| Ingredient | Method |
240g high protein flour 60g low protein flour 70g sugar 1 tsp salt 3/4 tbsp instant yeast + 160ml water 30g butter 1.5 tbsp cocoa powder 1/2 tsp mint extract + 3 drops green food coloring | 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 15-20 minutes. Divide the dough into two portions, one portion mix with cocoa powder and another portion mix with mint extract and food coloring. Each portion continue knead until well combined. Each 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 each into flat dough, attach the cocoa dough onto the mint dough. Roll up like a swiss roll and then using spatula, cut the dough into 20 small portions. Each small portions wrap up to form into circle shape as showed on the figure, arrange in a greased baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake at 180 degree Celsius for 15-20 minutes till golden brown. Remove from oven and cool on wire rack. *makes 20 buns |
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