Korean QQ Mochi Bread

In March, there was a discussion in KC regarding Sun Moulin Mochi Bread started by Edith and several forumers had hands-on trying to work out a recipe that will closely replicate the product of Sun Moulin.

The closest my friends came to was a pre-mix for this bread. I haven't got much luck baking this from scratch either!

Surf the Taiwanese sites and in fact something in the nature of this mochi bread (麻糬麵包) was a rave back in 2006. There are also reviews about mochi bread using Korean QQ Bread Premix (韓國麵包). I didn't feel that it has hit HK, anyway the review for this premix by many bloggers was tremendously excellent, so I had to try it.

Now my turn to hunt for this premix. Found it in CakeDIY , ordered it on Tuesday and collected it today and baked it today. Instruction for this premix is on the label of the product. This bag of 250g premix costs HK$18.00

My...goshhhhhhh! This mochi bread is so delicious. Crispy on the outside, soft and QQ on the inside. When you tapped on the surface of the bread you can hear hollow rebounds, sounds like a loaf of freshly baked baguette. On your first bite into it, you can hear the crispness, then you feel the soft QQ texture of the interior, finally you will chew on to the aromatic roasted crunchy black sesame seeds which gives an added dimension to your palatal sensation. Absolutely yummilicious! No wonder it was such a rave in Taiwan.

Take a look at the mochi bread - not the Sun Moulin type though.


Crispy on the outside.


QQ on the inside.


Ingredients: (12 pieces of 40g each)
250g Korean QQ Mochi Bread Premix
33g bread flour
6g skim milk powder
75g egg (lightly beaten)
20g black sesame seeds
6g light soy sauce
90g water/milk (I used water)
50g melted butter (I used butter at room temperature)

Method:
1. Mix everything together in the mixer or bread maker except black sesame seeds and butter. Let it mix/knead for 2 minutes. Add in the black sesame seeds and mix/knead for another 2 minutes. Add in the melted butter and mix/knead for a further 3 minutes. ** (I made a mistake here, I did not use melted butter. I used butter at room temperature).
2. Rest the dough for 15 minutes. Divide dough into 40g each and shape them into round balls. Place the shaped dough on a lined tray.
3. Bake at 180C for 5 minutes, then spray with some water. Bake for another 5 minutes and spray with water again. Turn off the upper heat, with only the lower heat bake for 10 - 15 minutes (beware of getting the bottoms burnt). Turn the baking tray around. Switch on the upper heat and off the lower heat, bake for another 10 - 15 minutes.

Excellent Blog Award

Thank you Faery's Kitchen for this award.

Custard Sauce Bread Loaf

Borrowed this book 「孟老師的一百道麵包」from a friend and found this recipe to be interesting. It is somewhat similar to the TangZhong but it uses a homemade custard sauce. This custard sauce is made from egg yolk, bread flour and milk (I added some real vanilla to it - smells heavenly). The ratio of custard sauce to flour in this loaf is about 36%. Besides the use of this custard sauce the rest of the ingredients basically remained unchanged except it uses less yeast about 1.6% instead of 2%.

This is how my loaf looked like.


Texture of bread.

Yummy Blog Award

Precious Moments, thank you for the award.

Will do the writing when I have gathered my thoughts.

Happy Mother's Day

Dear all,



Regards,
Florence

Durian Crepe Cake

Two days ago, I was at North Point stocking up on Kdramas, then I pop over to the market to get some organic vegetables. The vendor had a newly arrived crate of durians for sale. She was very observant, she saw me eying the durians. She immediately asked her husband to open a fruit for me to try. Not able to resist the temptation of the King of fruits, I grapped one...imagine me eating durian on the street. The durian was so aromatic and sweet, without hesitation I bought one big Thai Golden Pillow. It cost me HK$50, not expensive at all!

Though durian is The King of Fruits, there is definitely a clear line of either you love it or you hate it. For those who love it, it is smooth, creamy, rich and aromatic. If you burp after you have eaten some, people from a yard away can smell you. For those who hate it, it is the smell of "cat's poo"!

Now back to my durian crepe cake! Why did I do a crepe cake instead of a baked cake? Really it was because I was shopping with DD last weekend at Sogo in Causeway Bay. While we were hanging around the street behind Sogo we were drawn by the nice aroma to a little kiosk which was selling crepes and the queue was so long, we didn't bother to queue and wait. Then this week I saw Edith's crepe, I went on to surf the net and discovered this Hokkaido Mille Crepe Cake which was so popular in Taiwan and the wait list for this cake was about a month(reported by TVBS programme). I was inspired!

