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Thursday, 27 June 2013

Chocolate Cream Roll

Hello my friends,

I am so sad to know the past few weeks, the air quality in Singapore and Malaysia has turned very bad as the haze has started again!  And I understand two days ago the rain has finally 'arrive and clean up the air' and hopefully clear sky will brighten up the Malaysians again and no more haze polluted the air.

And whereas where I am now...... temperature has down to 4 Celcius and weather has been wet the past few days.  Sometimes I just don't feel like doing anything at all; so spending time either surfing the net or browsing some cookbooks.  Here we can borrow 30 books at one go at the Library!   And they can reserve the books they want to borrow online first. How lucky the Kiwis!

Caught one recipe in one of the cookbook "Popular Bread In Hong Kong" that using the horn mould and since my sister and I still having the fun of using the horn mould recently, thought of giving it a try.

This time is using bread dough instead of the puff pastry.

450g bread flour
¾ cup warm water
112g sugar
1 egg (approx. 50g)
7g yeast
¼ cup milk
42g butter
4g bread improver (optional)

Whipping Cream
1 cup whipping cream
3-4 tbsp icing sugar

 Egg wash
½ cup to 1 cup melted chocolate (topping)

 Mix all ingredients in bowl well.  Knead on table, until smooth elastic and not sticky
(I used a mixer to mix the ingredients)

Put dough in bowl covered with cling wrap, and let it rise for about 30 minutes.
Take it out and press lightly for several times, then rest for another 30 minutes.

Divide dough into 16 pieces.  Rub into long shape, roll along crescent/horn mould to form into cone shape.  Put onto greased baking tray to rise for 30 minutes until size in double.

Brush with egg wash and bake at 200Celcius for 10-12 minutes.
Let cool, pipe in the whipped cream and top or drizzle the melted chocolate on the buns.

                            When rolling the dough to the mould, try not to leave any space.

                               As I have only 12 moulds, the balance of dough I pleated it.

                                              Easily removed out from the mould.

Piped in the whipping cream.  (Actually the actual recipe called for custard cream but I was just lazy to make the custard cream).

Using a spoon, drizzle the melted chocolate onto the rolls for completion.

                                      Place onto the tray to serve.................


  1. Those are so pretty, Mel. Love it. Cold here sometimes, and it's supposed to be summer. Hope the air clears in Malaysia as we are flying there soon.

  2. Hi Mel, lovely cream roll. Very well baked and I love mine with extra cream and chocolate, please! :))

    Last week the haze was very bad. Yesterday raining but not heavy, at least today the sky is clear and got sunshine. :)

    Have a nice week ahead, take care. Regards.

  3. Hi Mel, Lucky you to be away from the least it's getting better now and we can finally breath easier. Your bread rolls looks wonderful, so perfectly done.

  4. Grew up eating these and I love them. Wish I could find the horn mould here easily.

  5. I really could do with a bite of this delish sweet treat right now!!! Tummy actually growled while I was looking at the pics ^^

  6. You good lar no haze at Kiwi, hehehe.. Here school was closed for three days. But today we have a bright sunny day ! Bread with cream , so tempting !

  7. Wow perfect looking cream rolls! Luckily the haze has cleared in KL.

  8. Mel, haze has gone,now the weather in KL is good :)
    Your chocolate cream rolls very inviting and beautiful!

  9. Lovely rolls, Mel! Looks yum with the cream. Lucky you, with cool weather. We are perspiring like crazy over here! And I am always in awe of the libraries overseas, they are very efficient and lots of latest cookbooks around. As for our library here, well...... you know!
    Hope you have a great week ahead!

  10. Mel, I love your cream rolls! My goodness, the buns looks good and the yummy creamy filling is making me crave to have some :)

  11. Hi Mel! I was lucky to be away when the haze condition was at its worst! When I was back 2 days ago, almost everyone I met remarked how I lucky I was!!!

    Nice cream rolls that you had made there!

  12. Hi Mel,
    Such inviting cream rolls!!
    Will be so yummy to have these with a cuppa of kopi o..hehe


  13. These look amazing. Now you've got me craving for cream buns. I remember I use to get the cream buns with a little coconut shreds on top. SO good! Sorry the bread turn hard so soon. (I might this with tangzhong method so the bun can stay soft.) Hope you're staying warm and dry, Mel. Take care.

  14. looks like you are really having fun playing with the horn mould. These buns look beautiful and the colours of the baked rolls are very nice and even too!

  15. Your rolls look beautiful. When I was in Malaysia recently, I saw theses moulds in the shops but didn't know what they were for.

  16. Hi Mei, can see you have a black belt in baking. I sure would love to have 3 pieces, with iced coffee.
    Love the texture and colour.
    Have fun and keep a song in your heart.

  17. Interesting!!! I had no idea there are tools to keep the space empty for cream! This is my son's favorite when he comes to Japan (we don't have this in the US). I can eat 3 right now! :D

  18. This is the most amazing thing that I have ever seen. Thank you so much for posting this recipe! It looks decadent.

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