Category Archives: bun fillings

Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Lower Budget Pastries (+Step-by-step Pineapple paste)

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Spent a couple minutes getting rid of trash from my mailbox (the real, not virtual one) today, as well as tidying up trash from my room. We all classify different items as trash. My point is, birthday cards, Christmas cards, New Year cards; I don’t know where to put them. Sure, they do bring about a (very brief) moment of happiness. After that (very brief moment), they have served their purpose and raise the question of which part of my room they will take residence. Since I don’t exactly live in a mansion (more like a small apartment) and we don’t exactly have a storeroom (has now been converted into a ‘file-room’ for my dad’s mountains of files and what-nots), I contemplated dumping them into the trash, stopped contemplating, and did just that.

Into the trash also went letters, envelopes (I‘ve developed a liking for envelopes not white in colour since I was born and have collected tons since then), old used up notebooks, secret notes to friends written in class that my mum has yet to discover while she was performing the cover-up act of sweeping the floor of my personal space, some photographs which don’t mean anything to me and Jesse McCartney posters (so over him).

I also packed up gifts I have yet touched (notebooks, fancy paper, pencils, long-and-thin-and-scrawny teddy bears-and-other-cotton-creatures since I only like short and chubby and cute cotton animals, creepy barbie-doll-like dolls because they creep me out and so on) to be donated to needy children (needy with respect to their innate need for toys and fancy stationary NOT referring to financially disadvantaged children… only).

And here comes the question… why am I so ungrateful? Answer: I will be much much more grateful if I actually have space to put all those stuff, which I don’t. Gosh, you hate me don’t you. Don’t hate me. Move to a 1-room apartment and see if you don’t do what I did. 

And of course you want to know… why am I being so honest about my ‘evil’ deeds (the apostrophes are compulsory)? Its because it is highly highly highly accurate to say that this blog is the only place where I’m completely myself, where I’m honest and where no one argues with me (or hasn’t yet anyway. PS: I welcome you to engage in a friendly ‘discussion’ with me about my ‘misdeeds’ whether in an email or publicly though I’m sure the discussion won’t be exactly ‘friendly’). Here, I write only when I feel like writing.

In other areas of my life, I write in the most politically correct, logical, sensible and likable manner I can manage while ignoring my brain which is screaming for outright honesty in the background.

For example, school always asks us to write our goals and dreams for the year.  I would write “I want to get all As and  improve my memory so that I can do better in Biology, GP and China Studies” when I actually mean “I hope that the government will cancel A levels forever and ever and declare memorizing unsuitable for the measurement of intelligence. I  hope that my parents will discover that I’m useless at studying because I hate it and stop giving me so much pressure.

Why won’t I write that? Because educators will declare me mentally deranged and send me to psychiatrists or at least a counselor to ‘set me straight’ (and need I say have my parents pay for the sessions?). I can proudly say that I’m very very good at writing politically correct, morally correct, anything-ally correct things… except in my blog because its mine and people don’t have to read it and don’t force me to write it. I’ve saved many people much trouble with my not-so-uncommon ‘talent’. 

Thank you for reading the above 598 words. Let me whine for a moment about how I’ve unsuccessfully managed to deactivate my Facebook account and get back to you later.

&(^*^%$@%T#%$^N*&^*&

$#%@#!#@#%$@^$%^$%

%^(*&IO^KJ&*^%&$^#@!$

I’m feeling very grateful towards you. I will hence stop torturing you and commence with my CNY cookies post. 

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Making pineapple paste is an awesome experience. The pureed pineapples progress from a (my favourite) shade of yellow to this tinted brown colour so gradually one almost starts talking to the pineapples in a moment of insanity. Do not fret. The result is beautiful.

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You need:

  1. 2 pineapples the size of your head
  2. 1 cup sugar
  3. 2 tsp cinnamon powder
  4. 1 tbsp lemon juice (unsweetened)
  5. 1 tsp corn flour mixed with 1 tsp water

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Step 1: Cut the pineapple into chunks.

