| Ingredient | Method |
| Dough: 100g LP flour 400g HP flour 20g milk powder 8-10g matcha powder 130g caster sugar 1 tsp salt 3 tsp yeast+ 125ml water 225ml milk 50g butter Pine nut red bean Filling: (mix well) 110g red bean filling 20g roasted pine nut | 1. Place the dry ingredients in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15 minutes until nearly elastic. Pour remaining water bit by bit and continue knead for 10 minutes until fully elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide dough into two portions, flatten each dough about 8"*8" with 1cm height, spread pine nut red bean filling onto the flat side of one dough and sandwich with the other. 4. Roll like a swiss roll and cut the dough into 12 pcs about 1.5cm thick using scissor. Place into greased 7" square pan. Set aside and allow to rise for 30-45 min. 5. Bake in a preheated oven 180C for 50-55minutes. |
| Cheesecake: 160g cream cheese 25g condensed milk 30g butter 30g caster sugar 2 A eggs 1tbsp Corn flour 1 tsp vanilla extract 1/2tsp salt 60g sour cream 20ml milk 6-8g matcha powder | 1. Beat cream cheese, butter, sour cream, condensed milk, sugar until smooth. 2. Add in eggs, milk, matcha powder, vanilla essence, salt and corn flour and continue mix until well combined. 3. Drench over proof dough. 4. Bake in a preheated oven 180C for 30-35minutes. Remove and cool completely. Chill for 4 hours before slice and serve. |
No comments:
Post a Comment