White bread with Tangzhong method

Baking with yeast has finally been conquered. Checkout the softest and spongiest milk bread ever eaten in our household and to top it all home-made. What better joy than seeing your efforts bear fruit? 

Baking a whole wheat loaf is not quite there yet. But I am trying... hang on... In the meanwhile, check this recipe out... 

I came across this recipe on Baking Partners, but at that time I did not have this wonderful yeast, so I missed that challenge. I finally made it when I got my packet of good yeast. I did not understand what the Tangzhong would do and how it would help, but apparently it acts as a dough enhancer. It produces really soft and spongy bread. 

Recipe source Christine's recipes

Ingredients for tangzhong: 

50gm/ 1/3 cup bread flour

250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
Formula of  1 parts of flour with 5 parts of water heat at 65 c/ 150F

Ingredients for 

bread:

350gm/ 2½ cups bread flour (I used Maida)

55gm/3tbsp+2tsp caster sugar

5gm/1tsp salt

56gm egg (equals to 1 large egg) ( If you want eggless, increase amount of milk or add a cooked potato) 

7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)

125ml/ ½cup milk

120gm tangzhong (use half of the tangzhong you make from this recipe)

5 to 6gm/2 tsp instant yeast

30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Method of making Tangzhong:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done.  If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Method of making bread:

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage  Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”/ window pan test, it’s done. The time of kneading all depends on how hard and fast you knead.
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C/ 80 F.) During summer in Bangalore, it only takes 30-35 minutes for the first rise.
3. Transfer to a clean floured surface. Deflate and divide the dough into eight equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Grease and prepare a 8" square pan. If you want to make a simple white bread roll without filling you can do that at this time. Roll each ball of dough into an oval shape. Fold the shorter edges of the oval and form a square roughly. Turn it over and roll it again into a rectangle or oval. Turn it over and then start rolling from the wider side of the two shorter sides of the rectangle. Place it in the prepared pan as shown in the picture below. 
5. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.


6. Brush some milk on the surface gently. Bake in a pre-heated 180C (350F) ovenfor 35 to 40 minutes. I baked for 35 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Verdict: This is by far the best bread we have ever eaten at home. I first made this about 5 years ago, and Mom was thrilled at the sponginess of this fresh loaf. When I made this recently, both my daughters downed large chunks at breakfast and tea times. 

My daughter just slathered nutella and ate the chunk. For my husband, I just made a simple channa sandwich after toasting a couple of slices and stuffing some channa masala between. 

Home-made Pizza

A simple home made pizza can be very satisfying especially on a Friday or Saturday night in the company of a movie. Kids would down it in no time and the movie in that case would be some Disney or Pixar animation movie.

Ingredients for 4 6-inch pizza base
1 1/2 cups of lukewarm water
2 1/4 tsp dry instant yeast
3 1/2 cups of bread flour (I usually mix 2 1/2 cups of maida (APF) and 1 cup of wheat flour)

2 Tbsp olive oil
2 tsp salt
1 tsp sugar

I add the instant yeast directly to the dry ingredients and sift well. I then add the warm water mixed with olive oil and make the dough. 

If your yeast requires proofing, add it to the warm water and allow it to proof, and then add the rest of the ingredients in the following order - oil, sugar, salt and finally flour. 

Use the hand mixer for 10 mins and knead into a soft, smooth and elastic dough.

Place the ball in a bowl coated with olive oil and turn it over, so all sides of the ball are coated with oil. 

Cover with a plastic wrap and let it rise until double. 

Preheat the oven to 220 Degrees C.

Remove the plastic wrap and punch it down gently. Divide the dough into four balls and cover with plastic wrap and let it rest for 10 mins.

Ingredients for the topping (covers 4 6-inch pizza bases)

Tomato -2 ,sliced
Onions - 1, sliced
Olives - 10 -12, pitted and sliced.

Tomato sauce - 1 cup
Grated mozzarella cheesse or pizza cheese - 1 1/2 cup

Simple topping choices always available on hand are tomatoe, onion and cucumber. You can optionally add olives, mushrooms and corn. 

I have added onions, olives and tomatoes.

