Chocolate Bread

Ingredient

Method

240g high protein flour 30g low protein flour 10g cocoa powder 20g milk powder 75g light brown sugar 1 tsp salt 2 tsp instant yeast + 160ml water 30g butter filling: Chocolate butter cream 可可奶酥抹醬

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Roll flat dough, and divide the dough into 12 small portions, and wrap up to form into rod shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake at 180 degree Celsius for 18-20 minutes. Remove from oven and cool on wire rack. 5. Cut about ¾ of the way through the bread, pipe the filling into the bread before served. *make 12 buns