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I love the smell of freshly baked Mexican Buns, it has this amazing aroma of coffee, bread and butter. The crusting topping is also what makes this so, so good. It’s like this cookie of sorts on top, so if you haven’t had this yet I do recommend trying it at least once! While I love the original Mexican Bun, of course I had to try making a green tea variety and I found a great recipe from Little Corner of Mine which came out quite well!

Green Tea Buns (adapted from Little Corner of Mine)
Makes: 18-20 buns
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Passive Time: 80 minutes

Ingredients
Green Tea Buns
1 tbsp milk powder (7g)
110g sugar
1 tsp green tea powder (7g)
460g bread flour
150g plain flour
1 tsp salt (4g)
1 tsp bread improver (4g)
1 tbsp dry yeast (7g)
1 large egg
230ml cold water
70g unsalted butter, softened

Green Tea Topping
45g plain flour
5g cornstarch
35g icing sugar
55g unsalted butter, softened
1 large egg
1 tsp green tea powder (7g)
black sesame seeds for topping

Fillings (Optional)
Butter
Red Bean Paste
Cream Cheese

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Method
Green Tea Buns
1. Sift the milk powder, sugar, green tea powder, bread flour, plain flour, salt, and bread improver into a medium sized bowl. Then add in the dry yeast.

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2. Whisk the egg in a small bowl.
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3. Create a small well in the dry ingredients, and add in the egg mix. Use a fork to combine.
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4. Add in the cold water and combine.
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5. Once the dough is mostly combined, place onto the table. Add in the butter, and knead together until combined and the dough springs back after you press it.
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6. Place the dough into a clean bowl for around 45 to 60 minutes or until double in size.
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7. Once doubled in size, knead the dough for a few minutes and separate into 18 to 20 pieces.

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8.  Roll out the dough into balls, flatten to add in your filling (if any) and then seal it.

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9. Place the balls onto a baking tray and cover with plastic wrap. Let it rise for another 45 to 60 minutes or until double in size.

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Green Tea Topping

1. Whisk together the sifted icing sugar and butter until combined, and light and fluffy.
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2. Add in the egg and whisk until combined.

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3. Add in the sifted green tea powder, plain flour and cornstarch and whisk again until combined.

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Assembly

1. Preheat the oven to 180°C.

2. Once the dough has risen again, place the green tea topping into a piping bag and pipe the mixture in a spiral form.

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2. Sprinkle a few black sesame seeds on top for colour.
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3. Place the baking tray in the oven for 10 minutes or until slightly golden.
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Green Tea Buns (Rotiboy style)
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Green Tea Buns (Rotiboy style)
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Ingredients
Green Tea Buns
  • 1tbsp Milk Powder
  • 110g Sugar
  • 1tsp Green Tea Powder
  • 460g Bread Flour
  • 150g Plain Flour
  • 1tsp Salt
  • 1tsp Bread Improver
  • 1tbsp Dry Yeast
  • 1 eggLarge
  • 230ml Cold Water
  • 70g Unsalted ButterSoftened
Green Tea Topping
  • 45g Plain Flour
  • 5g Cornstarch
  • 35g Icing Sugar
  • 55g Unsalted ButterSoftened
  • 1 eggLarge
  • 1tsp Green Tea Powder
  • Black Sesame SeedsOptional
Fillings (Optional)
  • Unsalted Butter
  • Red Bean Paste
  • Cream Cheese
Servings:
Units:
Instructions
Green Tea Buns
  1. Sift the milk powder, sugar, green tea powder, bread flour, plain flour, salt, and bread improver into a medium sized bowl. Then add in the dry yeast.
  1. Whisk the egg in a small bowl.
  2. Create a small well in the dry ingredients, and add in the egg mix. Use a fork to combine.
  3. Add in the cold water and combine.
  4. Once the dough is mostly combined, place onto the table. Add in the butter, and knead together until combined and the dough springs back after you press it.
  5. Place the dough into a clean bowl for around 45 to 60 minutes or until double in size.
  6. Once doubled in size, knead the dough for a few minutes and separate into 18 to 20 pieces.
  7. Roll out the dough into balls, flatten to add in your filling (if any) and then seal it.
  8. Place the balls onto a baking tray and cover with plastic wrap. Let it rise for another 45 to 60 minutes or until double in size.
Green Tea Topping
  1. Whisk together the sifted icing sugar and butter until combined, and light and fluffy.
  2. Add in the egg and whisk until combined.
  3. Add in the sifted green tea powder, plain flour and cornstarch and whisk again until combined.
Assembly
  1. Preheat the oven to 180°C.
  2. Once the dough has risen again, place the green tea topping into a piping bag and pipe the mixture in a spiral form.
  3. Sprinkle a few black sesame seeds on top for colour.
  4. Place the baking tray in the oven for 10 minutes or until slightly golden.
Recipe Notes

