My Mind Patch: Cocoa - Milk Cheese Bun (Yudane)

A milk and cocoa flavour sweet buns with a cheesy center. Really yummy 😋

Added bamboo charcoal powder to the cocoa dough to make the spiral patter more distinct 😍

Take a view at the buns before and after baking 😊

Yield: 10 small buns

Raw dough weight: 515g

Baking temperature: Preheat oven to 190℃, middle rack, bake at 180℃ for 10 minutes, reduce to 170℃ for 10 minutes.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration.

Ingredients

200g bread flour

20g superfine wholegrain flour/plain flour

40g raw sugar

1g instant dry yeast

1/8 tsp vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

10g condensed milk

120g low-fat milk, cold

25g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

For the cocoa dough

3g cocoa powder

1g bamboo charcoal powder, optional

Filling

10 pcs cheddar candy cheese

10 pcs camembert candy cheese

Toppings

bread flour for sprinkling before baking

5g salted butter, softened

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Directions:

1. Knead the dough following your preferred method.

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage,

2. After kneading the milk dough to window pane, divide the dough (about 515g) into 280g and 235g.

Shape the 280g milk dough into a ball, and keep in a sandwich size plastic bag coated with a little cooking oil. Keep the dough in the fridge.

Add cocoa powder, bamboo charcoal powder, and about 6g of water to the remaining 235g milk dough. Knead into a smooth cocoa dough. Similarly, shape the 245g cocoa dough into a ball, and keep in another sandwich size plastic bag coated with a little cooking oil. Keep both dough in another bigger plastic bag, store in a covered mixing bowl, before storing in the fridge. Let the dough undergo cold fermentation for about 14 hours.

3. In the next day, remove the outer plastic bag, and let both dough thaw in room temperature for about 90 to 120 minutes.

4. Turn both dough onto a floured worktop. Deflate the dough, and divide into 10 portions.

Shape both dough into 10 balls each. Cover and let them rest for about 15 minutes.

5. Place one milk dough and one cocoa dough side by side, and roll into one flat dough.

Fold the milk dough over the cocoa dough,

I found with the milk dough over cocoa dough
will give a better coverage when wrap up.

Place a cheddar candy cheese and a camembert candy cheese at one end of the dough.

Roll up the dough, and seal at the end.

6. Place the shaped dough over a non-stick baking tray. Let the dough proof in a cold oven for about 30 minutes.

Before 30-minute proofing

End of 30-minute proofing.

7. Start to preheat the oven to 190℃.

While waiting, dust some bread flour over the shaped dough, and slit the milk dough layer to expose the cocoa dough underneath. Pipe softened salted butter over the slit.