Sesame Toast 芝麻吐司

Sesame Toast 芝麻吐司

(Recipe adapted & modify slightly from Ciao Kitchen)

 

Ingredients:

Tang Zhong:

15g Blue Jacket bread flour

75g water

.

Main Dough:

Tang zhong

300g Blue Jacket bread flour

30g brown sugar

1 tsp salt

1 tsp instant yeast

10g Kinako

100g whipping cream

80g water

20g unsalted butter

.

Black Sesame Paste:

100g roasted black sesame

30g brown sugar

15g sunflower oil

.

Method:

1. Tang zhong: Whisk ingredients in a pot till combined. Keep stirring over medium low heat till it become a paste. Set aside to cool

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

3. Blend black sesame paste ingredients together in a blender till smooth. Set aside

4. Degas dough & roll out into a rectangle. Spread 1/2 of the black sesame paste evenly & roll up like a swiss roll. Rest the dough for 10mins. Then turn the dough 90 degree & roll out. Spread the remaining black sesame paste & roll up like a swiss roll. Put into loaf tin & proof for 1hr

5. Bake in a preheated oven @ 180C for 30mins

Chestnut Pound Cake 栗子磅蛋糕

Chestnut Pound Cake 栗子磅蛋糕

Ingredients: 

Ingredienst:

110g unsalted butter

20g almond butter

1/4 tsp salt

40g fine sugar

20g brown sugar

120g eggs

20g maple syrup

10g milk

90g Blue Jacket cake flour

1/2 tsp baking powder

1 packet chestnuts

Method:

1. Whisk butter, almond butter & both sugars together in mixer till fluffy

2. Slowly add in egg & whisk till combined. Add in milk & honey. Then add in sifted flour, salt  & baking powder. Whisk till combined

3. Pour some batter into lined tin. Add in chestnuts & cover with the rest of the batter

 

4. Bake in a preheated oven @ 190C for 20mins, 180C for 20mins