There is one bakery shop near my place that sells very good and soft buns with as many different types of fillings you can name. I personally like their salted egg yoke buns and creamy yam buns. They are really delicious.
Today I boldly tried to replicate their chocolate buns. As you can see from the pics above, the result is a success. The chocolate filling is really like molten lava, oozing from the interior as you peel the soft bun apart. Yummy and chocolatey. Next challenge? I shall try with salted egg... stay tuned....
300 g bread flour
5 g instant yeast (1.1/4 teaspoon )
65 g sugar
30 g cocoa powder
5 g salt
50 ml fresh milk
150 ml cold water
40 g butter (at room temperature)
1) Combine bread flour, cocoa powder, sugar, and salt in a mixer. Stir in fresh milk and cold water, beat until forms dough.
2) Add in butter continue to beat until a smooth and elastic dough is formed.
3) Cover dough with a piece of damp cloth or clingwrap, leave them in a warm place for 60 minutes or until doubled in size.
4) Divide dough into 11 equal portions. Shape each dough into small balls. Place them on a greased baking tray. And let the small dough to rest for 60 minutes or doubled in size.
5) Brush with egg wash and bake in preheated oven for 15 minutes at 180 deg C.
6) Cool the buns on a wire rack. Pipe filling into each bun. .
For Molten Larva cream:
45 g egg yolk
50 g fine sugar
15 g Hong Kong flour
190 g fresh milk
1/2 teaspoon vanilla essence (optional)
100 g fresh cream
80 semi sweet chocolate (or bitter chocolate)
10 g butter
1) Double boil chocolate and fresh cream, stir well until the mixture is smooth. Leave to cool for later use.
2) Beat egg yolk and sugar with an egg whisk. Add in sifted flour, mix well .
3) Add in milk a little in few batches, mix well.. Boil over low heat, stir occasionally to advoid burnt at the bottom, add in vanilla. Cook the mixture becomes thick and bubbling. Remove from heat.
4) Add butter into (3), blend well. Let sit on ice, stir until the mixture is cold and smooth.
5) Add chocolate mixture into (4), mix well. Transfer to a piping bag ( with a nozzle), insert nozzle into the buns and gently squeeze the cream until ooze. Enjoy.