Yay, look! A pineapple. I almost twisted my back and my only working arm trying to get to this pineapple form (don’t ask me how my back got involved. Just don’t.) I actually cut TWO pineapples the size of my head, and I have a big head.

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Step 2: Blend

Dump all into a blender and blend away! I love my blender but my blender would love more personal space.

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Step 3: Strain

To get rid of excess liquid. A necessary step if you don’t want to spend more time talking to pineapples.

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Step 4: Pour resulting mixture with 2 tsp of cinnamon or more and 1 tbsp lemon juice (unsweetened) into a non-stick pan and stir non-stop.

All I can say is, have a skinny guy do it for you. He needs more muscles.

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Step 5: As the paste starts to thicken, add sugar and continue stirring. Add 1/2 cup of sugar for every 1 kg of whole pineapples.

If you reduce the sugar, the pastries have to be consumed within 3 days.

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Step 6: Add 1 tsp cornflour mixed with 1 tsp water and keep stirring until the paste is dry enough to be shaped.

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Yeah, you get the thing inside.

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NOW, for these…

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Melt-In-The-Mouth _____ Tarts

(Budget version)

No. of servings: 80 small balls

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Ingredients

For pastry
Taken from QBB Ghee, via J3ss Kitch3n
  • 250 g ghee (does not need to be the very expensive QBB)
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 306 g all purpose flour
  • 94 g corn flour
  • 1 egg yolk – for glazing
  • 1/4 teaspoon salt – for glazing
  • 1 teaspoon water – for glazing
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Filling
Can be this paste , the above pineapple paste or store-bought red bean paste (NOT Japanese kind) Shaped into 5g balls.
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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

For pastry

Taken from QBB Ghee, via J3ss Kitch3n
  1. Cream ghee and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift AP flour and cornflour together and fold into the beaten ghee mixture to form a firm dough.
  3. Divide dough into 80 balls (1 tsp balls).
  4. Flatten a piece of dough and place a piece of the balled filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pastries with a pastry brush.
  8. Place in a preheated oven of 180°C or 375°F and bake for 20-25 minutes or until the rolls are pale golden brown.
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Close-up!

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In my honest opinion, the red bean paste version tastes just as good as the pineapple version and is melt-ier. Try it. I don’t kid (not now anyway).

This post is getting too long. BYE BYE. 

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What Might Be the BEST Pineapple Tarts EVER! (Vegan Filling)

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What I (and maybe most of you) don’t say enough:

I love you.

Don’t worry, even if you’re old and wrinkly and sick, I’ll still take care of you and be by your side. (because its cheesy?) to your parents or whoever

I understand what you say, but I have my own plans. (this should replace: “please stop talking”) to parents or other seniors

You see, we’re different. Polar opposites. We don’t fit. I’m sorry. End of friendship. (instead of not saying anything)

I (nicer word for ‘hate’) you. 

The truth. 

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What we say too much:

But…

I’m not free.

I’m busy.

Ask someone else.

Don’t know. (Grunt)

Whatever.

😀

🙂

😦

😐

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What people (i.e. random strangers like Taxi drivers and aunties sitting beside you on a bus…) say too much:

You study in JC? (Disgusted noise) Aren’t you worried you’ll never get a boyfriend? Boys don’t like girls smarter than them, you know? (I don’t quite care.)

Its so noisy! Noisy! Noisy! (Get over it, you’re in public. That’s expected.)

I’m old. (Ha! Yes, you are.)

My sons and daughters are rich but they have children and don’t want me anymore. (I usually don’t know how to reply them. Instead I give a nod and say, “okay”. Oh well.)

At 3pm in the afternoon: Have you eaten dinner? (Err… No?)

Your mom gets to go to work and I have to stay at home doing household chores???!!! (Nod.)

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Alright. I’ll get to my point now.

A couple hours ago, I made some pineapple balls.

