Chocolate Wassants

When I saw the Chocolate Wassants from My Little Space blog, I bookmarked it and told myself I really have to try it. That was before I went for my Beijing holiday. When I came back, she posted the recipe for chocolate paste for the Chocolate Wassants. That was even more ideal!
bread_chocwassant3
I got down to making it. Even though my chocolate wassants were not so neat and pretty, it tasted really good. Thanks to her wonderful recipe. This is a sure keeper
bread_chocwassant2
Recipe for Chocolate Wassants, modified from  My Little Space blog.
(Makes 18 mini wassants)

Chocolate Paste
(Makes approx. 375g)

Ingredients:
(A)
2 Egg whites
80g Fine sugar
50g Plain flour
10g Corn flour
2 tbsp Whole milk

(B)
150g Dark couverture chocolate buttons, melted

Method:

1. Combine ingredients (A) in a saucepan and mix well.
2. Then add melted (B) into (A) and stir to combine.
3. Simmer mixture over low flame till became thickened and turned into thick paste.
4. Once it's done, leave to cool before transferring to a (sandwich) plastic bag and flatten.
5. Keep chilled overnight.

Chocolate Wassant

Ingredients:
Starter Dough:
225g Plain flour
1 tsp Instant yeast
100g Water

- Combine all ingredients to form a dough and let to rest for an hour or till double in size (the dough is rather tough)

Main Dough:
125g Bread flour
100g Plain flour
100gm Fine sugar
1 Whole egg
60g Water
70g Unsalted butter
1 tsp Fine salt

*Homemade chocolate paste

Method:

1. Once the starter dough is ready, tear into pieces and add into main ingredients.
2. Combine all ingredients and mix to form a soft dough then let to rest for an hour or till double in size.
3. Place dough to a slightly floured working table and knead till smooth.
4. Then roll it out flat, slightly bigger than the chocolate paste.
5. Place the chocolate paste on the flat dough, and wrap dough over the paste till totally sealed.
6. Again roll wrapped dough into 9x13" size and fold into 3 sections and roll flat again, like making a pastry dough.
7. Repeat one more time and finally roll into long rectangular shape (12'x16"), then cut into triangle shape (size as desired).
bread_chocwassant1 
8. Roll each up like a swiss roll then place them onto a baking tray, again let to rest for an hour.
9. Brush on egg glaze then bake at preheated oven 180C for about 17 mins or till brown. bread_chocwassant4

Cheesy Waffle Bites

Honey Bee Sweets made these. And so did Precious Moments. Thanks to their reviews, I made mine and it turned out very cheesy and yummy! I doubled the recipes and used grated red cheddar cheese. When the dough was heating in the waffle maker, the cheddar cheese aroma filled the air.
waffles_cheese2
Recipe for Cheesy Waffle Bites, modified from Honey Bee Sweets.
(makes about 50 bite size)

Ingredients:
400g Plain flour, sifted
150g Icing sugar
200g Unsalted cold butter, cubed
150g Red Cheddar cheese, grated
40g milk powder
2 Whole eggs, beaten (approx. 100g) [I added extra egg yolk to add up to 100g]

Method:

1. In a large mixing bowl, add in the flour, icing sugar, milk powder and cheese in.
2. Stir in to mix well.
3. Then add in the cold cubed butter and rub it in with your fingers.
4. When the mixture resembles bread crumbs, add in the beaten egg.
5. Stir well to form a soft pitiable dough.
6. At this point you can either chill or work with it right away.(I chilled mine as it was too soft. Could be due to the extra egg yolk I added.)
7. Divide the dough into small ball portions of your preference.
8. Heat up your waffle maker.
9. Then place the dough into each "joint" of the waffle maker.
10. Cook for about 3-4 minutes (according to your waffle maker heating element).
waffles_cheese1
11. Remove and let them cool on a wire rack. Repeat till all the dough portions are cooked.
12. When the waffles are removed from the dough, it'll still be quite soft. It hardens upon total cooling.

One Week in Beijing - Food 3

The Beijing cuisine that we had were just fantastic! Most of the 小吃店 (small cafe) were as good as the bigger restaurants. The prices were also cheaper. The most expensive food we had were at the famous Quanjude Peking Roast Duck restaurant (全聚德烤鸭店) at 和平门 (Hepingmen). This branch was said to have the best 烤鸭 amongst all the branches.

