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.