Luna Toast

Luna Toast
 
Ingredients:
185g Blue Jacket Bread Flour
15g sweet potato powder
1/2 tsp instant yeast
1/2 tsp salt
15g vegetable oil
120g water
1 Tbsp fine sugar
 
Method:
1. Mix all dough ingredients together into mixer & knead till the dough is soft & elastic. Proof for 1hr.
2. De-gas  the dough & divide into 3 portions (80g each for ear). Shaped the dough roughly & rest for 10mins. Shaped the dough again & placed into prepared tin. Proof for 1hr.
3. Baked in a preheated oven @ 180C for 25mins. Slice & decorate as desired when the bread is cooled.

Doraemon Toast

Doraemon Toast
 
Ingredients:
200g Blue Jacket Bread Flour
1 Tbsp fine sugar
1/2 tsp instant yeast
1/4 tsp salt
15g butter, soften
110g water
1 Tbsp pumpkin powder
1/2 tsp turmeric powder

Method:
1. Mix all dough ingredients (except butter) together into mixer & knead till the dough is soft & elastic.Remove 200g dough & knead in pumpkin & turmeric powder.  Proof for 1hr.
2. De-gas & roughly shaped the dough, rest for 10mins. Shaped the dough & placed into prepared tin. Proof for 1hr.
3. Baked in a preheated oven @ 180C for 25mins. Slice & decorate as desired when the bread is cooled.

 

Did you know Doraemon is originally yellow? His colour changed only after his ears were gnawed off by a robot mouse🐁

Coffee Matcha Cream Scones

Coffee Matcha Cream Scones

(recipe adapted & modify from my IG friend)

Ingredients: 

Coffee dough

130g Blue Jacket Plain Flour

1 + 1/4 tsp baking powder

25g fine sugar

60g butter, cold & cubed

1 tsp coffee granules dissolve in 2 tsp hot water

90g heavy cream

pinch of salt

 

Matcha dough

130g Blue Jacket Plain Flour

1 + 1/4 tsp baking powder

25g fine sugar

60g butter, cold & cubed

1 tsp matcha powder

90g heavy cream

pinch of salt

Method:

1. Whisk sifted flour, baking powder, sugar & salt together in a medium bowl.

2. Rub in butter with fingertips till the mixture resembles bread crumbs.

3. Add in heavy cream & coffee. Using a spatula to stir slightly till the mixture comes together as a dough. 

4. Repeat steps 1-3 for the matcha dough.

5. Put coffee dough on top of matcha dough. Cling wrap & use a rolling pin to slightly roll into a rectangle. Freeze the dough for at least 1hr.

6. Cut the dough into 9 pieces. Bake in a preheated oven @200C for 15mins.