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Having made the traditional hot cross buns many times before, I wanted to experiment and try something different this year. Of course, I thought of green tea, one of my favourite flavours. I came across quite a few recipes that paired these green tea hot cross buns with red bean paste or sweetened red beans, but I love the pairing of green tea and white chocolate. The bitterness of the tea flavour works well with the sweetness of the white chocolate and it’s not so far off from making chocolate hot cross buns. I bought some hot cross buns from my local bakery to compare with and these hot cross buns are just as or even more so, fluffy inside. Perfect warm, with a thin smothering of butter or even red bean or black sesame paste if you’re feeling a bit adventurous.

Matcha White Chocolate Hot Cross Buns (adapted from Wandercooks and Taste.com.au)
Makes: 12 Buns
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Passive Time: 2 hours

Ingredients
Matcha Dough
600g Plain Flour, Extra for Dusting
14g Dried Instant Yeast
100g Caster Sugar
25g Matcha Green Tea Powder
1 1/2 tbsp Mixed Spice
1/8 tsp Salt
250g White Chocolate Chips
50g Unsalted Butter
300ml Full Cream Milk, Room Temperature
2 Eggs, Lightly Beaten

Flour Paste for the Crosses
90g Plain Flour
4-7 tbsp Water

Glaze
80ml Water
30g Caster Sugar

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Method
1. In a large bowl, sift the flour, caster sugar, matcha green tea powder, mixed spice and salt. Then add in the yeast and stir until mixed well.

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2. In a small saucepan, melt the butter over low-medium heat. Then add in the milk and heat until the mixture is lukewarm.

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3. Pour the lukewarm milk and butter mixture into the dry ingredients, along with the beaten eggs and mix slowly until the dough starts to combine then add in the white chocolate chips and mix until the dough forms into a ball.

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4. Take the dough out of the bowl and onto a floured surface, and knead the dough for around 10 minutes or until the dough is nice and smooth. Place the dough into a large lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for around 1 to 1.5 hours or until the dough doubles in size.

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5. Once the dough has doubled in size, take it out of the bowl and knead the dough back to its original size. Split the dough into 12 equal parts (roughly 100g in weight) and roll into a ball. Then place onto a lined baking tray roughly 1 cm apart and allow the dough to rest for another 30 minutes. Once the dough has doubled in size again or near doubled in size, preheat the oven to 170?C.

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6. To make the crosses, combine the plain flour and water in a small bowl. Add a tablespoon of water at a time until it’s just runny enough to pipe. Place the paste into a piping bag and pipe onto the buns.

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7. Once the dough has doubled in size, place in the oven to bake for around 20 to 25 minutes or until they have browned on the top. Remove from the oven and place the buns onto a cooling rack.

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8. To glaze the buns, combine the water and caster sugar into a small saucepan and heat over low heat. Bring to the boil, stirring if necessary so that the sugar dissolves and boil for around 3 to 4 minutes. Brush the glaze onto the warm hot cross buns then serve the buns warm or at room temperature.

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Matcha White Chocolate Hot Cross Buns
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Matcha White Chocolate Hot Cross Buns
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Ingredients
Matcha Dough
  • 600g Plain FlourExtra for Dusting
  • 14g Dried Instant Yeast
  • 100g Caster Sugar
  • 25g Matcha Green Tea Powder
  • 1 1/2tbsp Mixed Spice
  • 1/8tsp Salt
  • 250g White Chocolate Chips
  • 50g Unsalted Butter
  • 300ml Full Cream MilkRoom Temperature
  • 2 EggsLightly Beaten
Crosses
  • 90g Plain Flour
  • 4-7tbsp Water
Glaze
  • 80ml Water
  • 30g Caster Sugar
Servings:
Units:
Recipe Notes

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  • You can also 1 to 2 tbsp of azuki (red) beans or paste inside before shaping it into a ball and resting for a second time.
  • If you prefer something less sweet, use around 50g less of white chocolate baking chips but be aware that the bread itself isn't particularly sweet.
  • You can also make a glaze with 1:1 portion of apricot jam and hot water and mix it together to brush on the top.

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I love making desserts that aren’t traditional and pairing Asian flavours with Western desserts. I really wanted to try infusing tea flavours into a Portuguese Egg Tart and couldn’t find any recipes on how to do it. So I had to think on how I would normally infuse a milk mixture with tea. Found a nice Portuguese Egg Tart recipe from Not Quite Nigella that I tweaked a bit with the addition of the jasmine tea. The end result was quite good, the Jasmine Tea flavour is subtle yet distinct as Jasmine Tea can be quite intense and overpowering but here it worked really well actually!