Working with one ball, starting at the centre and working outwards, use your fingertips to make a 1/2 inch thick circle of diameter roughly 7 inches. Slightly raise the edges of the pizza base, so as to hold the topping. I have not done this and I found the cheese slipping down the slides during baking.

Brush the top with olive oil and let it rest for another 5 mins.

Place the pizza base in the pan and add a little sauce, cheese and toppings.

Bake each pizza base for 10-15 mins until the crust is browned and the cheese is golden. 

Cut into wedges and serve. 

Verdict

Small effort but big rewards. The kids just love it and since you know exactly what goes in, it is a far healthier option. 

Conchas de Colores Naturales - Baking Eggless (May Challenge)

Is it already June 2014? It just seems like yesterday when we welcomed the new year... Phew! time flies, literally and I have missed 3 challenges... Sorry but work at office has been keeping me away from the blogosphere for the last 3-4 months. So when things eased out a little, I decided I will not skip this month's challenge and here it is :)

I admit it, it is a exasperating recipe. Too many different things come together for this, each with its own preparation time and rising time... But it is totally worth it...

Here is the original recipe... I have given the substitution tips below the original recipe.

Yields 16 rolls

Time:
Mix and ferment sponge: 2 hours

Mix final dough: 10 minutes

First fermentation : 30 minutes, then 8 – 16 hours in the refrigerator

Divide and shape: 20 minutes

Proof: 3 hours

Bake: 20 minutes

Sponge Ingredients:
113 g flour
3 g instant yeast
1 T. warm water
50 g (one large) egg, lightly beaten

Final Dough Ingredients:
450 g flour
180 g sugar
3 g (1/2 t. salt)
45 g unsalted butter, softened

220 g egg
57 g warm water
7 g instant yeast
all of the sponge

Topping Ingredients:
114 g all-purpose flour
114 g powdered sugar
91 g unsalted butter, at room temperature

Colors/flavors as desired. The original recipe specifies, 2 T. cocoa powder for half, and 1 T. cinnamon for the other half. I divided the dough in quarters and used 1 T. coarsely ground cacao nibs, 3 g dehydrated raspberries, 3 g dehydrated blueberries (both berries finely ground in a spice mill with a bit of granulated sugar), and 1.5 t. acai powder.


What did I use? 1 Tbsp Cinnamon for the brown ones
1 Tbsp dried cranberries for the light pink hue. 

Method:
In a medium, combine the sponge ingredients and mix until well incorporated. 
Cover and ferment until double in bulk, about 1.5 hours.
In the bowl of a stand mixer with a dough hook, combine all of the final dough ingredients except 60 g of the sugar. 
Mix on medium-high speed (I used Kitchen Aid mixer speed 5) for 5 minutes.
Add the remaining sugar and continue to mix for another 3 minutes, until the dough more or less holds together around the dough hook. It should be soft and sticky and shiny.
Using a little flour around the sides of the bowl to help loosen the dough, turn the dough into a lightly buttered container. 
Cover and ferment in a warm place for 30 minutes, then place in the refrigerator overnight (8 – 16 hours).
Before removing the dough from the refrigerator, prepare the topping. 
Sift flour and powdered sugar together, then cut the butter into the mixture and work it together into a paste with your fingers. 
Divide the paste and add the colorings.
Turn the main dough into a lightly floured counter. Divide it into 16 pieces of approximately 60 grams each.
Shape each piece into a ball by cupping your hand over it loosely and rolling it around on the counter. 
Place the balls on two large parchment-lined baking sheets.
Divide the topping paste into 16 balls. Press each ball out into a 3-inch disc and place it on top of a ball of dough, using the palm of your hand to flatten it out a little.
Using the tip of a sharp knife, score through the topping paste in a shell pattern. (Don’t worry if the topping disc cracks at this point, or during baking; this is characteristic of conchas.)
Proof  in a warm place, uncovered, until they have increased in volume by about 50%, about 3 hours.
Meanwhile, preheat the oven, with racks on the middle and top thirds, to 375F.
Bake for the conchas for about 20 minutes, swapping the positions of the pans at about 12 minutes to ensure even baking. 
The topping should feel set and the rolls underneath should be slightly browned.
Cool on a wire rack. 
Now for the eggless recipe: 220g egg is about 4 large eggs (each egg is about 55 grams in weight and 1/4 cup by volume).

