Potato Buns

 

Potato Buns

Ingredients :

Dough

100g Blue Jacket bread flour

100g Blue Jacket wholewheat flour

1/2 tsp instant yeast

10g fine sugar

1/2 tsp salt

1 egg

90g water

10g unsalted butter

.

Potato salad:

2 large potatoes, steamed & mashed

1 japanese cucumber

1 small carrot, shredded

Black pepper / salt / mayonnaise / dry parsley

.

Topping

1/2 Tbsp cocoa powder

1 Tbsp kinako

.

Method:

1. Dough: Knead all ingredients (except butter) together till smooth. Knead in butter till dough is elastic. Proof for 1hr

2. Divide dough into 6 portions. Round the dough & rest for 10mins. Roll out each dough & wrap filling

3. Mix cocoa powder & kinako in a bowl. Coat the doughs. Use a chopstick to poke some holes on dough. Proof for 1hr

4. Bake in a preheated oven @ 170C for 12mins

Matcha Red Bean Tea Cakes

Matcha Red Bean Tea Cakes
 

Ingredients:
60g salted butter
40g fine sugar
1 large egg, beaten
10g matcha powder
40g Blue Jacket plain flour
1/2 tsp baking powder
1 tsp rum
Red bean paste
Matcha chocolate, melted

Method:
1. Whisk the butter & sugar together till light & pale in colour
2. Add in egg slowly & rum. Whisk till combined
3. Sift in flour, matcha powder & baking powder. Mix till combined
4. Pipe some batter into mould & add some red bean paste. Then fill with more batter
5. Bake in a preheated oven @160C for 12mins
6. Coat with matcha chocolate after cakes are cooled

香蔥旗魚鬆麺包 Scallion Marlin Floss Bread

香蔥旗魚鬆麺包 Scallion Marlin Floss Bread

Ingredients:

300g Blue Jacket bread flour

20g egg

20g fine sugar

3g SAF instant yeast

1/4 tsp salt

100g Anchor whipping cream

100g cold water

Filling:

30g chopped scallions

10g Anchor salted butter, soften

30g marlin floss

Topping:

marlin floss, chopped scallions

Method:

1. Knead all dough ingredients together till soft & elastic. Proof 1hr

2. De-gas dough. Divide into 2 portions. Round the dough & rest 15mins

3. Roll out dough into a rectangle. Spread butter & sprinkle marlin floss & scallions. Roll out the 2^nd portion dough & lay on top. Use a scraper to cut the dough lengthwise. Twist & turn. Spread more butter, marlin floss & scallions on top portion of dough, then roll the dough from top to bottom. Placed in a Pullman tin & proof 1hr

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