Baked this soft and pillowy chocolatey polo buns to satisfy my chocolate cravings. I filled them with dark chocolate. One bite and the melted chocolate oozed out. Happiness in the mouth and mind! Haha
With only 150g of bread flour used, hence 6 mini buns were made. Just enough for Hub and myself, since Zann doesn’t like chocolates. Love these buns. So soft and yummy!
Recipe (adapted from yichihye)
bread flour 137g
valrhona cocoa powder 13g
instant dry yeast 3g
Sone dark valrhona chocolate chips
For the chocolate crust topping
unsalted butter 20g
corn flour 16g
valrhona cocoa powder 4g
Mix the melted butter with sugar. Add in the eggs and combine. Add the flour mixture. Stir to combine and put into piping bag. Chill for later use.
For the bread dough
mix all the dry ingredients together except butter. Add in the milk. Then add in the water bit by bit. Stop when dough is formed. Not necessary to finish the water. Rub in the butter and continue to knead until dough becomes elastic and smooth. Set aside to proof for 2hours. Punch in the dough to release the air. Rest 10mins. Divide the dough into 6 pcs. Roll out into oblong shape and wrap the dark chocolates inside. Shape into round doughs and set aside to proof for 45mins. Pipe out the chocolate crust topping onto the top of each dough. Bake in preheated oven at 180C for 15mins.