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

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

Tie Guan Yin Cannelés 鐵觀音可麗露

Tie Guan Yin Cannelés 鐵觀音可麗露

Ingredients:
500g milk
20g butter 
200g fine sugar    
10g tie guan yin powder
110g Blue Jacket Plain Flour  
2 large eggs
20g rum
10g tie guan yin powder

Method: 
1. Heat up milk, butter & tie guan yin powder in a saucepan over medium low heat till butter & coffee granules melted
2. Sift flour in a large bowl & add in sugar. Whisk the mixture till combined. Then slowly pour in (1) & whisk till batter is smooth. Whisk in eggs & whisky till combined. Sieve the batter. Cover the batter & store in fridge overnight.
3. Butter the moulds with softened butter & pour in batter.
4. Bake in a preheated oven @ 220C for 20mins, then 180C for 60mins.

 

Lemon Curd Cakes

Lemon Curd Cakes

Ingredients:
Lemon cake
100g Blue Jacket cake flour
1 tsp baking powder
2 large eggs
70g fine sugar
100g butter
1 Tbsp lemon juice

Lemon Curd
80g sugar
100g whole egg
80g lemon juice
1 lemon zest
10g corn starch
2.5g gelatin powder bloom in 1.5 Tbsp water (microwave till melts after 10mins)
70g unsalted butter

Method:
1. Cake: Whisk butter & sugar till light in colour. Whisk in eggs & lemon juice till combined. Stir in flour & baking powder till combined. Pipe batter in mould. Bake in preheated oven @ 170C for 15mins
2. Curd: Whisk eggs, sugar, zest, cornstarch & lemon juice in a pot till combined. Cook curd till thicken on stove over small fire. Add in gelatin & whisk till combined. Set aside to cool down slightly till warm & whisk in butter. Strain lemon curd. Cling wrap & fridge for 2hrs before use

Wholewheat Toast 全麦吐司

Wholewheat Toast 全麦吐司

Ingredients: 

200g Blue Jacket bread flour 

100g Blue jacket wholewheat flour

15g fine sugar 

1/2 tsp SAF instant yeast 

1/2 tsp salt 

200g water 

20g unsalted butter 

Method: 

1. Put all ingredients (except butter) in a mixing bowl fitted with a dough hook. Knead till the dough is soft. Add in butter & knead till elastic. Proof for 1hr 

2. De-gas dough onto a slightly floured table top. Divide into 2 potions & rest for 15mins before shaping. Proof for 1hr 

3. Bake in a preheated oven @ 180C for 25mins

Melon Pans

Melon Pan

Ingredients:

Bread dough

150g Blue Jacket bread flour

20g fine sugar

2g instant yeast

1/4 tsp salt

90g water

15g unsalted butter

Red yeast cookie dough

40g unsalted butter

40g icing sugar

25g egg

5g red yeast powder

80g Blue Jacket plain flour

Matcha cookie dough

15g unsalted butter

15g icing sugar

5g egg

3g matcha powder

25g Blue Jacket plain flour

Method:

1. Bread dough: Direct method. Proof 1hr

2. Red yeast cookie dough: whick butter & sugar together till light in colour. Whisk in egg till combined. Sift in red yeast powder & flour till a soft dough is formed. Repeat for matcha cookie dough & put in freezer for later use

3. Degas the bread dough & divide into 6 portions. Round the dough & rest for 10mins

4. Divide red yeast & matcha cookie dough into 6 portions. Round the bread dough. Roll out the red yeast cookie dough & wrap the bread dough inside. Dip in sugar & use a dough scraper to score crisscross pattern. Proof for 25mins

5. Bake in a preheated oven @ 180C for 10mins, then 160C for 5mins

                                                                          Proofing....

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