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They were the best I’ve ever had, and I’ve had had lots. They even pleased my dad’s picky tongue. And they are far from healthy.

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But during the Chinese New Year season, we thrust unhealthy food into our mouths, savor every bit of trans fat and sugar and feel zero guilt.

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Melt-in-the-mouth goodness.

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Let me explain this experience to you.

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You gently pinch the pineapple ball between your thumb and index finger.

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Be careful, will you, or it may just crumble onto the ground.

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Its small, so you drop the whole thing onto your tongue to get the most out of the deliciousness.

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It melts right there and then.

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You bite into the fibrous pineapple filling and chew.

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You swallow the mess of ghee-and-sugar-and-flour.

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You enjoy.

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Repeat till you are happy.

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So what if the pictures are kind of irrelevant?

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Melt-In-The-Mouth Pineapple Tarts

No. of servings: 80 small balls

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Ingredients

For Pineapple ball pastry
Taken from QBB Ghee, via J3ss Kitch3n
  • 250 g QBB (pure ghee)
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 350 g top flour/ cake flour
  • 50 g corn flour
  • 1 egg yolk – for glazing
  • 1/4 teaspoon salt – for glazing
  • 1 teaspoon water – for glazing
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Pineapple-apple filling
Taken from Baking Quinn
Idea of adding applesauce from Not the Kitchen Sink
  • 2 cans of pineapple cubes (Mine is 450g each)
  • 1 cup unsweetened applesauce
  • 1 tbsp unsweetened lemon juice
  • 1/2 cup castor sugar
  • 2 tsp cinnamon
  • 1 tsp cornflour, dissolved in 1 tsp pineapple syrup
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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

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Pineapple-apple filling

Taken from Baking Quinn

Idea of adding applesauce from Not the Kitchen Sink

  1. Drain the syrup from the pineapple cubes.
  2. Pulse the cubes in the food processor/blender, just for a few seconds until they are pasty but not fully blended.
  3. Add applesauce, drain them with a strainer and squeeze the liquid out with your hands. Place all the pineapple paste into a nonstick pan.
  4. Add the cinnamon and lemon juice into the pan and heat it up and add in sugar gradually, preferably towards the later stage of cooking. Use high heat but stir nonstop.
  5. Add in more sugar if you like and cook off the liquid. It will start off by turning a little dry and then followed by a dark, golden, amber hue. Like caramelizing but much easier.
  6. Stir the cornflour mixture once and add it into the paste. Cook until the pineapple-apple paste is thick enough to be clumped together into a giant  very very thick ball and remove from heat.
  7. Let the paste cook completely and portion them into 3g balls. 
  8. Refrigerate till hardened so that they will not be sticky when you form the pineapple balls later.

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For Pineapple ball pastry

Taken from QBB Ghee, via J3ss Kitch3n
  1. Cream QBB and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift top/cake flour and cornflour together and fold into the beaten QBB mixture to form a firm dough.
  3. Divide dough into 80 balls (1 tsp balls).
  4. Flatten a piece of dough and place a piece of the rolled pineapple jam ball in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pineapple rolls with a pastry brush.
  8. Place in a preheated oven of 180°C or 375°F and bake for 20-25 minutes or until the rolls are pale golden brown.
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Here’s a quote from Yogi Tea to end: Be happy so long that breath is within you. 

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Peanut Butter Povitica (Vegan, Reduced Fat & Whole Wheat)

I have been watching ‘Lizzie McGuire’. 

And conducting detailed research of what happened to the main characters: 

Hilary Duff is now pregnant and has a smaller head. I still love her voice.

Adam Lamberg : MIA

Lalaine looks pretty much the same and she has been singing. That’s cute. 

Jake Thomas grew out his hair and now looks… shockingly different?

Amazing what time can do!

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And yes, I did watch ‘Lizzie McGuire’ while baking this Povita. It was fun.

