Chocolate Chip Hot Cross Bun

Made these during the last easter, they came out very good; they can considered as the best bun i ever made. I know it may be too late to share it now since the easter has gone. However, who says we cant eat hot cross bun even it is not easter? Sure we can make hot cross bun everyday, hahahaha.......

Chocolate Chip Hot Cross Bun

Ingredient:
4 cups plain flour, sifted
2 package dry yeast (2x7g)
¼ cup caster sugar
1 ½ tsp mixed spice
Pinch of salt
40g butter
300ml milk
2 eggs, lightly beaten
½ cup chopped dark chocolate
½ cup milk chocolate chip
Flour paste
½ cup flour, sifted
4-5 tbs water

Method:

1. Combine sifted flour, yeast, sugar, spice and salt (dry mixture)


2. Melt butter in a small saucepan, add milk and turn heat to medium for 1 minute until the milk mixture is lukewarm


3. Add the warm milk mixture and eggs into dry mixture


4. Using a flat knife to mix the mixture then use greased hands to form a soft dough


5. Turn the dough onto a lightly floured surface and knead for 10 minutes until the dough is soft and elastic


6. Put the dough into a greased mixing bowl and cover with a damp towel for 1-1.5 hours or until the dough is risen double its size


7. Knock down dough (punch fist once into centre and hit the dough on working surface) for 1 minute until soft


8. Roll the dough into long shape and cut into 12 portions


9. Flatten each portion into 5mm thick and sprinkle with some milk and dark chocolate pieces, enclose the small dough and twist the dough so some chocolate pieces are outside the surface, finally shape the small dough into a ball


10. Repeat for the remaining small dough and put on a baking tray (lined with baking paper) with 1cm apart, cover the buns with damp towel for 30 minutes or until they are double their size


11. Meanwhile preheat the oven to 190oC and prepare the flour paste


12. Brush bun with egg wash (1 egg + 1tbsp milk) and using the flour paste to form a cross on the buns, bake for 20-25 minutes until golden


13. Rest 5 minutes and serve best while hot or microwave for 15s on high if they are cold

Flour paste:
1. Mix flour with water until a smooth paste, more water is needed if the paste is too thick
2. Put into a zip-lock bag, cut off one of the angle so it is easily to squeeze the paste to form a cross on the bun.

Roasted Gingery Salt Chicken

Hello everyone, I am back. Had been busy with work and seldom to create new dishes. Today I am going to share an Asian's recipe, where it is from a recipe book i got from my best friend who is now in Paris. Thank you very much, Cello !!

It is a simple and delicious dish. It reminds me the Hainanese Chicken i ate in Malaysia. The crispiness of the skin and the taste of the ginger just combine well with steam rice and any other side dishes. Here come the recipe:

Roasted Gingery Salt Chicken

Ingredients:

2 chicken whole legs

Marinating:

3 tbsp fresh ginger juice (squeeze from grated ginger)

1 tsp salt

1 tbsp Shaoxing wine

Method:

1. Cut a slit on the chicken whole legs. Put the chicken in a shallow bowl and mix well with the marinate. Marinate the chicken at least two hours or overnight in the fridge.


2. Roast chicken whole legs with the marinate sauce in a preheated oven at 200oC for 30-45 minutes until golden brown and well cooked.


3. Remove and cut into pieces. Serves with the warm marinate sauce.

Is it very simple? It is very cheap too. I ate this with steam rice and a crunchy warm vege salad. I made the salad by mixing red cabbage, carrot and brocolli; then slighly stir-fried them till they are warm but still crunchy.

Hope you will like it. I will try to keep updating the recipes from the photos in Facebook. Before that, hope u have a nice day and enjoy.