* Exported from MasterCook *
Buns, Double Chocolate Milk
Recipe By :Bee Yinn Low
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups bread flour -- 300g
4 1/2 tablespoons granulated sugar -- 45g
1 tablespoon cocoa powder -- 12g
1 tablespoon powdered milk -- 10g
1 teaspoon active dry yeast -- 3g
1 egg
3/4 cup milk -- 165g
1 3/4 tablespoons unsalted butter -- 25g
90 grams chocolate -- 2 C, 3 oz (see directions)
You can use a chocolate bar broken into pieces or chocolate bits. It
is best to weigh this as 2C of small bits will be more chocolate that
2C of large bits.
Whisk together bread flour, sugar, cocoa powder, milk powder, and
active dry yeast in a large mixing bowl. Stir in egg and milk.
Knead the dough using a stand mixer with a dough hook attached over
medium-high speed for 5 minutes until a rough dough forms. Add
softened butter, and continuously knead the dough at the same pace
for 10 to 15 minutes until smooth and more elastic.
Cover the dough with a cloth or plastic wrap and let rise for 45
minutes in a warm area, or until it is doubled in size.
Transfer the dough to a floured working surface, and gently press it
to release the air from the inside. Divide the dough into 16 equal
portions, and roll each piece into a smooth ball. Cover with plastic
wrap and let them rest for 15 minutes at room temperature.
Flatten each dough with your palm and roll it out with a rolling pin.
Add the chocolate in the center, fold the edges to the center, and
pinch to seal tightly. (repeat until all ingredients are used).
Line a 9-inch square baking pan with parchment paper. Transfer the
dough to the pan, half-inch apart. Lightly cover the dough with
plastic wrap and let it rise for 40 minutes at a warm place until
puffy. Dust the risen dough with bread flour on top.
Preheat the oven to 356F (180C). Bake for 15 minutes.
Notes:
Bread flour can be substituted with 240g of bread flour and 60g of
all-purpose flour.
The water absorption of various bread flour brands may differ, so
please adjust the amount of the milk by 1 to 2 tablespoons more or
less accordingly.
To ensure the dough proofs properly, always check the expiration date
of the active dry yeast before using it.
Choosing a chocolate bar with a higher fat content helps to achieve
the best filling texture.
S(Internet address):
https://rasamalaysia.com/double-chocolate-milk-buns
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Per Serving (excluding unknown items): 154 Calories; 4g Fat (25.6%
calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber;
19mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2024 - 0407