Whenever I make Rotiboy, I will reserve part of the dough and make some chocolate Mexican buns for the little ones. The kids love these, although most of the times they seems to be more excited about that crunchy chocolate layer on top, and they always mistaken the butter inside as cheese. 

Makes 8 buns

Ingredients

Bread
Tang Zhong Starter Dough

• 20g bread flour
• 95 ml water

Bread Dough

• 200g bread flour
• 32g caster sugar
• 3g salt
• 3g milk powder
• 3/4 tsp instant yeast
• 32g egg, beaten
• 23g whipping cream
• 20g fresh milk
• 19g unsalted butter

Filling

• 56g butter, divided into 8 portions

Toppings

• 66g butter
• 66g sugar
• 56g egg, beaten
• 58g flour
• 10g cocoa powder

Cooking Directions
Bread

1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
3. Let tang zhong cool to room temperature before use.
4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
5. Knead in butter until fully incorporated (around 5-10 minutes).
6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
7. Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.

Topping

1. Mix together all ingredients.

Assemble

1. Wrap a portion of butter filling in each portion of dough.
2. Let the dough undergo 2nd proofing until double in size.
3. Pipe the topping on the bread.
   
   
4. Baked in preheated oven at 190C for 15 minutes.

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墨西哥咖啡面包
做8个面包
用料

面包

汤种

• 20 克 高筋面粉 
• 95 ml水 

面团

• 200 克 高筋面粉 
• 32 克細砂糖 
• 3 克 盐 
• 3 克 奶粉 
• 3/4茶匙快速乾酵母 
• 32 克 全蛋液 
• 23 克 忌廉（whipping cream 動物性鮮奶油）
• 20克牛奶 
• 19 克无盐牛油 

内馅

• 56g 牛油，分成8份

外馅

• 66克黄油 
• 66克糖 
• 56克鸡蛋，打散 
• 58克面粉
• 10克可可粉

做法

面包

汤种

1. 高筋面粉和水放到锅里，开小火，不停搅拌。熬成浓稠的糊状，盛出待温度降至室温方才使用

面团

1. 把所有材料包括汤种（除了牛油）搅拌成面团，用手揉至面团光滑（大约10分钟）
2. 加入已软化的牛油，继续揉约5-10分钟
3. 把面团放在温暖处发酵至2-2.5倍大小（大约1小时）
4. 用手按压面团，然后分割成大小均匀的8份

铺料

1. 将所有材料混合在一起。

组合

1. 将一份内馅包入一份面团里。收口。
2. 第二次发酵直到双倍大。
3. 将巧克力铺料挤在面团上。
   
   
   
4. 放入已预热烤箱以190C烤15分钟。

Cutting through the centre of a cake, watching a stream of hot chocolate lava flowing out, pairing it with a scoop of freezing cold ice cream. Does it sounds like just the perfect dessert for tonight?

The idea of flowing lava inside a cake used to sound way too magical too me. I thought some special skill or equipment must be required in order to produce that lava stream but I was wrong. It took me a while to accept the fact that this sophisticated looking dessert is simply so easy to make. 

There are two ways to make lava cake, one method is to under-bake the cake with a rather high heat such that the centre of the cake is yet to set while the outside part is already forming a cake casing. Another way is to make some chocolate ganache ball, store in the fridge to let it harden and then add to the centre of the batter. Certainly, the 'under-bake' method is the easier way. You can whip it up the last minute for like 10-15 minutes (not including baking time) and there you go, a decadent hot chocolate dessert is there waiting for you in the oven to devour it. However, if you have something against under-bake cake then you may need to consider the ganache ball method, where you will be required to prepare the ganache in advance to let it set in the fridge. 

