Doughnuts

Doughnuts

Ingredients:

240g Blue Jacket bread flour

60g Blue Jacket plain flour

20g sugar

1/2 tsp salt

1 tsp instant yeast

1 egg

140g water

25g unsalted butter

 

Method:

*Direct method

Chestnut Tart

Chestnut Tart

(Adapted from a Japanese baking book)

[Recipe]

Ingredients

Tart dough

75g plain flour

25g bread flour

10g fine sugar

1/4 tsp salt

50g butter

25g milk

Crème d'amande

40g butter

1/2 egg

40g almond powder

20g icing sugar

20g chopped chestnuts

Marron cream

100g chestnuts

100g milk

30g sugar

Method:

1. Dough: mix flours, sugar & salt together in a medium bowl. Rub in butter till they resembles sand consistency. Add in milk till combine into a dough. Cling wrap & put in fridge for 1hr

2. Crème d'amande: Mix butter & sugar till combine with a spatula. Slowly add in egg mixture & mix till combined. Add in almond powder & mix till smooth. Stir in chopped chestnuts. Cling wrap & put in fridge for 1hr

3. Marron cream: Blend into a paste & chill in fridge

4. Take tart dough (1) from fridge. Roll out into a diameter about 22cm. Spread (2) on top. Fold in the dough slightly. Put in fridge for 30mins

5. Bake in a preheated oven at 180C for 30mins. Once cooled, spread (3) onto tart

Almond Butter Muffins

 Almond Butter Cake

Ingredients:

250g unsalted butter

50g icing sugar

1 tsp rum

4 egg yolks

120g Blue Jacket plain flour

130g almond meal

1.5 tsp baking powder

1/2 tsp salt

.

4 egg whites

70g fine sugar

.

10g cocoa powder + 2 Tbsp hot water

Almond flakes

.

Method:

1. Whisk butter & sugar till light & creamy

2. Add eggs one at a time till combined. Add in rum

3. Add in sifted flour, baking powder, almond meal & salt

4. Whisk egg whites till foamy & add in sugar slowly . Whisk till stiff peak

5. Combine butter mixture with egg white mixture. Divide into 2 portions

6. Mix cocoa powder & hot water. Add into one portion of batter

7. Scoop batters into cupcake liners & sprinkle almond flakes

8. Bake @ 180C for 20mins

Red Yeast Cat Toast

Red Yeast Cat Toast

Ingredients:

300g Blue Jacket bread flour

15g fine sugar

1/2 tsp SAF instant yeast

1/2 tsp salt

200g water

20g butter

10g Red yeast powder

 

*Direct method

Doraemon Bagels

Doreamon Bagels

Ingredients:

Dough:

300g Blue Jacket bread flour

10g fine sugar

1/2 tsp instant yeast

1/2 tsp salt

180g water

10g olive oil

taiwan natural blue powder

Syrup:

1000ml water

2 Tbsp fine sugar

Melted white 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 blue powder. Divide both dough into 6 portions.Rest the dough for 10mins

2. Roll out one blue & one plain dough into a rectangle. 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. Proof for 40mins

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

Rum & Raisins Basque Cheesecake 蘭姆酒葡萄乾巴斯克起司蛋糕

Rum & Raisins Basque Cheesecake 蘭姆酒葡萄乾巴斯克起司蛋糕

Ingredients:

500g cream cheese

120g sugar

4 eggs

70g raisins soaked 50ml rum

180g whipping cream

1 Tbsp Rum

 

Method:

1. Whisk cream cheese & sugar till combined. Add in eggs & cream. Mix till combined. Sprinkled raisins onto base of 6” tin & pour batter over

2. Bake in a preheated oven @ 220C for 25mins