Coffee Whisky Cannelés 咖啡威士忌可麗露

Coffee Whisky Cannelés 咖啡威士忌可麗露

Ingredients:
480g milk
20g butter 
200g fine sugar    
15g coffee granules
120g Blue Jacket Plain Flour 
120g eggs
20g whisky

Method: 
1. Heat up milk, butter & coffee granules in a saucepan over medium low heat till butter & coffee granules melted
2. Sift flour in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs & whisky till combined. Sieve the batter. Cover the batter & store in fridge overnight.
3. Butter the moulds with softened butter & pour in batter.
4. Bake in a preheated oven @ 220C for 20mins, then 180C for 60mins.

Rosemary Focaccia

Focaccia

Ingredients:
250g Blue Jacket Bread Flour
1/2 tsp instant yeast
210g blue pea water
20g olive oil
1 tsp salt

Rosemary
Cherry tomato
Salt

Method:
1. Mix all ingredients in a medium bowl with spatula till combined. Set aside to proof for 30mins.
2. Wet both hands, do a stretch & fold of the dough from all 4 sides. Then set aside for 30mins. Repeat process for a total of 4x.
3. Remove dough. Do a stretch & fold & placed in a tin grease with olive oil. Proof for 45mins.
4. Drizzle more olive oil onto the dough & dimple all over with fingers. Press in cherry tomato & rosemary. Sprinkle salt on top. Bake in a preheated oven @220C for 15mins. 

Polo Buns 菠蘿包

 

 

Polo Buns 菠蘿包 

Ingredients:

Bread dough

120g Blue Jacket Bread Flour 

120g Blue Jacket Plain Flour 

1/4 tsp salt

10g SIS fine sugar 

1/2 tsp SAF instant yeast 

160ml water

25g vegetable oil

Cookie dough 

50g Ammerlander salted butter

80g SIS fine sugar 

1 large egg yolk

110g Blue Jacket Plain Flour 

1/4 tsp baking powder

1 tsp vanilla extract

Matcha powder

Pineapple paste

Method:

1. Cookie dough: Whisk butter & sugar till light & pale in colour. Add in egg yolk & vanilla extract. Whisk till combined. Sift in flour & baking powder. Knead to form a soft dough. Remove a bit of dough & mix with matcha powder. Chill in fridge for later use

2. Bread dough: Mix all ingredients in a mixer & knead till smooth & elastic. Proof for 1hr

3. De-gas the dough. Divide into 8 pieces. Round the dough & rest for 15mins. Wrap pineapple paste inside the dough

4. Divide cookie dough into 8 portions & roll out into rounds. Placed on top on the bread dough. Add in matcha cookie dough as leaves. Proof for 1hr

 

5. Bake in a preheated oven at 190C for 15mins

 

Kueh Bahulu 传统鸡蛋糕

Kueh Bahulu 传统鸡蛋糕

Ingredients:

120g eggs

60g SIS fine sugar

65g Blue Jacket Cake Flour

5g rice flour

Method:

1. Brush the inside of the mold with oil. Pre-heat in oven @ 200C for 10mins

2. Beat eggs & sugar at high speed till ribbon stage. Stir in sifted flour till combined

3. Pipe batter in mould & bake for 10mins

4. Remove kueh bahulu with bamboo skewers. Cool on a wire rack b4 store in an airtight container