Hojicha Basque Burnt Cheesecake
Ingredients:
500g cream cheese
160g monk fruit sweetener
260g eggs
160g whipping cream
6g hojicha powder
Method:
1. Simmer heavy cream over low heat. Add in hojicha powder & slowly whisk till combined
2. Whisk cream cheese & sweetener until combined. Whisk in eggs slowly till combined. Add in whipping cream mixture in (1) & mix till combined
3. Sieve batter into a lined 6” tin. Bake in a preheated oven @ 240C for 25mins
4. Decorate as desired
Carrot Cornets
Ingredients:
300g bread flour
90g carrots, grated
1 tsp yeast
1/2 tsp salt
20g sugar
150g water
15g unsalted butter
.
Filling:
Tuna Mayo Sweet Potato salad
Parsley
Method:
1. Add all ingredients (except butter) into a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till dough is elastic. Proof for 1hr
2. De-gas the dough & divide into 6 portions. Rest the dough for 10mins
3. Roll dough into long rope & wrap round the horn bread mould. Proof the dough for 1hr
4. Bake in a preheated oven @ 200C for 10mins
5. Let the bread cooled before adding
filling. Decorate as desired
Taro Lotus Pastry 香芋莲蓉酥
Ingredients:
Water Dough (油皮):
100g Blue Jacket Cake Flour
25g icing sugar
40g shortening
35g water
Pinch of salt
Oily Dough (油酥):
80g Blue Jacket Cake Flour
2g Taiwan natural food coloring (optional)
40g shortening
Filling:
Taro Lotus paste (25g each x 16)
Method:
1. Water dough: Mix all ingredients together till smooth. Cling wrap dough & set aside for 20mins
2. Oily dough: Mix all ingredients together. Cling wrap dough & set aside
3. Divide both water & oily dough into 8 portions
4. Wrap oily dough inside the water dough. Then roll out the dough into an oval shape with a rolling pin, then roll up like a swiss roll. Repeat this process another time
5. Use a knife to slice each dough into 2. With the cut side facing downwards, flatten the dough slightly with palm. Slowly roll out the dough into a round shape. Place filling in center & wrap up
6. Bake at 180C for about 25mins
