Chocolate Swirl Buns


I haven’t been in the baking mood for so long but just today, I felt like I really needed some chocolate bread in my life, so here comes some Chocolate Swirl Buns which are more chocolate than buns but I’m not complaining 🙂



These chocolate buns will cheer anyone up so if you’re feeling sad like me, make them and stuff yourself silly with them. Heh. Going to be back at KTPH again, this time for Ortho, and I heard that we have to be there by 7am for ward rounds?! The only thing that will make me wake up so early would be eating these chocolate buns for my breakfast haha.


Also, D recently bought a sous vide machine from America and we made the most most tender chicken breast I’ve ever eaten in my whole life. I mean tender and chicken breast aren’t usually found together but slow cooking that piece of meat for 4 hours works wonders. Sous vide sounds like atas cooking but it’s actually the simplest thing to do, you just pack the meat in a plastic bag and just dump it in a pot of water at the temperature you want. That’s simply lazy cooking for mind blowing food. Though you’re not going to find a sous vide machine in my house any time soon because my mom has a preconceived notion that cooking food in plastic bags are going to kill you. Are they?

But you might find a new Le Creuset skillet in my house soon 🙂 I love how it’s year-end and the stores are having lots of sale so we are waiting it out for the best deal for that expensive cast iron skillet. Anyone has any recipes that will shine on the Le Creuset skillet?

Lastly but most importantly!! Christmas is coming and Christmas is definitely more than just presents and turkeys. It’s all about the birth of our Saviour who has come down to save us from the judgement that sin has condemned us to.

Through faith in the perfect life, sacrificial death, and triumphant resurrection of Christ, we are brought from death to life.

Leave a comment or ask any Christian around you if you want to know more about this wonderful grace we have received 🙂

Have a wonderful weekend!



Bread Dough
1/2 cup whole milk
1/4 cup plus a pinch of granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg, brought to room temperature
2 cups all-purpose flour
45 grams salted butter, at room temperature

Chocolate filling
45 grams unsalted butter, at room temperature
50 grams granulated sugar
200 grams semisweet chocolate
3/4 teaspoon ground cinnamon

1. Warm milk and a pinch of sugar to 43- 46 degrees Celsius.
2. Sprinkle yeast over the milk and let it stand for 15 minutes until it is frothy.
3. In a separate bowl, whisk the egg and the sugar.
4. Add the yeast mixture into the egg mixture.
5. Prepare your stand mixer with the paddle attachment.
6. In your mixing bowl, sift in the flour. Switch on the stand mixer on low and slowly incorporate the egg-yeast mixture until well-combined.
7. Add butter and mix until well-combined.
8. Change mixer to a dough hook and mix on low speed for 10 minutes.
9. After 10 minutes, place the dough in a generously buttered bowl, cover it with a tea towel and place it in warm place for it to rise and double in size. It will take about 1 hour.
10. Meanwhile, place the chocolate, sugar and cinnamon in a blender and blitz till the chocolate becomes powder consistency.
11. Add the butter into the blender and blitz. Store it in the fridge until it’s time to use.
12. After dough has risen, turn it out onto a well-floured surface. If your dough is too sticky to handle, knead it with more flour. Let it rest on your tabletop for 5 minutes.
13. After 5 minute, roll it out into a large rectangle. The width should be 12 inches while the length should be about 20 inches.
14. Sprinkle the chocolate mixture on top of the dough.
15. Start rolling from one end.
16. Butter your muffin tins.
17. Using a serrated knife, cut 1 inch segments off the log and place them in the muffin tins.
18. Preheat your oven to 170 degrees Celsius.
19. Let the rolls rest and rise again for another 30 minutes, making sure you cover them with the tea towel.
20. After 30 minutes, place them in the oven and bake for 15 minutes or until the buns are puffed up and brown. Enjoy! 🙂

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Nigella Lawson’s Dense Chocolate Loaf Cake

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I first came across this cake while searching the Internet for my birthday cake. It seemed really easy to make and it promised a densechocolate cake which was enough for me to bookmark it down for my birthday cake. I was almost sure that I would be baking my own birthday cake but my mother wanted to bake it for me instead since I baked her a birthday cake for her birthday. Her cake was a disappointment though, I’m sorry Mother, for she over-baked it which resulted in an overly dry chocolate cake.

Reading the recipe now, I can understand why she would over-bake it since the recipe states a total of 45 minutes of baking time. Uhhh, that’s way too much. I made this cake again today and made sure that I kept checking on the cake but sadly, I still think I over-baked my cake too. I only baked it for 30 minutes but it didn’t turn out as moist as I would have liked it to be. So maybe I’ll take it out at the 25 minute mark next time? Anyway, every oven is different. So what might take 30 minutes in my oven may take 40 minutes in yours, so just keep checking on the cake every 5 or 10 minutes. I guess patience and perseverance gives you your perfect cake. Wow, the 3Ps.

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The cake itself though, isn’t that fantastic on the first bite. The chocolate taste doesn’t hit you yet. Only when you take the second bite will you fully taste the dark chocolate. And it is only then when it starts getting addictive. Soon, the slice of cake will be gone and you’ll be reaching for seconds :>


1 cup soft unsalted butter
1 cup dark brown sugar
1 1/3 cup all-purpose flour
1 teaspoon baking soda
2 large eggs
1 tablespoon vanilla extract
113g 80% cocoa bittersweet chocolate, melted
2 tablespoons brandy or bourbon
1 cup freshly brewed coffee

1. Cream butter and sugar until light and fluffy.
2. Beat in eggs until well combined.
3. Fold in melted chocolate
4. Fold in brandy
5. Sieve flour and baking soda together.
6. Fold in one spoonful of flour mixture then one spoonful of coffee. Alternate until all is combined and you end up with a smooth, fairly liquid batter.
7. Line 9×5 inch loaf pan with parchment paper and grease a smaller loaf pan.
8. Preheat oven to 180 degrees Celsius.
9. Pour batter into loaf pans, leaving 1 inch from the rim of the cake pan to prevent overflowing.
10. Bake the cake at 180 degrees Celsius for 10 minutes.
11. Lower oven temperature to 160 degrees Celsius and bake for another 15 minutes. Take smaller cake out at 20 minute mark.
12. Let cake cool completely in the loaf pan before turning it out. It is best to enjoy the cake a day later, but that is assuming that you can wait. I can’t.

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