Matcha Mascarpone Mousse Cake

Matcha Mascarpone Mousse Cake

Ingredients:

Matcha cake:

80g Blue Jacket Cake Flour

10g matcha powder

30g almond powder

1 tsp baking powder

60g Ammerlander unsalted butter, melted

60g SIS fine sugar

15g honey

2 eggs

60g ramlli heavy cream

1 tsp vanilla extract

Mascarpone Mousse:

250g mascarpone cheese

100g Ariba Bianco White Choc Button, melted

1 tsp matcha powder

2 Tbsp SIS fine sugar

100g ramli heavy cream

.

Strawberries

Matcha pocky sticks

Cookie (homemade/store bought)

Melted white chocolate

Matcha powder for dusting

 

Method:

1. Matcha cake: Whisk eggs, sugar & honey together till combined. Add in cream & vanilla extract. Mixed till combined. Sift in flour, matcha, almond & baking powder. Mix till smooth. Then whisk in butter till combined. Put batter into a piping bag & pipe into mould. Bake in a preheated oven @170C for 15mins

2. Mousse: Whisk mascarpone cheese, sugar, matcha powder & melted chocolate till combined. In another clean bowl whisk heavy cream till soft peaks. Fold into cheese mixture till combined

3. Assembly: Pipe some melted chocolate on top of cookie. Placed cake on top. Pipe some mousse into the cake, add a strawberry followed by more mousse. Let it set in fridge. Dust with matcha powder & decorated as desired

 

Kueh Puteri Ayu (Gula Melaka) / 椰丝椰糖小松糕

Kueh Puteri Ayu (Gula Melaka) / 椰丝椰糖小松糕

~makes 20

Ingredients:

(A)

150g gula melaka, chopped

100ml coconut milk

(B)

3 eggs

70ml vegetable oil

150g Blue Jacket cake flour

1/2 tsp baking powder

(C)

100g fresh shredded white coconut

1 tsp corn flour

1/4 tsp salt

Method:

1. Put (A) ingredients in a pot over medium heat until sugar dissolves

2. Whisk eggs, gula melaka from (1) & oil in a medium bowl till combined. Sift in flour & baking powder. Whisk till batter is smooth. Strain the batter. Set aside

3. Combine (C) ingredients. Grease mould & add in 1 tsp mixture. Lightly press the mixture till firm. Pour the batter from (2) till 90% full

4. Steam on high heat for 15mins  

 

Rose-Shaped Potato Gratin

Rose-Shaped Potato Gratin

Ingredients
500g russet potatoes
 
Seasonings:
35g butter, melted
30g parmesan cheese
2 cloves garlic, minced
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

Method:
1. Using Solis Slice & More cutting drum (no 1) to slice potatoes
2. In a large bowl, combine potatoes & seasonings together. Toss to coat evenly
3. Arrange potato slices partially overlapped in a row on a board. Roll them up & add extra slices to make into a bigger rose. Placed into a muffin tin with cupcake liners
4. Bake at 200°C until the edges are golden & crispy with the center cooked through

 

Red Bean Strawberry Matcha Mochi

Red Bean Strawberry Matcha Mochi

Ingredients: 

1 packet YQ Snow Skin Mochi Mix
1 tsp matcha powder
50g water
160g red bean paste
4 strawberries
Kinako powder
.
Method:
1. Mix matcha powder with water
2. Wrap strawberry with red bean paste
3. Mix snow mochi skin mix with matcha water. Coat mochi with kinako & divide dough
4. Lightly stretch the mochi skin & wrap filling. Coat with more kinako

Chestnut Cheesecake🌰 栗子芝士蛋糕

Chestnut Cheesecake🌰 栗子芝士蛋糕

Ingredients:
Base:
100g digestive biscuits
40g Ammerlander unsalted butter
.
Cheese batter:
250g Philadelphia cream cheese
50g Tatua mascarpone
100g chestnut paste
50g sugar
150g Ramli whipping cream UHT 35%
2 eggs
10g Blue Jacket cake flour
1 tsp rum

8 marron glacé (栗の渋皮煮)

Method:
1. Base: Mix melted butter with cookies. Pressed into a 6” tin
2. Cheese batter: Blend all the ingredients in a food processor till combined. Pour 1/2 batter into baking tin, place in marron glacé & the remaining batter
3. Steam bake at pre-heated oven @ 160C for 1hr

Mentaiko Baguette 明太子法棍面包

Mentaiko Baguette 明太子法棍面包

Ingredients:
Bread dough:
450g Blue Jacket bread flour
1 tsp instant yeast
1/2 tsp salt
320g water
2 Tbsp olive oil
.
100g mentaiko
120g butter, soften
1/2 tsp paprika
Dried parsley

Method:
1. Put all bread dough ingredients into a mixer fitted with a dough hook. Knead till the dough is soft & elastic. Proof dough for 1hr
2. De-gas dough. Divide into 6 equal portions & let the dough rest for 10mins. Shaped the dough & proof for 1hr
3. Score the top of the dough. Baked in a pre-heated oven @ 220 for 15mins
4. Mix mentaiko, butter & paprika till combined. Slice baguette into half lengthwise. Spread some mentaiko mixture inside & more on the surface of the baguette. Baked in oven @ 180 for 10mins. Sprinkle dried parsley & serve

Ang Ku Kueh 紅龜粿

Ang Ku Kueh 紅龜粿

Ingredients:
Skin:
(A)
250g sunflower glutinous rice powder
10g duo li purple sweet potato powder
160g warm water
1 Tbsp oil

(B)
10g sunflower pure rice powder
100g warm water
1 Tbsp oil

Black sesame lotus paste
Banana leaves

Method:
1. Add (B) ingredients in a pot over medium heat & stir till a paste is formed
2. Stir the paste from (1) into (A) ingredients till a soft dough is formed. Cover with a cloth & rest 10mins
3. Divide skin dough & filling into small balls (28g & 22g respectively). Lightly dust the mould with some glutinous rice flour. Flatten skin dough & wrap filling. Press the dough gently into the mould. Knock it out lightly & place it on a cut banana leaf.
4. Steam over medium high heat for 5mins. Remove & brush the surface of the AKK with oil