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

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.

 

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

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