Carrot Cornets

Carrot Cornets

Ingredients:

300g bread flour

90g carrots, grated

1 tsp yeast

1/2 tsp salt

20g sugar

150g water

15g unsalted butter

.

Filling:

Tuna Mayo Sweet Potato salad

Parsley

 

Method:

1. Add all ingredients (except butter) into a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till dough is elastic. Proof for 1hr

2. De-gas the dough & divide into 6 portions. Rest the dough for 10mins

3. Roll dough into long rope & wrap round the horn bread mould. Proof the dough for 1hr

4. Bake in a preheated oven @ 200C for 10mins

5. Let the bread cooled before adding filling. Decorate as desired

 

Taro Lotus Pastry 香芋莲蓉酥

Taro Lotus Pastry 香芋莲蓉酥

Ingredients:

Water Dough (油皮):

100g Blue Jacket Cake Flour

25g icing sugar

40g shortening

35g water

Pinch of salt

Oily Dough (油酥):

80g Blue Jacket Cake Flour

2g Taiwan natural food coloring (optional)

40g shortening

Filling:

Taro Lotus paste (25g each x 16)

Method:

1. Water dough: Mix all ingredients together till smooth. Cling wrap dough & set aside for 20mins

2. Oily dough: Mix all ingredients together. Cling wrap dough & set aside

3. Divide both water & oily dough into 8 portions

4. Wrap oily dough inside the water dough. Then roll out the dough into an oval shape with a rolling pin, then roll up like a swiss roll. Repeat this process another time

5. Use a knife to slice each dough into 2. With the cut side facing downwards, flatten the dough slightly with palm. Slowly roll out the dough into a round shape. Place filling in center & wrap up

6. Bake at 180C for about 25mins

Matcha Mascarpone Mousse Cake

Matcha Mascarpone Mousse Cake

Ingredients:

Matcha cake:

80g Blue Jacket Cake Flour

10g matcha powder

30g almond powder

1 tsp baking powder

60g Ammerlander unsalted butter, melted

60g SIS fine sugar

15g honey

2 eggs

60g ramlli heavy cream

1 tsp vanilla extract

Mascarpone Mousse:

250g mascarpone cheese

100g Ariba Bianco White Choc Button, melted

1 tsp matcha powder

2 Tbsp SIS fine sugar

100g ramli heavy cream

.

Strawberries

Matcha pocky sticks

Cookie (homemade/store bought)

Melted white chocolate

Matcha powder for dusting

 

Method:

1. Matcha cake: Whisk eggs, sugar & honey together till combined. Add in cream & vanilla extract. Mixed till combined. Sift in flour, matcha, almond & baking powder. Mix till smooth. Then whisk in butter till combined. Put batter into a piping bag & pipe into mould. Bake in a preheated oven @170C for 15mins

2. Mousse: Whisk mascarpone cheese, sugar, matcha powder & melted chocolate till combined. In another clean bowl whisk heavy cream till soft peaks. Fold into cheese mixture till combined

3. Assembly: Pipe some melted chocolate on top of cookie. Placed cake on top. Pipe some mousse into the cake, add a strawberry followed by more mousse. Let it set in fridge. Dust with matcha powder & decorated as desired