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

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

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

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.