Monday, March 20, 2023

Coffee Whisky Cannelés 咖啡威士忌可麗露

Coffee Whisky Cannelés 咖啡威士忌可麗露

480g milk
20g butter 
200g fine sugar
15g coffee granules

120g Blue Jacket Plain Flour 
120g eggs
20g whisky

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.
Bake in a preheated oven @ 220C for 20mins, then 180C for 60mins.

Monday, March 6, 2023

Rosemary Focaccia


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

Cherry tomato


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.