Matcha Chocolate Basque Burnt Cheesecake

Matcha Chocolate Basque Burnt Cheesecake

抹茶巧克力巴斯克烤芝士蛋糕   

Ingredients: 
250g cream cheese
75g sugar
3 eggs, lightly beaten
150g thickened cream
10g cocoa powder+ 2 Tbsp hot water
10g matcha powder+ 2Tbsp hot water
*Cookie crumbs + butter (optional)  

Method: 
1. Whisk cream cheese & sugar in a medium mixing bowl till smooth.
2. Add in eggs gradually & whisk till combined.
3. Add in thickened cream. Whisk till combined.
4. Divide batter into 2 portions. Add in chocolate paste & matcha paste respectively. Whisk till combined. Pressed the cookie mixture into the bottom of a lined 6” pan. Pour matcha batter on top, followed by chocolate batter.
5. Bake in a preheated oven @220C for 20mins, then @200C for another 5mins.

Monster Inc Sulley Bread

 
Ingredients  
Blue Dough 
180g Blue Jacket Bread Flour   
3g Blue natural powder
1 Tbsp fine sugar
1/4 tsp salt
1/2 tsp instant yeast  
120g water

Purple Dough  
90g Blue Jacket Bread Flour   
1/2 Tbsp sweet potato powder 
1/2 Tbsp fine sugar
1/8 tsp salt
1/4 tsp instant yeast  
60g water

Method: 

1. Put all ingredients for blue dough in a mixing bowl. Knead till soft & elastic. Cover with a cloth & proof for 1hr. Repeat the same for purple dough.

2. Remove both dough onto a slightly floured table top. De-gas & rest for 10mins. Shaped the dough as desired. Roll up the dough like a swiss roll & placed in a greased pull man tin. Proof for 1hr.

 

3. Bake in a preheated oven @170C for 40mins.

Bagels 贝果

Bagels 贝果
  
Ingredients   
300g Blue Jacket Bread Flour
1/2 tsp instant yeast
200mls water
2 Tbsp fine sugar 
10g oil
1/2 tsp salt

Syrup: 
1 L water
2 Tbsp fine sugar 

Method:  

1. Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr.

2. De-gas the dough & divide into 6 portions. Rest the dough for 15mins.

3. Roll out each dough into an oval shape with a rolling pin. Then roll up dough lengthwise like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Proof for 45mins. 

4. Placed dough into boiling syrup for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray. Sprinkle chia seeds/sesame seeds as desired.

5. Bake in a preheated oven @ 220C for 12mins.

Chocolate Basque Burnt Cheesecake

Chocolate Basque Burnt Cheesecake
 巧克力巴斯克烤芝士蛋糕

Ingredients:
250g cream cheese 
40g sugar  
3 eggs, lightly beaten  
10g Cocoa powder
1 tsp Blue Jacket Cake Flour
100g thickened cream 
130g melted chocolate

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 & melted chocolate. Whisk till combined.
4. Sift in cocoa powder & flour. Whisk till combined.
5. Pour the batter into a lined 6"pan.
6. Bake in a preheated oven @220C for 20mins, then 200C for another 5mins.
  *adjust your oven temp/baking time accordingly if you prefer a more burnt top

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