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.

CHOCOLATE CREAM ROLLS

Ingredients

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)

Method

 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.................