Wednesday, January 22, 2014

Chocolate Swirl Bun

I couldn’t believe I had such a satisfying weekend. A weekend filled with bun making, kimchi making and trying out new dishes which turned out to be a delight for the family. A memorable day indeed , trying out this chocolate swirl bun. This recipe was taken from a Japanese website. Who would believed that this Momsie is such a daring person, one who doesn’t read Japanese yet dared to use a translating software to translate the ingredients into English and using her amateurish skill to make this delightful bun ! A real treat for the Piggies…the bun turned out fantastically soft and the chocolate swirls , though it doesn’t look nice but it added flavor to the bun. Two thumbs for this delicious bun.

This chocolate swirl bun taken with a cuppa of hot coffee on a rainy or cold night…Mmmm one word…Heavenly !

Chocolate Swirl Bun

Ingredients translated into english :

280 gm High Protein Flour
70 gm superfine flour
9 gm instant yeast
53 gm castor sugar
53 gm egg ( 1 egg )
5 gm salt
18 gm skim milk
35 gm butter
35 gm shortening
150 gm water

melt some dark chocolate and leaves it to thicken before applying on the dough


Put all the ingredients into a mixer and blend into a dough.  Take out and knead till it is smooth. Leave to proof for 40-45 minutes.  Knock down and roll into a 1/4" thick square piece.  Apply melted chocolate on surface and roll like a rolled cake .  Cut into equal portion of 1 1/2" piece and place on aluminium cupcake liner and let it proof for 10-15 minutes.  Bake at 200 C for 10-12 minutes or until cooked and evenly brown.

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