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I used a regular sweet bread recipe for the dough, concocted my own Povitica peanut filling and made the bread like a Povitica. I’m pretty sure it tastes good. Because it does.

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This was the peanut filling. It tasted really good on its own. Better than peanut butter. Waay better.

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Peanut Butter Povitica

No. of servings: 5

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Ingredients

For Dough
  • 100g bread flour
  • 100g Whole Wheat flour
  • 30g cake flour
  • 1/4 tsp salt
  • 25g sugar
  • 115g unsweetened soy milk
  • 25g egg (coconut milk for vegan version)
  • 3g instant yeast
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  • 3 tbsp reduced fat spread, softened
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For Peanut Butter Filling
  • 1/2 cup peanut flour
  • 1/4 cup maple syrup
  • 3 tbsp reduced fat spread
  • 3 tbsp coconut milk OR egg
  • 3 tbsp demerara sugar or palm sugar
  • 3 tbsp black sugar or brown sugar
  • some water
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Topping
  • 2 tbsp strong cold coffee
  • 1 tbsp sugar or condensed milk
  • 2 tbsp demerara or palm sugar
  • 3 tbsp reduced fat spread
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Directions

For Dough:

Add all ingredients into the mixer bowl of a stand mixer.

Mix at speed 2 for 6 minutes or until the dough, when stretched slightly, does not split i.e. passes the windowpane test.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Roll and stretch the dough out on a lightly floured surface into a rectangle.

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Peanut Butter Filling:
Mix all ingredients except water. Add enough water while mixing to give a filling of the consistency in the photograph above. 

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Topping:

Mix the coffee with sugar.

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Assembly: (adapted from Daring Kitchen)

Thoroughly oil a bread tin.

Mark off 1” along all the edges of the dough.(You will not spread any filling on this edge.)

Spread the softened reduced fat spread over the dough with a rubber spatula and then evenly distribute the peanut butter filling. Be careful to leave your 1” edges clean.

Using a pizza roller or knife, cut the rectangle into 3 with the cuts parallel to the long edges. 

For each section, begin at the far longer edge and roll up the dough toward the 1” clean edge. Like a cinnamon roll.

Press to seal the ends to prevent the filling from leaking.

Pleat the 3 rolls into a braid. 

Fold into half and place into a rectangular bread tin.

Cover with plastic wrap and let rise for 45 minutes.

Brush the top of the loaf with the coffee and sugar mixture, cover with plastic wrap, and let stand for 15 minutes.  

Meanwhile, preheat your oven to 350°F/ 180°C.

Bake for for 15 minutes.  

After 15 minutes, lightly brush the top of the loaf with a tbsp of low fat spread , and lower the oven temperature to 300°F/ 150°C.

Cook for 45 minutes at this temperature, but make sure to check it after 30 minutes.  If the top of the loaf begins to brown too soon you can cover it with tin foil. 

Once ready, remove the loaf from the oven and coat the top of the loaf with remaining low fat spread.

Allow to cool on a wire rack for 20-30 minutes.  

Make sure to leave the loaf in the pan during this time so that the loaf can hold its shape.  

You can remove the loaf from the pan once it has completely cooled to room temperature. 

Best eaten fresh and warm. To store, freeze in sealed plastic bag.

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See the filling leaking out after it was baked?

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This post is going to YEASTSPOTTING!!!

Enjoy your Povitica! 

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Magical Cinnamon Rolls w Vegan Option (Low Fat & Whole Wheat)

If you’ve never seen a fluffy, wholewheat, sticky, gooey cinnamon roll, I have a question for you:

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Who are you???

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Crawl out of that cocoon you’re living in right now.
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And stare.

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You’re looking at it.

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Fluffy.
Gooey.
Soft.
Sticky.
Yum.
Who knew it would be whole wheat?

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No one.

