Cocoa-Milk Capsule Cheese Bun (Yudane)

This is the same recipe as my earlier cocoa-milk cheese bun but with a different shaping pattern. The new pattern has a distinct dark brown and golden crust in adjacent over the crust which resemble a capsule. While the crumb has a few rounds of spiral pattern surrounding the melted cheese in the middle 

If you like melted cheese in sweet milk bun, I think you would enjoy this, too 😋

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

beaten egg

* 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 cocoa dough over the milk dough, with the meeting line between both dough sitting below the overlapping wings.

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 to 40 minutes.

End of proofing 👇

7. Start to preheat the oven to 190℃.

While waiting, brush beaten egg over the shaped dough.

8. At middle rack of a preheated oven, 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.

9. Let the cheese buns cool down a while before serving. Enjoy 😋