Chocolate Chip Sweet Bun using Water-Roux Method

I decided to try this recipe after reading the post from Honey Bee Sweet. It requires the Water-Roux  method described in Corner Cafe.

I wanted to use my mixer to knead the dough only, but towards the last part, I gave in to using hands to knead. I wanted to use the mixer to make my life easier. However, I read that most bread bakers always emphasized that it is important to feel the dough by hand kneading. So, I ended out taking the dough out,  throwing and stretching for about 5 mins. trying out the kneading method illustrated by Richard Bertinet in his video. It was quite an enjoyable experience slamming the dough on the countertop. It's a really good way to relieve stress.

I managed to get the window pane, but it was a small one before it got torn.

The dough was sticky after proofing, which made shaping difficult. I am not sure if I should have kneaded the dough longer before proofing it.

However, the end product was really tasty. I brought some home for my mother to try, she liked it a lot. It's soft and fluffy, plus the chocolate really made the bun very fragrant.

I still do not understand what HBS meant by rolling the dough into a swiss roll during shaping and I found it difficult to add the chocolate chips into the dough. Need to find out more tips before my next attempt.

Water-Roux warmed to 65 degrees celsius

Chocolate Dough before proofing.

Rolling into oval shape to add the chocolate chips.

Before sending these buns into the oven

Irregular bun shape

First Bun for myself!

I kept about 4 buns for myself to eat. I wanted to eat one each day and see how the taste and softness of the buns change each day. I definitely want to make this again for my family to eat. :)

I

Third Attempt Making Basic Sweet Bun (Using Water-Roux this time)

I have tried to make a sweet dough bun on two other occasions. But on both occasions, the buns didn't turn out to be those soft and fluffy type. 

I did some searching on internet and found cornercafe which talked about this method called water roux. I tried his recipe, and my buns turned out to be very soft and delicious. 

I still do not know why my first two attempts failed me, the bread was very dense. The picture above shows the bun made from my second attempt. It was hard and dense. It looks more like a Baguette.

The pictures below are shots taken during my third attempt. 

It certainly taste very good. I would need to make a few more times before I move into putting fillings such as red bean paste into it. Yeah!! :)

Watermelon Granita + Ginger Syrup

I want to thank Little Teochew for sharing the link to Trissalicious, for the recipe from Neil Perry's Spice Temple.

I really like it a lot. It is really a thirst quencher on a hot and sunny day.

Watermelon is considered a 'cooling' food and ginger is regarded as 'warm'. It seems to be a very yin-yang balanced food stuff. So i guess, we can eat all the time.

My Refreshing Watermelon Granita

Garlic Butter Prawn

I asked my mum recently if there is a easy way to cook delicious prawn. She told me that just using salt, pepper and garlic will produce very savory pan-fry prawns. Something similar to what people normally do in a BBQ.

I decided to add an extra ingredient today. BUTTER!

Savoury Butter Garlic Prawns 

Recipe:

1) 6 Prawns ( I still do not know how to identify the different types.)
2) Salt
3) 4 cloves of garlic, chopped.
4) Thumb size of butter.

The first step: Clean the prawns. Trimmed away the sharp antenna on the prawn head, and pull out the legs. Take a knife and slice a small opening near the tail, insert a toothpick and try to dig out all the disgusting veins or prawn poo. I am still having difficulty removing the veins with the shell intact.

Second step:  The "exfoliation phase" with salt. Rinse with water.

Third step: Pat dry the prawn with kitchen towel before sprinkling a dash of salt on the prawns and black pepper  on both sides.

Fourth step: Cooking Time! Put the butter in the no-stick wok before firing it up. Once the pan is hot, add the chopped garlic in to stir-fry till fragrant. Add in the prawns. Stir fry the prawns on both sides till a little charred.

Fifth Step: Serve! Enjoy it with Beer! :)

Sweet and Sour Fish

I tried cooking sweet and sour fish last week. It tasted a little bland, but I guess I am quite happy as it was the first time cooking it.

Fried Fish Pieces Placed on Kitchen Towel to Absorb Oil

My Sweet and Sour Fish

I will add capsicum and pineapples the next time I cook it. :)

My First Self-Made Burger and First Blog Post

This is my first attempt at writing a blog. I would like to say a BIG THANK YOU to KitchenCorner and daydreamer. It was through their Burger Posts that got me started to try this recipe.

Making these burger buns was my third attempt in making bread. I would say that it was definitely much better than the first two attempts. First attempt was making a basic bread and the second attempt was to make a sweet dough. The sweet dough project went awry.

Before Baking

Mini Hot Burger Buns

My Porkie Patties

Unfortunately, my wife was on holiday. She was not able to eat it. My family said the burgers were yummy. :) I am going to try making it again. Once I get the delivery of my new kitchen toy (Bosch Mixer), I am going to try again,  perhaps with sesame seeds on the buns. 

So much for my first post. This blogging thing is a little challenging......