The eggs can be substituted with any of the following

1. 1 cup milk
2. 1 cup yoghurt
3. 1/2 cup cream + 1/2 cup milk
4. 1/2 cup dry evaporated milk + enough milk to make 1 cup in total

I used option 4. 

Why are there large cracks you ask? I delayed making the shell pattern by more than 20 minutes after fixing the topping. By then the bread had risen again and started cracking the topping paste.

I baked at 180 degrees C for about 20 minutes. Since I baked in a convection oven, I did not have to rearrange the buns midway. 

Verdict

I am sure the topping would have turned out picture perfect if the pattern was done on time. If you love to serve some fancy looking sweet buns say at a party or a get-together make mini version of these and they will be gone in a jiffy.

Baking Eggless January - Greek Simiti/Koulouri - Sesame Crusted Bread Rings

Ever heard of diva tantrums? For instance, "I want exactly 10 sesame seeds on top of my burger bun, not more, not less". Well in that case, this one is not for you dearie!

Eggless baking challenge for the month of January was Sesame crusted bread rings, a Greek Simiti.

I planned to make only 3-4 of these bread rings. But I had measured out the full recipe for 10 bread rings. While wondering if I should make 10 or just 5 bread rings, I stuck to making just 5, since the diva tantrums I told you about, apply to my little girl too.

So here goes the recipe from My little expat kitchen:

Ingredients
For the dough
11 g (3 tsp) dried instant yeast
220 ml plus 30 ml (2 Tbsp) lukewarm water
30 g (2 Tbsp) caster sugar
650 g all-purpose flour
1 large egg - Refer to Egg substituion
30 ml (2 Tbsp) olive oil plus extra for oiling the bowl
100 ml lukewarm fresh whole milk
8 g (1 tsp) salt 

For the coating
1½ cups sesame seeds
⅓ cup grape-must syrup (petimezi) diluted in ¼ cup water -- use Honey

Special equipment: mixer with dough hook attachment (optional), one or two baking sheets, baking paper

Egg substitution: Grind a tablespoon of flax seeds with a tablespoon of water and 3 tablespoons of milk

Preparation

In a large bowl add the yeast and the 2 Tbsp (30 ml) of lukewarm water. Massage the yeast with your fingertips into a paste and then add the sugar, the rest of the water, the flour, the egg, the olive oil, the milk and the salt, in that order.

Attach the dough hook and knead for about 7 minutes, on the lowest speed, until the dough no longer sticks to the sides of the bowl and it is smooth and elastic. The dough should be soft, pliable, slightly moist but one that does not stick to your hands.

If you're using a mixer for kneading the dough, turn out the dough onto a clean and lightly floured surface and shape it into a ball.

Lightly grease a large bowl with olive oil and place the ball of dough inside. Cover the bowl with plastic wrap and place it in a warm place, allowing the dough to proof and double in size. It takes about 30 minutes for Bangalore weather, when placed in the microwave oven. 

In the meantime, toast the sesame seeds. In a large frying pan, add the sesame seeds and toast them over medium heat, stirring them around constantly with a spatula or wooden spoon, until they take on a light brown color and start releasing their aroma. Be careful not to burn them because they'll have a bitter taste.

Prepare your baking sheet by lining the bottom with a piece of baking paper. I baked 5 simitis in one baking sheet.
Place the toasted sesame seeds and the honey that's been diluted in water in two separate, medium-sized and deep plates.

Preheat your oven to 200 degrees Celsius / 390 Fahrenheit.

Once the dough has proofed, take it out of the bowl and knead it for a couple of seconds just to deflate it a bit. Divide the dough into 5 equal pieces (100-110 g each) and shape them into 5 balls. Take each ball of dough and roll it on a lightly floured surface into a 50-60 cm-long rope. 
Note: Don't flour your work surface too much because you need friction in order to shape the balls into ropes.
Bring the two ends of the rope together and braid the two strands. Then, form a ring and press the edges together to seal. You can use a little bit of water to make the ends stick. 

Place the simiti on the baking sheet and continue rolling the other balls of dough.

Once you have prepared all your simitia, take each one and first dip it in the honey and water mixture, coating it well on all sides and then immediately dip it in the sesame seeds, coating it thickly on all sides. Then return each simiti to your baking sheet. Continue doing the same with the rest. Place the simiti with enough space between them. They rise while baking. 

