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Melon Snow Bun

Posted on by editor
04
Jul

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Melon Snow Bun

by Julie Yee

Melonpan is a Japanese sweet bread with a thin cookie crust at the top which is soft and fluffy inside and crispy outside!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 105 mins Cook : 12 mins Ready in : 117 mins Serves : 4-6

INGREDIENTS:

  • 240 g Bread Flour
  • 50 g Cake Flour
  • 10 g Milk Powder
  • 1/2 tsp Salt
  • 40 g Sugar
  • 150 g Water
  • 30 g UHT Milk
  • 7 g (1 3/4 tsp) Yeast
  • 20 g Egg
  • 25 g Crisco Shortening

DIRECTIONS:

  1. Mix the dry ingredients together.
  2. Add in the egg, yeast and ice water.
  3. Add in the shortening and knead till gluten has formed.
  4. Let it ferment for 45mins and punch down.
  5. Scale into 50gm.
  6. Wrap the filling. Proof it for 30mins to 45mins till it double in size.
  7. Cover the greased lid and bake at low shelf @ 200C for 12mins.
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Fresh Carrot Juice Garlic Butter Bun

Posted on by tott
04
Jul

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Fresh Carrot Juice Garlic Butter Bun

By Julie Yee

No one can resist a hot, fluffy Garlic Butter Bun made with Fresh Carrot Juice when it is fresh-from-the-oven.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 10 mins
Ready in : 70 mins Serves : 6-8 servings

INGREDIENTS:

  • 200g Carrot Juice
  • 1 Egg
  • 30g Crisco Shortening
  • 340g Bread Flour
  • 1/2 tsp Bread Improver
  • 20g Milk Powder
  • 1 tsp Salt
  • 50g Sugar
  • 1 pkt Yeast (11g)
  • 1 tsp Italian Herbs
  • 2 tsp Garlic (minced)/ Powder
  • Garlic Butter (for brushing)

DIRECTIONS:

  1. Using Kenwood Mixer, combine all the ingredients except the shortening and knead till pick-up stage.
  2. Add in shortening and knead till gluten has formed.
  3. Let it ferment for 40mins and punch it down.
  4. Scale into 60g and shape it round. Proof till double and egg-glaze.
  5. Bake at 200C for 10-12 mins. Brush with melted garlic butter immediately.
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Seafood Pie

Posted on by tott
04
Jul

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Seafood Pie

Love seafood? Savour the freshness of the seafood in white wine sauce topped with creamy, buttery mashed potato.

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 75 mins
Ready in : 95 mins Serves : 2 servings

INGREDIENTS:

  • 400g Mussels
  • 400g Clams
  • 500g Potatoes
  • 200ml Milk
  • 50g Butter
  • 50ml Cream
  • 50g Parmesan Cheese
  • 50ml White Wine
  • 25g Butter
  • 25g Flour
  • 200ml Fish Stock
  • 4 Prawns
  • 4 Scallops
  • 100g Leek
  • 100g Broccoli
  • 100g Asparagus, stencil
  • 100ml Cream
  • 1g Lecithin

DIRECTIONS:

  1. Mussels and clams should be the best available quality – ideally to be bought from the fish market. If this quality is not available – consider buying the mussels a day in advance, wash them and keep them in cold salt water over night – the mussels will clean themselves with the clean cold water.
  2. Peel the potatoes – set on a stove and cook till soft (about 30mins – depending on the size of the potatoes).
  3. Discharge the water – mash the potatoes. Reheat the milk with the butter and incorporate into the potatoes. Add in the cream and half of the Parmesan Cheese.
  4. Set a bigger pot onto the stove, reheat to 180C – add olive oil, mussels & clams. Add white wine and cover.
  5. Cook the clams and mussels till it’s open. Switch off the stove. Discharge the liquid. Pick the mussels and clams. Discharge the shells – leaving intact 4 pieces each.
  6. Produce a Roux fish sauce. Use a pot and melt the butter, add the flour – stir constantly – add the white wine and fish stock – boil for about 10 minutes. Set aside. Peel the prawns and cut in half, slice the scallops into quarters. Use the warm Roux (fish sauce) – add the seafood and the vegetables.
  7. Use a fire proof dish – add first the fish and vegetables and top with the sauce. Add mash potato onto the top. Sprinkle with Parmesan cheese and bake in the oven for 15-20 minutes at 180C until the Parmesan cheese have turned golden brown.
  8. Meanwhile use he leftover fish stock, add cream, milk and lecithin to create foam.
  9. To assemble: Remove the pie from the stove and assemble the mussels and clams we kept from before. Sprinkle some fine potato chips, garnish with micro greens and fish stock foam.
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