However, my personal favourite is 大碗居(dawanju). They also have branches all over Beijing. In my one week's stay in Beijing, I had 烤鸭 for three meals! The difference between Singapore and Beijing 烤鸭 is in the sauce and the wrap. The sauce is saltier in Beijing vs sweeter version in Singapore. The wrap in Beijing is much thicker and flourer vs Singapore's thinner and sometimes egg wrap. The 烤鸭 tasted better in Beijing, but not its wrap and sauce though. That was in my opinion.

The quantity of duck, mutton, beef and rice which I ate over that one week were probably equivalent to my whole year's intake!

Singapore Airline Breakfast (Sgp-Pek)
IMG_0074
小吃店 at 胡同
IMG_0143
Beef noodles - YUCKS!
IMG_0144
炸酱面 - YUCKY!!
IMG_0145
全聚德烤鸭店 at 和平门
IMG_0380
3 Jun 12 -  和平门全聚德
Yam (their version) with Kai Lan stalk
3 Jun 12 dinner
北京烤鸭 (half portion)
3 Jun 12 - 北京烤鸭
Spicy Prawn balls
IMG_0161
Duck Soup (Complimentary) (not nice)
IMG_0162
家常菜小吃店 (opposite 天坛公园) - Japanese toufu
4 Jun 12 Lunch
猪肉饺子
4 Jun 12 - 饺子
Fried Brinjal and long beans
IMG_0233
Fried Rice
4 Jun 12 - 扬州炒饭
大碗居(王府井店)
4 Jun 12 Dinner
4 Jun 12 - 大碗居(王府井店)
精品三吃鸭
4 Jun 12 - 精品三吃鸭
IMG_0262
Fried duck bones - yummy!
4 Jun 12 - 鸭骨
花家传奇at 魁街(东直门)
IMG_0444
5 Jun 12 Dinner at 魁街
Food here is top-notched. Special, good quality & very good.
5 Jun 12 - 花家传奇
Rose Tea
IMG_0285
凉菜-桂花糯米
5 Jun 12 - Lotus root with glutinous rice with maltose sauce
凉菜-翡翠鲜桃仁
5 Jun 12 - Spinach with walnut on soya sauce.
双菇炒羊柳
5 Jun 12 - Fried mutton with 2 kinds mushrooms.
酱香纸包翅
5 Jun 12 - Fried chicken wings wrapped in beancurd skin.
Citrus Cafe - Buffet Breakfast (poor quality and selection)
Citrus Cafe breakfast
Lunch at Noodles Fastfood
6 Jun 12 My lunch
Dinner at 前门
IMG_0335 (2)
Sterilised utensils
IMG_0333 (2)
Fried prawns in tea leaves
IMG_0466
Vegetable with mutton
IMG_0467
Fried fish
IMG_0342 (2)
Lunch after a strenuous walk at 慕田峪长城
IMG_0602
Very good "home-cooked style" food
7 Jun 12 - Lunch after Great Wall climbing
Fried rice
7 Jun 12 - Fried rice
Fried "gourd" (瓜)
7 Jun 12 - 瓜
Spicy fried 瓜 with eggs (potent & very good!)
7 Jun 12 - 瓜加蛋,辣味
Lunch at Sogo 宣武门
IMG_0484 (2)
A pot of Chrysanthemum with rock sugar
IMG_0485 (2)
香菇水饺
IMG_0488 (2)
Fried beans with eggs
IMG_0489 (2)
Fried rice
IMG_0490 (2)
Costa Coffee - Bought a slice of cake to celebrate my birthday. :) Cake wasn't nice. I can bake better than this!
IMG_0492 (2)
大碗居(崇文门外店)
IMG_0505 (2)
IMG_0506 (2)
My favourite 北京烤鸭
IMG_0511 (2)
Duck soup
IMG_0512 (2)
大碗居(崇文门店) - 饺子
IMG_0635
凉菜-芋头蓝莓酱
IMG_0516 (2)
Fried Spicy Mutton
IMG_0517 (2)
Beijing Airport Lounge
IMG_0520 (2)
Lounge Food - our afternoon tea break
IMG_0521 (2)
IMG_0637
Singapore Airline Dinner (Pek-Sgp)
IMG_0528 (2)
I miss Beijing food...
Related Posts with Thumbnails