Place the baking sheet in the preheated oven and bake the simitia for about 20 minutes, until they take on a golden-brown color.

Place the baked simitia on a wire rack and eat them while still warm or when they have completely cooled.

If you would like to use Petimezi, it is grapes molasses and if you find it it would be great. If you love to make it at home here are two  links to the process.
http://www.wisegeek.com/what-is-petimezi.htm
http://greek.food.com/recipe/petimezi-greek-grape-syrup-262278

Verdict: Honey was a wonderful choice. And the sesame seeds were beautifully roasted, but still I should say, there were way too many sesame seeds, not to my liking. But the bread was soft and wonderful.
What did I do with the rest of the dough? I just made 16 balls, placed them on a 8x8 square pan and made pav-type of buns... As soon as the simitia was done, my little girl ate one whole, sans the sesame seeds, and I finished it for breakfast and snacks over the next couple of days. The pav-like buns were devoured by everyone at home as a side serve for tea :)

Cinnamon rolls and Nutella rolls (Tangzhong method)

 I had some leftover Tangzhong from the previous milk bread preparation. I decided to make fillings this time. We are not particularly fond of the sweet coconut filling (Dilkhush or Dilpasand). So I made large Nutella rolls and small cinnamon rolls.

Some variation to the proportions mentioned in the milk-break recipe.

Ingredients

350gm/ 2½ cups bread flour (I used Maida) 

1/2 cup of whole wheat flour (this is a variation) 

55gm/3tbsp+2tsp caster sugar 

5gm/1tsp salt 

56gm egg (equals to 1 large egg) ( If you want eggless, increase amount of milk or add a cooked potato)  7gm/1tbsp+1tsp milk powder (to increase fragrance, optional) 

1 cup milk (increased the quantity of milk) 

100 gm of Tangzhong (refer to milk bread recipe) 

5 to 6gm/2 tsp instant yeast 

30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Method of making dough: refer to the milk bread recipe.
Method to shape the dough:
After the first rise, gently deflate the dough and divide into two equal halves. 
For the Nutella rolls:
Take one portion and divide into 4 equal halves and make balls. Let the balls rest for 15 minutes. 
Roll each ball into an oval approximately half an inch think. Smear a table spoon of nutella evenly on the oval. Rolls it starting at the wider of the shorter sides. Place in a prepared loaf pan.
For the Cinnamon rolls:
Ingredients:
4 tbsp - cinnamon sugar - refer to cinnamon toast
2 tbsp - butter 
Cut the butter into cinnamon sugar and make a smooth paste.

Let the second portion rest as such for 15 minutes. Roll the ball into a large oval approximately 1/2 inch thick. Smear the cinnamon sugar paste onto the oval shaped dough. Roll the dough starting form the longer sides of the oval. Make long log. Cut the log into 8 equal sized rolls and place them on the a prepared 8" square pan.

Allow for a second rise. 

Bake each tray for 30 minutes at 180 degrees C.

When one is baking, keep the other tray in the refrigerator.

Verdict: 
You can also try to allow the second rise to happen in the refrigerator. Keep it in the refrigerator overnight for the second rise and bake the rolls fresh in the morning. Awesome soft and spongy flavoured rolls for yummy breakfast!

Dinner Rolls - Eggless

Baking with yeast has always given me jitters. I have bought atleast 3 packets of yeast so far and tried baking buns and rolls. I have never been completely satisfied with the outcome. I had read Suma's post on baking with yeast and tried to obtain Gloripan from General Food Additives. But that did not work out, and I was quite disappointed that I could not participate in this month's Baking Partner's challenge and I had given up on this month's Eggless Baking challenge too.

A couple of days back, while browsing through Zansaar's website, I was overjoyed to see Gloripan yeast in stock. I have checked their website several times for yeast and chocolate chips, and not found them. So I immediately ordered the 500g pack and received it on Saturday. I was quite skeptical given my earlier experiences and decided to proof the yeast although it is instant yeast. It proofed well and I started baking the rolls. Was mighty pleased with the outcome. See for yourself :)

As always, I give the original recipe first and then give the eggless version.

