Chocolate Marble Flower Buns/ Water Roux Method(Custard Paste)

My sons’ school is having party for Hari Raya cum Merderka Day celebration. Parents are required to prepare food for the party. This time I prepare flower buns with and without chocolate filling and mini heart shape chocolate cake. Here I like to share recipe on the flower buns with chocolate filling.

I used the chocolate filling recipe from Carol blog which I bake before in previous posts (Marble Chocolate Loaf Bread and StrawberryMarble Loaf Bread). This time I divide the filling into two portions. This will help me on the shaping process.

Adapted and slightly modified from孟老师的‏ 100 types bread cookbook

Ingredients: about 40g x 12 pieces buns
~ Chocolate filling
(A)
50g cooking chocolate
20g margarine/ butter

(B)

20g bread flour
10g cocoa powder
5g corn flour

(C)

60g milk
20g sugar
1 egg white

~ Bread

(A) Custard paste
1 yolk
10g sugar
15g bread flour
65ml milk

(B) Main Dough

250g bread flour
30g sugar
½ tsp salt
1 tsp yeast
100ml water

25g margarine/ butter

Methods:

~ Chocolate filling

1. Melt the chocolate and margarine via double boiler method. Set aside.

2. In a mixing bowl, sift in all the flour from (B). Then add in milk gradually and sugar. Mix well. Follow by melted chocolate, margarine mixture. Lastly add in egg white. Whisk till all well combine.

 

3. Cook the mixture on stove at low flame. Do whisk constantly while heating up the mixture. The chocolate filling is ready once the mixture turns thick (obvious lines appear on mixture surface as you stir).

 

4. Divide the filling into two portions. Transfer them on cling wrap separately. Cover with cling wrap and leave aside to cool (about 3-5minutes).

 

5. Roll out the two portions of filling into square (about 10cm x 10cm). Wrap and keep in the fridge to set.

 

~ Bread

(A)Custard paste

1. Put the yolk, sugar and bread flour in a bowl. Slowly add in the milk and stir to combine.

2. Cook the mixture on stove at low flame. Do whisk constantly while heating up. The paste is done once become thick.

3. Remove from heat. Cover with cling wrap. Leave to cool. Store in fridge for 1 hour.

(B)Bread

1. Add the custard paste with all the ingredients (B) except margarine into kneading bowl. Knead till form dough. Add in the margarine and continue knead to form smooth and elastic dough. Cover and leave to rest for 1 hour 15 minutes.

2. Transfer the dough onto working surface. Slightly knead to remove excess air bubbles. Divide the dough into two portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the dough into square (about 2 times bigger than chocolate filling).

 

4. Remove the chocolate filling from fridge and place in the center of the roll out dough. Wrap the filling like parcel.

5. Then roll out the parcel 2 times bigger than the original size. Fold 1/3 to the middle. Fold the other 1/3 on top. Repeat the same process for one more time. Do refer to Carol blog for the steps details.  

 

6. After the folding process, roll out the dough into rectangle shape (about 30cm x 10cm). Fold into half (for easy cutting). Cut the dough into 6 equal strips.

 

7. Braid the strips into flower shape. Repeat the same process for the other portion of dough. Place the buns on a grease pan and leave to rest for 45 minutes.

8. Bake in preheated oven 180C about 10-12 minutes.

9. Remove and cool on wire rack.

Egg Tarts

On Saturday afternoon I feel like baking something... and make me think of Small Small Baker's egg tarts. Without any hesitate I took out the recipe and start to bake. Actually I baked egg tarts for several times but the results are not good. I think this is my 3rd or 4th try and this is the most satisfy egg tarts that I ever baked. Thanks to SSB for this lovely egg tarts recipe and the baking tips.   

Adapted and slightly modified from Small Small Baker
Ingredients: yield about 28g x 9pcs (7 1/2” tart mould)
~ Pastry
80g butter
25g icing sugar
Pinch of salt
30g egg (keep the balance for the filling)

125g cake flour
15g bread flour

* Sieve and set aside

~ Custard filling
125ml milk
25g sugar

2 eggs + balance egg from the pastry 

Methods:

~ Custard filling

1. Mix the milk and sugar together. Cook the milk mixture till sugar melt. Remove and leave to cool (about 5 minutes).

2. Beat the eggs well. Add into cool milk mixture and mix well. Sieve and set aside.

~Pastry

1. Beat butter till creamy. Add in icing sugar and salt. Continue beat till well combine.

2. Add in the egg gradually. Mix till well incorporate.

3. Fold in sifted flour in 2 batches. Do not over mix.

4. Cover the dough with cling wrap and keep in fridge for 30 minutes.

5. Remove the dough from fridge. Divide into 9 portions (about 28g each).

6. Shape into balls. Place each ball into the tart mould and press to spread the dough around.

7. Pour the custard filling into the tart about 90% full. Bake in preheated oven 180C for 18-20 minutes. Do monitor the custard filling. It might puff up about 15 minutes after baking starts. Pull the oven door open about 2" (with spoon or anything to keep the door slightly open). Continue to bake until the custard is set. This is to prevent custard puff up and collapse once cooled down.

