Inside-out Hazelnut Chocolate Cake

On this special day...

I made a nice cake. I received several gifts and bouquets of flowers. I felt like a VIP...and very happy too!

Is it my birthday?

Yes, of course. Happy Birthday to me!

This cake is originally a Hazelnut Mocha Cake and I choose to avoid adding coffee / caffeine in my cake by replacing coffee with more cocoa . I have to admit that there is a significant amount of butter used to make this cake, but honestly, this cake is too good to be missed. Besides, this is specially made for my birthday and all in my mind is just bake, eat and celebrate!

My family and I will be having our holidays in Singapore and Taiwan for the next coming 2-3 weeks, and hope to return soon after this break. See ya.

A nice cake that I've made for myself...

The flowers that I've received...

My yummy slice of cake...

with delicious crumbly coating...Yum!

Here's the recipe from Donna Hay magazine, Oct/Nov 2011 issue
(with my modification in blue)

Serve 6-8

1/3 cup (15g) instant coffee (replaced with extra cocoa powder)
1 tbsp hot water (replaced with extra sour cream)
10 eggs
2 1/2 cup (550g) caster sugar
450g butter
2 tsp vanilla extract
2 cup (300g) plain all purpose flour, sifted
1 cup (100g) hazelnut meal (ground hazelnut), sifted
1/2 cup (50g) Dutch cocoa, sifted
1/3 cup (80g) sour cream

Chocolate ganache
1 cup (250ml) single (pouring) cream
300g dark chocolate, chopped (I use the 70% cocoa one)

Preheat oven to 160°C. Place the coffee and water in a bowl and mix well to form a smooth paste and set aside (I didn't do that).

Place the eggs in a large bowl and using a hand-held mixer (I used a standing mixer), beat for 1 min. Add 1/4 cup (55g) sugar and beat for a further 4 min or until pale and fluffy. Set aside.

Place butter and vanilla in a separate bowl and beat for 1 min. Add the remaining sugar and beat for further 4 min. Add the egg mixture, flour, hazelnut meal, cocoa, baking powder, coffee mixture (I didn't add this) and sour cream and beat until just combined.
Divide the mixture between 2 x 20 cm round lightly greased cake tins lined with non stick baking paper. Bake for 1 hr 10 min or until cooked when tested with a skewer. Allow cakes to cool in the tin for 10 min before turning out on a wire rack to cool completely.

While the cakes are baking, make the chocolate ganache. Place cream and chocolate in a saucepan over low heat and stir until melted and smooth. Allow to cool at room temperature.

Increase oven temperature to 200°C (180°C fan forced). trim the tops from the cakes to create a flat surface and cut the tops into pieces. Place the cake pieces on a baking tray and bake for 10 min or until toasted. Allow to cool on a wire rack. Place cake pieces in a food processor and process until fine crumb
(I used a fork to break the cake pieces into coarse crumbs for extra crunch and crumbly texture)

Use a palette knife to spread 1 cake with 1/2 cup ganache and top with remaining cake. Spread the sides of the cake with ganache, reserving enough for the top, and refrigerate for 10 min or until just set. Carefully roll the sides of the cake in the crumbs to coat. Spread the top of the cake with remaining ganache and sprinkle with remaining crumbs.

Happy Birthday to me, Zoe!

Note: Using 1/2 of recipe and 2 x 14 cm round cake rings, I bake the cake at 150°C fan forced for 55 min. I'm little surprised that my smaller cake can serve 6-8 too.

Happy Birthday and Happy Baking

Nice fat vs Naughty fat - Which type of Chocolate Muffins taste the best?

Can butter taste better than vegetable oil?

Vegetable oil is often being misunderstood having lesser fat content than butter. The actual fact is NO! With the same weight, they both contain the same amount of fat and calories. The significant difference is that butter contains more saturated fat than some vegetable oil and excessive consumption of saturated fat can be bad for our hearts.

Vegetable oils that has lower amounts of saturated fats, and higher levels of unsaturated fats are olive, peanut, canola, avocado, safflower, corn, sunflower, soy, cottonseed and rice bran oils. Based on information from Wikipedia, butter contains 63% saturated fat. Typically, sunflower oil has 11%, olive oil has 14% and rice bran oil has 20% saturated fat. Shockingly, coconut oil contains 86% saturated fat!

Using vegetable oil with less saturated fat content is clearly a healthier option...but is it a tastier option?

