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Friday, 5 May 2017

Cranberry Cocoa Sweet Bun 蔓越莓可可甜面包


I saw some delicious loaves of cocoa bread displaying at the shelves of a bakery 😍. Craving for it, I came home and baked my own cocoa bread 😬


I added some dried cranberry bits and stuffed the centre with some semi-sweet chocolate buttons for a better taste. What I received in return were three "wow"s from my 3 family members. I trust you'll like this recipe too 😁♥


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This was my second bake on 3 May 2017. I used a pair of kitchen scissors to cut out a 3D star on top of every bun. Although they were not perfectly done, they still look like some crude and crooked stars ⭐⭐⭐⭐ And most important of all, the buns were still equally yummy 😁

Baked 9 buns in one 20cm pan
Raw dough weight: 547g
Bread maker: Mayer MMBM12

Ingredients

Wet ingredients
145g cold water
40g raw sugar
20g beaten egg
2g salt, 1/4 tsp
10g rice bran/vegetable oil

Dry ingredients
230g bread flour
25g superfine wholegrain flour*
12g milk powder
12g cocoa powder

3/4 tsp instant dry yeast

To be added at the 10th minute
20g cold unsalted butter 

To be added at the 15th minute
25g organic dried cranberries
2 tsp hot water

Filling
40~45g  semi-sweet cocoa chips/buttons


Garnishing

Some leftover bread flour for sprinkling the top


* You can replace the superfine wholegrain flour by either all purpose flour or bread flour.


Directions

1. Line a 20cm square pan with parchment paper. Set aside.


2. Cut dried cranberries into bit size and soak with 2 tsp of hot water. Cover and set aside.





3. Pour all the ingredients, except the cold unsalted butter, cranberries and cocoa chips, into the bread maker following the sequence listed above.
Start with wet ingredients.


Followed by dry ingredients.



Finally, dig a hole and pour in the instant dry yeast.



4. Select "C-11 Ferment Dough" function, and start the program.
The "Ferment Dough" program, which takes 1h30min to complete, consists of mixing, kneading and 1st proofing.z




5. When the countdown timer reads "1:20", add in the cold unsalted butter to the kneading dough.


When the countdown timer reads "1:15", pour in the soaked cranberries to the kneading dough.



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

20 minutes later.


7. Turn the dough onto a well floured work top. Flatten the dough with your palm, and divide it into 9 portions, about 60g each.


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



8. Take one dough ball, flatten it.

Flip over and place about 4~5g of cocoa chips or buttons onto the centre. I put about 6 cocoa buttons.

Wrap and seal the opening

Shape into a ball

Place the dough in a lined 20cm square​ pan.


9. Spray some water over the surface of the dough, and place in a warm oven to proof for about 35~40 minutes, or till the doughs double in size.

I turn on the oven to 50°C for 1 minute to create a warm oven.



10. After the 35-minute proofing, transfer the dough out of the oven. Preheat the oven to 180°C for 10 minutes.

Sprinkle some leftover bread flour over the doughs. 

Use a pair of kitchen scissors to cut out some patterns over the top. You can use a knife to do the bread scoring too.



11. Reduce the oven temperature to 170°C, and bake at the lower rack of the preheated oven for about 17 to 18 minutes.

End of baking.



12. Lift out the bread from the pan after leaving the oven, and allow to cool down over a cooling rack.

13. Enjoy 😋







2nd bake 😁















2 comments:

  1. Hi Goh NgaiLeng, why do we need to add 10g oil?

    ReplyDelete
    Replies
    1. Hi Marie, I think the oil helps to give the bun a more bouncy texture 😉

      Delete

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