Crepes are really versatile for many reasons because with one basic batter recipe you can do an array of both sweet and savory fillings. Just use your imagination and they really do wonders to the palate. Textures of crepe are really personal preferences - some like it thin and crispy, others like it soft and not too thin. For me, I did a sweet version with durian as the filling and a not so thin type of crepe.

Enjoy it or Hate it!!!





The lacy design of the crepe created naturally from the heat is so beautiful, so I used it as my top layer.




Joanna, this is how I get the crepes to be of standard size.
I used a flat base fry pan and a bottomless cake ring. Grease the ring for every crepe.
When the batter is firm, I use a cake tester to go around the cake ring to release the crepe, be careful of the heat from the cake ring.


Ingredients: (14 pieces 16cm crepes)
Crepe
200g cake flour/plain flour (I used cake flour)
3 eggs
1/2 - 3/4 tsp salt
3 tbsp sugar
400ml milk
3/4 tsp vanilla essence
70g melted butter

Filling
450g durian pulp
150g whipping cream

Method:
1. Mix all ingredients for the crepe together till you get a smooth runny batter. Strain if your batter is lumpy. Rest the batter for 45 minutes.
2. Heat up a non-stick flat based pan on medium heat and grease lightly with some butter or oil (I used corn oil). Pour in appropriate amount of batter and cooked till surface of the crepe is firm then flip over and cook for a little while more or till the crepe is of the goldening color that you liked. Repeat with the remaining batter. ** I used a 16cm cake ring as a girdle so that the size of my crepe will be uniform.
3. Remove seeds from the durian and mash durian pulp with a fork till creamy.
4. Whip whipping cream till stiff. Add in the durian pulp and blend with a spatula till well combined.
5. Put a piece of crepe on a cakeboard, add in the filling and smoothen with a flat palette knife. Make sure the filling is spread evenly, otherwise the cake will be lopsided. Alternate with a layer of crepe and a layer of filling. Chill the whole cake in the fridge.
6. Remove from the fridge and rest at room temperature for 15 minutes before serving.

Notes:
The filling I had was only enough for 11 crepes.
Number of crepes depends on the thickness that you liked. If you are making thinner crepes, you get more pieces and vice versa.

Pumpkin Xi Ban

I was intrigued with the article (Pumpkin Xi Ban) that QQredapple posted in KC, thus I did a search and started to delve into this item called Xi Ban(喜粄) which a traditional yet important snack in the Hakka cuisine.

What is Xi Ban (喜粄）？
Ban is the Hakka version of rice snack as in the equivalent of "kuih" in Hokkien. Ban is a snack that is made mainly of glutinous rice flour or rice flour. Ban is the highlight of all special occasions in the Hakka cuisine be it in wedding celebrations, funeral mournings, temple rituals/praying or any other celebrations.

Some of the Bans that we are familiar with are:
Hong Ban(紅粄) - this is similar to our Ang Gu Kuih (紅龜粿). They usually make this ban red in color for any happy celebrations such as wedding or baby's full moon.
Fa Ban(發粄) - this is similar to our Huat Kuih (發粿 ). The Hakkas make these for funerals, Ching Ming festival and temple rituals. These Fa Bans must crack wide open with big smiles to be considered auspicious.

Why is the Ban(粄) an important item in the Hakka celebrations?
Ages ago, the Hakkas were very poor and the main ingredients for Ban is glutinous rice which is a stomach filling item. These Bans were served before any main dishes for any celebrations, so the guests will be full by the time the mains were served and hence the host saved on monies spent on the mains - thrifty nature of a Hakka!

If you have not tasted a Xi Ban before, let me tell you what it is like. The texture of this Xi Ban is soft and bouncy, moist and fluffy and slightly chewy when you bite into it. Wow! All the sensation in one little Ban.


The pretty yellow color is the color of the pumpkin that I used.


Ingredients:
(A)
200g plain flour
2 tsp yeast
170ml warm water

(B)
200g glutinous rice flour
100g plain flour
2 tbsp oil
250g-280g mashed pumpkin
110g sugar

Method:
1. Mix all the ingredients in (A) well in a big mixing bowl. Cover the bowl with a wet towel and let it prove for 3 hours.
2. Steam pumpkin for 15 minutes. Remove from steamer, add sugar to the hot pumpkin and mashed it with a fork.
3. Mix mashed pumpkin into the rest of ingredients in (B). (Do not add all pumpkin at once, I first add 200g and then 20g every other time till you get a pliable dough.
4. Knead (1) and (3) together till you get a smooth dough. Dough is a little sticky but you should be able to mould it into small round balls, otherwise add in 10g of flour till you get the dough that you can handle.
5. Divide dough into 50g pieces, mould them into smooth round balls and flatten them. Place them on greased baking sheet or banana leaf. Prove for 90 minutes then steam on medium heat for 16 minutes.
6. Stamp them with red coloring, however, this is optional. Glace them with cooked cooking oil and leave to cool before serving.

