Archive | July 2012

Japanese Sweet Buns

Japanese sweet buns

By Kira

I am a big fan of soft japanese bun especially the green tea ones. When I was a student in Australia, I used to enjoy these buns at the “Bread Man”. They use to have custard, coconut, green tea buns etc and savoury too.

After so many years, I had the green tea melon buns in Paris at a japanese boulanger (Aki Boulanger). I absolutely loved it. I am inspired to try them at home.

I tried the simple basic japanese sweet buns. Here is the picture of my Japanese sweet buns. They were so soft, I think its because of the water roux method of preparation.

Picture of my desiccated Coconut filled buns.

Prep time: 2hr 20mins
Cook time: 12 mins
Total time: 2hr 32mins
Yield: 8 buns


Water Roux
Bread flour1 tbsp
Water5 tbsp

Sweet Buns
Bread flour190 g
Plain flour30 g
Custard powder – 14 g
Sugar35 g
Salt1/4 tsp
Yeast1/2 packet of 7g packet
Egg – medium size1/2
Milk75 ml
Unsalted Butter – room temperature20 g


Water Roux
– Mix the flour and water in a saucepan. Make sure there are no lumps.
– Cook the mixture on low to medium heat. Keep stirring continuously and cook until the mixture thicken, this is when you will see the bottom of the pan when your stir.
– Keep cooking for 1 more minute. Remove the saucepan from heat, cover with cling film and leave it to cool down to room temperature.

Sweet Buns
– In a large mixing bowl, mix the bread flour, plain flour, custard powder, sugar, salt and yeast.
– Make a well in the middle of the flour mixture. Beat the egg, add it to the flour mixture and mix it well.
– Add the lukewarm water roux to the flour mixture and mix it well.
– Knead the flour using the electric hand mixer with dough hook attachment.
– Heat the milk until its lukewarm. Gradually add the milk to flour mixture, knead until the flour resembles a sticky dough.
– Chop the butter and add it to the dough. Knead the dough until the butter is well incorporated. The butter won’t combine with the dough initially but as you knead it will work its way into the dough.
– Check whether the dough stretches, if so stop kneading. Shape the dough into a ball and place it in a lightly greased bowl, cover the bowl with cling film and let the dough rise for 1 hour or until doubled in size.
– Divide into 8 pieces. Shape into a ball and let it rest for 5 minutes.
– (optional) To make coconut filled buns, mix desiccated coconut, butter and sugar.
– Roll each ball into oval shape, spread the coconut mixture if using, then fold it like a swiss role. Place it in the lightly greased baking tray.
– Cover the baking tray with cling film and let it rise for 40 minutes or until doubled in size.
– Bake at 180C fan for 12 minutes or until the crust is golden brown.

The buns came out really good with soft texture.


Diablo Chocolate Cake

Diablo Chocolate Cake

By Kira

Have you ever wondered why the rich chocolate cake is coined with Devil? I think its because it is simply irresistible and even the devil can’t help it.

Here is the picture of my devil’s chocolate cake. It tasted so rich chocolatey and texture was so spongey. Wow, it was delicious and I ended up eating like a devil, proving the name “Devil’s Chocolate Cake”. After we enjoyed the wonderful cake, me and my exact equal named my Devil’s Chocolate cake after the devil Diablo.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yield: 8 servings

Plain flour200 g
Green & Black Cocoa powder40 g
Baking powder3 tsp
a pinch of salt
Sugar280 g
Unsalted Butter – at room temperature80 g
Milk240 ml
Vanilla extract1/2 tsp
Cocoa buttercream frosting enough to sandwich 3 layers and top of the cake.

– Cream together butter and sugar, using an electric hand blender.
– Add the flour, baking powder, cocoa powder and salt to the creamed butter. Mix on low speed until a coarse grainy consistency is achieved.
– Beat the eggs, in a separated bowl. Add the milk and vanilla extract to the egg mixture and give it a good whisk.
– Add half the milk mixture to the flour mixture. Start to mix on low speed and then on medium speed until there are no lumps.
– Gradually add the remaining milk mixture. Mix on low speed until the mixture looks smooth.
– Grease and line the cake tin. Fill the tin with cake mixture and level it.
– Bake at preheat oven 170C fan for 35 minutes. Remove the cake from oven and let it cool on wire rack.
– Cut the cake into 3 layers after it is completely cool down. Spread the cocoa buttercream frosting between the layers and on the top.

Enjoy the rich chocolatey spongey devil’s chocolate cake.