Choco-Milk Bun 巧克力馅牛奶餐包

A soft milk bread encasing the cocoa bread with a melted chocolate chips centre. The bread has been lightly baked to keep the flavour of the milk. A nice soft bread too good to be enjoyed on its own without any bread spread :P

Yield: 10 pieces of 6 cm buns

Appliances: Whirlpool BM1000

Raw bread weight: ~ 517 g

Ingredients

150g whole milk 全脂牛奶 
20g condensed milk 炼乳30g unsalted butter 无盐奶油

40g fine sugar 细糖
25g beaten egg 蛋液
1/4 tsp salt 盐

225g bread flour 高筋面粉
25g rice/top/cake flour 粘米粉/低筋面粉

3/4 tsp instant dry yeast 即发干酵母

10g cocoa powder 可可粉

30g semi sweet chocolate chips 微甜可可粒

Some flour for sprinkling on bread top

些许面粉撒做表面装饰

Direction 

1. Pour fresh milk, condensed milk and unsalted butter in a heat resistant bowl.

Keep warm in a rice cooker for about 10~15 minutes, or till the butter melted.

This step is optional. I prefer to work with warm ingredients :)

2. Pour the warm ingredients from (1) into the bread pan.

3. Add in the sugar and salt.

4. Pour in the beaten egg.

5. Add in the bread and rice/top flour.

6. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread maker. Select "dough" function and start the process.

8. The dough is ready.

9. Sprinkle some bread flour over both the work top and dough before inverting it out.

10. Flatten the dough to remove the trapped air. Cut out 1/3 of the dough, about 172g, and set aside for adding cocoa powder later.

The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.

11. Further divide the 2/3 portion of the dough into 10 pieces, about 32g each

12. Shape the doughs into 10 balls by pulling down the sides and seal at the base. Lightly coat the individual dough ball with flour and place in a covered plate. Let them rest for about 15 minutes, or till you finish preparing the cocoa balls later.

13. Take the 1/3 dough and knead in the cocoa powder. 

14. Divide the cocoa dough into 10 portions, about 18g each, and shape into balls. Then shape the dough into a bowl, and fill in some chocolate chips. Seal and shape into balls. Cover and rest,

While resting, clean up the work top so the remaining cocoa on the work top will not stain the milk dough later.

15. After the 15 minutes rest, roll out the milk dough balls from (12) and wrap a chocolate ball in each of them. Shape into balls and coat with a layer of flour. Place on a floured baking tray. 

16. Spray a few pumps of water over the dough. Transfer to a closed and warm oven to proof for 30 to 40 minutes.

17. After the second proofing, sprinkle some flour over the dough using a sieve, and use a pair of scissors to snip 3 short openings on the dough surface to partially expose the inner cocoa dough.

18. Bake at a lower rack of a preheated oven at 170 degree C for about 17 to 20 minutes, or till the top slightly brown. 

19. Transfer to a wire rack to cool down. 

20. Enjoy :)