Hi
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!
HAPPY BAKING!
INGREDIENTS
260g
Bread flour (reduced to 240g)
20g Cocoa
powder
3g
Instant dry yeast
160g-180g Egg + Full
cream milk
(replaced with Chocolate milk)
30g
Sugar
2g
Salt
30g
Butter
METHODS
(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.