Chocolate Cannelés 巧克力可麗露

Chocolate Cannelés 巧克力可麗露

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

Method: 
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.
4. Bake in a preheated oven @ 220C for 10mins, then 180C for 70mins (depends on individual oven)

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Matcha Streusel Bread 抹茶奶酥面包

Matcha Streusel Bread 抹茶奶酥面包

Ingredients:

Dough:

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

Streusel:

50g Ammerlander unsalted butter

20g SIS fine grain sugar

15g egg mixture

25g Blue Jacket Cake Flour

5g matcha powder

Almond flakes

Method:

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