As much as my blog is my own indulgent space and that I can choose to be cavalier about it if I wanted to, I do find myself wanting to believe that as I continue to leave little toe prints in the blogosphere, I am bettering myself at the same time. I have learnt heaps since I have started blogging, and have been inspired by many great fellow bloggers who have displayed such mind boggling dedication in the ways they manage their own spaces.
Dedication, passion and discipline play vital roles in what we do in our life everyday. They are, for example, the fuel that powered my mother’s ability to stay at home full time to bring up her 3 children without any dosmetic help. Whether it was a chore or a joy, she had played her role remarkably well and I know, because we are the results of her effort.
I have to believe that, if my mother can juggle her roles so well, then surely I, as her daugher, should be able to do so with something as trivial as blogging and working…
I have been traveling for a week now and am glad that I am now back in Hong Kong where I have free access to Blogger. Once I run back into Mainland China tomorrow, I can forget about even leaving a comment on blogger. I had prepared 3 dishes before I left home to be posted while I am on the road – a silent commitment I have made to myself to be consistent and dedicated.
When I had decided to make this chocolate soft roll, I had thought that it would be easy for I already had the full-bodied chocolate ganache from my chocolate macarons sitting in my fridge. However, little had I known that shaping the dough into a cone shape could be more tricky than I had thought.
Rolling out the bread dough into long strings without them breaking apart requires the dough to be perfectly proofed and the seams of each piece of dough well tucked. The final shaped buns did not manifest the tapering snail-shell appearance I was hoping for. The buns made from my original sweet soft buns was soft and fluffy. Filled with the full bodied chocolate ganache, it was difficult to stop at one bun. So till I get back from my travels to share more goodies, I leave you with these chocolatey tea time treats.
Sweet Soft Buns Recipe here.
Dark Chocolate Ganache Recipe here.
1. After the first proofing (40mins), divide the dough into 40g portion.
2. Let the portioned dough proof for 10 mins.
3. On a lightly floured board, shape each piece of dough into an oval football shape.
4. Flatten (3) with the palm of the hand, fold the dough into half, length wise. Tuck in the seam to close it.
5. Roll (4) on a lightly floured board.into a long noodle like string until it is about 40cm long.
6. Twirl (5) round a cornette mold and let the dough proof again for another 40mins.
7. Brush with egg wash and bake for 12-15 mins at 175C until golden brown.
8. Remove from oven, cool down completely, demold and pipe in Dark Chocolate Ganache.