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Friday, July 15, 2011

Chocolate Buns With Choc Chips & Raisins [Straight Dough Method]

Came across this bun recipe in a recipe book for breads sometime ago.  Straight Dough Method.  The buns are soft and good.   Worth trying. 
Recipe Source - One Publisher - Koleksi Roti [with slight modifications]
A.  240 gm bread flour
      60 gm plain flour
      1 tbsp skimmed milk powder
      10 gm cocoa powder
B.   3.5 tbsp castor sugar
       1/2 tsp salt
       30 gm egg
       170-180 ml cold water [add gradually]
       1.5 tsp instant yeast
C.   1 tbsp margarine
       1 tbsp vegetable shortening
D.   50 gm raisins
       30 gm chocolate chips
    Kneaded dough ready for proofing 
    Dough already proofed for 30-40 minutes, ready for shaping 
    Punch down dough, shape in balls. Proof till double in size 
    Dough ready for baking, brush with milk or beaten egg, sprinkle sesame seeds 
    Baked buns 

  1. Mix A and B together and knead into a soft dough.  Add in C and continue to knead until smooth and elastic.  This takes about 30 minutes. Add in D and knead for another 2 minutes to incorporate all the ingredients.  Cover dough and leave to proof for 30 minutes or until double in size.
  2. Punch down dough to release air and divide into 9 portions [about 40 - 50 gm].  Roll into a smooth ball and place in baking tray [8"x8"x4"].  Leave to proof for about 30 minutes or double in size.  Brush buns with beaten egg or milk and sprinkle toasted sesame seeds.
  3. Bake in preheated oven at 180 degrees Celsius for 20-25 minutes.  Cool on rack before storing in airtight container or plastic wrap.

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