butter 40g (soften)
low protein flour 90g ( I used plain flour)
cocoa powder 10g
baking powder 1g
some sugar for coating
Prepare the chocolate crust in advance. Combine the butter and sugar and beat till the volume turns fluffy and pale. Add in the egg bit by bit and mix well. Add in sifted flour mixture. Set aside the dough in the fridge (for 30mins) to be used later.
bread flour 175g （ I used Japanese bread flour)
instant yeast 3g
bread flour 25g
low protein flour 50g
milk powder 10g
unsalted butter 25g
Prepare the sponge dough. Combine all ingredients together and set aside to proof until the dough is 4X the original size.
Prepare the main dough. Mix all the ingredients except butter, together with the sponge dough. Rub in the butter and continue to knead until the dough becomes smooth and elastic. Set aside to rest for 30mins.
Weigh and shape each dough (40g each) and wrap the dough inside the chocolate crust. Score lines and sprinkle with sugar on the top. Set aside to proof for 45mins. Bake in preheated oven at 180d for 15mins.
Recipe adapted from 跟爱和自由一起做面包）