Recipe Credit: (星洲日報/大都會•2007.09.01)

Mango Mochi

I was asked to make some red bean mochi for HL's BBQ birthday party. As my kid is in the midst of her term test I have no time to cook the red bean paste. I asked HL if she liked mangoes. She was positive about that, so I made mango mochi for her.

Mangoes are in season now and they are cheap and nice. I used Philippines Luzon mangoes, these mangoes are sweet and juicy. When you bite into the soft chewy mochi, the chilled mango filling exudes aromatic luxury leaving a lingering aroma in your palate. This is the magic of mango mochi, giving you different layers of palate sensation when you bite into one of it. Get tempted!

This mochi recipe is nice in that the skin is still soft and chewy even if it has been in the refrigerator overnight. A good recipe for make-ahead desserts.




Ingredients:(30+ pieces)
300g glutinous rice flour
60g rice flour
1 tbsp santan powder
1.5 tbsp corn oil
200ml hot water + 45g sugar
160ml evaporated milk (1 small can)
240ml mangojuice
2 drops of mango essence- if you like (I did not use this)

2 ripe mangoes (diced into cubes)
dessicated coconut for coating

Method:
1. Sieve glutinous rice flour, rice flour and santan powder into a big mixing bowl. Add in the oil.
2. Dissolve sugar in 200ml of hot water. Add in the evaporated milk. Pour this into the flour mixture and mix till smooth and well blended. Stir in the mango nectar. Strain if mixture is lumpy.
3. Pour batter into a greased tray/bowl and steam on high heat for 30 minutes.
4. Remove from steamer and stir the cooked dough with a flat plastic knife till it is smooth. Leave aside to cool.
5. Wear a pair of plastic gloves and greased it with some oil. Take a 30g piece of dough and flatten it into a round disc, wrap in as much mango cubes as desired. Seal the edges tightly and shape it into round balls. Coat the shaped mochi with dessicated coconut.
6. Serve chilled.

Notes:
Couldn't really count the pieces that we've made, as we were eating and making them at the same time.

If you do not like dessicated coconut as the coating, you can use cooked glutinous rice.

65C Raisin Rye Bread

65C TangZhong again!

Yes, I'm in love with 65C TangZhong. The texture of this bread is by far the best texture that I have come across in all my bread baking ventures.

I have added rum to my bread because I thought it would go very well with the rye and raisins. Yeah, the 3Rs - rye, rum and raisins!




Ingredients:
285g bread flour
60g rye flour
30g light muscovado sugar
5g salt
6g yeast
185ml water
1 tsp rum (optional)
90g TangZhong
20g butter
150g - 200g raisins

Reference: 65C TangZhong by Yvonne Chen

Method:
1. Put all ingredients except butter and raisins into the bread machine and start the dough cycle. After 8 minutes add in the butter, let it knead for another 5 minutes then add in the raisins or dried fruits. The dough cycle takes about 1 hour 20 minutes. The first 20 minutes is for mixing and kneading and the last 60 minutes is for proving. (This applies to my Kenwood BM).
2. When dough cycle is completed, remove dough and roll it into a round shape. Dough may be a little sticky, so flour your working surface and hands with rye flour.
3. Flour a proving basket(which I don't have) or a colander with rye flour and put in the bread dough. I used a colander which is 20cm in diameter and 7cm in height.
4. Wrap it with a piece of glad wrap and let it prove for 50 minutes at about 28 - 30C or till the colander is about 80% full.
5. Overturn the colander and let the bread dough slid gently onto a lined baking tray and bake the bread at 190C for 30 minutes.

Chocolate Cheesecake

I made this especially for MC.

DD came back from school earlier this week crying with acute pain and stiffness in her right shoulder. She was moving stiffly with her head bent to an angle. I brought her to the doctor immediately and luckily it was only a neck muscle sprain.

When MC knew about this, she came to DD with her Chinese medicine and plaster from Beijing and plastered her neck shoulder area. DD and I were so touched. The same night DD felt much better.