As I was browsing a couple of my food magazines, I saw two different chocolate muffins recipes. One uses melted butter and another uses vegetable oil. Instantly, I had this idea and have bookmarked these recipes for this taste test...

Drum rolling... "Ta Da"...

Not surprisingly, the muffins with the "naughty" fat are the clear-cut winner. These muffins are less sweeter than the other ones and the addition of white chocolate subtly boost the sweetness of these muffins and the overall texture is simply beautiful.

For a fairer test, I have used rice bran oil to make my "nice" muffins as rice bran oil tastes comparatively to butter. In fact, the muffins with the "nice" fat are very delicious and moist as well. Unfortunately, this taste test has been a highly competitive comparison. The only reason that they have lost is because their opponents taste simply better... Or simply one recipe is just better than the other.

 

 

Here's the recipes from Super Food Idea and Australian GoodFood magazines and both are Aug 2011 issues.

(with my modification in blue)

	The Good Fat Chocolate Muffins	The “Naughty” Fat Chocolate Muffins
Source of recipe	Super Food Idea Magazine, Aug 2011 issue	Australian GoodFood Magazine, Aug 2011 issue
	Make 12 x 1/3 cup capacity muffin	Make 12 x 1/3 cup capacity muffin
Ingredients
Self-raising flour, sifted	21/4  cup	1 2/3 cup
Cocoa powder , sifted (Dutch cocoa)	1/2 cup	1/3 cup
Caster sugar	1 cup	2/3 cup
Dark chocolate chips	3/4 cup	1/3 cup
White chocolate	-	100g
Oil / Butter (melted)	1/2 cup vegetable oil (rice bran oil)	100g butter
Milk	2/3 cup	1
Vanilla extract	1 tsp	-
Eggs	2	1
Baking Time	25 min	18-20 min

 

Preheat oven to 180°C or 160°C fan forced.

Line muffin pan with paper cases.

Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil or butter, milk, vanilla and eggs in a large jug. Add the wet ingredients to well. Using a wooden spoon, stir until just combined (don’t over-mix). Spoon mixture into paper cases.

Bake accordingly to the above suggested baking time or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 min. Transfer to a wire rack to cool completely. Serve.

Happy Baking

Chocolate Cherry Bite-size Cakes

To me, chocolate and cherry are always like best partners in creating the most sexy desserts...
For this bake-along, Lena, from Frozen Wings and Joyce from Kitchen flavours and I are baking according to a baking theme, "Chocolate and Cherries", and this is my creation...

To maximize the flavour of chocolate and cherries, I've added a little bit of liqueur in these cakes, putting these "sexy" little cakes in a fine line between being "naughty" and being kids friendly. In the actual situation, my son was excited, seeing me baking these cakes and wanted these cakes so much that he was very upset when I had second thoughts of giving him these cakes. Eventually, I gave in and he really enjoyed eating these cakes. As he was eating his first cake, I had to quickly hide the rest to moderate his consumption...LOL

When I first saw this recipe, I was very much attracted to its addition of cherry puree in a chocolate cake base. The hidden cherries in these chocolate cake has indeed enhance these cakes making them extra moist and velvety.

For our next bake-along, we are baking Key Lime Cupcakes which is to be posted on 21 November 2011. Please join us for this bake-along. You may choose to use the Key Lime Cupcakes recipe from the book, Bon Appetit by Barbara Fairchild or bake your own key lime cupcakes and link your post with ours on 21 November 2011 or within the next 5 days.

 

 

These miniature cake bases were made mainly based on the recipe of "Black Forest Cakes" from Australian women's weekly mini cookbook, Cupcakes and Cookies and here's part of the recipe that I used (with my modification in blue):

425g can pitted cherries in syrup
165g butter, chopped
100g dark eating chocolate, chopped coarsely (I use 70% cocoa cooking chocolate)
1 1/3 cup (295g) caster sugar
1/4 cup (60ml) cherry brandy (I use rum)
1 up (150g) plain flour
2 tbsp self-raising flour
2 tbsp cocoa powder (I use the Dutch-processed ones)
1 egg

150g dark chocolate (70% cocoa) - melted to drizzle the cake before serve

Preheat oven to 160°C/140°C fan forced. Line a 12-hole standard (1/3 cup, 80ml capacity) muffin pan with paper cases. (Instead of using paper cases, I've used rice bran oil spray to grease a 24-hole standard (30ml capacity) muffin pan.)

Drain cherries; reserve syrup. Process 1/2 cup cherries with 1/2 cup syrup until smooth. Halves remaining cherries (I keep them as whole cherries to serve); reserve for decorating cakes. Discard remaining syrup.