Amazing Dinner Rolls
Recipe Source: Cooking Classy
Yield: 2 dozen

Ingredients:

1/3 cup warm water, 110 - 115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar
1 1/3 cups whole milk, warmed to 110 - 115 degrees
3/4 cup salted butter, at room temperature, divided
1 large egg, at room temperature
1 1/2 tsp salt
4 1/2 cups all-purpose flour*

Method:
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar,
whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy.

Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine.

Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes
(dough should be slightly sticky when touched). 

Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.

Punch dough down and divide dough into two equal portions. Shape each portion into a ball.
Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across
(try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter.
Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices).

Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet
(the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).

Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.

During the last 10 minutes of rising preheat oven to 375 degrees.

Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.

Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it).

Serve warm or allow to cool and store in an airtight container.

Firsly I scaled the recipe down by 2, and secondly, I substituted the egg with 1/2 tbsp of flax seed ground with 1 1/2 tbsp of water.

Here is the modified recipe. It yields 12 rolls.

Ingredients:
40 ml - warm water, 110 - 115 degrees F
1 tsp instant dry yeast
3 tbsp granulated sugar + 1 pinch
1/2 cup + 3 tbsp whole milk, warmed to 110 - 115 degrees
6 tbsp salted butter, at room temperature, divided
1/2 tbsp flax seed
1/2 tsp salt
2 1/4 cups all-purpose flour

Method:

Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar,
whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy.

While using instant yeast this step is not necessary, but I did it anyways.

Grind flax seeds with 1 1/2 tsbp of water into a smooth paste.
Pour yeast mixture (scrapping out excess) into a large mixing bowl. Using a hand mixer, add in sugar, warm milk, and 3 tbsp butter.  Add flax seed paste and salt. Blend mixture until combined.

Add in 1 cup of flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 1 1/4 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes
(dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.

Punch dough down shape it into a ball. Roll the dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread 2 tbsp of butter over the dough circle. Cut each circle into 4 equal quarters, then each quarter into 3 wedges.

Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 8 inch square cake tin. 

(the tip of the rolled wedge should be tucked on the bottom. If you cannot make it fit, then use a loaf tine for the remaining rolls).

Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 10 minutes of rising preheat oven to 375 degrees F or 180 degrees C.

Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.

Remove from oven and brush with remaining 1.5 Tbsp butter (you may not need all of it). I skipped this part. 

Serve warm or allow to cool and store in an airtight container.

Verdict: We had these rolls for breakfast the next morning and it was simply divine. Soft and spongy rolls, I have not had such bread and rolls in a really long time... Thank you Baking Eggless group for choosing this recipe. Thank you Suma for recommending Gloripan and thank you Zansaar for stocking this item in your store and delivering it in a day's time.

Chocolate Cornets - March challenge on Eggless-baking

This months Eggless Baking challenge was Chocolate Cornets. I had tried bread baking only once and the yeast let me down so bad, that the buns tasted very weird :(. From then on, I was left with no courage to try baking with yeast. For this challenge, I was very apprehensive. I had bought two different brands of yeast from the supermarket, hoping atleast one will turn out good. I had a backup plan ready.
I carefully soaked the yeast in lukewarm water and mixed it with the dough. I did not make the chocolate custard while the dough was rising. I made the cornet molds from thick magazine paper coated with a layer of aluminum foil. Once I had ensured that the dough had risen and I could make balls to allow for a second rise, I made the cornets shape and then while they were rising for the second time, I made the custard.


I was so nervous by this time, that while making the custard, my little one was meddling with the sugar and sprinkled some over the kitchen top. I got jittery and took the sugar bowl away from her. I made a mental note to add sugar to the flour mix of the custard later. And if you have already guessed, I forgot to add sugar. So lo and behold! I made chocolate custard without any sugar :(. To add to that, I had used bitter dark chocolate in the custard. So on the whole, the custard tasted bitter. But since the cornets turned out well, I was very satisfied, despite this mishap :). The cornets got over in no time. My little girl took the custard apart and ate the plain cornets!.

So here goes the recipe.

