Posts Tagged cocoa powder

Chocolate Custard buns


Chocolate Custard buns
Chocolate dough (good for 12 buns)
Shared by Barry Apek on Facebook

370 gm bread flour (Japanese Prima)
30 gm cocoa powder (valrhona)
70 gm caster sugar
3 gm salt
1 large egg
1.5 tsp yeast
213 gm milk (1 used 220g)
40 gm butter

1. Put all ingredients (except butter) into a mixing bowl, using the hook attachment, knead until smooth before adding the butter and continue to knead until window pane.
2. Remove from bowl, hand knead briefly to smoothen then shape into a ball and return to lightly floured mixing bowl to proof.
3. Remove from bowl and punch down to de-gas. Divide dough into 12 portions (about 65g)
4. Take a piece and roll flat, keeping the center thicker, place a heaped tablespoon of custard into the center and seal up. Repeat with the rest of the dough.
5. Cover the buns with a damn cloth and allowe to proof until the doughs are really puffed up.
6. Apply egg wash and pipe on the swirls before baking at 170C (2nd lowest rack) for 20 minutes, turn inside out and continue to bake another 10 minutes or until golden.


Custard Filling:

80g Sugar
100g Egg (I lightly beat up 2 eggs and measure out 100g)
30g All Purpose Flour
20g Corn Starch
10g Custard flour (Use 30g custard flour and omit the corn starch if you want more yellow custard)
400g Milk
80g Butter (salted)
¼ tsp salt (omit if using salted butter)
1 tsp of vanilla extract (optional)

To make the filling:
1. Sift all the flours together and mix well with lightly beaten egg. Heat milk, sugar and salt, stirring until sugar dissolved. On low heat, slowly add egg mixture while stirring to avoid lumps. Use a hand whisk to whisk vigorously until thickens and smooth. Remove from heat, stir in butter. Transfer to a bowl and cover with cling film touching the top of the custard. Chill until needed. Reserve about 30g for piping swirls on the top. Divide the balance into 6 portions for filling.


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Marble Butter Sponge Cake

IMG_7780IMG_7799img_7727img_7733Marble Butter Sponge Cake


60g unsalted butter
85g self raising flour
4 egg yolks (from 65g eggs)
60g milk
1 tsp vanilla extract
1/4 tsp salt
1 tablespoon cocoa powder (sifted)

4 egg whites
75g caster sugar
1/4 tsp cream of tartar

Utensil: 7″ round, grease sides and line bottom.
Oven preheated to 160C, water bath method, lowest level.


1. In a pot, heat butter until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk, salt and vanilla extract and stir to combine. Nexby egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed. Divide batter into 2 equal portions and add cocoa powder into one. Mix gently until incorporated.

5. Pour both batters together, side by side, into prepared pan and baked in water bath at 160C for 70-80 minutes. Insert a piece of foil on the highest level for the first 40 minutes of baking. Remove it after 40 minutes and continue baking for 30 minutes then test by pressing lightly on the surface. If still squishing, bake longer.

6. Remove and unmould immediately to cool on wire rack.

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Mrs Ng’s Butter Cake


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Mrs Ng’s Butter Cake in Zebra stripes
Adapted from Table for Two …..or More
Serves:16/55g/216 calories (Based on a 2000 calorie diet)

Mixture A :

230g unsalted butter at room temperature
150g fine sugar (reduced to 100g)
2 teaspoons vanilla extract (home made) or bean from 1 vanilla pod
4 egg yolks (B grade)
60g milk
200g self raising flour (sifted)
1/2 tsp salt
2 tablespoon cocoa powder

Mixture B :
4 egg whites
50g fine sugar


Method :

Line the bottom and grease the sides of an 8″ round pan.
1. Cream butter and sugar until light and fluffy. Add vanilla extract.
2. Add egg yolks one at a time and mix well.
3. Add flour in three additions. In the first addition, add 1/2 portion of milk. Mix on low speed until just incorporated. Add another portion of flour and mix again followed by the balance of milk. Then add in last portion of flour. Mix until combined but do not over mix.
4. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.
5. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.
6. Divide the batter into two portions, sift in the cocoa powder for the chocolate batter. Mix gently with a hand whisk.
7. Alternately scoop (I used ice-cream scoop)of both the batters into cake tin until all batter has been used up. Give the pan a few knocks on the table top to level out the batter after each addition.
8. Bake at 145C (fan, 2nd rack) for 45-50 minutes or until skewer comes out clean when inserted.


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