Penguin mantou

Penguin Mantou
Ingredients:
Blue dough
138g blue jacket plain flour
2g blue spirulina powder
85g water
1/2 tsp instant yeast
10g fine sugar
1g oil

Plain dough
35g blue jacket plain flour
22g water
1/8 tsp instant yeast
1 tsp fine sugar
1g oil

Turmeric powder
Cocoa powder

Method:
1. Knead blue dough ingredients together till smooth. Repeat for plain dough, then remove a bit of dough to knead in turmeric & cocoa powder separately. Set aside & proof for 30mins
2. Degas the dough. Divide blue dough into 4 portions (60g). From each 60g dough, remove 1g (x2) for wings. Shape them round. Roll out plain & cocoa dough thinly. Rest for 10mins
3. Round the blue dough & placed on a piece of baking paper. Cut out the face & eyes. Roll out a bit of turmeric dough for beak & feet. Dab a bit of water to stick them onto the blue dough
4. Let the buns proof until they are airy & soft to touch. Steam over medium high heat for 10mins

Squid Sausage Buns

Squid Sausage Buns

Ingredients:
300g Blue Jacket Bread Flour
20g fine sugar
1/4 tsp salt
1 tsp instant yeast
210g water
20g butter
Sausages (slice 1/2 lengthwise, leaving top part intact, followed by another 2 cuts)
Sliced cheese
Breadcrumbs

Method:
1. Whisk all bread dough ingredients (except butter) in a mixer till dough is soft. Add in butter & knead till eladtic. Proof for 1hr
2. Degas & divide dough (60-65g). Roll out one dough into a rectangle. Placed sliced cheese & sausage & roll up. Spray some water & roll in a plate of breadcrumbs. Repeat for the rest of the dough. Proof for 1hr
3. Brush some oil onto the sausages. Bake in a preheated oven @ 180C for 13mins

Chocolate Chip Strawberry Cake

Chocolate Chip Strawberry Cake

Ingredients:
Cake:
500g Bagus Camellia chocolate chip premix
200g eggs
100g water
140g oil

Chantilly cream:
100g Ramli Whipping Cream
1/2 Tbsp sugar
1 tsp vanilla extract

Fruttosé Strawberry Pie Filling

Ganache:
200g Belcolade Dark Chocolate 71%
200g Ramli Whipping Cream

Glaze:
75g Belcolade Dark Chocolate 71% + white chocolate buttons
40g Ammerlander Unsalted Butter

Method:
1. Cake: Whisk all ingredients together till combined. Pour into a 6” cake tin. Bake in a preheated oven @ 170C for 40mins. Slice into 3 cake layers after cool
2. Chantilly cream: Whip cream, vanilla extract & sugar till soft peaks. Spread on one cake layer & add 2 Tbsp strawberry filling. Repeat with another cake layer
3. Ganache: Microwave whipping cream & pour onto chocolate. Stir till smooth. Leave in fridge for 5mins, then use a handheld mixer to whip up the ganache. Frost the whole cake
4. Glaze: Microwave chocolate & stir till smooth. Stir in soften butter & mix till combined & glossy. Put glaze into piping bag & pipe zig zag pattern onto the cake surface & drip on edges. Decorated as desired