(Almost Fatfree) Wholewheat Choco-nana Custard Cocoa Buns
I’m down with a high fever coupled with flu for the first time in 4 years. This sucks. Can’t concentrate enough do homework so I just have to sleep the pain away. 😦
Maybe a silly bear can cheer me up? 😀
And some cocoa buns too as well…
Whole Wheat Cocoa Buns
No. of servings: 5
Adapted from: 《65℃汤种面包》
Tangzhong preparation method:
Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.
Heat mixture over a stove in a saucepan at medium-low heat.
Keep mixing until until a swirl of your spoon leaves a trail.
Immediately pour mixture into a separate bowl and cover with plastic wrap.
Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)
For bread dough
- 200g bread flour
- 66g wholewheat pastry flour
- 2 tbsp cocoa powder
- 20g skim milk powder (optional)
- 42g sugar
- 1/2 tsp salt
- 6g instant yeast
- 40g whole egg
- 85g warm water (about 35 degrees celcius)
- 84g tangzhong
Chocolate Banana Custard Jam
3 tbsp instant custard powder
(Mix till smooth.)
Add all ingredients into the mixer bowl of a stand mixer.
Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.
Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.
Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.
Divide into 50g portions and shape into balls.
Cover with cling wrap, let the doughs rest for 15mins.
Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.
Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.
Remove from oven and let cool on wire rack