I rarely bake or cook in the middle of work week because work weeks can be tiring and tough, and sometimes challenging. You never know when a bombshell will drop on you or you may be put in a situation that was so difficult to put your feet down and make a stance. I face such situation every now and then at work. But God has been good to me. I made my way through each challenge.
But last week was unusual. I actually baked this chocolate bun. I didn’t want to think about work so I decided I should bake something to keep my mind occupied on that evening.
This is a wonderful bread which I used The Killer Toast recipe adopted by VictoriaBakes and made some modification to it. I’m happy with this bake. The texture never changed. It’s still so pillowy soft. You must try!
260g Bread flour (reduced to 240g)
20g Cocoa powder
3g Instant dry yeast
160g-180g Egg + Full cream milk
(replaced with Chocolate milk)
(1)Mix all ingredients (except butter) together and knead till you get a silky and elastic dough
(2)Incorporate butter and knead till window pane stage (crucial)
(3)Punch down the dough to expel air then divide it into 6 portions, roll them into a round shape that fit into a 8” x 8” square pan.
(4)Let the bread rest for about 45mins or until it rises double the size.
(5)When it doubles the size, brush chocolate milk on the dough.
(6)Bake in preheated oven of 170°C at the second lowest rack for 45-50 mins, tenting bread with foil if it turns black too quickly.
(7)Remove the bread from baking tin, set aside till completely cool down before storing them in an air-tight container to avoid bread from turning dry quickly.