Today DD is a happy girl, she is back to her normal self.

Thank you MC and this is for you and your family!



Recipe for this cake.

Chocolate Ganache:
95g chocolate (I used Valrhona 66% dark chocolate)
25g butter
55g skim milk

Method:
1. Warm butter and chopped chocolate over a basin of hot water and stir till a smooth chocolate paste is formed.
2. Stir in milk a third at a time.
3. Stirring the ganache constantly till it is slightly warm, smooth and runny, pour this ganache over the chilled and set cake from above. Tilt pan left and right gently to even out the ganache. Chill till set.

LM Loaf Bread

At las! A loaf that is flat and reaches the four corners of the loaf pan.

This loaf is made using the Lao Mian method or old dough method.

65°C Taro Bread

Taro Rice

My maid is on 4 weeks vacation in Philippines (luckily she'll be back next week), so the lazy mum and a person not so into cooking the 3 meals of the day (see my profile) had to improvise and get the meals done nicely, easily and of course hassle free.

My mum has given me several suggestions when I spoke to her last week and this is one of them - one pot rice cooker taro rice. My mum is a great cook who loves marketing and cooking. However, my sisters and I did not pick up her skills when we were at home but now I'm collecting some of her famous and delicious recipes. Mothers of her time always cook via the agaration method,so sometimes it is not easy to follow her recipes.

Anyway, the rice cooker taro rice was quick, easy and delicious. Thank you, mum!

Citron Wholemeal Loaf

Baked citron wholemeal loaf via Lao Mian (老麵) or old dough method.

Tofu Soy Parfait

The Humble Soybean!

The soybean is familiar to us all. They were first grown in China more than 2000 years ago. When we say soybean in Asia what most readily comes to mind is tofu. In recent years the humble soybean has found new dimensions. This is mainly because of the recognition of the soybean as an inexpensive and plentiful source of protein.

The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.

In China, Japan, and Korea the soybean and products made from the soybean are a popular part of the diet. The Chinese invented tofu (豆腐), and also made use of several varieties of soybean paste as seasonings. Japanese foods made from soya include: miso (味噌), natto (納豆), and edamame (枝豆). In Korean cuisine, soybean sprouts, called kongnamul (hangul:콩나물) are also used in a variety of dishes such as doenjang, cheonggukjang and ganjang.

The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil. Soybeans are also the primary ingredient involved in the production of soy sauce (or shoyu).

Though soybean is full of nutrients, please remember to consume in moderation only. This applies to all things that you consume.

Without further ado, let's see what I have made from this humble bean that is so full of goodness.

References: Wikipedia and Female Cookbook Vol. 14



Ingredients: 8 cups
400g Tofu (I used those packet tofu from supermarket)
500ml unsweetened soybean milk (you can diy this)
200ml whipping cream
70g - 80g sugar
4 tsp gelatin
4 tbsp boiling water

Topping (optional)
Canned azuki beans


Method:
1. Blend tofu in a blender till smooth.
2. Dissolve gelatin in 4 tbsp boiling hot water.
3. Cook soybean milk, sugar and whipping cream in a saucepan till a little hot. Add in the gelatin solution and stir till well blended.
4. Add in the blended tofu and cook for a little while. For smoothness, strain hot mixture twice and remove any foam formed during cooking.
5. Leave to cool before pouring into cups. Chill for at least 3 hours before serving.

Notes:
I top my soy parfait with canned azuki beans to enhance the dessert otherwise it may taste a wee bit bland.

If you dislike the taste/aroma of tofu and soybean milk, you may like to substitute half or all the soybean milk with skim milk.

Credits: Miss Jubie

Coffee Macarons

Macarons! Oh macarons!

Lots of people had done macarons before and yet I have not attempted it till today. I have done many researches and readings of all the fabulous macarons that were done by many bloggers. They were all really kind to share their experiences. I had also read about the failures too! There was a comment by a blogger who commented that he/she had tried making macarons 15 times and still had not succeeded. I really admired her persistence.

This is my first attempt and I did 2 mini trays of it.

The first tray was a total disaster. I rested the piped macarons for 20 minutes and put it into a 175C oven in middle rack for 6 - 7 minutes, reduce the temperature to 110C and shift to lower rack for another 10 minutes. The macarons in this tray cracked and then shrank. I chuck them all out.

