Tuesday, 10 December 2013

Mexican Coffee Buns (Roti Boy)

Mexican coffee bun or as known as the Rotiboy made famous by the bakery called Rotiboy in  Penang, Malaysia.  Now it is popular all over Asia. 
This bun is best eaten hot, the buttery centre and the sweet coffee flavoured topping is irresistibly tasty.  I made these a few times now, I can't help by adding a little extra toppings on them like hazelnuts & shredded coconut. Hmmm..... think next time I try using a different filling.

Mini Coconut tarts

After adjusting this recipe twice, I am really happy with it.
The flavours and texture of these mini coconut tarts are like the ones you get in Chinese bakeries. 
The most time consuming part is moulding the pastry into the tart tins. 
But they are really delicious so its all worth it. 
I use packets of dried desiccated coconut but you can buy fresh and grate it yourself. 

It's Christmas! Ho Ho Ho !

Christmas 2013, my blogs first Christmas.
In a few weeks it will the be the new year, I can't believe how quick this year have flown by. 
I hope to bake more exciting things to share with you all.
I have made some wonderful friends along the way and what an amazing journey it's been already. 

Wishing you all a Merry Christmas & a prosperous new year. 


Chocolate lacquer glaze (mirror glaze)

This glaze should be shiny & silky smooth. 
Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. Follow the method carefully then you will get this result. 
The better quality the cocoa powder the darker your lacquer glaze will be. 
This recipe requires patience and you can make this a day ahead and chill in the fridge. 
 Recipe for the chocolate lacquer glaze aka mirror glaze.

1/4 cup cold water
2 tsp gelatine
2/3 cup granulated sugar
1/3 cup water
1 tbsp + 1 tsp corn syrup
3/4 cup + 2 tbsp cocoa powder 
1/3 cup double cream