 

8. Remove from the mould and leave to cool on wire rack.

 

I am submitting this post for Aspiring Bakers #10 –Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!.

Chocolate Almond Torte

I have a packet of ground almonds sitting in the fridge for months! Actually the main reason I bought it is for French apple pie. However till now don’t feel like having apple pie :) Therefore I used it for this Chocolate Almond Torte which also baked by Lena, Joyce and Zoe recently. Do drop by their blogs for useful information on baking this flourless cake.





I understand that this cake will rise and the surface will crack during the baking process. At the end it will shrink and the top will crisp. However I don't want the cake crack on top. In order to prevent this happened. First, I bake in lower temperature, 160C instead of 190C. Second, I cover the top loosely with aluminium foil during the first 25 minutes baking time, remove and bake further 25 minutes without cover.

My torte end up don’t have crack on top. Inside is moist and fudgy with rich chocolate flavour. I more enjoy when it is fridge overnight.

I found that the original recipe is far too sweet for me. Since I’m using semi-sweet chocolate I cut down the sugar level tremendously. Do adjust according to your taste. Whenever I bake with chocolate I like to add in little coffee powder. I just like these two combinations. I’m using the normal 8” round pan with only bottom lined. I run a knife around the cake once it cooked. This is to prevent uneven surface once the cake shrink.

Adapted and slightly modified from Joy of Baking

Ingredients:
(A)
200g semi-sweet chocolate
125g butter
Pinch of salt

5g instant coffee powder

1 tsp hot water
* Dissolve and set aside

(B)

4 egg yolks
25g sugar

100g ground almonds

(C)

4 egg whites
¼ tsp cream of tartar
25g sugar


Methods:

1. Melt the chocolate and butter via double boiler. Once melted, remove from heat and add in salt and coffee mixture.

2. Meanwhile beat the egg yolks and sugar till pale. Add in the melted chocolate mixture from step (1). Follow by the ground almonds.

3. In another bowl, add in the egg whites and beat till foamy. Add in cream of tartar and continue beat till soft peaks form. Gradually add in sugar and beat till stiff. Fold in ¼ of the whites into step (2) batter. Once incorporate follow by the rest of whites. Fold till well combine.

4. Pour the batter into lined 8” round pan. Bake in preheated oven 160C with cover (cover loosely with aluminium foil) for 25 minutes. Remove and bake further 25 minutes.

5. Remove from oven, run a sharp knife around the pan edges to prevent uneven shrink surface. Leave to cool in the pan. It is best serve at room temperature or cold (chill).

Chicken Pie

If you are looking for buttery and flaky type of chicken pie this is not the one. This pie is made with simple pizza dough. I serve this pie as lunch for my family. They love it!

Just like pizza topping you can use any ingredients that you like to go along with the chicken. In order to make it flavourful and easy I seasoned the filling with instant mushroom soup powder. As for the topping you can just cover with the roll out dough instead of making crisscross pattern. However this pie looks more attractive with the special crisscross.

Adapted and modified from 阿芳的3杯面粉 cookbook recipe

Ingredients: yield 8” pie
(A) Filling
Cooked chicken breast (steamed), onion, carrots, sweet corns, green peas
1 packet instant mushroom soup powder

Some cheddar and mozzarella cheese

(B) Pie Crust
200g plain flour
½ tsp yeast
¼ tsp baking powder
¼ tsp salt
1 tsp sugar
200ml liquid (mixture of 1 egg and water)


Methods:
~ Filling
1. Shred the chicken meat and set aside.

2. Dissolve the instant soup powder with little water into paste. Set aside.

3. Cook the onion and carrot with oil till soft. Off the heat. Add in sweet corns, green peas, shredded chicken and instant soup paste. Mix well and set aside.



~ Pie crust
1. Put all ingredients together. Knead till form smooth dough. Cover the dough and rest for 30 minutes.



2. Divide the dough into 3 portions. Weight 70g each (2x 70g) for the pie topping and the balance of dough will be the pie base. Shape all into balls and rest for 10 minutes.

3. Roll out the base dough into round (slightly bigger than 8" mould). Transfer the base dough into the greased pie mould. Prick some holes with forks.

4. Meanwhile prepare the pie topping. Roll the other 2 dough into round shape (about size of 8”). Cut into strips.

5. Fill the pie base with the cool filling. Then spread the cheeses evenly on top.

6. Arrange the strips from a roll out dough onto the pie. Start design by adding strips from the other portion of dough one by one onto the pie. Make crisscross pattern. Once complete, brush the edge with water and seal it properly. Brush with egg wash.

7. Bake in preheated oven 170C for 25-28 minutes or till golden brown.

8. Immediately remove from mould and leave to cool on wire rack. It is best to serve warm. Enjoy!

I am submitting this post for Aspiring Bakers #10 –Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!.

Roasted Chilies Drumsticks

This is a simple and yet tasty dish. The original recipe is using chicken wings. Since my hubby is big fans of drumsticks I used it for this recipe. Do adjust the amount of chilies to suite your family taste.

