Rose Milk Tea Cannelés 玫瑰奶茶可麗露
Ingredients:
Monday, December 25, 2023
Tuesday, December 5, 2023
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)
Thursday, November 30, 2023
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
Thursday, November 16, 2023
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:
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
Monday, October 30, 2023
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
