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. 

 

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.