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

 

Christmas Logcake

 

Christmas Logcake

Ingredients:

Cocoa batter:

25g unsalted butter, softened

15g icing sugar

25g egg whites

20g Blue Jacket Cake Flour

5g valrhona cocoa powder

 

Swiss Roll:

(A)

80g egg yolks

10g fine sugar

45g vegetable oil

45g Arla milk

85g Blue Jacket Cake Flour

(B)

170g egg whites

70g fine sugar

Fillings:

120g Value Pride non dairy whip

1 Tbsp Valrhona cocoa powder

Strawberry Fruttose pie filling

Method:

1. Cocoa batter: Mix all ingredients together. Spread onto a tray lined with parchment paper. Use a pattern scrape board to make lines. Set aside in freezer

2. Swiss roll: In a mixing bowl, whisk together ingredients (A) till combined. In another mixing bowl, whisk egg whites & sugar till soft peaks. Fold 1/3 egg whites mixture into egg yolk mixture. Then combine all to obtain a smooth batter

3. Remove the tray in (1) from freezer. Pour batter on top. Bake in a preheated oven @ 180C for 13mins

4. Whisk whipping cream & cocoa powder together till peak. Spread evenly on cake & add strawberry filling on top. Roll up & leave in fridge before serve