Are you ready to get dirty ??? Here it is the latest discovery,
the famous Taiwanese dirty buns. Now, we also have it in KL,
click to check out here. Why it is called DIRTY BUNS ! Well, its all about getting messy when you dig into the bun.
haha.....
I won't miss a thing and I am proud I made these dirty puffs. Since time concerned, I used ready made puff pastry on this recipe. You may try my
homemade puff pastry (here),
Croissant (here) or even
danish pastry (here) on this.
If you're using a larger pastry sheets (more than 5" square), just use one sheet cut into 2 pcs to make one roll.
Ingredients : ( for 4 buns )
6 pcs 5" square pastry puff, cut into half
60gm chocolate, divide into 4 portions
1 egg yolk mixed with 1 tspn milk for glazing
Ingredients for
chocolate ganish :
150gm chocolate, chopped
150ml full cream milk
1/2 cup cocoa powder for dusting
Method :
(1) divide all pastry into half, then arrange pastry one after another by overlapping the edges, before that brush tiny a bit of egg glazing to each edges.
(2) place in the chopped chocolate to one end and then roll it up like a swiss roll.
** Tips : roll it loosely so that the pastry will works better during the expansion while baking it.
(3) now, place all rolled pastry to baking tray lined with silicon sheet. Brush with egg glazing then go straight into the preheated oven and bake for 20-25 minutes at 230'C or till nicely puff & brown.
(4) once its done, leave to cool till room temperature. For time being, combine chocolate ganish ingredients into a double boiler and let it sit there till chocolate melted. Then beat till smooth & well cooperated.
(5) next, spread chocolate mixture over the pastry. Its OK eventhough you don't have a smooth spread. >0< cause you're about to mess up the pastry soon.
haha....
See what I mean !
haha...... I just love how messy it looks. Oh yeah, this is exactly what I wanted. Just like the one they shown in pictures.
Yay.... Mission completed.