Combine butter, chocolate, sugar, brandy (rum) and cherry puree in small saucepan; stir over low heat until chocolate is melted. Transfer mixture to medium bowl; cool 15 min.

Whisk in sifted flours and cocoa, then egg. Divide mixture among cases; smooth surface.

Bake 1/3 cup-sized cakes for 45 min. (I baked my 30ml-sized cakes for 35 min.) turn cakes, top side up onto wire rack to cool.

My baking notes:

- Using 1/3 of the recipe, I've made 11 of these bite-sized cakes.

- As there isn't much raising agents present in this cake base, each muffin cup is 85-90% filled.

- To serve, spread slightly less than 1/2 teaspoonful of melted chocolate on each cake. Place one whole cherry onto the cake and drizzle the cherry and cake with melted dark chocolate.

Happy Baking

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more chocolate and cherry baking ideas.

Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 20th to 25th Oct 2011.

Hummingbird Bakery's Chocolate Chip Cookies

Years back when I was job-seeking, I didn't have much to do at home, apart from sending out my CV and going out for job interview. It was really boring at home waiting for my potential employers to call...

My extreme boredom has prompted me to create an ideal cookie recipe by trial and error and in my Keroppi (*see below) notebook, I wrote "my favourite chocolate chip cookies: 1/2 cup butter, 1 cup brown sugar, 1 egg, 1/4 tsp vanilla, 1 1/4 cup plain flour, 1/4 tsp salt, 1 tsp baking powder and 150g roughly chopped chocolate". Strangely, I was shocked to see that the chocolate chip cookies recipe from the book, The Hummingbird Bakery Cookbook by Tarek Malouf, is very similar to my experimental cookies. I was excited showing my husband the similarities and his eyebrows raised instantly with his skeptical look. For a second thought, my husband came to me later and said "Hey, where not bake these cookies again? I think that I really miss eating these cookies..." and here they are... 

I've baked the Hummingbird Bakery's version with chocolate chip and my version with chopped chocolate. We think that both versions taste quite the same but my son likes the Hummingbird Bakery's one more because they are sweeter with lesser amount of dark chocolate.

 

The Hummingbird Bakery's Chocolate Chip Cookies

My self-formulated Chocolate Chip Cookies

Here's the recipe from the book, The Hummingbird Bakery Cookbook by Tarek Malouf
(with my version in blue)

Make 24

225g unsalted butter, at room temperature (250g)
350g soft light brown sugar (360g)
2 eggs (same)
1/4 tsp vanilla extract (same)
400g plain flour (375g)
1/2 tsp salt (same)
2 1/2 tsp bicarbonate of soda (2 tsp baking powder)
225g dark chocolate, roughly chopped (300g dark chocolate)

4 baking trays, lined with greaseproof paper

Preheat oven to 170°C. Put the butter and sugar in a free-standing electric mixer with a paddle attachment and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the sides of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract.

Add the flour, salt and bicarbonate of soda and mix well until a smooth dough is formed. Stir in the chopped chocolate until evenly dispersed.

Arrange 6 equal amount of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in preheated oven for about 10 min or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before out onto wire cooling rack to cool completely. The cookies should be soft and chewy.

Note: Using 1/4 of each recipe, I've baked 18 medium sized Hummingbird Bakery's cookies and 28 medium sized my version of cookies.

*Keroppi is a Sanrio frog character with large eyes and a V-shaped mouth.

Happy Baking

Ugly but Delicious Cranberry Turkey Walnut Scrolls

Looks can be deceiving...
 

"What an ugly-looking bread"... disappointment was all in my initial thoughts when I first saw this bread coming out from my oven. After having my first bite, I started to changed my opinion...

Unlike most soft and fluffy breads, these breads doesn't contain enough gluten for a full rise and yet they have a spongy and moist texture with lots of nutty sweet flavour. The recipe of this bread originated from King Arthur Flour for a miniature bread machine. Seeing oats, walnuts and maple syrup in the ingredient list, I was thinking about Thanksgiving! And so, I have added turkey and cranberry sauce into these breads too.

As mentioned by several reviews, these breads will rise and fall after baking. To fix this problem, one of the reviewers added one tablespoon of gluten to strengthen the bread structure. For my bake, I have decided to stick to its original recipe. With an increased amount of ingredients, I have used half the dough to bake cranberry turkey scrolls and use the remaining to bake bread rolls.

This bread is definitely not pretty-looking but very yummy...