Jasmine Tea Portuguese Egg Tarts (adapted from Not Quite Nigella)
Makes: 12 Tarts
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Passive Time: 2-3 hours

Ingredients
2 Egg Yolks
1 Egg
100g Caster Sugar
2 tbsp Cornflour
400ml Full Cream Milk
1 tsp Vanilla Extract
1 Sheet Ready Rolled Puff Pastry (300g)
1 tsp Jasmine Tea Leaves
20ml Hot/Boiling Water

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Method
1. In a heatproof cup or bowl, pour in the hot/boiling water and then add in the jasmine tea leaves to steep for around 10 minutes.

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2. Combine the milk and jasmine mixture in a saucespan and heat over medium heat and bring to the boil. Turn off the heat, cover the saucespan and allow the mixture to cool and steep further for around 20 minutes.

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3. Place the eggs, egg yolks, sugar and sifted cornflour into a medium sized bowl and whisk together until smooth.

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4.  Strain the jasmine milk mixture and using a spoon to press against the tea leaves to extract more flavour from the leaves.

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5. Gradually add in the milk mixture to the egg mixture and whisk until smooth.

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6.  Pour the mixture in a saucespan and cook over medium heat, stirring occasionally so that the the bottom of the mixture doesn’t overcook, until the mixture thickens and comes to the boil. Do not over stir as that can cause the custard to split. Remove from the heat.

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7.  Add in the vanilla extract and stir until combined. Transfer the mixture to a bowl and cover the surface of the custard with cling wrap as a skin will form if this is not done. Leave to cool.

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8. Grease a 12-hole 80ml muffin tray and preheat the oven to 200°C.

9. Cut the pastry sheet in half, and the place one half of the sheet on top of the other and set aside for 5 minutes.

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10. Roll the pastry tightly from the short end and then cut into 12 equal pieces.

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11. Lightly flour the surface and roll out each until each is 10cm in diameter and then place the pastry sheets into the greased muffin tray.

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12. Remove the cling wrap from the cooled custard and spoon the mixture into the pastry tarts.

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13. Place the muffin tray into the oven for around 20 to 25 minutes or until the pastry and custard are golden. Leave the tarts in the tray for 5 minutes before transferring to a wire rack to cool completely.

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Jasmine Tea Portuguese Egg Tarts
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A little twist to the traditional Portuguese Egg Tarts.
Servings Prep Time
12Tarts 30minutes
Cook Time Passive Time
40minutes 2-3hours
Servings Prep Time
12Tarts 30minutes
Cook Time Passive Time
40minutes 2-3hours
Jasmine Tea Portuguese Egg Tarts
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Rating: 0
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A little twist to the traditional Portuguese Egg Tarts.
Servings Prep Time
12Tarts 30minutes
Cook Time Passive Time
40minutes 2-3hours
Servings Prep Time
12Tarts 30minutes
Cook Time Passive Time
40minutes 2-3hours
Ingredients
  • 2 Egg Yolks
  • 1 egg
  • 100g Caster Sugar
  • 2tbsp Cornflour
  • 400ml Full Cream Milk
  • 1tsp Vanilla Extract
  • 1Sheet Ready Rolled Puff Pastry300g
  • 1tsp Jasmine Tea Leaves
  • 20ml Hot/Boiling Water
Servings: Tarts
Units:
Instructions
  1. In a heatproof cup or bowl, pour in the hot/boiling water and then add in the jasmine tea leaves to steep for around 10 minutes.
  2. Combine the milk and jasmine mixture in a saucespan and heat over medium heat and bring to the boil. Turn off the heat, cover the saucespan and allow the mixture to cool and steep further for around 20 minutes.
  3. Place the eggs, egg yolks, sugar and sifted cornflour into a medium sized bowl and whisk together until smooth.
  4. Strain the jasmine milk mixture and using a spoon to press against the tea leaves to extract more flavour from the leaves.
  5. Gradually add in the milk mixture to the egg mixture and whisk until smooth.
  6. Pour the mixture in a saucespan and cook over medium heat, stirring occasionally so that the the bottom of the mixture doesn't overcook, until the mixture thickens and comes to the boil. Do not over stir as that can cause the custard to split. Remove from the heat.
  7. Add in the vanilla extract and stir until combined. Transfer the mixture to a bowl and cover the surface of the custard with cling wrap as a skin will form if this is not done. Leave to cool.
  8. Grease a 12-hole 80ml muffin tray and preheat the oven to 200°C.
  9. Cut the pastry sheet in half, and the place one half of the sheet on top of the other and set aside for 5 minutes.
  10. Roll the pastry tightly from the short end and then cut into 12 equal pieces.
  11. Lightly flour the surface and roll out each until each is 10cm in diameter and then place the pastry sheets into the greased muffin tray.
  12. Remove the cling wrap from the cooled custard and spoon the mixture into the pastry tarts.
  13. Place the muffin tray into the oven for around 20 to 25 minutes or until the pastry and custard are golden. Leave the tarts in the tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes

