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

Cranberry Bread

Cranberry Bread
(basic dough recipe adapted from Kitchen Corner)

Ingredients:
270g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
3g instant yeast
6g sugar
6g salt
240mls Cowhead UHT milk, cold
12g Cowhead salted butter

cranberries 

Method:
1. Mix all the ingredients (except butter) together in a mixer & mix it at a low speed until everything just combine.
2. Add in butter & continue kneading till dough is smooth & non sticky. Check for window pane stage. Let it rest for 20mins.
3. De-gas the dough & roll out the dough into a rectangle. Add in cranberries & roll up like a swiss-roll. Place the rolled dough into prepared tin. Proof for 40mins.

4. Baked in a preheated oven @ 180C for 40mins. 

White Chocolate Matcha Donuts

White Chocolate Matcha Donuts  
(Yields 9 donuts)

Ingredients: 
100g Blue Jacket Plain Flour
1/2 tsp baking powder
1 Tbsp matcha powder
1 egg, lightly beaten
100g white chocolate 
100g Cowhead UHT milk
40g Cowhead salted, melted butter

Method:
1. Microwave/heat up milk till warm, then pour over the white chocolates in a bowl. Stir till combined & set aside for later use.

2. In a mixing bowl, sift in flour, baking & matcha powder. 

 3. Add in egg, matcha chocolate milk & butter. Then gently whisk till combined thouroughly. 
 

 

4. Slowly scoop batter into donut pan.

5. Baked in preheated oven @ 180C for 10mins. 

 Enjoy!
The sweetness of donuts are just nice, so I prefer not to have any glaze on them. However, you can always 'dress' them up if you like *^_^*

Cranberry Cream Cheese Buns

Cranberry Cream Cheese Buns  

(recipe adapted from here)

Ingredients:

Tangzhong 
20g Blue Jacket Bread Flour

100g water

*Combine flour & water & heat the mixture over low fire, stirring continuously. Remove pot from heat once the mixture become thicker & visible lines appear. Cool for later use.

Cream Cheese Filling 
225g Cowhead cream cheese, softened

50g icing sugar

25g Cowhead UHT milk

*Blend cream cheese with icing sugar & milk till smooth & creamy. Transfer to a piping bag & chill in fridge till ready to use.

60g dried cranberries

*Rinse & soak the dried cranberries in water for 15mins. Drain & squeeze dry. Set aside.

Dough 
210g Blue Jacket Bread Flour

56g Blue Jacket Cake Flour 

40g fine sugar

1/2 tsp salt

6g instant yeast

84g tangzhong

85g water

30g whole egg

20g Cowhead salted butter

Method:

1. Mix all ingredients together (except butter) into a mixer fixed with a dough hook. Knead till combined & add the butter. Continue to knead till window pane stage. Add in cranberries & knead for 1 min. Proof for 1hr.

2. De-gas & divide into equal portions. Flatten each dough using a rolling pin & pipe a generous dollop of cream cheese in the centre of the dough. Wrap & pinch the dough to close & placed on a silpat mat. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.

3. Bake in a preheated oven at 200C for 12mins.