 Original Recipe - Ingredients:

Brea Dough:

150g Bread Flour (5.29 oz) = 1.2 cups of bread flour
1 tbsp (Raw) Sugar
½ tsp Salt
½ tbsp Non-Fat Dry Milk Powder
1 tsp Instant Dry Yeast
1 tbsp Lukewarm Water
70ml Water (2.37 fl oz)
1 tbsp Beaten Egg
15g Butter (0.53 oz) = 1.5 tbsp 

Chocolate Custard:

2 Egg Yolks 

2½ tbsp Sugar
1 tbsp Cake Flour
1 tbsp Corn Starch
1 tbsp Cocoa Powder
200ml Milk (6.76 fl oz)
10g Unsalted Butter (0.35 oz) = 1 tbsp
30g Chocolate (1.06 oz)

Bread Flour for dusting
1 tbsp Beaten Egg for glazing

Molds:
6 Cream Horn Molds (30x135mm/1.2x5.3 inch)
Or

Handmade Horn Molds:

6 sheets of Kraft Paper (125x125mm/4.9x4.9 inch)
6 sheets of Aluminum Foil (125×150mm/4.9x5.9 inch)

Egg Substitutions:

Bread Dough:

150g Bread Flour (5.29 oz) = 1.2 cups of bread flour (I used APF)
1 tbsp (Raw) Sugar
½ tsp Salt
½ tbsp Non-Fat Dry Milk Powder
1 tsp Instant Dry Yeast
1 tbsp Lukewarm Water
70ml Water (2.37 fl oz)
1 tbsp Oil <---- Substitute oil of the beaten egg
15g Butter (0.53 oz) = 1.5 tbsp

1. Pour the hot water (100 degrees F) into a glass. Add the dry yeast and 1/4 teaspoon sugar and mix them. Rest for 15 minutes.

2. Put the bread flour, salt,  sugar and mix well to combine. Add the yeast water and oil.

3. Using a dough hook with the hand-mixer or with a food processor, start making the dough for 30 seconds. 

4. Add the butter and continue kneading until the dough is silky smooth.

5. Put the dough in a container coated with a oil thinly. Turn the ball of dough over, so the top layer is coated with oil. Cover with plastic wrap and let it rest for 1 hour in a warm place. 

6. The dough will double in size. Poke a hole in the dough. If the hole closes quickly the dough can rise some more. If the hole remains in place, then the dough has risen enough. ake the dough out of the bowl. Flatten the dough with the palm of your hand

7. With a knife, divide the dough into 8 pieces.

8. Shape the dough into smooth balls.

9. Keep covered in a damp kitchen towel.

10. Flatten the dough with the palm of your hand. Roll up the dough and extend the dough into 20cm with your hands. Thin the strip on one side.

11. Coil the dough around the cornet case coated with butter. Place the dough with point under on a parchment paper

12. Put the dough on a parchment paper. After about 40 minutes, the dough will become roughly 1.5 times.    

13. Coat the surface with a milk/cream. 

14. Bake the dough at 190 degrees for 9 or 10 minutes. 

15. Let the cornets cool for 3-4 minutes and remove them from the cornet cases.

16. Stuff the chocolate custard cream into the breads.

Between steps 5 and 6, you can make the chocolate custard.

Chocolate Custard:

4 tbsp Cream   < ---substitute the 2 egg yolks with heavy cream

2½ tbsp Sugar
1 tbsp Cake Flour
1 tbsp Corn Starch
1 tbsp Cocoa Powder
200ml Milk (6.76 fl oz)
10g Unsalted Butter (0.35 oz) = 1 tbsp
30g Chocolate (1.06 oz)

Method:

In a small bowl, mix the cake four, corn start, cocoa powder and sugar. Add a little milk and make a thin paste. 

In a saucepan, heat the milk and cream. Slowly add the flour paste and keep stirring until the mixture thickens.

Once the mixture is thick, take the saucepan off the stove. While the custard is still hot, add the butter and chocolate. Stir them in and mix well. Transfer to another bowl.

Cover with a plastic wrap and let that bowl rest over ice cubes.

Assembling the cornets:

Fill the custard in a piping bag or a plastic cover, with the end cut in a small hole.

Pipe the custard deep into the cornet and fill up to the brim.                                                                   

Verdict: This is one delicious snack. I would love to have one in the evening and skip a roti at dinner time :). This goes to yeast spotting too.