This morning, 😂 I spent +1 hour talking on the phone with my Dad and my sister. They are both in Taiwan. Due to COVID-19, we were not able to get together and now every phone call last at least 30 minutes. I wish I can spend more time with them.
While talking to them, I decided to make 黑眼豆豆 - Chocolate Bun from 宗辰的職人日誌, quietly measuring up the ingredients and set the mixer. I came to trust this YouTube Channel as many of my Taiwanese buns were made successfully by following the instructions. It also has the recipe under the description, so you don't have to hurry writing notes down.
I simplified the ingredients a bit so it's easily source in US. Once the dough is formed, first raise should take about 1 1.5 hour. Then the bread dough is divided into 50 g each, and the second raise should take 30 60 minutes. Finally, each dough is filled with 10-15 g of chocolate chips. The third and final raise should be 40 75 mins. Egg wash the dough before baking in the oven at 410F for 12 minutes.
Ingredients: 黑眼豆豆 食材 🍞
bread flour 高筋麵粉 500g
coco powder 黑炭可可粉 15g
sugar 砂糖 125g
salt 鹽巴 6g
egg 蛋 1
milk 牛奶 300g
butter 奶油 60g
yeast 酵母 5g
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+= 1061 g / 50 g = 21 buns
chocolate chips 巧克力豆 10- 15 g
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*= 15g * 21 = 315 g
I hope this chocolate bun will turn out and I could bring them to the outdoor play-date this afternoon.
~~~HOURS AFTER ~~~
It's 3:45pm. After few hours of waiting for the buns to raise (😒 The cool Seattle weather really slowed things down). We are ready for a play date with these wonderful chocolate buns. 😊 It's been approved by my kids. Yum!
If you wonder how it looks inside... 😏 it's blobs of semi melted chocolate chips!
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