Chocolate Bolo Bun

Hi,  all the dear bloggers and friends. How are you doing?  Did you enjoy your CNY? 

 Or  are you still in the CNY mood? 

I baked these chocolate buns for breakfast. How about you?

Recipe: (makes 8)

Ingredients:

200g bread flour

50g low protein flour

25g egg

140g - 150g  fresh milk  (adjust the amount when adding to the flour)

3 g instant dry yeast

40g caster sugar

10g milk powder

1g salt

25g butter - room temperature

Ingredients for the Bolo pastry:

45g butter

45g icing sugar

30g egg

5g milk powder

80g low protein  flour

5g cocoa powder

1g salt

Method:

1) Combine ingredients except butter in a mixing bowl . Use a hook whisk to beat on low speed until mixture blended. When dough appears rough and dense, whisk the dough on medium speed , then add butter. Beat until dough is smooth and clean. 

2)  Leave dough in a lightly greased bowl, cover with a piece of damp cloth, proof in a warm place for 60 -90 minutes.

3)  Bolo pastry:  Combine butter and icing sugar in a mixing bowl. Use a egg whisk to mix well. Add in egg slowly, mix well, add in milk powder, flour and cocoa powder, salt, mix until the mixture is well blended. Cover with cling wrap paper, leave for 20 minutes.

4) Take out the fermented dough, punch out the gas. Divide dough into 60g each. Roll into round shapes. Cover with damp cloth and leave  for 10 minutes.

5)  Divide Bolo pastry into 8 equal portions. Flatten and cover top half  of the dough (Method 4).

6) Use a rubber spatula to carve the pastry with diamond shapes. Place the dough onto a baking tray. Leave for final fermentation for about 30 minutes or 1.5 bigger in size.

7)  Brush with egg wash, bake in a preheated oven (180 degree C) for 15 minutes.