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Magical Cinnamon Rolls

No. of servings: 9 big rolls or 16 small ones

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Ingredients

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For dough (very loosely adapted from here)
  • 2 tbsp water
  • 1/2 cup buttermilk (vegan: 1/2 tsp + enough soy milk to make 1/2 cup and let rest for 5 minutes)
  • 1/4 cup non-fat yogurt (vegan: use soygurt or coconut yogurt or 1/4 cup melted earth balance or 3 tbsp oil)
  • 25g egg (well beaten) (vegan: 1 tbsp oil or 2 tbsp Ener-G Egg Replacer)
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp/ 25g white sugar
  • 2 tbsp/ 25g black or brown sugar
  • 1 1/4 cup/ 162g unbleached white bread flour
  • 1 cup/ 128g whole wheat flour
  • 1 1/4 tsp instant yeast (1/2 envelope)
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For Filling
  • 3 tbsp reduced fat spread, softened (I used oil based spread, which is vegan)
  • 2 tbsp palm sugar (type that has been chopped into very small chunks) You can also use demera sugar but the taste is slightly different
  • 15 mini marshmallows (use vegan marshmallows)
  • 3 tbsp icing sugar
  • 1 tsp cinnamon powder

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Directions

Dough:

  1. Mix all wet ingredients in a bowl.
  2. Add all dry ingredients  into the mixer bowl of a stand mixer.
  3. Add wet  ingredients.
  4. Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.
  5. Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.
  6. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.
  7. Roll and stretch the dough out on a lightly floured surface into a 15” by 24” (38 cm by 61 cm) rectangle.
  8. Mark off 1” along the 24” edge of the dough, closest to you.(You will not spread any filling on this edge.)

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Filling:

  1. In a food processor, add in marshmallows and icing sugar.
  2. Process till marshmallows are sort of minced. (The icing sugar prevents bits of marshmallow from sticking) Alternatively, use manpower!! Like I did.
  3. Mix well the marshmallow mixture with palm sugar and cinnamon powder.

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How to assemble

  1. Spread the softened reduced fat spread over the dough with a rubber spatula and then evenly distribute the filling. Be careful to leave your 1” edge clean.
  2. As a final step, use your rolling pin to lightly roll the filling mixture.
  3. Starting at the far edge of the dough, roll it up tightly.
  4. Begin at the far 24” edge and roll up the dough toward the 1” clean edge.
  5. The clean 1” edge is used to seal the finished roll.
  6. Trim the left and right ends of the roll. The result will be a 24” roll.
  7. Trim off the left and right ends of the roll so that you have a fulsh end at each end of the roll.
  8. Then mark the roll every 1 1/2 inches (3.8 cm).
  9. Cut the roll into 1 1/2” long portions.This may be done with a knife.
  10. Line your baking pans with parchment paper.
  11. Place 5 rolls into 8” square baking pans 1” apart. (One roll in each corner, and one in the center.)
  12. Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour.
  13. After rising, rolls should be touching each other and the sides of the pan.
  14. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
  15. Preheat oven to 375F/180C. Bake for 10-15 minutes. 
  16. (Optional but recommended step) Brush the tops with butter! once removed from oven.

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This post is going to YEASTSPOTTING!!!

Enjoy.

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Guilt-free Tangzhong Choco-Cinnamon buns (with vegan option)

I got chased by a cat today…a cat… a freakin’ cat!

It started with a plan to run. (Okay, that’s an overstatement– I really mean ‘jog’).

I was jogging on this pavement and a cat literally jumped out of nowhere right at me!

My immediate reaction was to give it a cold hard glare hey cat you’ll have caused me some expensive medical bills if not for my sudden possession of quick reflexes.

But that’s not the point.

The point is. It ran after me.

 My planned jog evolved into a frantic run.

An extremely frantic, angry run.

But of course. It suddenly occurred to me that its a cat and I’m human. It should be scared of me, not I scared of it.

I’m not too proud of what I did next. It was dumb. I hope nobody saw it.

