Hong Kong Cocktail Buns 港式雞尾包   Ingredients: (A) Dough 300g Blue Jacket bread flour 160g Pauls pure full cream milk 30g SIS fine sugar 1 egg 1 tsp saf- instant yeast 1/2 tsp salt 20g Ammerlander unsalted butter (B) Filling 100g desiccated coconut 20g milk powder 70g Ammerlander unsalted butter, melted 60g icing sugar 30g egg (C) Topping 20g Ammerlander unsalted butter 10g Blue Jacket plain flour 5g icing sugar . White sesame seeds . Method: 1. Dough: Direct dough method. Proof for 1hr 2. Filling: Mix all ingredients till combined. Set aside in fridge for later use 3. Combine all (C) ingr ..read more

Passionfruit Squares Ingredients: Base: 150g Blue Jacket plain flour 30g icing sugar 1/4 tsp salt 120g Anchor butter, cut into cubes Filling: 3 large eggs 160g SISNext Half Calorie Sugar Blend 30g Blue Jacket plain flour 1 tsp baking powder 200g Fruttosé Passion Fruit Filling 1 Tbsp rum Method: 1. Base: Mix the flour, icing sugar & salt in a medium large bowl. Rub in butter until the mixture resembles coarse crumbs. Press the dough into the base of a baking pan. Bake @ 180C for 20mins 2. Filling: Whisk the eggs until slightly frothy. Gradually whisk in the sugar. Sift in flour & bak ..read more

Giraffe Cat Toast Ingredients: Dough 300g Blue Jacket Bread Flour 100g cold water 110g whipping cream 20g fine sugar 3g instant yeast 1/2 tsp salt 20g Valrhona cocoa powder 1 Tbsp pumpkin powder + 1/2 tsp turmeric powder Method: 1. Mix all dough ingredients together in a mixer fitted with a dough hook till soft & elastic. Knead in pumpkin & tumeric powder into 150g dough. Knead in cocoa powder into the rest of the dough. Proof for 1hr 2. Degas dough & divide each dough into 8 equal portions. Shaped & rest for 10mins 3. Roll out one portion of chocolate dough into a flat rec ..read more

Houjicha Cake with Warabimochi Ingredients: Hojicha cake: 100g unsalted butter, soften 70g fine sugar 2 eggs 1/2 vanilla extract 100g almond flour 40g Blue Jacket cake flour 10g hojicha powder 1/2 tsp baking powder 1/2 tsp salt Method: 1. Whisk butter & sugar till light & fluffy. Whisk in vanilla extract & eggs one at a time till combined 2. Sift in almond flour, cake flour, baking powder & salt till combined 4. Pipe batter into mould. Bake in a preheated oven @170C for 15mins Warabi Mochi (わらび餅 / 蕨餅) Ingredients: 100g warabiko (bracken starch) 80g fine sugar 400g water Kina ..read more

 Sun-dried Tomato Bagel油漬蕃茄/干貝果 Ingredients: Dough: 300g Blue Jacket bread flour 10g fine sugar 1/2 tsp instant yeast 1 Tbsp mixed herbs 1/2 tsp salt 190g water 10g oil from sundried tomato 62g sundried tomato, drained & chopped Syrup: 1000ml water 2 Tbsp fine sugar (optional) White sesame Flaxseed Method:  1.Dough: Add all ingredients (except sundried tomato) into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Divide into 5 portions & rest the dough for 10mins 2. Roll out each dough into an oval shape. Add some sundried tomato & r ..read more

Bushman Bread (recipe adapted from Youtube) Ingredients:  (A) 170g water 35g milk 1 tsp coffee granules 1 Tbsp honey 1 + 1/2 tsp instant yeast 40g brown sugar 1 tsp salt   (B) 80g Blue Jacket Wholemeal Flour 210g Blue Jacket Plain Flour 10g cocoa powder   (C) 30g butter, soften Method:  1. Mix (A) together in a medium bowl. 2. Sift in (B) & knead into a rough dough. Rest the dough for 10mins. Then knead on (C). Rest the dough for 15mins. Then do a stretch & fold & proof for 30mins. 3.Degas dough slightly & divide into 4 portions. Ore shaped & bench res ..read more

Coffee Whisky Cannelés 咖啡威士忌可麗露 Ingredients: 480g milk 20g butter  200g fine sugar     15g coffee granules 120g Blue Jacket Plain Flour  120g eggs 20g whisky Method:  1. Heat up milk, butter & coffee granules 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 so ..read more

    Polo Buns 菠蘿包  Ingredients: Bread dough 120g Blue Jacket Bread Flour  120g Blue Jacket Plain Flour  1/4 tsp salt 10g SIS fine sugar  1/2 tsp SAF instant yeast  160ml water 25g vegetable oil Cookie dough  50g Ammerlander salted butter 80g SIS fine sugar  1 large egg yolk 110g Blue Jacket Plain Flour  1/4 tsp baking powder 1 tsp vanilla extract Matcha powder Pineapple paste Method: 1. Cookie dough: Whisk butter & sugar till light & pale in colour. Add in egg yolk & vanilla extract. Whisk till combined. Sift in flour & bak ..read more

Kueh Bahulu 传统鸡蛋糕 Ingredients: 120g eggs 60g SIS fine sugar 65g Blue Jacket Cake Flour 5g rice flour Method: 1. Brush the inside of the mold with oil. Pre-heat in oven @ 200C for 10mins 2. Beat eggs & sugar at high speed till ribbon stage. Stir in sifted flour till combined 3. Pipe batter in mould & bake for 10mins 4. Remove kueh bahulu with bamboo skewers. Cool on a wire rack b4 store in an airtight container ..read more

Pineapple Tarts Ingredients:120g Ammerlander unsalted butter 170g Prima top flour 10g cornstarch 40g SIS icing sugar 15g full cream milk powder 1 egg yolk 1/2 tsp rum Taiwan red yeast powder Valrhona cocoa powder . You yee Pineapple paste . Method: 1. Whisk butter, icing sugar & rum till light & fluffy. Add in egg yolk & mix well 2. Add in sifted flour, cornstarch & milk powder. Mix till combined. Remove 5g & 3g dough. Mix in red yeast powder & cocoa powder respectively. Cling wrap & put in fridge for 20mins 3. Divide pineapple paste into 10g each & dough 15g ..read more