Swirl Bread

Swirl Bread (水合折疊法)

Ingredients:
Blue dough
140g Blue Jacket Bread Flour
3g natural blue color powder
pinch of salt
1 tsp sugar
1/2 tsp instant yeast 
15g vegetable oil
100g water

Red yeast dough
140g Blue Jacket Bread Flour
3g red yeast powder
pinch of salt
1 tsp sugar
1/2 tsp instant yeast 

15g vegetable oil
100g water

Method:  

1. Put all blue dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for red yeast 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. Placed red yeast dough on top of blue dough & roll up like a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins.

Tiramisu (Eggless)

Tiramisu (Eggless)

Ingredients: 

Coffee syrup:

3-4 Tbsp Instant coffee powder

1 Tbsp fine sugar

3 Tbsp Kahlua

150mls hot water

*Dissolve coffee powder & sugar in hot water. Then add in Kahlua

Fillings

250g Mascarpone cheese

150g dairy whipping cream

1.5 Tbsp fine sugar

3 Tbsp Kahlua 

*Whisk whipping cream with 1 Tbsp sugar till soft peak. Set aside. Whisk mascarpone cheese with 1/2 Tbsp sugar & Kahlua till combined, then stir in whipped cream

Savoiardi

Cocoa powder for dusting

Method

1. Trim & dip the savoiardi in kahlua & line the base of a 7" tin / 4 plastic containers / etc. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & chill for at least 6hrs or best overnight.

2. Dust with Cocoa powder before serve.

 

Twisted Toast 辮子吐司

 
Twisted Toast 辮子吐司

Ingredients:

Tang Zhong 湯種:

15g Blue Jacket Bread Flour

70g water

 

Main Dough 主麵團:

Tang Zhong

300g Blue Jacket Bread Flour

30g fine sugar

150g water

1 tsp instant yeast

25g butter

1/2 tsp salt

1 Tbsp sweet potato powder

 

Method:

1. Tang Zhong: Put flour & water in a pot over medium heat. Keep stirring till it comes together as a paste. Set aside to cool

2. Dough: Add all ingredients (except butter & sweet potato powder) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Divide into 2 portions. Add in sweet potato powder in one dough & knead till smooth. Proof both dough for 1hr

3. Roll out both dough into rectangle & stack the sweet potato dough on top of the plain dough. Use a pizza cutter to cut the dough lengthwise (do not cut thru). Twist & turn as shown in pic. Then roll the dough from top to bottom. Placed in a greased pull man tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 35mins

Roti Boy

Roti Boy

[Recipe adapted & modify slightly from Youtube] 

 

Ingredients:

Dough

200g bread flour

15g melted butter

140g water

1 tsp instant yeast

1 tbsp fine sugar

1/4 tsp salt

Coffee topping:

1.5 Tbsp instant coffee powder

1.5 tsp hot water

50g butter (Soften)

50g fine Sugar

40g Egg

50g cake Flour

 

Method:

1. Add all dough ingredients in a medium mixing bowl & knead till soft & elastic. Proof for 1hr

2. Whisk all coffee topping ingredients together till combined

3. Divide dough into 6 portions. Round the dough & proof for 40mins. Pipe topping on dough

4. Bake in a preheated oven @ 180C for 12mins

 

元寶饅頭 Gold Ingot Mantou

Gold Ingot Mantou 元寶饅頭

Ingredients:
90g Blue Jacket Plain Flour
10g pumpkin powder
1/2 tsp instant yeast
1 Tbsp fine sugar
50g water
1 tsp vegetable oil

Method:
1. Combine all ingredients together in a medium bowl & knead till the dough is smooth
2. Divide dough into 15g each. Refer to pic for shaping*
3. Put the shaped dough on baking paper & put inside Bruno steaming rack to proof
4. Steam over medium heat for 8mins (starts counting after water boils)

Matcha Cannelés 抹茶可麗露

Matcha Cannelés 抹茶可麗露

Ingredients:
500g milk
20g butter 
200g fine sugar    
110g Blue Jacket Plain Flour 
10g matcha powder
120g eggs

Matcha Ganache  
5g matcha powder
10g whipping cream 
10g white chocolate
*Add all in a bowl & microwave few seconds & stir till smooth. Chill for later use

Method: 
1. Heat up milk & butter in a saucepan over medium low heat till butter melted
2. Sift flour & matcha powder in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in the milk butter from (1) & whisk till batter is smooth. Whisk in eggs till combined. Sieve the batter. 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 (depends on individual oven)
5. Pipe ganache on top once canneles were cooled. Dust with matcha powder

 Do visit www.wheatsg.com for more baking products

Garlic Bread with Cheese

Garlic Bread with Cheese

Ingredients:
Dough
250g Bread Flour
1 tsp instant yeast
1 Tbsp sugar
1/4 tsp salt
110g water
20g butter, soften
1 egg

Garlic butter:
40g minced garlic
80g salted butter
1/2 tsp sugar
1 Tbsp mayonaise
Dried parsley

Method:
1. Placed all ingredients except butter into a mixer fitted with a hook & knead till a soft dough is formed. Add in butter & knead till the dough is elastic. Proof for 1hr.
2. De-gas & divide the dough into 2 portions. Shaped the dough into ovals. Spray water & sprinkle sesame seeds. Proof for another 1hr.
3. Bake in a preheated oven at 190C for 14mins.
4. Cut the bread on a diagonal into 2cm diamonds but do not cut all the way through the bread.
5. Use your fingers to pry open each crack & spread some garlic butter & cheese, followed by sliced cheese
6. Bake @ 180C for another 5mins.