Chocolate Macarons

Chocolate Macarons

Ingredients:
75g egg whites
75g fine sugar
85g almond meal
85g icing sugar
1 Tbsp Valrhona Cocoa powder

Fillings:
Fruttose Raspberry
Chocolate Ganache (50g Anchor Whip Cream +50g Belcolade Dark Chocolate 71%)

Method: 

1. Sift almond meal, cocoa powder & icing sugar together. Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.

3. Fold in all the dry ingredients into the egg whites batter until thick & flowy.

4. Pipe the plain batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 150C till done.

8. Remove from oven & let it cool completely before removing from the silpat mat. Decorate as desired & pipe fillings.

 

Do visit www.wheatsg.com for more baking products

生吐司

生吐司

(recipe adapted from Youtube)

Ingredients:
300g Blue Jacket Bread Flour
30g fine sugar  
20g egg mixture 
1/2 tsp instant yeast  
100g dairy cream 
100g water
1/4 tsp salt   

Method: 
1. Put all ingredients into a mixer fitted with a dough hook & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough. Divide the dough into 2 portions. Rest the dough for 10mins. Roll the dough out into a long rectangle & roll up like a swiss roll. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 40mins.

Gilgeori Toast

Cream Cheese Brownies

Cream Cheese Brownies

Ingredients:

Brownie:

200g Valrhona CARAÏBE Dark Couverture Chocolate 66%

100g Ammerlander unsalted butter

80g fine sugar

180g eggs

1 Tbsp coffee granules

40g Blue Jacket Plain Flour

20g Valrhona cocoa powder

Cream Cheese Swirl:

250g Philadelphia Cream Cheese, softened

60g egg

50g fine sugar

 

Method:

1. Put chocolate, butter & coffee granules into a medium bowl & microwave 1-2mins till mixture melted. Stir till smooth with a spatula. Whisk in sugar till combined

2. Mix in eggs, one at a time. Then sift in flour & cocoa powder. Mix till combined

3. Reserved some batter in a bowl & divide the rest into mould

4. Whisk the cream cheese & sugar together till smooth. Add in egg & whisk till combined. Pour the mixture onto the brownie batter. Spoon dollops of the reserved brownie batter on top of the cream cheese batter. Use a chopstick to swirl

6. Bake in a preheated oven @160C for 20mins

 

Do visit www.wheatsg.com for more baking products

Crepe Cake

Crepe Cake (makes one 9" cake)

Ingredients:

Crepe：

4 eggs      

30g Ammerlander unsalted butter, melted                

500g Arla milk       

50g fine sugar      

200g Blue Jacket Plain Flour

Pinch of salt

 

Cream Cheese Frosting ：

100g Philadelphia cream cheese           

350g Arla whipping cream    

2 Tbsp fine sugar     

Fillings:

Strawberries, canned peaches, banana, kiwi

 

Method:

1. In a bowl, whisk eggs, milk & butter till combined

2. Sift flour, sugar & salt in another bowl

3. Pour wet ingredients (1) into dry ingredients (2). Mix till combined

4. Strain the batter to remove any lumps. Chill in fridge for 1hr

5. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Once it is cooked, flip over to cook for few seconds

6. Remove the crepe & repeat until the rest of the batter has been used

7. Frosting: Whisk cream cheese & sugar together till smooth. Whisk whipping cream till medium peak & fold in cream cheese mixture.

 Do visit www.wheatsg.com for more baking products

Pumpkin Doughnuts

Pumpkin Doughnuts

Ingredients:
300g Blue Jacket Bread Flour
10g sugar  
1 egg, lightly beaten  
1/2 tsp instant yeast 
100g pumpkin puree 
70g water
20g vegetable oil    

sugar + cinnamon for coating

Method: 
1. Put all ingredients into a mixer fitted with a dough hook & knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough. Roll out the dough into a rectangle. Use a round cutter to cut out dough. Divide extra dough into 50g each shaped as desired.  Proof for 30mins.
3. Fried the dough in a saucepan till brown on both sides. Coat the donuts with cinnamon sugar & pipe in desired fillings into the doughnuts

Matcha Peanut Butter Buns

Have you started making your ‘Ba Zhang’ since Dragonboat🐲Festival is just round the corner? Fret not if you haven’t. Join me making these easy ‘Ba Zhang’ (Matcha Buns) with Skippy Peanut Butter🥜 fillings which your family will adore.

Matcha Peanut Butter Buns

Ingredients:
190g Blue Jacket Bread Flour
10g matcha powder
10g fine sugar
1 tsp SAF instant yeast
1/2 tsp salt
120g water
15g vegetable oil
.
Fillings
Skippy Chunky / Creamy Peanut Butter
.
Method:
1. Dough: Add all ingredients in a mixer fitted with a dough hook & knead till dough is smooth & elastic. Proof dough for 1hr
2. De-gas the dough & divide into 5 portions. Rest the dough for 10mins. Roll out the dough & wrap peanut butter fillings (swipe to see steps on shaping). Proof for 1hr
3. Bake in a preheated oven at 160C for 15mins

 

Min Chiang Kueh

Paired my Rilakkuma Min Chiang Kueh with Caravella cream & banana for breakfast. 

Caravella Cream is a sweet chocolate spread containing hazelnut paste. With its soft, delicate flavor & silky smooth texture, it is easily incorporated into almost any sweet treat. Perfect for cake/bread fillings, profiteroles etc. Do visit www.wheatsg.com for more baking products

Min Chiang Kueh

Ingredients:
140g Blue Jacket Plain Flour
1/2 tsp SAF instant yeast
1/2 tsp baking soda
2 Tbsp sugar
1 egg
170g warm water

Others:
Caravella Cream (Master Martini Delice Fluifour Gianduja)
Melted chocolate
Slice cheese
Slice banana

Method:
1. Add sugar, yeast, sifted flour & baking soda in a medium bowl. Whisk in egg & water till combined. Chill batter for 30mins
2. Preheat & oiled the hotplate on low heat. Pour in 2 Tbsp of the batter in each hole. Flip the Min Chiang Kueh when bubbles start to appear
3. Sandwich the Min Chiang Kueh with Caravella Cream & decorate as desired

 

Caravella Cream (Master Martini Delice Fluifour Gianduja)