Tuesday, January 10, 2017

浓香巧克力面包 Sinfully Rich Chocolate Buns

My aunt gave me 3kg of baking chocolates recently and that spurs me into making more chocolate flavored pastries and bread which our household utterly love.

To create softer bread texture, I opted to use overnight tangzhong method into this recipe and very happy with the results.

Sinfully Rich Chocolate Buns

Ingredients 材料
(A) Tangzhong 汤种
15g Bread Flour 面包粉
35g Water 清水
35g Milk 牛奶

70g Overnight Tangzhong 隔夜汤种(A)
230g Bread Flour 面包粉
20g Cake Flour 蛋糕粉
1 Tbsp Cocoa Powder 可可粉
40g Dark Muscavado Sugar 黑砂糖
30g Castor Sugar
4g Instant Yeast
4g Salt 盐
100ml Chocolate Milk 牛奶巧克力
30g Egg 鸡蛋
40g Milk Chocolate (grated 切丝)

30g  Unsalted Butter 无盐奶油

(D) Fillings 馅料
Cheddar Cheese 切达乳酪
Chocolate Buttons 巧克力豆

(F) Topping 表面装饰
Egg Wash 全蛋液
Melted Chocolate 融化巧克力酱

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

With the exception of butter (C), combine ingredients (B) into a mixing bowl and knead until all ingredients are well combined.

Add in butter (C) and continue kneading for approx 20-25 mins, until the dough becomes smooth and pass the window pane test.

Place dough into a slightly greased bowl. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

Punch down the dough. Divide the dough into 9 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体,再把面团平均分割成9等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc or rectangular shape. Wrap adequate amount of fillings (D) and seal the edges. Repeat the process for the balance 8 ps of dough.座面上撒些高筋面粉,将休息好的面团用擀面棍把面团压扁成圆或长方型,包入馅料D捏紧收口。再重复同样的做法把其余的8份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand.

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the dough. Bake in the middle rack of a preheated oven at 180C degrees for 15-16mins or until cooked.

Remove bread from oven and allow to cool on cooling rack.

Garnish the surface with melted chocolate.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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