蘿蔔絲酥餅

 

蘿蔔絲酥餅

Ingredients:

Dough：

300g Blue Jacket plain flour

1 tsp instant yeast

1 tsp fine sugar

1/4 tsp salt

200g water

.

Oil crisp：

100g Blue Jacket plain flour

100g vegetable oil

.

1 Tbsp honey

1 Tbsp water

White sesame seeds

.

Radish filling:

700g radish, shredded

20g dried shrimps, chopped

20g dried mushrooms, sliced

2 sprig spring onion, chopped

1 Tbsp oyster sauce

1/4 tsp salt

1 tsp sugar

1 tsp pepper

.

Method:

1. Sprinkle salt to radish & set aside for 20mins. Squeeze & drain excess water. Heat up 1 Tbsp oil in pan. Stir fry mushrooms & dried shrimps till fragrant. Add in radish & seasoning. Stir fry for few mins & off heat. Stir in spring onions till combined. Set aside to cool

2. Dough: Combine all ingredients till a dough is formed. Rest the dough for 15mins. Knead in 1 Tbsp oil till the dough is smooth. Proof for 1hr

3. Oil crisp: Heat up oil over stove till boiling. Pour over flour & stir till combined. Set aside

4. Roll out dough into a big rectangle. Pour & spread the oil crisp evenly. Roll up the dough. Rest for 15mins & divide into 10 portions. Wrap filling. Brush honey water on the surface & press white sesame seeds

5. Bake @ 240C for 20mins

Ah Pooh Bagels

Bagels

Ingredients:

Dough:

300g Blue Jacket bread flour

10g fine sugar

1/2 tsp instant yeast

1/2 tsp salt

190g water

10g olive oil

1/2 tsp red yeast powder

1 tsp turmeric powder

Syrup:

1000ml water

2 Tbsp fine sugar

Melted chocolate

Method: 

1.Dough: Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Divide into 2 portions. Knead in red yeast & turmeric powder respectively. Divide both dough into 4 portions. For each tumeric dough, remove 6g for pooh ears. Rest the dough for 10mins

2. Roll out one red yeast & turmeric dough into a rectabgle. Overlap slightly & roll dough up 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. Roll the extra turmeric dough into rounds as ears. Proof for 30mins

3. Placed dough into boiling syrup for 30secs, then flip over the other side for another 30secs. Placed them back on baking tray

4. Bake in a preheated oven @ 180C for 5mins, then 140C for 10mins

5. Use melted chocolate to draw pooh’s face 

Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙

Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙

Ingredients:

Craquelin:

35g unsalted butter

20g fine sugar

35g plain flour

3g Tie guan yin powder

Custard cream:

2 egg yolks

30g fine sugar

20g cornflour

250ml UHT milk

3g Tieguanyin powder

120g whipping cream

1 Tbsp fine sugar

Choux pastry:

50g unsalted butter

100g water

65g plain flour

3g Tie guan yin powder

2 large eggs

Method:

1. Craquelin: Whisk butter & sugar till combined. Sift in flour & Tie guan yin powder. Whisk to form a soft dough. Chill in fridge for later use

2. Custard: Whisk yolks, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use

3. Choux: Put butter & water in a saucepan. Bring to boil. Add in flour & tieguanyin powder. Use a spatula to stir till combined. Transfer the dough to electric mixer. Beat on low speed & add in eggs  till batter becomes a thick paste

4. Pipe batter onto silpat mat & top with a small piece of craquelin

5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

6. Whisk whipping cream & sugar till peak & mix in the Tie guan yin custard. Pipe into the puffs & decorated as desired