Thursday, August 31, 2023

Chocolate Cannelés 巧克力可麗露

Chocolate Cannelés 巧克力可麗露

500g milk
20g butter    
40g chocolate 
200g fine sugar
110g Blue Jacket Plain Flour 
10g cocoa powder
120g eggs
1 Tbsp Rum

1. Heat up milk, butter & chocolate in a saucepan over medium low heat till butter & chocolate melted
2. Sift flour & cocoa powder in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the mixture from (1) & whisk till batter is smooth. Whisk in eggs 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 10mins, then 180C for 70mins (depends on individual oven)

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Tuesday, August 8, 2023

Matcha Streusel Bread 抹茶奶酥面包

Matcha Streusel Bread 抹茶奶酥面包



200g Blue Jacket Bread Flour

1/2 tsp SAF instant yeast

1 Tbsp SIS fine grain sugar

1/4 tsp salt

130g water

15g Ammerlander unsalted butter


50g Ammerlander unsalted butter

20g SIS fine grain sugar

15g egg mixture

25g Blue Jacket Cake Flour

5g matcha powder

Almond flakes


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

2. Streusel: Whisk butter & sugar till light in colour. Whisk in egg mixture till combined. Sift in flour & matcha powder. Mix till combined

3. De-gas dough & divide into 6 portions. Roll out each dough into a rectangle & spread the streusel evenly. Roll up the dough. Use a knife to cut into half lengthwise. Place the cutting side up & twist the dough on both sides, place them on silpat mat. Proof for 1hr

4. Spray water on dough & sprinkle almond flakes. Bake in preheated oven at 180C for 12mins