Rose Milk Tea Cannelés 玫瑰奶茶可麗露

Rose Milk Tea Cannelés 玫瑰奶茶可麗露

Ingredients:

550g milk
15g rose tea leaves
10g red yeast powder
20g butter
200g fine sugar
120g Prima superior bread flour
120g eggs
10mls rum

Method:
1. In a saucepan, simmer milk & rose tea leaves on low heat for 10mins. Stir in butter till melted
2. Add flour, red yeast powder & sugar in a large bowl. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. Add in rum & mix well. 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

Hojicha Cannelés 焙茶可麗露

Hojicha Cannelés 焙茶可麗露

Ingredients:
500g milk
20g butter    
200g fine sugar    
120g Blue Jacket Bread Flour 
1 Tbsp Hojicha powder
2 large eggs
1 tsp vanilla essence

Method: 
1. Heat up milk, hojicha powder & butter in a saucepan over medium low heat till butter &  melted
2. Sift flour 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)

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

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