Mickey & MInnie Bagels

 

Mickey & Minnie Bagels

Ingredients:

Dough:

300g Blue Jacket bread flour

10g fine sugar

1/2 tsp instant yeast

1/2 tsp salt

190g water

10g olive oil

red yeast powder

cocoa powder

Syrup:

1000ml water

2 Tbsp fine sugar

Melted white chocolate

Method:

1.Dough: Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Divide into 2 portions. Knead in red yeast & cocoa powder respectively. Divide both dough into 4 portions. For each cocoa dough, remove 10g for ears. Remove 10g for ribbon for 2 red yeast dough. Rest the dough for 10mins

2. Roll out one red yeast & cocoa dough into a rectangle. Overlap slightly & 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. Roll the extra cocoa dough into rounds as ears & 2 red yeast dough into ribbon. Proof for 30mins

3. Placed dough into boiling syrup for 30secs, then flip over the other side for another 30secs. Placed them back on baking tray

4. Bake in a preheated oven @ 180C for 5mins, then 140C for 10mins

Garlic Buns

 

Garlic Buns

Ingredients:

Dough:

300g Blue Jacket bread flour

20g fine sugar

1/2 tsp salt

1 tsp instant yeast

30g curry leaves + 10g unsalted butter

210g curry leaves water 

10g unsalted butter

Garlic butter:

60g unsalted butter

25g minced garlic

15g parmesan cheese powder

1/4 tsp salt

Dried parsley

Method:

1. Rinse & drain curry leaves. Fry them with butter till aromatic on a pan with medium heat. Off heat & blend with water. Sieve & set aside

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

3. De-gas dough. Divide into 12 portions. Round the dough & rest them for 10mins. Round the dough again & placed in mould. Proof for 1hr

4. Make a slash in the center of each dough & pipe in garlic butter. Baked in a preheated oven @200 for 5mins. Remove from oven & pipe more garlic butter in each dough. Continue to bake for another 10mins  

Hong Kong Cocktail Buns 港式雞尾包

Hong Kong Cocktail Buns 港式雞尾包

 

Ingredients:

(A) Dough

300g Blue Jacket bread flour

160g Pauls pure full cream milk

30g SIS fine sugar

1 egg

1 tsp saf- instant yeast

1/2 tsp salt

20g Ammerlander unsalted butter

(B) Filling

100g desiccated coconut

20g milk powder

70g Ammerlander unsalted butter, melted

60g icing sugar

30g egg

(C) Topping

20g Ammerlander unsalted butter

10g Blue Jacket plain flour

5g icing sugar

.

White sesame seeds

.

Method:

1. Dough: Direct dough method. Proof for 1hr

2. Filling: Mix all ingredients till combined. Set aside in fridge for later use

3. Combine all (C) ingredients together. Put in piping bag for later use

4. Divide dough into 10 portions. Rest dough for 10mins. Wrap fillings & shaped dough. Placed on tray to proof for 1hr. Apply egg wash. Pipe the topping & sprinkle sesame seeds

5. Baked in a preheated oven @ 190C for 15mins