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  • These buns can be made plain, or with a filling of your choosing!
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In Box Hill, there’s actually quite a few Korean eateries to choose from and although Nene’s Chicken made it’s mark first in Box Hill for Korean Fried Chicken, impressions haven’t been that great. Gami, on the other hand, has a number of outlets across town and positively received among many so it’s nice to see make its way to the east.

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Gami is located in the newly refurbished office building next to Box Hill Institute’s Whitehorse Campus. It’s quite a cozy little joint but with great natural lighting that comes through. Of course we had to try the fried chicken, and of course, we had to try the spicy variety.

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I love the crispiness of the exterior, and the slightly sweet but mainly spicy coating is delicious. You’d probably best eat these at a quicker pace as the sauce tends to soften the crispy chicken a bit but it’s still enjoyable nonetheless.
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The Soy Garlic variety, is a great complement to the spicy option. Having one spicy and then a sweeter one balances it out. The chicken was also well cooked, not dry and still tender inside.

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All Fried Chicken comes with Cabbage Salad and Pickled Radish. The tomato mayo dressing is interesting.

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We were recommended to try their Potato Heaven, which is basically mash potato plus cheese, sour cream and wedges and with sweet chilli sauce drizzled on top. I must say, this is so addictive, you can’t stop at one mouthful. So incredibly rich, but so tasty.

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You also can’t go wrong with their G Beer Pale Ale (Gun:Bae), which is exclusive to Gami. The “hoppy” ness and fruitiness reminded me of Hoegaarden a bit, but don’t take my word for it. I don’t actually know my beers that well!

Last words

Gami, Korean Fried Chicken done right.

Gami Menu, Reviews, Photos, Location and Info - Zomato

Gami Box Hill
Shop 1, 990 Whitehorse Road,
Box Hill VIC 3128

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I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!

Black Sesame Pudding (Adapted from La Fuji Mama)
Makes: 6-8 Servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Passive Time: 4.5 hrs

Ingredients
7g gelatin powder
1 1/2 tbsp cold water
60g black sesame seeds
1 tbsp caster sugar
580ml milk
60g caster sugar
230ml whipping cream
One tray of ice cubes
250ml cold water

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Method

1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

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2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

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3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

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4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

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5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

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6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

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7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

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8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

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9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

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Black Sesame Pudding
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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Black Sesame Pudding
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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Ingredients
  • 7g Gelatin Powder
  • 1 1/2tbsp Cold Water
  • 60g Black Sesame Seeds
  • 1tbsp Caster Sugar
  • 580ml Milk
  • 60g Caster Sugar
  • 230ml Whipping Cream
  • 1Tray Ice Cubes
  • 250ml Cold Water
Servings: People
Units:
Instructions
  1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.
  2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.
  3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.
  4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.
  5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.
  6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.
  7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.
  8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.
  9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.
  10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.
Recipe Notes

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  • You can use black sesame powder instead of black sesame seeds but I find the flavour to be a bit lighter.
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Cafe Rubix caught my eye with it’s bold typeface and black shopfront along Middleborough Road, Box Hill. On a Sunday, it’s bustling with people, chilling out and having their meals and coffees. It’s a cute little cafe and their menu offerings is similar to many other cafes around but of course it’s the taste that matters.

