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

Cream Cheese Macarons

Cream Cheese Macarons

Ingredients:

40g egg whites

50g fine sugar

60g almond powder

60g icing sugar

1 packet Taiwan red yeast powder

Fillings:

Philadelphia cream cheese

Icing sugar

Method:

1. Sift almond powder, icing sugar & red yeast powder in a bowl

2. Whisk egg whites until foamy. Gradually add in sugar & whisk until mixture reaches stiff peak. Fold in the dry ingredients until batter is smooth

3. Scrape the batter into a piping bag & pipe rounds onto silpat mat. Rap the baking tray slightly to spread the batter

4. Set it aside for shells to dry up. Bake the macarons at 150C till done

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.

 

English Muffins

 

English Muffins

Ingredients:

300g Blue Jacket bread flour

50g Blue Jacket wholewheat flour

15g fine sugar

1 tsp SAF instant yeast

1/2 tsp salt

240g water

Cornmeal

Method:
1. Put all ingredients (except cornmeal) in a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr
2. De-gas dough onto a slightly floured table top. Divide into 8 potions. Round the doughs & rest 15mins. Dust dough with cornmeal & flatten dough. Put into mold. Proof for 1hr
3. Bake in a preheated oven @ 180C 14mins