The second tray, I rested the piped macarons for about 50 - 60 minutes and make sure that they are dry and not sticky to touch before I pop them into the oven. For this tray I baked at 150C in the lower shelf for 10 minutes then reduce temperature to 120C for 6 minutes and finally 110C for 5 minutes. Wow! Frilly feet starts to appear at about 9 minutes and ?? seconds...bingo! (I actually did a vigil stand in front of the oven to see if the frilly little feet did appear ... the eager and vigilant first timer macaron baker).

This tray of macarons is what you see in the photo below. I sandwich them with mocha cream. Overall the macarons were delicious but a tad too sweet to my liking.

Guess you don't know, I actually rang up a baking studio this morning to enrol for a macaron class but they were full. I was thinking why don't I try it by myself first before going to class. Luckily they were full, that means a saving of HK$300 for the 20 macarons that you get to make during class.

Though the looks of my macarons weren't that fantastics but I am a happy woman today because my macarons got frilly feet!



This is what my egg white looks like.


This is the consistency of my macaron batter.


This is the tray of the bad and the ugly!


Ingredients:
(A)
50g almond meal
6g coffee powder
65g icing sugar

(B)
45g egg white
45g castor sugar

Method:
1. Sieve and mix all ingredient in (A) well.
2. Beat egg white till white and add in sugars by thirds and beat till glossy and stiff. See photo of my egg white. Fold in almond mixture by thirds till well combined.
3. Pipe batter on to a baking tray lined with parchment paper and leave enough room between each macaron for expansion.
4. Rest the piped macarons for at least 50 - 60 minutes or till dry and not sticky to touch.
5. Preheat oven at 180C for 10 minutes. Reduce temperature to 150C and pop the tray into the oven on the lowest rack. Bake at 150C for 10 minutes. Frilly feet should appear here.
6. Reduce temperature to 120C and bake for 6 minutes. Finally reduce temperature to 110C and bake a further 5 minutes or till dry.
7. When out of the oven put the parchment paper with the macarons on top of a piece of very wet towel. Peel the macarons off the parchment paper and leave them on a cooling rack.
8. Sandwich the macarons with your favourite fillings.

Raspberry Creme Patisserie

Oh! You know what? I haven't bake a cake for the past 3 months! The last cake I baked was the Christmas Fruit Cake.

I want to bake a cake but I want it to be something different, something that I have not done before or maybe use some ingredients that I have not used before ... what shall it be???

Never mind, let me just make a trip to CitySuper in Causeway Bay for some inspiration. Ended up with raspberries, black berries, wholemeal flour (I guess you know what I'm gonna do with this), Japanese rice flour, Japanese mochi flour, Japanese mugwort, canned azuki beans, cacao barry powder, a 1 kg pullman square bread tin and of course HK$500+ poorer.

I decided to use raspberries and creme patisserie for this cake as a mimic of the delicious filling of the famous Shangri-La Raspberry Mille-feuille that my dd loved so much. The end result is a mouth-watering piece of wobbly cake that is laden with refreshing juicy raspberries and creamy yummilicious creme patisserie. Grab a piece!

If you are running out of ideas for cake fillings and instead of using only whipping cream to frost the cake this creme patisserie is not a bad choice. Usually with only whipping cream as the frosting, we will always scrap away the cream and eat the cake but with this creme patisserie even the fussiest fella in my household clean it all up...finger licking good.




Click here for cake base recipe.
I bake this cake as a sheet cake. Divide cake into 3 layers according to the dimension of the loaf tin that you are using.

Ingredients: (Creme Patisserie)
200ml skim milk
55g sugar
20g corn starch
3 egg yolks
1/2 tsp vanilla essence or 1 tsp rum

200ml whipping cream
1 tbsp icing sugar

Method:
1. Mix 50ml of milk with the cornstarch till smooth.
2. Add the beaten yolks into the cornstarch mixture.
3. Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard.
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard). Leave to cool for use later.
6. Whip the whipping cream with icing sugar till about 80% stiff. Stir in the cooled custard and mix well.
7. Line the loaf tray with 1 layer of cake top with creme patisserie and raspberries. Repeat with the rest of the cake layers.
8. Chill well before serving.

My Bread Machine

This is my bread machine : Kenwood BM300






Kenwood BM300
Size: 39 x 19.2 x 31.3 cm

◆ Two loaf sizes 750 grms and 1 kg
◆ 3 crust colour settings for personal preference
◆ Delay timer for freshly cooked bread in the morning or whenever required
◆ Express setting for fresh bread in 59 minutes
◆ Touch control panel with programme status bar for easy viewing of the baking process
◆ Speciality cycles including jam making programme for making pure home made jams
◆ Gluten Free recipe
◆ Power interuption memory
◆ Extended rising cycle
◆ Other: 750g & 1kg
◆ Colour: White/Grey Trim
◆ Wattage: 550W

Credits: Kenwood


My opinion:

If you ask me if this is good to use, I have no complaints because this is a credit card reward points redemption gift. Also I do not own a mixer, so the mixing and kneading of the bread machine does help me a lot during bread making process.