Molten Chocolate Lava Cake

Makes 4 cups

Ingredients

• 130g semi-sweet chocolate chips
• 112g butter
• 100g powdered sugar
• 2 eggs
• 2 egg yolks
• 46g plain flour

Cooking Directions

1. Melt butter and chocolate over low heat until smooth, add in sugar and mix well.
2. In another bowl, whisk eggs until frothy (there is no need of electric mixer, just use your hand power).
3. Add eggs into the chocolate mixture, stir well.
4. Sift in flour, mix until just combine.
5. Bake in preheated oven at 220C for 10-12 minutes.

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心太软巧克力蛋糕

做4个蛋糕

材料

• 130克半甜巧克力豆
• 112克牛油
• 100克糖粉
• 2个鸡蛋
• 2个蛋黄
• 46克面粉

做法

1. 用小火融化牛油和巧克力，直到顺滑，加入白糖拌匀。
2. 取另一个碗，把鸡蛋打散直到粗泡沫（无需电动搅拌机，只需用手腕力）。
3. 把鸡蛋加入巧克力，搅拌均匀。
4. 筛入面粉，搅拌，直到刚刚结合。
5. 在已预热的烤箱以220℃烤10-12分钟。

I had always wondered how does a hole magically appeared in a bun. I thought of applying some butter inside, or playing cheat by cutting a hole inside, ends up, those were all wrong. With the oven temperature high enough, and you will be able to watch that pita bread puff up inside the oven like a puffer fish!

With its signature 'pocket', you can stuff whatever you like inside and that is a delicious pocket meal you will have! Amongst all, my favourite is to eat it with Shakshuka, a dish originated from Tunisia and Israel that is packed with the goodness from tomatoes, lightly spiced just enough to deepen its flavor, and with few eggs cracked on top cooked to its perfection rendering the yolk still partially runny!

Pita Bread

Makes 6

Ingredients

Sponge Dough

• 60g bread flour
• 1/4 tsp instant yeast
• 35g water

Main Dough

• 200g bread flour
• 10g sugar
• 4g salt
• 10g oil
• 120g water
• 1/2 tsp instant yeast

Cooking Directions

1. Mix the ingredients for sponge dough until form a ball.
2. Let it proof for 2 hours.
3. Mix all ingredients for main dough into the sponge dough, knead well.
4. Let it proof for 1 hour.
5. Divide the dough to 6 equal portions, roll flat to around 3mm thickness.
6. Let the dough rise for another 30 minutes.
7. Preheat oven to 220C (it will take around 15 minutes)/
8. Bake the dough in preheated oven for 6-8 minutes until puff up.

Tips: Heat up the oven in between bake to make sure that the oven is hot enough.

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皮塔饼面包

做6个

主料

海绵面团

• 60克高筋面粉
• 1/4小匙即食酵母粉
• 35克水

主面团

• 200克高筋面粉
• 10克糖
• 4克盐
• 10克油
• 120克水
• 1/2茶匙即食酵母粉

做法

1. 混合海绵面团材料，直到形成面团。
2. 让它发酵2小时。
3. 将主面团材料混合入海绵面团，揉成面团。
4. 让它发酵1小时。
5. 将面团分至6等分，扁平滚至3mm左右的厚度。
6. 让面团发酵30分钟。
7. 烤箱预热到220℃（这将需要大约15分钟）
8. 在预热烤箱烤6-8分钟，直到面包膨胀。

温馨提示：拿出烘烤好的面包和放入下一批面包之间要再将烤箱预热。

Shakshuka- a simple one pan dish; quick and easy to whip up, yet so delicious that at the end of our meal, the pan was mopped sparkling clean with our homemade pita bread! You can eat this for breakfast, lunch, or dinner, it is a perfect anytime meal. 

From the Hebrew word leshakshek, which means 'to shake', this dish is believed to be originated from Tunisia and Israel. I had tried it in once in Marina Bay Sands and ever since then, I couldn't get that delicious taste out of my head. I am a fan of tomatoes and this dish could easily satisfy my tomato craving. And those feta cheese? It just made the dish whole lot more interesting! 

