Blueberry Streusel Muffins

Blueberry Streusel Muffins

(muffin recipe adapted here)

Ingredients: 

160g Blue Jacket Cake Flour

1 tsp baking powder

1/4 tsp baking soda

pinch of salt

80g sugar

1 egg

125g milk

60g vegetable oil

80g blueberries

 

Streusel toppings:

12g butter

5g peanut butter

15g sugar

pinch of salt 

1/4 tsp baking powder

25g Blue Jacket Plain Flour 

Method: 
1. Mix flour, baking powder, baking soda, sugar & salt together in a medium mixing bowl.
2. Mix egg, milk & oil together in another bowl till combined.
3. Pour (2) into (1) & mix to just about combine & still lumpy. Fold in blueberries.
4. Fill muffin cups to 3/4 full & top with streusel toppings.
5. Bake in a preheated oven @200C for 22mins.

Cream Puff Muffins 泡芙馬芬

Cream Puff Muffins 泡芙馬芬

Ingredients: 
50g Ammerlander unsalted butter 
100g water
100g eggs, lightly beaten
70g Blue Jacket Bread Flour   

Fillings: 
300g Arla whipping cream 
1 Tbsp fine sugar
Caravella Cream (Master Martini Delice Fluifour Gianduja) 

*left over cookie dough from here

Method:

1. Put butter & water in a saucepan & bring to boil over medium heat.
2. Remove from heat & add the sifted flour. Use a spatula to stir until combined.
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 into muffin pan with cupcake liners & top with a piece of cookie dough
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins. 

6. Pipe in fillings & decorate as desired after puffs were cooled.

 

 

 Caravella Cream (Master Martini Delice Fluifour Gianduja) 

 

Do visit www.wheatsg.com for more baking products

Christmas Fruit Cake

Christmas Fruit Cake

Ingredients:

250g Ammerlander unsalted butter

4 large eggs

250g Blue Jacket Cake Flour

180g brown sugar

1 tsp baking powder

1/2 Tbsp cinnamon powder

1/2 tsp salt

500g mixed fruits

170g rum

100g almond, chopped

100g pecans, chopped

3 orange zest

Method:

1. Add mixed fruits with rum in a container. Soak for 1 wk or even longer

2. Whisk butter & sugar in a mixer till light & fluffy. Add eggs one at a time & beat till combined

3. Sift in flour, baking powder, salt & cinnamon powder. Whisk till combined

4. Add in drained mixed fruits, almonds, pecans & orange zest

5. Pour batter into 8” tin lined with baking paper

6. Bake in a preheated oven @ 150C for 90mins

7. Use skewer to poke holes on surface of the cake & brush with reserved soaking rum onto cake. Cling wrap cake & put in fridge

Raspberry / Custard Cream Buns

Raspberry / Custard Cream Buns

Ingredients:

Custard Cream

125g UHT milk

1 egg yolk

25g fine sugar

10g cornflour

Bread Dough

150g Blue Jacket Bread Flour

1 Tbsp fine sugar

1/4 tsp salt

1/2 tsp instant yeast

100g water

1 Tbsp vegetable oil

Method:

1. Custard: Whisk yolk, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use

2. Dough: Mix all ingredients together in a medium bowl & knead till elastic & smooth. Proof for 1hr

3. Divide dough into 5 portions. Rough the dough & rest for 10mins. Roll out dough slightly & use a small round cup to press down in the middle of the dough. Pipe in custard & raspberry filling. Proof the dough for 1hr

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

5. Let the buns cooled before dusting with icing sugar & serve

   

Tigrè Chocolate Financier

Tigrè Chocolate Financier

Ingredients:

100g unsalted butter

100g egg whites

1 Tbsp honey

60g fine sugar

120g almond powder

30g Blue Jacket Plain Flour

60g chocolate chips

 

Method:

1. Heat the butter in a pan to make browned butter. Set aside to cool

2. Whisk whites in a medium mixing bowl. Add in honey & sugar, then whisk till foamy

3. Sift in almond powder & flour thoroughly. Sieve & whisk in (1) till combined

4. Stir in chocolate chips till combined. Chill the batter for 1hr

5. Pipe the batter into mould. Bake in a preheated oven @ 180°C for 14mins. Let cool & pipe ganache on top of financier. Chill for 30mins before serve

Matcha Red Bean Bagels

 

Ang Butter Buns

Ang butter (앙버터) is the combination of red bean paste & butter

 Soft Milk Buns

(recipe modify slightly from @sulyntan)

Ingredients:
250g Blue Jacket Bread Flour
30g fine sugar 
3g salt    
3g instant yeast 
195g milk
20g butter

Red bean paste 
Butter

Method: 
1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till a soft dough is formed. Add in butter & continue to knead till elastic. Proof for 1hr
2. Degas the dough & divide into 12 portions. Round the dough & rest for 10mins.
3. Round the dough again & placed in a greased 8" tin. Proof for 1hr
4. Bake in a preheated oven @ 150C for 17mins

Sausage Buns

Sausage Buns

Ingredients:

250g Blue Jacket bread flour

1 tsp SAF instant yeast

20g SIS fine sugar

160g Pauls pure full cream milk

1/4 tsp salt

20g Ammerlander unsalted butter

.

10 mini sausages

Parmesan cheese powder

Mayonnaise & ketchup

Dried parsley

Method:

1. Whisk all bread dough ingredients (except butter) in a mixer till dough is soft. Add in butter & knead till elastic. Proof for 1hr

2. Degas & divide dough into 10 portions. Round the dough. Spray water on the surface of dough & dip into a bowl of parmesan cheese powder. Placed dough in mould & pressed in sausages. Proof for 1hr

3. Pipe mayonnaise & ketchup on top. Bake in a preheated oven @ 200C for 10mins. Sprinkle dried parsley when out from oven