It took my a while to decide but I was dying for hash browns and so ordered the Hungry Badger, it also comes with two poached eggs, toast, chorizo, bacon, smash avocado and beetroot relish. The eggs were nice and gooey as it should be, and the sweet beetroot relish is an interesting addition which provides a bit of tartness to it too. The mashed avo was nicely seasoned, but the bacon and chorizo I found to be a tad overcooked and dry. The hash browns were lovely and crispy!

The coffee isn’t too bad too as well!

Last words

The food-wise it’s decent and service was so-so when I went. Still, I’d probably go back since I’m eyeing the corn fritters.

Rubix Menu, Reviews, Photos, Location and Info - Zomato

Cafe Rubix
519 Middleborough Rodd
Box Hill VIC 3128

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I love a fluffy chiffon cake and I love trying interesting flavours to go with it. I’ve had a vanilla and rose water cupcake before and it was lovely, the subtle rose water makes for a deliciously fresh cupcake. Now here’s my very pink Rose Chiffon Cake adapted from my Orange Chiffon Cake.

Rose Chiffon Cake with Vanilla Buttercream
Makes: 1 cake
Cooking Time: 50 minutes
Preparation Time: 10 minutes

Ingredients
Rose Chiffon Cake
190g plain flour
1/2 tsp salt
2 tsp baking powder
80ml vegetable oil
60ml water
1/2 tbsp rose water
1 tsp pink colouring
60g caster sugar
6 egg yolks, large
6 eggs whites, large
1/2 tsp cream of tartar
100g caster sugar

Vanilla Buttercream Frosting
300g icing sugar
225g salted butter
1 tsp vanilla extract
1/8 tsp pink colouring

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Method
Rose Chiffon Cake
1. Preheat oven to 170°C.
2. Sieve the plain flour, salt and baking powder into a medium sized bowl.

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3. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.

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4. Whip the egg whites and once it starts to bubble add the cream of tartar.

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5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.

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6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
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7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it’s done!

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8. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.

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9. Allow the cake to cool until room temperature.

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Vanilla Buttercream
1. Beat the butter and sifted icing sugar until light and fluffy.

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2. Add in the vanilla extract and colouring until combined and smooth.

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3. Frost the cooled chiffon cake all over.
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Rose Chiffon Cake with Vanilla Buttercream
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Refreshingly subtle rose water flavour with a vanilla buttercream in a fluffy chiffon cake.
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Rose Chiffon Cake with Vanilla Buttercream
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Refreshingly subtle rose water flavour with a vanilla buttercream in a fluffy chiffon cake.
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Ingredients
Rose Chiffon Cake
  • 190g Plain Flour
  • 1/2tsp Salt
  • 2tsp Baking Powder
  • 80ml Vegetable Oil
  • 60ml Water
  • 1/2tbsp Rose Water
  • 60g Caster Sugar
  • 6 Egg YolksLarge
  • 6 Egg WhitesLarge
  • 1/2tsp Cream of Tartar
  • 100g Caster Sugar
Vanilla Buttercream Frosting
  • 300g Icing Sugar
  • 225g Salted Butter
  • 1tsp Vanilla Extract
  • 1/8tsp Pink Colouring
Servings: Cake
Units:
Instructions
Rose Chiffon Cake
  1. Preheat oven to 170°C.
  1. Sieve the plain flour, salt and baking powder into a medium sized bowl.
  2. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.
  3. Whip the egg whites and once it starts to bubble add the cream of tartar.
  4. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.
  5. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
  6. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it's done!
  7. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.
  8. Allow the cake to cool until room temperature.
Vanilla Buttercream Frosting
  1. Beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the vanilla extract and colouring until combined and smooth.
  3. Frost the cooled chiffon cake all over.
Recipe Notes

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  • If you prefer a more punchier rose flavour, add another 1/4 tbsp to 1/2 tbsp.
  • Similarly, for a lighter pink colour for the cake, half the colouring to 1/2 tsp.
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