Passionfruit Squares

Passionfruit Squares

Ingredients:

Base:
150g Blue Jacket plain flour
30g icing sugar
1/4 tsp salt
120g Anchor butter, cut into cubes

Filling:
3 large eggs
160g SISNext Half Calorie Sugar Blend
30g Blue Jacket plain flour
1 tsp baking powder
200g Fruttosé Passion Fruit Filling
1 Tbsp rum

Method:
1. Base: Mix the flour, icing sugar & salt in a medium large bowl. Rub in butter until the mixture resembles coarse crumbs. Press the dough into the base of a baking pan. Bake @ 180C for 20mins
2. Filling: Whisk the eggs until slightly frothy. Gradually whisk in the sugar. Sift in flour & baking powder. Whisk until combined. Add in Fruttosé passion fruit filling & rum. Whisk until thoroughly combined. Pour the filling over the crust in (1)
3. Bake @ 160C for 30mins until the center is firm
4. Cool completely. Refrigerate for a few hrs before slicing. Decorate as desired & served

Giraffe Cat Toast

Giraffe Cat Toast

Ingredients:

Dough

300g Blue Jacket Bread Flour

100g cold water

110g whipping cream

20g fine sugar

3g instant yeast

1/2 tsp salt

20g Valrhona cocoa powder

1 Tbsp pumpkin powder + 1/2 tsp turmeric powder

Method:

1. Mix all dough ingredients together in a mixer fitted with a dough hook till soft & elastic. Knead in pumpkin & tumeric powder into 150g dough. Knead in cocoa powder into the rest of the dough. Proof for 1hr

2. Degas dough & divide each dough into 8 equal portions. Shaped & rest for 10mins

3. Roll out one portion of chocolate dough into a flat rectangular sheet then roll up lengthwise. Take a portion of pumpkin tumeric dough & roll into a flat rectangular sheet. Place rolled chocolate dough in the middle & wrap pumpkin tumeric dough around it. Seal seams well. Repeat with the rest of the dough

4. Arrange the rolled dough (use 7 instead of 8) into pan. Proof for 1hr. Bake in preheated oven @ 180C for 30min