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  • You can use any other tea leaves you like!
  • To make the original Portuguese tarts, add in another 1 tsp of vanilla extract and start from step 3, and skipping step 4.
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Oneworld Knox is located in the O-Zone section of Westfield Knox Shopping Centre. Their name aptly describes the variety of cuisines on offer, and by perusing their menu you can definitely tell that is the case. There’s African, Japanese, Thai, Chinese, Mexican, Indian, Italian and Spanish influences on Oneworld’s menu so there’s pretty much something for everyone. We were invited to dine at Oneworld, and one thing I noticed was that they go by the Farm to the Table philosophy, sourcing local produce for their dishes which I am a big fan of!

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Oneworld have recently renovated and their fit out is cozy and welcoming, with overhanging plants and vibrant artwork on the walls. We were greeted by some friendly staff and of course, had to have a coffee to start off with. Their organic coffee is sourced from Healesville and has a lovely aroma to it but not too strong.

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We ordered the Buffalo Wingettes and the marinade on the wings was very flavourful with a subtlety of spice that carries through it. Tender chicken that goes nicely with the sour cream, fresh diced tomatoes and alfalfa.

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The Fajitas were the standout at Oneworld. We ordered the chicken fajitas but you can also order it with beef, prawns or just vegetarian. What I loved about this dish was the fantastic flavours of that salsa and the chicken was perfectly cooked. Often, you’d find chicken to dry out, especially breast meat but here it was very well cooked. The puree of cherries, capsicum, onions, and celery that when combined create this pink puree was something I hadn’t had before, but what a great combination that adds a bit of sweetness to the dish. I wish I could make that so I could have it as a dip! This dish you could probably even feed two people with just a few more tortillas.

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I like trying new things, so when I saw Camel Burger on the menu I was instantly drawn to it. Their camel meat is from South Australia, and it’s served with tomato sauce and fries. Surprisingly enough, it was actually quite tasty, camel meat tastes like a more robust beef or veal but just different. The Oneworld sauce that goes with it pairs well, with it’s slight creaminess. Though, the downside is that camel meat seems a bit more lean, so I found it just a tad dry even with the sauce. Overall, it’s a pretty decent burger!

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The Porterhouse Steak you can have your choice of garlic butter, mushroom jus or chimichuri sauce. If you choose the garlic butter, they actually provide you with a very generous serving of it in a small bowl. I’d have preferred a garlic butter sauce but the garlic butter was quite nice, though you probably don’t feel like having so much knowing how rich it is. The steak was also cooked to our request of medium and the salad gives the freshness it needs.

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Last words

Oneworld Knox has an extensive menu with a great variety of tasty foods on offer, and with friendly staff which is a major plus to me! Open for Breakfast, Lunch and Dinner, or just for some desserts or drinks, if you so fancy. Try the Fajitas!

Oneworld Knox Menu, Reviews, Photos, Location and Info - Zomato

Oneworld Knox
Knox O-Zone
425 Burwood Highway
Wantirna VIC 3152

T: 03 9801 8962

Opening Hours
Everyday – 10am to 10pm

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I saw this stunning recipe of a Linzertorte in the recipe book Mastering the Art of Baking by Anneka Manning. It looked so warm and appetising, yet something just a bit rustic about it. A Linzertorte, or otherwise known as a Linzer Torte is an Austrian torte (tart) with a lattice design. Usually made from short pastry with a hint of spices such as cinnamon and ground nuts too, and topped with a jam, it really is a wonderful combination. Especially when the pastry is baking in the oven and you get a whiff of the cinnamon and the butter pastry cooking, it’s lovely.

