July 9, 2021

Chocolate Macarons

Chocolate Macarons

Ingredients:
75g egg whites
75g fine sugar
85g almond meal
85g icing sugar
1 Tbsp Valrhona Cocoa powder


Fillings:
Fruttose Raspberry
Chocolate Ganache (50g Anchor Whip Cream +50g Belcolade Dark Chocolate 71%)

Method: 
1. Sift almond meal, cocoa powder & icing sugar together. Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.

3. Fold in all the dry ingredients into the egg whites batter until thick & flowy.

4. Pipe the plain batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 150C till done.

8. Remove from oven & let it cool completely before removing from the silpat mat. Decorate as desired & pipe fillings.
 
Do visit www.wheatsg.com for more baking products

Friday, July 2, 2021

生吐司


生吐司
(recipe adapted from Youtube)

Ingredients:
300g Blue Jacket Bread Flour
30g fine sugar  
20g egg mixture 
1/2 tsp instant yeast  
100g dairy cream 
100g water
1/4 tsp salt   

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. Divide the dough into 2 portions. Rest the dough for 10mins. Roll the dough out into a long rectangle & roll up like a swiss roll. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 40mins.

Gilgeori Toast

Thursday, June 24, 2021

Cream Cheese Brownies

Cream Cheese Brownies

Ingredients:

Brownie:

200g Valrhona CARAÏBE Dark Couverture Chocolate 66%

100g Ammerlander unsalted butter

80g fine sugar

180g eggs

1 Tbsp coffee granules

40g Blue Jacket Plain Flour

20g Valrhona cocoa powder


Cream Cheese Swirl:

250g Philadelphia Cream Cheese, softened

60g egg

50g fine sugar

 

Method:

1. Put chocolate, butter & coffee granules into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula. Whisk in sugar till combined

2. Mix in eggs, one at a time. Then sift in flour & cocoa powder. Mix till combined

3. Reserved some batter in a bowl & divide the rest into mould

4. Whisk the cream cheese & sugar together till smooth. Add in egg & whisk till combined. Pour the mixture onto the brownie batter. Spoon dollops of the reserved brownie batter on top of the cream cheese batter. Use a chopstick to swirl

6. Bake in a preheated oven @160C for 20mins

 

Do visit www.wheatsg.com for more baking products

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.