If you are thinking about a bread machine, you may consider buying a heavy duty mixer instead. Mixer can help you with cake making eg. beating of egg white or creaming butter and also mixing and kneading of bread dough.

Black Sesame Blanc Manger

Blanc Manger is a sweet and delicate dessert commonly made with milk, cream, sugar and thickened with just the right amount of gelatin to give it a soft and creamy texture.

Instead of doing the standard whitish type of blancmanger, I added black sesame paste to mine. The black sesame paste is very aromatic and it gets rid of the "milky" flavour of cream and milk (I'm allergic to the flavour of milk).



Ingredients:
200ml skim milk
2 tbsp sugar
1.5 tsp - 2 tsp gelatin
2 tbsp black sesame paste

200ml whipping cream
1 tbsp icing sugar

1 tsp rum

Method:
1. Put milk in a saucepan and sprinkle in the gelatin powder. Cook over low heat stirring till gelatin is dissolved.
2. Add in the sugar and black sesame paste and cook till well mixed and smooth. Then cool the black sesame milk mixture over a pot of cold water till it is a little thick or chill in the fridge till it is a little thick (this may take a couple of minutes, you have to check on it, so that it doesn't get set before the cream is added in).
3. Whip the whipping cream till it is 80% thick.
4. Add the black sesame milk mixture into the whipping cream and mix well. Stir in the rum.
5. Pour them into cups or metal moulds and chill for at least 2 hours before unmoulding.
6. To unmould from metal moulds, warm slightly all around the metal mould and the blanc manger will slid out nicely. Do not apply too much heat as the blanc manger will melt.

65°C Sausage Roll

65°C Chocolate Wassant

Making use of the last lot of my TangZhong which is 100g, I tried to replicate the famous Chocolate Wassant which was talked about in KC.

Though I have not tasted the Chocolate Wassant but what I do know is that it is a rather tasty and soft bread. Hence I use 65C TangZhong to make this bread so that I can achieve the softness of this bread.

You must try this if you have time because this is so delicious.





Wrapping of chocolate sheet.


Making a four-fold.


Shaping the Chocolate Wassant.


Ingredients for Chocolate Sheet:
40g cake flour
100g sugar
2 egg white
160ml milk
40g cocoa powder
20g butter

Method:
1. Mix cake flour, sugar and egg white till smooth.
2. Heat the milk in a saucepan and stir in the cocoa powder.
3. Add in the egg white mixture stirring till thicken and dry.
4. Stir in the butter and mix till all butter is incorporated.
5. Leave to cool and measure out 300g of the chocolate paste. Put this chocolate paste into a freezer bag and roll it into a rectangular shape of size 22cm x 14cm.
6. Keep refrigerated for at least 2 hours before using.

Credits: My Kitchen

Ingredients for dough:
250 - 270g bread flour
70g cake flour
20g skim milk powder
100g TangZhong
5g salt
40g sugar
25g egg yolk + 115g warm water
8g dry yeast
26g butter

Method:
1. Put all ingredients into the bread maker, select the Dough cycle and let the bread maker knead and prove the dough- which is about 100mins.
2. When the dough cycle is completed, remove the dough and punch out the air. Roll out the dough into a rectangle of size 31cm x 22cm.
3. Put the chocolate sheet on the middle of the dough. Fold in both ends of the dough to cover the chocolate sheet completely. Seal all the edges tightly..
4. Turn the dough 90°. Roll dough till it is about 60cm x 22cm.
5. Fold the dough into 4 folds. Turn dough 90C. Roll dough into a 54cm x 22cm rectangular sheet.
6. Cut into triangular pieces of base 9cm and height 22cm. Roll triangular pieces from the widest part.
7. Prove for 50 minutes at 35°C.
8. Apply egg wash and bake at 175C -180C for 18 - 20 minutes.

Notes:
For those who are not following the series of 65°C TangZhong bread, please read this for details about TangZhong.

14th March, 2008
This morning I reheat the last of my Chocolate Wassant in the oven at 150C for 7 minutes and the Wassant is still very soft and with a crispy crust too! Imagine this bread stayed soft for 3 days!!! TangZhong is here to stay!