Hojicha Cream Puffs

Choux Pastry  

Ingredients: 

Craquelin 

35g unsalted butter, softened

20g fine sugar

30g Blue Jacket Plain Flour

5g Hojicha powder

Choux 

50g unsalted butter

100g water

2 eggs

65g Blue Jacket Bread Flour

5g Hojicha powder

Filling

Dairy whip cream + Strawberry Fruttose pie filling

Method: 

1. Craquelin: whisk butter & sugar till combined. Add in flour & hojicha powder. Knead to form a soft dough. Roll out the dough & freeze in fridge for later use   

2. Put butter & water in a saucepan. Bring to boil over medium heat

 

3. Add in flour & Hojicha powder. Use a spatula to stir until combined. Remove from heat

 

4. Transfer the dough to electric mixer. Whisk on low speed & add eggs slowly. Whisk till batter becomes a thick paste

 

5. Pipe batter onto silpat mat & top with a piece of cut-out craquelin

 

6. Bake in a preheated oven @190C for 10mins, then 180C for 25mins

 

7. Pipe filling & decorate as desired after the puffs were cooled

Mini Mochi Bread 迷你麻糬包

Mini Mochi Bread 迷你麻糬包

 

Ingredients:

Bread dough:

130g Blue Jacket bread flour

1/2 tsp SAF instant yeast

10g SIS fine sugar

1/2 tsp salt

70g water

20g Anchor butter, melted

Mochi:

1 packet YQ Snow skin Mochi Mix

1 tsp Kuromitsu syrup

50g water

Chocolate chips

Method:

1. Bread dough: Knead all ingredients together till smooth & elastic. Proof for 1hr. Divide into 12 portions

2. Mochi: Mix all ingredients together till combined. Dust mochi with a bit of cornflour & divide into 12 portions

3. Roll out one piece of bread dough. Wrap in mochi & some chocolate chips. Place into a greased cannele mould. Proof for 40mins
4. Bake in a preheated oven @ 190C for 10mins