Honey Buns & Rosemary Walnut Cookies

First of all, I would like to apologise that I've made some mistake on my previous post on the soft bun sandwiches and cheesy bread strips. I simply forgot to include the 45 grams of unsalted butter at the recipes. Please accept my apology.

My hands feel very itchy when I'm away from home as I miss touching on those utensils and ingredients. Without any recipe books with me and my mind was running out of idea, I try to find out some interesting recipes from others blogger. First, I tried this Honey Buns recipe from HHB which the result came out really soft and fluffy. I must say, using her recipe will never fail. I was inspired by MH that had just tried out this recipe recently. It remind me I need to try out this recipe when the last time read HHB's blog. My family like this honey bun very much as it's really soft and the smell of honey taste really good. I've no chances to took more pictures as it's finished in no time.

Here is another recipe that I tried from Piggy's Cooking Journal. I must say it's really yummy as I like its smell and crunchiness! The smell of the rosemary is fantastic with the walnut gives extra crunch of texture. All thanks to all the great blogger sharing the excellent recipes!

Coffee Bread

Water roux dough again :P My first attempt on coffee bread making. This is a bread that rich in coffee flavour and super soft. It's nice to serve during tea time when it's freshly bake from the oven. I hardly resist the smell of coffee and I ate a whole loaf of it for my afternoon tea.
It's not as soft as the freshly bake on the second day but here is my tips of making it soft again. Preheat your oven to 120C for 10 minutes, turn it off then place the whole loaf of bread into the oven and close the door. Let it warm in the oven for five minutes. Took it out from the oven and enjoy the taste of freshly made soft bread. Enjoy!

Recipe for two loaf of 19cm x 8cm x4.5cm:

190g bread flour
44g caster sugar
2g salt
4g yeast
20g lightly beaten eggs
50g milk
12g instant coffee
60 water roux dough (refer to water roux formula)
20g unsalted butter
some nibbed almond or flake almond

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Methods:

1. Combine all the buns ingredients except butter for kneading until smooth dough. Add butter and continue the kneading process until smooth and elastic. The dough is ready when it's no longer sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
   
2. Divide the dough into even size of 12 portions and let it rest for 10 minutes. Shape the doughs into a ball shape and place on a loaf tray and let the dough proof for 40 minutes.


3. Egg wash the dough and sprinkle some almond flakes and bake at 180C preheated oven for 15 minutes, enjoy!

Nutella Chocolate Tart

This is something similar to my previous attempts on Tarte au Chocolat. The only different is the topping change to shredded chocolate instead of hazelnut. Craving for rich and smoothie chocolate dessert? Here you go...

Recipe from BBC Olive magazine:

Make 4 x 10cm tartlets
For the pastry:
220g plain flour
110g unsalted butter
20g sugar powder

pinch of salt
2 egg yolk + 2 tbsp cold water
For the fillings:
275g hazelnut paste (or Nutella)
125g 70% dark chocolate, plus a block for brushing the pastry
300ml double cream
450ml milk
3 eggs, lightly beaten
some chocolate shavings or toasted nuts for topping

Making the tart pastry:

1. Mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.


2. Add the egg yolk/water mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.


3. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.


4. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.


5. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it.
   
6. Heat the oven to 200'C. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. You must cook and colour the pastry properly, once the chocolate goes it it won't colour any further. Turn the oven down to 160'C.

Making the filling:

1. Put the hazelnut paste and chocolate in a bowl. Bring the cream and milk to a boil and pour it over., mix everything together with a whisk until you have a smooth liquid.
   Whisk in the eggs.


2. At this point you'll find it hard to believe that the filling will set but it will end up with a beautiful creamy texture. Putting the tart together
   Melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it i still warm so the chocolate soaks in and fills any little cracks.


3. Put the tart back on the oven shelf and pour in the filling right up to the top. Cook for 40 minutes the tart should still be very wobbly but not liquid. Once its completely cool down, it'll set. Top with shredded chocolate.