I did a quick turn towards the stupid cat (sorry cat lovers… to clarify, its just this particular cat that I’ll call ‘stupid’) and shrieked/yelled/screamed “BOO!” and stuck out my tongue at it.

I’m not proud of what I did.

At all.

Nonetheless, the childish scare tactic did work. The cat scrambled away immediately, meowing angrily (my own interpretation, not too sure though).

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Okay. You (probably) weren’t looking for some dumb cat story when you started reading this post. You were (most probably) looking for my SUPER HEALTHY cinnamon roll recipe. No, that’s no longer an oxymoron. Its a reality.

Its fat-free (as always), cinnamony (self-created word which ought to be a real word), chocolaty, SUPER SOFT (for 2 days REALLY) without preservatives, wholewheat, and best of all DELICIOUS. Yums.

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Guilt-free Cinnamon Rolls

No. of servings: 10

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Ingredients

Non-Vegan

Bread dough

  • 140g bread flour
  • 70g whole wheat flour
  • 56g cake/top flour
  • 20g milk powder (I used my mum’s Anlene milk powder. Ssshhhh…)
  • 50g caster sugar
  • 1/2 tsp salt
  • 7g instant yeast
  • 30g egg, lightly beaten
  • 85g water
  • 84g tang zhong

Filling (mix evenly)

  • 2 tbsp demerara sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 4 tbsp applesauce
  • 2 tbsp cocoa powder

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Vegan

Bread dough

  • 140g bread flour
  • 70g whole wheat flour
  • 56g cake/top flour
  • 50g caster sugar
  • 1/2 tsp salt
  • 7g instant yeast
  • 2 tbsp oil/ vegan butter like Earth Balance
  • 85g non-dairy milk
  • 84g tang zhong

Filling (mix evenly)

  • 2 tbsp demerara sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 4 tbsp nut butter/tahini
  • 2 tbsp cocoa powder

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Add-ins: (optional)

  • Peanut butter chips,
  • white chocolate chips,
  • raisins, 
  • cookie dough,
  • macadamia nuts,
  • sliced almonds,
  • crumbled oreos/cookies,
  • etc.

Directions

For tangzhong preparation method, click here.

Add all ingredients for dough  into the mixer bowl of a stand mixer.

Mix at speed 1 for 20 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 50mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as you knead.Roll the dough into a rectangle, about 30cm by 25cm, 1 cm thick.

Spread surface with filling over the dough surface. Roll over the surface with a rolling pin, this is to make sure the fillings will stick onto the dough.

Roll up like a swiss roll. With a sharp knife or dental floss (unused of course!), slice the ‘swiss roll’ into the number of pieces you want.

Place rolls on a baking tray, lined with parchment paper. I used a non-stick cake mould. No need for parchment paper!  Loosely cover with a damp cloth or cling wrap and let dough proof for 50mins.

Bake at preheated oven at 180 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

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This post is going to YEASTSPOTTING!!!

(Almost Fatfree) Wholewheat Choco-nana Custard Cocoa Buns

I’m down with a high fever coupled with flu for the first time in 4 years. This sucks. Can’t concentrate enough do homework so I just have to sleep the pain away. 😦

Maybe a silly bear can cheer me up? 😀

And some cocoa buns too as well…

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Whole Wheat Cocoa Buns

No. of servings: 5

Adapted from: 《65℃汤种面包》

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Tangzhong preparation method:

Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

For bread dough
  • 200g bread flour
  • 66g wholewheat pastry flour
  • 2 tbsp cocoa powder
  • 20g skim milk powder (optional)
  • 42g sugar
  • 1/2 tsp salt
  • 6g instant yeast
  • 40g whole egg
  • 85g warm water (about 35 degrees celcius)
  • 84g tangzhong
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Filling

Chocolate Banana Custard Jam

3 tbsp instant custard powder

(Mix till smooth.)

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Directions

Add all ingredients  into the mixer bowl of a stand mixer.

Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Divide into 50g portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.

Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

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 This post is going to YEASTSPOTTING!!!