First post for 2017, yeayy!!! Anyway, I have been thinking of trying this out since I saw this post weeks before Christmas and of course it was December, too much eating out and not enough me time in the kitchen, hence the delay. The first thing that caught my eyes was the beautiful topping pattern, and they do remind me of dried shiitake mushroom, right? To make them look more alike to mushroom, I should have used muffin pan. But since I didn’t, the only thing that resembles mushroom is just the topping.
I followed the source recipe completely, and here it is again:
For the bread:
- 350 grams bread flour
- 50 grams sugar
- 50 grams butter
- 20 grams milk powder
- 1.5 teaspoon dry instant yeast
- 4 grams salt
- 1 whole egg
- 150 ml cold milk
Mix all ingredients except butter and salt, knead until elastic before adding the remaining ingredients. Knead until form a smooth and elastic dough. Set aside for proofing for about 1 hour or until double in size. Once it is double in size, punch the dough to remove trapped gas and shaped into little balls, add your favorite filling to each. Then place them in the baking pan. At this time, we brush the topping with the chocolate paste.
For the topping:
- 2 teaspoons cocoa powder
- 2 teaspoons rice flour
- 4 teaspoons water
Mix well the ingredients into a thick paste. Brush this chocolate paste to the topping of each bread. Leave the bread for second proofing until it almost double in size and cracks appear on each topping.
Bake them on 180C for about 15 minutes and enjoy!
I personally think the bread is not that soft, so maybe next time if I do make this again, I will use the trusted tangzhong method. Also, I might have applied the paste too thick on each bun, they tasted a bit too bitter. I am thinking maybe I should add pinch of sugar to the topping paste next time. Not sure though whether it will change the texture or anything.
Apart from that, I really love how these breads look (｡◕‿◕｡)