Monday, March 18, 2024

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 Lurpak butter, salted

20g SISNext Half Calorie Sugar Blend

35g Blue Jacket plain flour

3g Tie guan yin powder


Custard cream:

2 egg yolks

30g SISNext Half Calorie Sugar Blend

20g cornflour

250ml Ramli UHT milk

3g Tieguanyin powder

120g Anchor whipping cream

1 Tbsp SISNext Half Calorie Sugar Blend


Choux pastry:

50g Lurpak butter, salted

100g water

65g Blue Jacket bread 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


Monday, March 4, 2024

Raisin Toast 葡萄乾吐司

Raisin Toast 葡萄乾吐司

Ingredients: 

300g Blue Jacket bread flour 

20g SISNext half calorie sugar blend 

1 Tbsp milk powder 

1 tsp SAF instant yeast 

1/2 tsp salt 

160g Ramli UHT milk 

50g water 

20g Arla unsalted butter 

80g sultana raisin (soaked in hot water & drained) 

Method: 

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

Monday, February 5, 2024

Colourful Toast

Colourful Toast

Ingredients:

300g Blue Jacket bread flour

1 Tbsp milk powder

10g SIS fine sugar

1/2 tsp SAF instant yeast

1/4 tsp salt

200g water

20g Anchor butter

.

15g Pumpkin powder

10g Red yeast powder

10g Beet root powder


Method:

1. Bread dough: Knead all ingredients together till smooth & elastic. Divide into 3 portions. Add in pumpkin, red yeast & beet root powder. Proof for 1hr

2. Degas & shape dough. Put in a pullman loaf pan & proof 1hr

3. Bake in a preheated oven @ 190C for 10mins

Tuesday, January 16, 2024

Hojicha Dacquoise

Hoojicha Dacquoise

Ingredients:

110g egg whites

40g SIS fine sugar

80g blanched ground almond

15g Blue Jacket cake flour

50g icing sugar

4g hojicha powder

Extra icing sugar (for sprinkle)


Cream Cheese Fillings

100g Philadelphia cream cheese

50g Ammerlander unsalted butter

30g icing sugar


Method:

1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak

2. Sift in ground almond, flour, icing sugar & hojicha powder. Slowly fold in till combined. Transfer the batter into a piping bag. Pipe onto a silpat mat & dust with icing sugar3

3. Bake in a preheated oven @ 170C for 20mins

4. Whisk cream cheese fillings till combined. Transfer the mixture into a piping bag. Pipe on one dacquoise & sandwich with another