古早味肉鬆鹹蛋糕

 古早味肉鬆鹹蛋糕
(recipe adapted frm Youtube)

Ingredients:
3 eggs
40g fine sugar
50g Blue Jacket Plain Flour
35g vegetable oil
Chicken floss
Spring onion + 1/2 tsp oil + 1/4 tsp salt + pepper
Sesame seeds

Method:
1. Whisk eggs & sugar in a mixer till ribbon stage.
2. Sift in flour & mix till combined. Stir in oil & mix till combined.
3. Pour 1/2 of the batter into a 6" tin, then sprinkle chicken floss & spring onion mixture on top. Pour the remaining batter & topped with more chicken floss, spring onion mixture & sesame seeds.
4. Bake in a preheated oven @ 160C for 30mins.

 

Chocolate Dacquoise 巧克力達克瓦茲

Chocolate Dacquoise 巧克力達克瓦茲
(recipe adapted & modify from Youtube)

Ingredients:
110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1 Tbsp cocoa powder
14g Blue Jacket Cake Flour
extra icing sugar 

Fillings:
50g unsalted butter
100g melted chocolate 68%
Himalayan pink salt (optional) 
*Whisk butter till light & fluffy. Add in melted chocolate & whisk till combined. Sprinkle in some salt & mix till combined. 

Method:
1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & cocoa powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with icing sugar.
4. Bake in a preheated oven at 180C for 15mins. 
5. Set aside to cool before sandwiched with fillings.

Super addictive little 'devils' =) Love the light & slightly crunchy texture, the chocolate fillings are flowly & not overly sweet (due to himalayan salt!)

Rilakkuma Dango

Rilakkuma Dango
(basic dango recipe adapted from here)

Ingredients:
100g Shiratamako
100g Soft Silken Tofu

Sweet Soy Sauce 
2 Tbsp brown sugar
2 Tbsp soy sauce
4 Tbsp mirin
4 Tbsp water
1 Tbsp cornflour mix with 1 Tbsp water
*cook the 1st 4 ingreduents in a pot until boils. Then add in cornflour mixture & stir till thickens

Method:
1. Combine shiratamako & tofu in a bowl. Knead till bowl is smooth.
2. Divide the dough into 13g each for the rilakkuma head & pinch a bit of dough for the ears.
3. Placed the dough balls into a pot of boiling water. Boil the dango for 1-2mins after they float to the surface of the pot.
4. Remove & placed them into a bowl of cold water.
5. Drain & thread 3 dango pieces onto each bamboo skewer.
6. Brush some thicken soy sauce over the rilakkuma. Use some white chocolate & cut out seaweed for the eyes/nose 

Tofu Tiramisu

Tofu Tiramisu

Ingredients: 

150g silken tofu

1 Tbsp icing sugar

1 Tbsp matcha powder

80g greek yogurt

1/2 Tbsp Matcha flavour Kahlua

Sponge fingers

extra matcha powder for dusting 

Method

1. In a blender, add tofu, sugar, matcha powder, yogurt & Kahlua together & blend till smooth & combined.

2. Trim & dip the sponge fingers in kahlua & line the base of serving cup. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & chill for at least 2hrs.

3. Dust with matcha powder before serve.

抹茶巴斯克烤芝士蛋糕 Matcha Basque Burnt Cheesecake

抹茶巴斯克烤芝士蛋糕 Matcha Basque Burnt Cheesecake
(Recipe adapted & modify from here)   

Ingredients:
250g cream cheese 
90g sugar  
130g eggs, lightly beaten  
10g Matcha powder
1 tsp Blue Jacket Cake Flour
1 Tbsp Matcha Kualah  
120g thickened cream    

Method: 
1. Whisk cream cheese & sugar in a medium mixing bowl till smooth.
2. Add in eggs gradually & whisk it till combined.
3. Add in thickened cream & kualah. Whisk till combined.
4. Sift in matcha powder & flour & whisk till combined.
5. Pour the batter into a lined 6"pan.
6. Bake in a preheated oven @220C for 15mins, then 200C for another 5mins 
 *adjust your oven temp/baking time accordingly if you prefer a more burnt top

 

Doraemon Bread

Doraemon Bread 

Ingredients: 
Blue pea dough 
130g Blue Jacket Bread Flour 
pinch of salt 
1/2 tsp sugar  
1/2 tsp instant yeast  
15g olive oil 
80g blue pea water 

Plain dough 
150g Blue Jacket Bread Flour 
pinch of salt 
1/2 tsp sugar 
1/2 tsp instant yeast  
15g olive oil  
100g water 

Method: 

1. Put all blue pea dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for plain dough.

2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs). Do the same for both dough.
3. Remove both dough onto a slightly floured table top. Roll out both dough into rectangle. 
Roll up plain dough like a swiss roll, then wrap with blue pea dough (do not wrap the entire plain dough). Proof for 40mins.
4. Bake in a preheated oven @ 180C for 40mins.

 

Lor Mai Gai 糯米鸡

  

One of my fondest childhood memories back in my parent’s place is eating my mum’s Lor Mai Gai (糯米雞)🍚🐔. My mum will make it as a tea time snack as a reward for us when we did well in school. I can still remember helping my mum with the preparations of the ingredients. With Bruno’s steamer rack, I decided to replicate my mum’s recipe & celebrate these memories. Please join me in #brunoxcomfortfoodchallenge & share your wonderful memories with us

Lor Mai Gai 糯米鸡  

yields~10 portions

Ingredients:

800g glutinous rice, wash & soak for 2hrs

400g boneless & skinless chicken thigh, cut into chunks

5 pieces mushrooms, soaked & sliced into halves

2 chinese sausages, sliced 

Rice seasoning:

3 Tbsp oyster sauce

2 tsp dark soya sauce

2 Tbsp light soya sauce

2 tsp sesame oil

1 tsp pepper

400mls-450mls stock/water

 

Chicken marinate:

2 Tbsp oyster sauce

1 Tbsp light soya sauce

2 tsp sesame oil

1 tsp pepper

1 tsp grated ginger

1/2 Tbsp cornflour 

 

Method:

1. Marinate chicken overnight.

2. Mix glutinous rice with seasonings & steam for 30mins.

3. Grease bowl with oil slightly. Place some chicken, sausage & one mushroom in the bowl & cover with rice on top. Steam for 20mins.

 

Campaign Rules:
1. Join the BRUNO Hotplate Fans Group in Facebook
2. Prepare your ultimate comfort food on BRUNO Hotplate, share a photo as well as the story behind the dish & why it reminds you so much of home
4. Hashtag #brunoxcomfortfoodchallenge
5. Posting period is from 6th-31st August 2020

Prizes:
Every week one lucky winner will be selected & receive 2 pairs of BRUNO chopsticks ($37.80). A Grand Prize winner will be selected in Sep 2020 & walk away with a coveted & sold out BRUNO Go-Round Party ($60)