Linzertorte
Serves: 10
Preparation Time: 40 minutes (+ 30 minutes chilling)
Cooking Time: 48 minutes

Ingredients
160 g (1 cup) almonds
300 g (2 cups) plain flour
1 tsp baking powder
2 ½ tsps ground cinnamon
½ tsp ground cloves
250 g unsalted butter, softened
110 g (1/2 cup) caster sugar (superfine)
1 tsp natural vanilla extract
Finely grated zest of 1 orange
2 egg yolks
500 g raspberry jam
1 egg yolk, extra, lightly whisked
2 ½ tbsps flaked almonds

Method
1. Preheat the oven to 180C (350F). Spread the almonds on a baking tray and toast for 8 minutes or until aromatic. Set aside to cool. Transfer to a food processor and process until finely ground.

2. Sift the flour, baking powder and spices into a bowl. Use an electric mixer to beat the butter, sugar, vanilla and orange zest in a separate medium bowl until pale and creamy. Add the egg yolks one at a time, beating well after each addition.

3. Add the flour mixture and ground toasted almonds and use a flat-bladed knife and then your hands to mix until a soft dough forms.

4. Turn the dough out onto a lightly floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
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5. Preheat the oven to 180C (350F). Divide the dough into 3 portions, then combine 2 of them.

Use a lightly floured rolling pin to roll out the larger portion on a lightly floured work surface to 30 cm (12 inch) round, taking care not to work the dough too much as it will become very soft. Roll the pastry around the rolling pin and carefully ease it into a 2 cm (3/4 inch) deep, 24 cm (9 ½ inch) fluted, loose-based tart (flan) tin, pressing it into the edges with your fingertips. Trim any excess by rolling the rolling pin over the top of the tin.

6. Spread the jam into the pastry shell to cover the base evenly (Thin layer – unless your jam isn’t overly sweet).
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7. Roll the remaining dough out between 2 sheets of non-stick baking paper to a rectangle about 20 x 26 cm (8 x 10 ½ inches) and about 5 mm (1/4 inch) thick. Use a fluted pastry wheel or a large sharp knife to cut the remaining portion of dough into 1.5 cm ( 5/8 inch) wide strips.

Arrange the strips over the jam to form a lattice pattern, taking care as the dough will be quite fragile and may break easily. Re-roll any scraps as necessary to make enough strips to form the lattice.
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8. Use a small sharp knife to trim the edges of the strips. Lightly brush the strips with the extra egg yolk and sprinkle the tart with flaked almonds.
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9. Bake for 40 minutes or until deep golden and the pastry is cooked through. Leave in the tin to cool. Serve at room temperature.

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Impressions

It is a very nice pastry I give it that. The addition of the cinnamon, ground cloves gives it a homely aroma (that’s just me) because I love cinnamon. Depending on the jam you use, I find that 500 g of jam is quite generous and as this is the only filling in the tart. It is a bit much and if you do it like I did and added too much to fill up the deep pastry tin.

A thinner layer of the jam can suffice, or if you can preferably find a brand of jam that is not too sweet. If that’s not possible, I suggest pureeing some raspberries and adding a bit at a time to the raspberry jam to give it a bit more tartness. This will hopefully make it not seem like you’re eating a mouthful of sugar.

The pastry really is the star of the Linzertorte and I could eat that short pastry any day of the week. Delicious.

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I first came across Cocoa Patisserie‘s cakes when we had the Hazelnut Mud Cake for one of my colleague’s birthdays. It has since become of my go to cakes for just about any occasion.  Cocoa Patisserie is located on High Street, Kew and surprisingly it closes around 7pm on most nights which is great for after work if you just want to grab something. Cocoa not only serve cakes but pastries, coffees too (of course) but I haven’t yet had the pleasure to try. I’ve only tried their cakes, such as their Tiramisu and Pleasure Dome but their Hazelnut Mud Cake tops them all.

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What I love about this cake is the layers, the ever so light chocolate mousse combined with the moist mud cake (gluten free apparently!) and topped with chopped roasted hazelnuts and toffee pieces that adds the much needed crunchiness. Decorated with ganache and dark and white chocolate.

I adore nuts in cakes, and especially with cakes that aren’t too rich or sweet. It adds everything that I would want in a cake; moist, light, crunchy and not too sweet. You really can’t ask for more.

Cocoa Patisserie on Urbanspoon

Cocoa Patisserie
169 High St
Kew VIC 3101

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