Cranberry Turkey Walnut Scrolls

For these scrolls, I have used the low-fat cheese as toppings and was disappointed that the cheese did not brown as much as the regular ones. For a better look, I would suggest using the regular cheese.

The bread rolls...

Check out its inner beauty...nice spongy and moist texture

One last look of the yummy scrolls... They are much more delicious-looking from their inside.

Here's one and two-third of the bread recipe from King Arthur Flour and my directions of making these scrolls and breads.

Make 4 scrolls and 4 rolls (8 portions in total)

1 cup walnut pieces, pre-toasted at 170ºC (fan forced) for 5-7 min, cooled completely

2 1/2 tsp instant yeast

325ml warm water

56ml maple syrup

35g melted butter

1 1/2 tsp salt

1 cup old-fashioned rolled oats

2 1/2 cups King Arthur Unbleached Bread Flour, extra for dusting while shaping

Fillings for 4 scrolls:

200g thinly sliced turkey breast

1/4 cup cranberry Sauce (I use the whole berry one)

1/3 cup grated cheese (I use Bega So Light, 50% fat reduced)

Milk, for brushing

Place water, syrup, bread flour, rolled oats, salt, butter and yeast into the bread machine in order. 

Use "dough" setting to mix and prove the bread dough. Add the walnut at the last 3-5 min of kneading.

When the cycle has finished, remove the dough from the machine and divide the dough into two.

To shaping one of the dough into scrolls:

Place it on a lightly floured surface. Knock it back gently, then roll it out to a rectangle about 20cm x 30cm. Spread cranberry sauce over dough. Leave 1 cm border along one long edge. Distribute the turkey breast over the dough. Roll up dough lengthwise and tuck ends under. Cut crossways into 4 equal portions and place all scrolls on 20cm square pan. Cover with oiled clear film and set aside in a warm place to rise for 1 hr or until it doubled its size.

To shaping another half of the dough into rolls:

Divide the dough into 4 portions. Using lightly floured hands, roll each portion into a ball. Place on 15cm x 26cm lightly greased pan. Cover with oiled clear film and set aside in a warm place to rise for 1 hr or until it doubled its size.

Preheat oven to 180°C fan forced.

Brush the scrolls and rolls with milk. Sprinkle cheese over the scrolls. Sprinkle oats over the rolls. Bake both for 25-30 minutes or until golden brown. Remove from oven and turn onto a wire rack to cool.

Happy Baking

Meringue Ghosts

Boo...

These meringue ghosts are great with peak-a-boo. Now you see them, the next second, they can melt and disappear in your mouth...

Now, who is scary? The meringue ghosts or The hungry people?

 

 

Here's the recipe from Joy of Baking.

(with my modification in blue)

Makes 20-24 Meringue Ghosts
4 large egg whites (120 g)
1/2 tsp cream of tartar
1 cup (200 g) superfine or caster sugar
1/2 tsp pure vanilla extract (I didn't add this)

Candy eyes

You can find candy eyes at cake decorating stores or you can order them online at http://www.candylandcrafts.com/

Instead of candy eyes, you can use miniature chocolate chips.

(Instead of using candy eyes, I use the Americolor Gourmet Writer Food Marker Pens (black colour) for drawing the eyes after the meringues are baked.)

Preheat oven to 200°F (105°C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip (Please refer to my *note).

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract (I didn't add this). 

The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2 inch (5 cm) high mounds of meringue. Carefully press two candy eyes, edible silver dragees, or two miniature chocolate chips into each meringue ghost (I didn't do that).

Bake the meringues for approximately 1 - 1 1/2 hours or until they are dry and crisp to the touch. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

The Meringue Ghosts will keep several days at room temperature.

*Note: Using 1/4 of the recipe (containing 1 egg white) and a 0.7cm piping tip , I've piped out 45 mini meringue ghosts and bake them at 100°C fan forced for 50 min. Using the Americolor Gourmet Writer Food Marker Pens (black colour), I drew the eyes on the meringues when the "ghosts" are completed baked and cooled.

Spooky Baking and...

This post is linked to October Halloween Party hosted by Hankerie.

Double Pizzas Nite-In: Potato and Taleggio Pizza and Lolly Pizza

For this post, I'm baking two kinds of pizzas with my two baking friends, Lena, from Frozen wings and Joyce from Kitchen Flavours for our Pizza Nite-In bake-along theme. Please visit their blogs for their great pizza ideas.

