Houjicha Cake with Warabimochi

Houjicha Cake with Warabimochi

Ingredients:

Hojicha cake:

100g unsalted butter, soften

70g fine sugar

2 eggs

1/2 vanilla extract

100g almond flour

40g Blue Jacket cake flour

10g hojicha powder

1/2 tsp baking powder

1/2 tsp salt

Method:

1. Whisk butter & sugar till light & fluffy. Whisk in vanilla extract & eggs one at a time till combined

2. Sift in almond flour, cake flour, baking powder & salt till combined

4. Pipe batter into mould. Bake in a preheated oven @170C for 15mins

Warabi Mochi (わらび餅 / 蕨餅)

Ingredients:

100g warabiko (bracken starch)

80g fine sugar

400g water

Kinako powder

Method:

1. Sprinkle kinako onto silpat mat. Set aside

2. In a medium saucepan, combine warabiko, sugar & water

3. Heat the mixture over medium heat until it starts to boil. Then, reduce the heat & stir constantly until the mixture is thick & translucent

4. Remove the mochi from the heat & transfer to the prepared silpat mat. Sprinkle more kinako on top & let it cool in the fridge

 

Sun-dried Tomato Bagel 油漬蕃茄干貝果

 Sun-dried Tomato Bagel油漬蕃茄/干貝果

Ingredients:

Dough:

300g Blue Jacket bread flour

10g fine sugar

1/2 tsp instant yeast

1 Tbsp mixed herbs

1/2 tsp salt

190g water

10g oil from sundried tomato

62g sundried tomato, drained & chopped

Syrup:

1000ml water

2 Tbsp fine sugar

(optional)

White sesame

Flaxseed

Method: 

1.Dough: Add all ingredients (except sundried tomato) into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Divide into 5 portions & rest the dough for 10mins

2. Roll out each dough into an oval shape. Add some sundried tomato & roll dough up like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Proof for 40mins

3. Placed dough into boiling syrup for 30secs, then flip over the other side for another 30secs. Dip the top of bagel onto a plate of mixed white sesame & flaxseed. Placed them back on baking tray

4. Bake in a preheated oven @ 220C for 13mins

 

Bushman Bread

Bushman Bread
(recipe adapted from Youtube)

Ingredients: 

(A)

170g water

35g milk

1 tsp coffee granules

1 Tbsp honey

1 + 1/2 tsp instant yeast

40g brown sugar

1 tsp salt

 

(B)

80g Blue Jacket Wholemeal Flour

210g Blue Jacket Plain Flour

10g cocoa powder

 

(C)

30g butter, soften

Method: 

1. Mix (A) together in a medium bowl.

2. Sift in (B) & knead into a rough dough. Rest the dough for 10mins. Then knead on (C). Rest the dough for 15mins. Then do a stretch & fold & proof for 30mins.

3.Degas dough slightly & divide into 4 portions. Ore shaped & bench rest for 10mins. Then shaped again & proof for 30mins.

4. Dust some bread flour on to dough. Spray water on the dough & bake in a preheated oven @170C for 18mins.

 

Super light & soft bread, goes very well with butter honey spread