Monday, March 18, 2024

Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙

Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙



35g Lurpak butter, salted

20g SISNext Half Calorie Sugar Blend

35g Blue Jacket plain flour

3g Tie guan yin powder

Custard cream:

2 egg yolks

30g SISNext Half Calorie Sugar Blend

20g cornflour

250ml Ramli UHT milk

3g Tieguanyin powder

120g Anchor whipping cream

1 Tbsp SISNext Half Calorie Sugar Blend

Choux pastry:

50g Lurpak butter, salted

100g water

65g Blue Jacket bread flour

3g Tie guan yin powder

2 large eggs


1. Craquelin: Whisk butter & sugar till combined. Sift in flour & Tie guan yin powder. Whisk to form a soft dough. Chill in fridge for later use

2. Custard: Whisk yolks, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use

3. Choux: Put butter & water in a saucepan. Bring to boil. Add in flour & tieguanyin powder. Use a spatula to stir till combined. Transfer the dough to electric mixer. Beat on low speed & add in eggs  till batter becomes a thick paste

4. Pipe batter onto silpat mat & top with a small piece of craquelin

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

6. Whisk whipping cream & sugar till peak & mix in the Tie guan yin custard. Pipe into the puffs & decorated as desired

Monday, March 4, 2024

Raisin Toast 葡萄乾吐司

Raisin Toast 葡萄乾吐司


300g Blue Jacket bread flour 

20g SISNext half calorie sugar blend 

1 Tbsp milk powder 

1 tsp SAF instant yeast 

1/2 tsp salt 

160g Ramli UHT milk 

50g water 

20g Arla unsalted butter 

80g sultana raisin (soaked in hot water & drained) 


1. Put all ingredients (except butter & raisin) in a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till elastic. Knead in raisin by hand. Proof for 1hr 

2. De-gas dough onto a slightly floured table top. Divide into 2 potions & rest for 15mins before shaping. Proof for 1hr 

3. Bake in a preheated oven @ 180C for 25mins