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

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.