Sweets and Pastries

Starry Matcha Red Bean Bread

I love stars, sometimes when the night sets, I will look out the window and search for the stars. For me, stars signify hope. Especially in the darkest of nights you can still see the stars shining bright, telling us not to give up even in our hardest moments. So today, through my inspiration, I made these starry Matcha bread. The red bean is enveloped with the sweet bread and topped with Matcha crust, then drizzled with a decadent Ruby Chocolate.

Ingredients (Matcha Crust)

  • 75g all purpose flour
  • 10g sugar
  • 1/4 tsp or 1g baking powder
  • 40g water
  • 5g matcha powder
  • 15g oil

Method

  • Mix all ingredients and knead until the dough isn’t sticky. Divide the dough into 6 balls. Cover and let it rest.

Other

  • 180g Red Bean Filling (I used store bought)
  • 50g melted Ruby Chocolate ( can melt over double boil, or microwave for 10-15 seconds then transfer to piping bag)

Divide the red bean filling into 6 balls. Cover and set aside. Prepare the sweet bread.

Ingredients (sweet bread)

  • 150g bread flour
  • 18g sugar
  • 2g yeast
  • 80g milk
  • 17g egg
  • 15g butter
  • 1g salt

Method

  • Preheat the oven to 180 degree celsius
  • Mix all the dry ingredients into the mixer, followed by the wet ingredients except the salt and butter. Using a dough hook, knead for about 2 minutes at low speed until a dough is formed
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and reaches the window pane stage. This will take about 15-20 minutes. (I am using Kenwood Chef XL series)
  • Divide the dough equally into 6 balls. Cover and let it rest for 15 minutes
  • Wrap the filling into the sweet bread. Round up into a tight ball. Cover as you work on so it would not dry up the dough. Do the same for the rest of the dough. Let it rest for another 15 minutes
  • Flatten the dough and roll it into 10 cm diameter. Then roll the matcha dough to 10 cm diameter as well. Stack the green dough on top of the sweet bread. Flip the stacked dough and make slits with the help of a sharp knife and scissors. See photo below. Do the same for the rest of the dough. Cover and let it rise to double. This will take about an hour and half, depending on the temperature and humidity of your environment. Don’t be fixated with the time frame as long as the dough rises to double, it is good to go.
  • Bake for for 13 minutes. Drizzle it with melted Ruby Chocolate
  • Let it cool down on a wire rack
  • This one I got too carried away and made too much slits hahaha

Triple Dark Chocolate Yoghurt Muffin

I’ve always been a fan of muffins, especially chocolate muffins. I would buy them from the many cafes in Singapore, but most of the time I find them too sweet to my liking. Thus I decided to make a batch of my own at home and I was pretty pleased with it! The result was a very chocolatey and moist muffin that was not too sweet, achieving the perfect balance of flavours and textures to create one delectable treat! Simply decadent! Yum!

I also had one person in mind when I was making this, my 5 year old grand nephew living in LA who loves dark chocolates! I am certain that he would love these muffins as much as I do.

Ingredients (yield 8 muffins)

  • 230g all purpose flour
  • 50g unsweetened cocoa (Valrhona)
  • 2 tsp double acting baking powder
  • 1 tsp baking soda
  • 55g white sugar
  • 50g brown sugar
  • 125g salted butter (cube)
  • 200g belgian dark chocolate chips/chunks plus 40g extra for topping
  • 125g eggs (beaten)
  • 5g instant coffee granules
  • 1 tsp vanilla
  • 120g plain yoghurt
  • 70g Belgian dark chocolate chips/chunks to be melted
  • 240g milk

Method

  • Preheat the oven at 220 degree celsius. Prepare the muffin tray lined with muffin cups
  • Sift all dry ingredients together. (Flour, sugar, baking powder, baking soda, cocoa). Whisk and set aside
  • Warm the milk, vanilla and yoghurt in a milk pan. Add in the coffee. Mix until all the coffee granules are dissolved. Remove from the heat.
  • Add the butter and 70g of chocolate chips. Stir well until all the chocolate chips and butter are melted. Let it cool down before adding the next steps
  • Add in the eggs, whisk well until all combined. Add the wet mixture into the dry ingredients. Use the spatula to mix until combined. Be careful not to over mix!
  • Fold in the chocolate chips.
  • Scoop the batter into the muffin cups. Fill it up to 85 percent full
  • Top with more chocolate chips
  • Bake the muffins for 5 minutes, then lower the heat to 190 degree celsius. Bake for another 15-18 minutes. Note that my muffins are slightly bigger, weighing about 150g each , hence I baked it at 18mins. Please adjust the timing if your muffins are smaller.
  • Allow it to cool down completely on a wire rack

Note: Fill up some water on empty muffin holes to protect your tray.

  • sifted dry ingredients
  • filled it up to 85 percent full
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