Poached eggs cooked in zesty tomato sauce, lightly spiced just enough to deepen its flavor, ultimately addictive and once tried, it will surely become one of your frequent dish on the table.

Shakshuka

Serves 4

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic, sliced
• 1 tsp ground cumin
• 1 tsp paprika
• 700g tomato puree
• 1 tomato, chopped
• 200g feta, crumbled
• 4-5 eggs
• 1 sprig coriander, for dressing

Cooking Directions

1. In a pan, heat oil and stir fry onion and bell pepper for around 20 minutes or until soft.
2. Add in garlic, ground cumin and paprika.
3. Pour in tomato puree and chopped tomato.
4. Simmer until the sauce turn slightly thick.
5. Gently stir in feta cheese.
6. Crack egg in and let it simmer for another 10 minutes.
7. Garnish with coriander leaves.

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Shakshuka

4人份

主料

• 3汤匙橄榄油
• 1个洋葱，切碎
• 1个红甜椒，切碎
• 3瓣大蒜，切片
• 1茶匙孜然粉
• 1茶匙辣椒粉
• 700克番茄泥
• 1个番茄，切碎
• 200克羊奶酪，切碎
• 4-5粒蛋
• 1棵香菜

做法

1. 取锅，热油煸炒洋葱和红甜椒约20分钟至软。
2. 添加大蒜，孜然粉和辣椒粉。
3. 倒入番茄酱和切碎的番茄。
4. 煨至稍微收汁。
5. 轻轻拌入羊奶酪。
6. 打入蛋，让它焖10分钟。
7. 洒上香菜叶。

'Hot cross buns! Hot cross buns! One a penny, two a penny, hot cross buns!' 

This familiar nursery rhyme is about a kind of spicy fruity sweet bun, baked to deep brown color and marked with symbolic white cross on top. These buns are traditionally served at breakfast on Good Friday morning, with the cross signifies the crucifixion and the resurrection of Christ.  

In the past, the English believe that hanging hot cross bun in the house could offer protection from bad luck, and some said that hot cross bun made on Good Friday itself never get moldy. Well, I never get a chance to test that theory as those buns vanished within a day or two.

Even if you are not celebrating Good Friday, these are delicious buns and easy to make. So what are you waiting for? Let's bake some bread together!

Hot Cross Bun

Makes 8
Ingredients

Main Dough

• 80ml milk
• 20g butter
• 1/3 tsp vanilla essence
• 3/4 tsp instant yeast
• 30g sugar
• 200g bread flour
• 1/3 tsp salt
• 1/4 tsp mixed spice
• 60g mixed dried fruit
• 25g egg

Topping

• 8 tsp plain flour
• 4 tsp caster sugar
• enough water to form a roux

Cooking Directions

1. Mix all ingredients together (except mixed fruit) and form a dough.
2. Add in mixed fruit and mix well.
3. Let it proof for 1.5 hours.
4. Divide into 8 equal portions, roll round.
5. Let it proof for another 1 hour.
6. Mix the ingredients for toppings together and pipe onto the dough.
7. Bake at preheated oven at 190C for 17mins.

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十字包

主料

主面团

• 80毫升牛奶
• 20克牛油
• 1/3茶匙香草精
• 3/4小匙即食酵母粉
• 30克糖
• 200克面包粉
• 1/3茶匙盐
• 1/4茶匙五香粉
• 60克混合果干
• 25克蛋

外陷

• 8茶匙面粉
• 4茶匙砂糖
• 足够的水以形成糊

烹饪方向

1. 所有材料混合在一起（除了混合果干），形成一个面团。
2. 添加混合果干拌匀。
3. 让它发酵1.5小时。
4. 分成8等份，滚圆。
5. 让它发酵1小时。
6. 混合外陷材料， 放入裱花袋挤在面团上形成十字型。
7. 在预热烤箱以190℃烤17分钟。