I usually bake bread, buns or cakes for breakfast. Once in a while I may make our local kuih like Pulut Kaya, Yam Kuih, Baked Ubi Kayu, Angkoo Kuih, Ma Lai Koh and so on for my family. Pancakes are very commonly made in my household - either plain, pumpkin, chocolate, banana, etc. But it is very rare that I fry noodles or make noodle soup for breakfast.
We love chocolate buns especially those filled with lots of chocolate chips. Making them is easy and fast. These buns are soft and fluffy; they easily remain soft till the third day.
Ingredients:
- 250 g bread flour
- 15 g cocoa powder
- 50 g castor sugar
- 1 tsp instant yeast
- 1/2 tsp salt
- 140 ml chocolate milk
- 1 egg, Grade A
- 30 g butter
- chocolate chips
- Egg wash: 1 egg + 1 tbsp water
Method:
- Put the bread flour, cocoa power, sugar, instant yeast and salt into the bowl of a stand mixer.
- Turn on low speed to mix all the ingredients.
- Add chocolate milk into the bowl.
- Add in the egg.
- Knead the ingredients until the dough forms into a ball.
- Add butter to the dough and continue to knead.
- Knead the dough till window pane is achieved.
- Grease a clean bowl.
- Transfer the dough to the greased bowl.
- Cover the bowl with a cling wrap and let the dough proof till it doubles in size.
- Once the dough has doubled in size, transfer it to a slightly floured surface.
- Punch down the dough and knead it by hand for another 5-10 minutes.
- Weigh the dough and divide it into 10 small dough balls. (Each of my dough ball weighs 52-53 gm.)
- Take a dough ball and roll it out on the slightly floured surface into a circle.
- Put 2 tsp of chocolate chips onto the circle.
- Bring the edge of the circle together to seal it.
- Roll it out gently to form a ball.
- Place the ball onto a cake liner and place it onto a baking tray.
- Repeat till all the small dough are completed.
- Cover the baking tray and let the dough proof till double in size.
- Egg wash the dough before baking.
- Bake at 170 degrees Centigrade for 18 minutes.
