干貝櫻花蝦米糕

干貝櫻花蝦米糕

Ingredients:
30g sakura shrimps
300g long glutinous rice, soaked 2hours
25g dried mushrooms, soaked
100g pork belly, sliced into strips
15g dried scallops, soaked
1 chinese sausage, sliced
2 Tbsp fried shallots
1 sprig green onion, chopped

Seasoning:
2 Tbsp soya sauce
2 Tbsp hua diao wine
1 tsp five spice powder
1 tsp white pepper

Method:
1. Drained & steamed glutinous rice on a cloth in steamer for 30mins
2. Add 2 Tbsp oil in a pot with Sakura shrimps.  Fry over medium low heat. Scoop up the Sakura shrimps & left 1 Tbsp oil in pan. Sautee mushrooms & pork belly till fragrant. Add sausage & seasoning. Fry till combine. Add scallop & water for soaking mushroom & scallop. Let it cook for a few mins
3. Fluff up steamed glutinous rice. Add in fried shallots & the cooked ingredients with some sauce from (2). Mixed till combined & add remaining sauce
4. Sprinkle fried sakura shrimps & green onion on top before served

Corn Mantou 玉米造型饅頭

 

Corn Mantou 玉米造型饅頭

Ingredients:

170g plain flour

30g passionfruit powder

10g sugar

1.5g instant yeast

80g water

1g oil

.

Matcha powder

Cocoa powder

.

Method:

1. Knead all ingredients together till dough is snooth

2. Remove 240g dough for 4 corns. Pinch some dough & knead in cocoa powder (eyes/mouth) Knead in matcha powder (for leaf) for the rest of the dough. Divide into 8 pcs. Shaped & proof

3. Steam over medium heat for 15mins

 

百香果布丁狗刈包

 

百香果布丁狗刈包

Ingredients:

150-160g Blue Jacket plain flour

30g passionfruit powder

80g water

1/2 tsp instant yeast

10g fine sugar

1g oil

.

Cocoa powder

.

Method:

1. Knead ingredients together till dough is formed. Rest for 10mins then knead till smooth. Remove 8g dough & add in cocoa powder. Knead till combined. Set aside & proof for 20mins

2. Degas the dough. Divide main dough into 4 portions & remove 4g from each dough (2g for each ears) shape them round. Rest for 10mins

3. Roll out each dough into oval shape. Brush some oil & fold it into half. Roll & shape the ears. Use cocoa dough for the cap, eyes & nose. Dab a bit of water to stick them onto the main dough. Let the buns proof until they are airy & soft to touch

4. Steam over medium high heat for 10mins

Ohagiおはぎ (Botamochi ぼたもち)

Ohagiおはぎ (Botamochi ぼたもち)

 

Ingredients:

150g mochi gome もち米

150g Japanese short grain rice

300g water

1/4 tsp salt

Kuri kanroni栗甘露煮 (optional)

Red bean paste (made using Pressure cooker)

Kinako powder

Zunda-an (edamame bean paste)

1 cup edamame + sugar + pinch of salt

Method:

1. Zunda-an: Boil edamame in salted water for 5mins. Remove from pods & the thin membrane. Use a food processor to blend edamame, sugar & salt till smooth. Divide paste into 2 portions & keep in fridge for later use

2. Combine both type of rice & rinse till water is almost clear. Drained rice & cook in Pressure Cooker

3. When rice is cooked, transfer rice into a big bowl & pound the rice with rolling pin (wet with water to prevent sticking) till the rice is mostly mashed

4. Divide rice into 10 portions

*Kinako Ohagi: Wrap one kuri kanroni in 40g red bean paste. Then wrap up with one portion of rice & rolled on kinako powder

*Anko Ohagi: Wrap one kuri kanroni in rice. Then wrap up with red bean paste

*Zunda Ohagi: Wrap one kuri kanroni in rice. Then wrap up with Zunda-an 

 

Chestnut Buns 栗子面包

Chestnut Buns 栗子面包

 [Recipe]

Ingredients:

Bread dough

150g Blue Jacket bread flour

10g valrhona cocoa powder

20g fine sugar

1/2 tsp instant yeast

1/4 tsp salt

100g water

15g unsalted butter

Chestnut fillings

180g Sabaton chestnut paste

15g unsalted butter

1 tsp rum

6 whole chestnuts

white sesame seeds

 

Method:

1. Dough: Knead all ingredients (except butter) in a mixer till soft. Add in butter & knead till elastic. Proof for 1hr

2. Fillings: Whisk paste, butter & rum till smooth. Divide into 6 portions

3. Degas the dough in (1) & divide into 6 portions. Round the dough. Rest for 15mins

4. Roll out one dough. Wrap chestnut filling with one whole chestnut. Shape dough into triangle shape. Spray some water on the bottom of the dough & coat with white sesame seeds. Repeat for the rest of the dough. Proof for 1hr

5. Bake in a preheated oven @ 170C for 12mins

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