Mentaiko Baguette 明太子法棍面包

Mentaiko Baguette 明太子法棍面包

Ingredients:
Bread dough:
450g Blue Jacket bread flour
1 tsp instant yeast
1/2 tsp salt
320g water
2 Tbsp olive oil
.
100g mentaiko
120g butter, soften
1/2 tsp paprika
Dried parsley

Method:
1. Put all bread dough ingredients into a mixer fitted with a dough hook. Knead till the dough is soft & elastic. Proof dough for 1hr
2. De-gas dough. Divide into 6 equal portions & let the dough rest for 10mins. Shaped the dough & proof for 1hr
3. Score the top of the dough. Baked in a pre-heated oven @ 220 for 15mins
4. Mix mentaiko, butter & paprika till combined. Slice baguette into half lengthwise. Spread some mentaiko mixture inside & more on the surface of the baguette. Baked in oven @ 180 for 10mins. Sprinkle dried parsley & serve

Ang Ku Kueh 紅龜粿

Ang Ku Kueh 紅龜粿

Ingredients:
Skin:
(A)
250g sunflower glutinous rice powder
10g duo li purple sweet potato powder
160g warm water
1 Tbsp oil

(B)
10g sunflower pure rice powder
100g warm water
1 Tbsp oil

Black sesame lotus paste
Banana leaves

Method:
1. Add (B) ingredients in a pot over medium heat & stir till a paste is formed
2. Stir the paste from (1) into (A) ingredients till a soft dough is formed. Cover with a cloth & rest 10mins
3. Divide skin dough & filling into small balls (28g & 22g respectively). Lightly dust the mould with some glutinous rice flour. Flatten skin dough & wrap filling. Press the dough gently into the mould. Knock it out lightly & place it on a cut banana leaf.
4. Steam over medium high heat for 5mins. Remove & brush the surface of the AKK with oil