Like most pizza lovers, my family and I usually eat pizza made with tomato base, top generously with mozzarella cheese. For a slight twist, there is no tomato used in Pizza no. 1. Instead, an Italian cheese, Taleggio is used as a major topping for this pizza.

When I had my first sniff on Taleggio, being freshly bought from the market, I was afraid that my family wouldn't like this cheese because of its strong aroma. In contrast, the baked version of Taleggio on our pizza has a very mild flavour with an unusual fruity tang that makes our pizza extra delicious.

What's next? Dessert, of course! For Pizza no. 2, I've created an easy, sweet and kiddy version of pizza using digestive biscuit as my pizza base and lots of lollies and marshmallows as my pizza toppings. No doubt that these "pizzas" are extra-yummy especially when the marshmallow toppings are freshly toasted!

For our next bake-along, we are baking with a "Chocolate and Cherries" theme, which is to be posted on 20 October 2011. Please join us for this bake-along. Just bake anything with chocolate and cherries and link your post with us. 

 

One slice is never enough...just eat the whole lot!

Here's the Potato and Taleggio Pizza recipe from Australian GoodFood magazine May 2010 issue 
(with my modifications in blue)

make 4 x 28cm pizza bases

7g dry yeast
1/2 tsp sugar
325ml lukewarm water
500g bread flour, plus extra to dust
2 tsp salt
1/2-1 tsp olive oil

1. Dissolve yeast and sugar in lukewarm water. Stand for 10 min or until frothy.

2. Sift flour and salt onto a clean work surface to form a mound. make a well in center and pour in yeast mixture. Using hands, mix until well combined. Knead for 5 mins, until smooth and elastic. Roll dough into a ball.

3. Dust a large bowl with extra flour. Place dough in a prepared bowl and brush with a little oil to
prevent a crust forming. Cover with a clean tea towel and stand in a warm place for 2-3 hrs, until doubled in size. Divide dough into 4 portions. Roll each into a ball.

For 1 x 28cm round pizza:

1 tbsp extra virgin olive oil, plus extra to brush
100g potato, very thinly sliced
1/4 quantity basic pizza dough
1 cup (100g) grated fresh mozzarella
60g Taleggio cheese, cut into cubes
1 garlic clove, thinly sliced (I didn't add this)

1. Preheat oven to 200°C fan forced. Brush a 30 cm pizza tray with extra oil.

2. Place potato slices in a baking dish. Drizzle over oil and toss to combine. Bake for 15 min or until potato is just tender.

3. Place dough on a lightly floured surface and use hands to flatten. Gently push out dough with
fingertips to form a 5 mm-thick round with a slightly thicker edge to prevent topping running off. Place on prepared tray.

4. Scatter over mozzarella, leaving a 2cm border. Top with Taleggio cheese and potato slices, then scatter over garlic (I didn't add any garlic into my pizza). Season with salt. Bake for 15 min, until base is crisp and golden and potato is cooked through. Season with pepper, cut into wedges and serve.

And this is how I made these Lolly Pizzas:

• Use Digestive biscuits or any equivalent kind of sweet crackers or biscuits such as Graham crackers or Marie biscuits as pizza bases. 
• Spread 1/2-1tbsp of berry jam onto each base. Amount of jam vary depending on individual taste and size of the biscuits or crackers.
• Sprinkle the lollies or chocolate chips (roughly chopped or miniature size) onto the base as desired and top with generous amount of roughly chopped marshmallows.
• Lightly toast pizza with only top heating in the oven for 3-5 min. Remove them from the oven when the marshmallows turn golden brown. 

Happy Baking

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more pizza ideas.
Please submit your details if you wish to link your post to this bake-along.

Really Soft white Dinner Rolls

These buttery bread rolls are really really really very soft. We were very impressed with these rolls and they were gone quick within minutes. Too quick that I couldn't even save one to test if it can stay soft on the next day...

 

 

Here's the recipe from King Arthur Flour (with my modification in blue)

Ingredients

2 1/2 tsp active dry
7/8 to 1 1/8 cups lukewarm water* (I use 1 1/8 cup)
3 cups King Arthur Unbleached All-Purpose Flour

(I use a combination of bread flour and Italian OO flour in the ratio of 1:4)

1 1/4 tsp salt
3 tbsp sugar
6 tbsp unsalted butter, at room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan.

5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.

6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.

7) Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another.

8) Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.

9) Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes.

10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

I use half the recipe to make 6 large rolls in a 20cm square pan. I brush them with 1 egg yolk with 2 tbsp milk before baking.

Happy Baking