Passionfruit Mousse Cake 百香果慕斯蛋糕🍰

Passionfruit Mousse Cake 百香果慕斯蛋糕

Ingredients:

Fingers sponge

2 egg yolks

30g Blue Jacket plain flour

10g Callebaut cocoa powder

2 egg whites

40g SISNext Half Calorie Sugar Blend

Icing sugar

 

Passionfruit mousse

80g fruttose passionfruit filling

15g SISNext Half Calorie Sugar Blend

100g water 

5g gelatine bloom in 15ml water

200g Anchor whipping cream

1 Tbsp SISNext Half Calorie Sugar Blend

 

Jelly layer

80g fruttose passionfruit filling

10g SISNext Half Calorie Sugar Blend

120g water

3g gelatin bloom in 10ml water

 

Method:

1. Finger sponge: Whisk whites & sugar till stiff peak. Whisk in yolks till combined. Sift in flour & cocoa powder & stir till combined. Put batter into a piping bag & pipe out 2 long strips (25cm x 5cm) & one 5” round. Dust with icing sugar. Bake @170C for 12mins

2. Mousse: Combine fruit filling, sugar & water in a pot. Bring to a simmer & add in the bloomed gelatin. Let it boil & set aside. Whisk whipping cream & sugar till slightly thick. Pour in the cool fruit filling mixture & whisk till combined

3. Put finger sponge at the base & side of a mousse ring. Pour in all the mousse. Put in fridge to set

4. Jelly layer: Combine fruit filling, sugar & water in a pot. Bring to a simmer & add in the bloomed gelatin. Let it boil & cool down slightly before pouring on top of the set mousse cake. Put in fridge to set

 

Taro Basque Cheesecake 芋泥巴斯克起司蛋糕

Taro Basque Cheesecake 芋泥巴斯克起司蛋糕

Ingredients:

Yam paste:

350g steamed yam

50g icing sugar

30g Ramli UHT full cream milk

20g Arla butter, unsalted

Cheesecake:

250g Philadephia cream cheese

70g icing sugar

2 eggs

100g Anchor whipping cream

Method:

1. Yam paste: Combine yam paste ingredients in a blender. Blend till smooth. Put paste into a 6” tin lined with baking paper & chill

2. Cheesecake: Whisk cream cheese & sugar till combined. Add in egg & cream. Mix till combined & pour onto the yam paste in (1)

3. Bake in a preheated oven @ 220C for 25mins

Chocolate Cannelés 巧克力可麗露

Chocolate Cannelés 巧克力可麗露

Ingredients:
500g milk
20g butter    
40g chocolate 
200g fine sugar    
110g Blue Jacket Plain Flour 
10g cocoa powder
120g eggs
1 Tbsp Rum

Method: 
1. Heat up milk, butter & chocolate in a saucepan over medium low heat till butter & chocolate melted
2. Sift flour & cocoa powder in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the mixture from (1) & whisk till batter is smooth. Whisk in eggs 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 10mins, then 180C for 70mins (depends on individual oven)

 Do visit www.wheatsg.com for more baking products

Matcha Streusel Bread 抹茶奶酥面包

Matcha Streusel Bread 抹茶奶酥面包

Ingredients:

Dough:

200g Blue Jacket Bread Flour

1/2 tsp SAF instant yeast

1 Tbsp SIS fine grain sugar

1/4 tsp salt

130g water

15g Ammerlander unsalted butter

Streusel:

50g Ammerlander unsalted butter

20g SIS fine grain sugar

15g egg mixture

25g Blue Jacket Cake Flour

5g matcha powder

Almond flakes

Method:

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

2. Streusel: Whisk butter & sugar till light in colour. Whisk in egg mixture till combined. Sift in flour & matcha powder. Mix till combined

3. De-gas dough & divide into 6 portions. Roll out each dough into a rectangle & spread the streusel evenly. Roll up the dough. Use a knife to cut into half lengthwise. Place the cutting side up & twist the dough on both sides, place them on silpat mat. Proof for 1hr

4. Spray water on dough & sprinkle almond flakes. Bake in preheated oven at 180C for 12mins