Friday, October 29, 2021

Matcha layered Bread

Matcha Layered Bread

[Recipe modify from Carol Hu]


Matcha sheet:

12g Blue Jacket Bread Flour

12g corn flour

16g matcha powder

100g milk

40g fine sugar

12g butter

Bread dough:

290g Blue Jacket Bread Flour

10g pumpkin powder

1/2 tsp turmeric powder

20g fine sugar

1/4 tsp salt

1/2 tsp instant yeast

210g water

30g vegetable oil



1. Matcha sheet: Sift dry ingredients in a pot. Add in sugar & milk. Mix till combined. Keep whisking on low heat over stove till the mixture thickened. Remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat into 20cmx15cm. Put in freezer for later use

2. Bread dough: Whisk all ingredients in a mixer till dough is soft & elastic. Proof for 1hr

3. Roll the dough into a rectangle. Put the matcha sheet on top of the bread dough & wrap it up. Roll out the dough slowly till double in length, then fold in 1/3 left & right. Repeat the process another time. At the final roll out of the dough, divide the dough into 2 strips & do plaiting. Placed into greased pullman tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 40mins  

Tuesday, October 12, 2021

Soboro Ppang (Korean Streusel Bread)

Soboro Ppang (Korean Streusel Bread)

(recipe adapted from Youtube)



200g Blue Jacket Bread Flour

30g fine sugar

90g water

40g egg

1/2 tsp instant yeast

3/4 tsp salt

30g butter



50g butter

15g peanut butter

60g fine sugar

1/4 tsp salt

10g egg

100g plain flour

1 tsp baking powder


1. Streusel: Whisk butter & peanut butter till combined. Add in sugar & salt, followed by egg till combined. Slightly mixed in sifted flour & baking powder. Set aside in fridge for later use

2. Dough: Add all ingredients (except butter) in a medium mixing bowl & mix till a dough is formed. Rest the dough for 10mins, then knead in butter. Rest dough for 30mins, then perform a stretch & fold in 4 directions. Place the smooth side facing up. Repeat for another 2x (Total 1.5hrs)

3. De-gas the dough. Divide dough into 4 portions. Round the doughs & proof for 10mins. Place some streusel topping on the working table. Round each dough & dip into a bowl of water. Then press the dough onto the topping. Proof for 20mins

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