Adapted and slightly modified from Famous Cuisine Magazine

Ingredients:

6 pcs medium drumsticks

~Marinate sauce

(A)

6 pcs dried chilies

*Soak in hot water about 10 minutes

6 pcs bird chilies

10g galangal

10g lemon grass

(B)

3 tbsp Thai chilies sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp sugar

1 pc lime juice

 

Methods:

1. Grind (A) finely with some water. Then mix with (B) as marinate sauce.

2. Rinse the drumsticks. Make some cuts on the drumsticks and pat-dry. Then season with the marinate sauce at least 3 hours. (I marinate overnight in the fridge)

3. Arrange the marinated drumsticks on a wire rack (keep the balance of marinate sauce). Roast in preheated oven at 250C for 15 minutes. Turn the drumsticks (for even cooking) and roast further 8-10 minutes (depend on the size of drumsticks, bigger need longer time).

4. Bring the balance of marinate sauce to boil. Cook till most of the liquid evaporate.

5. Serve the drumsticks with the concentrate marinate sauce on top.   

I will sending this recipe to Muhibbah Malaysian Monday Event .



Strawberry Marble Loaf Bread/ Straight Dough Method

I play with Carol, chocolate marble loaf bread again (previous post). This time I replace with strawberry flavour, strawberry marble loaf bread. This time I'm using her bread recipe as well.

*Do visit Carol blog for more details steps on making this pretty marble loaf bread.
Adapted and modified from Carol, Chocolate marble loaf bread
Ingredients:
~ Bread
(A)
260g bread flour
20g cake flour
1 egg (about 50g)
25g sugar
1 tsp yeast
¼ tsp salt
125ml milk

60g margarine/ butter

~ Chocolate filling

(A)
50g strawberry flavour chocolate chips
20g margarine/ butter

(B)
30g bread flour
5g corn flour

(C)

60g milk
1 tsp strawberry paste
20g sugar
1 egg white

Methods:

~ Chocolate filling
1. Melt the chocolate chips and margarine via double boiler method. Set aside.

2. In a mixing bowl, sift in all the flour from (B). Then add in milk, strawberry paste and sugar. Mix well. Follow by melted chocolate chips , margarine mixture. Lastly add in egg white. Whisk till all well combine.

3. Cook the mixture on stove at low flame. Do whisk constantly while heating up the mixture. The chocolate filling is ready once the mixture turns thick (obvious lines appear on mixture surface as you stir).

4. Transfer the chocolate filling on cling wrap. Cover with cling wrap and leave aside to cool (about 3-5minutes).

5. Roll out the filling into square (about 18cm x 18cm). Wrap and keep in the fridge to set.

~ Bread and shaping

1. Add all ingredients except margarine in a kneading bowl. Knead to form dough.

2. Add in margarine and knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.

3. Transfer the dough onto working surface. Slightly knead to remove execess bubbles. Shape into ball and rest for 10 minutes.

4. Roll out the dough into square (about 2 times bigger than chocolate filling).

5. Remove the chocolate filling from fridge and place in the center of the roll out dough. Wrap the filling like parcel.

6. Then roll out the parcel 2 times bigger than the original size. Fold 1/3 to the middle. Fold the other 1/3 on top. Repeat the same process for another 2 times.

7. After the folding process, roll out the dough into rectangle shape. Cut the dough into 3 equal strips (with the top still attach).

8. Braid the strips into plait. Place inside a grease mould (I'm using cake mould L23cm x W13cm x H8cm) and leave to rest for 45 minutes.

9. Bake in preheated oven 170C about 25-30 minutes. Do cover with aluminium foil if the top brown too quick during the baking time.

10. Remove and cool on wire rack.

Earl Grey Rice Chiffon Cake

I read Earl Grey Chiffon Cake from Hanushi blog and very tempting to try on my own. Since I have 2 bags of Earl Grey tea, it is time for me to bake with them!

Actually the scent of Earl Grey in my chiffon cake is very mild. Maybe the amount of tea that I used is not enough. Or maybe I didn't put enough tea powder into the batter. I infused the Earl Grey tea with hot water instead of adding the tea powder directly into the batter. The reason is I find that my "tea powder" is not fine enough. Overall this is a nice chiffon cake.  

Ingredients:
(A)
5 egg yolks
30g sugar
50g vegetable oil
1/4 tsp salt
100ml Earl Grey tea (from 2 tea bags)

(B)

80g cake flour
45g rice flour
* Sift and set aside

(C)
5 egg whites
1/4 tsp cream of tartar
50g sugar

Methods:

1. Pour hot water (about 100ml) into Earl Grey tea bags. Leave aside for 15 minutes. Measure to get 100ml tea liquid. Keep 1 of the used tea bag for the tea powder.


2. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
 

3. Open the used tea bag(from step 1). Add in the tea powder together with the rest of ingredients (A) into the yolk mixture. Stir to combine.

 

4. Fold in sifted flour. Mix till smooth.

5. In another bowl, whisk the egg whites till frothy. Add in cream of tartar. Then, add sugar gradually and beat until stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.

6. Pour into 22 cm chiffon mould. Bake at 160C for 45 minutes.

7. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.