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Wednesday, 29 March 2017

Mung Bean Cocoa Bun 奶油绿豆沙可可面包


Soft cocoa bun filled with buttered sweet mung bean paste. To give a more appealing look, a spiral cookie dough was pipped on the crust 🍭🍥
Although there are more steps involved in making these buns, you get to enjoy the buns that are not available outside our kitchen 😋💖🏡


Yield: 9 x 8cm-buns 

Cookie Dough Topping

Ingredients

10g unsalted butter, softened
6g icing sugar, 2 tsp
10g beaten egg, 1 tbsp
10g top/cake flour, 1 tbsp


Directions
1. Combine softened butter with icing sugar using a silicone spatula.


2. Fold in the beaten egg and top/cake flour.





3. Transfer the pastry dough to a pipping bag and keep in the fridge till needed.




Mung Bean Filling

270g home made mung bean paste
For the preparation of mung bean paste, please click the link to go to the recipe 😀
Sweet Mung/Green Bean Paste recipe



Cocoa bread dough

Raw dough weight: 432g

Ingredients

115g cold water
40g raw sugar
20g beaten egg
2g salt
20g cold unsalted butter
10g vegetable oil

185g bread flour
20g superfine wholegrain flour
10g milk powder
12g cocoa powder

1/2 tsp instant dry yeast


Directions

1. Pour all the ingredients into the bread maker following the sequence listed above.



2. Select "C-11 Ferment Dough" function, and start the program.


3. When the program ends, let the dough rest in the bread maker for 20 minutes.

20 minutes later.


4. While the bread maker is kneading the dough, divide the mung bean paste into 30g each and shape into balls.  Cover and keep the mung bean balls in the fridge till shaping time.







5. Turn out the dough onto a well floured work top. Flatten the dough with your palm, and divide it into 9 portions, about 48g each.

Shape into balls, cover with a lid, and rest for 15 minutes.


6. Take one dough ball, flatten and roll out using a rolling pin. The edge is thinner than the centre. 


Flip over so the smoother side will be facing out when wrap up.
Place a mung bean paste in he centre, and wrap it up.





Roll within the palm to shape into a ball.


Place on a non-stick baking sheet, spray some water, and keep in a warm oven for proofing.
Turn on the oven to 50°C for 1 minute to warm up the oven.







7. After 1 hour of proofing, or till the dough has doubled in volume. Transfer the tray of dough out of oven, and pre-heat the oven to 180°C.



8. Remove the cookie dough from the fridge, cut the tip, and start to doodle on the bread dough.





9. Bake in a preheated oven at 180°C for 10 minutes, lower to 170°C for another 10 minutes. Place the tray at the middle rack.


10 minutes later, lower temperature to 170°C


At the end of baking.



10. Transfer the hot buns out of the oven, and sprinkle some flour over the top. This step is optional.


Allow the buns to cool down slightly before serving.







Enjoy :)









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