Basic caramel sauce: You'll be happy to have me in the fridge!

My sister like to eat caramel, so I think about buying a book that contains recipes which have caramel as a main ingredient. I just got the book last week, the book is .................

I think that some of you might love caramel too, and you might want to see the book, so let's have a look together.

Deep chocolate rosebuds: Because my love is deep and delicious!

I have a love for chocolate (and I know many of you are the same ^ ^). So, to show my love, I need to do something, haha. Oh, ok, I tell you the reason why I doing this cakelets.

I got my new book! (again), from my favorite author:................... you might see it from the bookstore by now.

Anyway, I just have to try some recipes, to make sure that the recipe in this book and be trusted like her other books (I have all her bible series ^ ^, and I love them all). I choose the recipe that I like, this small chocolate cake. I like both the appearance and the flavor, imagine the little cake with a chocolate ganache, I really fall for it.

And the result is great, this small cake is very rich with chocolate flavor, the texture of the cake is so moist (because it contained a lot of butter, haha) only small bites will make you happy!

So, let me give this recipe for you my friends my reader, because I love you deeply and deliciously ^ ^.

Deep chocolate rosebuds
Makes 25
(I use the silicone pan 4x3 cm per piece)

MAKE THE DARK CHOCOLATE GANACHE PUDDLES

Dark Chocolate Ganache Puddles

MAKES: 3.5 ounces /100 grams

42g	dark chocolate, 60% to 62% cacao, chopped
58g	heavy cream

Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often-do not let the bottom of the container touch the water). Remove the chocolate from the heat and, with the silicone spatula, stir until fully melted.

In a 1-cup heatproof glass measure in a microwave or small saucepan, heat the cream, stirring often, until warm (110°F/43°C). (Don’t worry if it gets a little hot; it will just take longer for the ganache to cool and thicken.) With a silicone spatula, gradually stir the cream into the chocolate. Allow the ganache to sit uncovered for about 30 minutes, or until slightly thickened to the consistency of softly whipped cream.

Whisk for a few minutes to lighten and firm the texture so that it holds its shape like buttercream. Cover and set aside at room temperature until ready to use.

MAKES THE CAKE BATTER

Batter
21g	unsweetened (alkalized) cocoa powder
¼ cup	boiling water
2	large egg yolks, at room temperature
1½ tbsp	water
¾ tsp	pure vanilla extract
78g	cake flour (or bleached all-purpose flour)
100g	superfine sugar
1tsp	baking powder
¼ tsp	salt
71g	unsalted butter

Preheat the oven to 350°F/175°C.

Mix the cocoa and water in a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap and cool to room temperature, about 20 minutes. To speed cooling, place the bowl in the refrigerator. Bring it to room temperature before proceeding.

Put the liquid ingredients in another bowl, whisk the yolks, the 1½ tablespoons of water, and the vanilla just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, (I use hand mixer) mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

Pipe or spoon the batter into the prepared pan cavities (they should be about half full) and smooth the surfaces with the back of the spoon.

Dab ½ teaspoon the ganache onto the center of each. (Any leftover ganache can be chilled until firm enough to roll into instant truffles. Roll them in unsweetened (alkalized) cocoa powder, if desired.)

Bake for 13 minutes, or until the cakelets spring back when pressed lightly with a greased fingertip.

Let the cakelets cool in the pan on a wire rack for 5 minutes. Unmold them onto a serving plate or wire rack that has been coated lightly with nonstick cooking spray. Serves warm or at room temperature.

Deep chocolate rosebuds: Because my love is deep and delicious!

New bread to try: Flossy pork buns, sweet and salty, deliciously everyday!

Seen like a long time from my last posting on bread ^ ^. I still bake it, anyway, but I didn't come across any interesting recipe.

Until today, haha, after trying it for many times, I can show you this bread.
The texture of this bread is very good, but the kneading time can be hard for someone who don't knead the bread by hand often. Because this bread contains a lot of butter, you need to knead the bread with the liquid before adding the butter, and make them will moisten. So, when after adding the butter, you will feel like the dough won't never come together but just keep on kneading it will getting better and become smooth.

For the filling, I just can't tell you the amount the you will need for the bread, it can be about 4 cups of flossy pork (it's up to your generosity, ^ ^). Actually I like to sprinkle some of them over the top of the bread too, but some of them will burn before the bread is done T T, anyway it's delicious, haha.
For the mayonnaise you can change into the salad cream if you want (but use the commercial one, not homemade), the taste of the bread will be sweet and salty, very delicious too.

Well, I really hope you will try this bread, and I really believe that you will enjoy this one.

This is what flossy pork look like, it's a pork that cooked with sugar, soy sauce and salt, until dry and turn into shredded.
You can find this one in Chinese supermarket.

Flossy Pork Buns
Makes 12
Using Texas muffin pan

7g	Instant yeast
170 ml	Milk
65g	Sugar
¼ teaspoon	Salt
75g	unsalted butter, softened
1	egg (about 50g)
330g	Bread flour
FILLING AND TOPPING
	Flossy pork
	Mayonnaise

Mix the milk and egg together, set aside.

Put the bread flour, yeast and sugar in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself (see the picture here). Until all the dough are moisten.

Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.

Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.

Cover the bowl with a tea towel and leave the dough to prove for about 30 minutes.

Preheat the oven to 200°C/400°F

Brush the pan with butter.

Roll the dough into a rectangle about 1 cm (1/2 in) thick.
Squeeze the mayonnaise over the dough.
Sprinkle the flossy pork over the mayonnaise and squeeze the mayonnaise again.

Roll up the dough as you would a Swiss roll.
Then cut into 12 pieces, and place in the prepared pan, leave to prove under a tea towel for about 30 minutes.
Five minute before baking, squeeze the mayonnaise over the dough.

Put the bread in the oven, bake for 10-15 minutes or until golden brown.

New bread to try: Flossy pork buns, sweet and salty, deliciously everyday!