Here is sharing how I made the pure chocolate swirl buns. I'm reproducing this recipe for my own reference.
Recipe for Steamed Chocolate Swirl Buns, extracted from HBS.
120g Hong Kong flour
1/2 tsp Instant dry yeast
70g Warm water
A pinch of salt
- Mix the warm water with the yeast. Mix well.
- Then add in HK flour and salt.
- Knead all the ingredients together till it forms a soft, smooth dough.
- Chill in the fridge overnight. Can store up to 5 days in the fridge.
All of the above starter dough, approximately 190g
1 1/2 tsp Instant dry yeast
450g Hong Kong flour
260g Whole milk
70g Caster sugar
1/4 tsp Salt
74g Unsalted butter, room temperature
2 tbsp Cocoa powder
- Place all the (A) ingredients in a large mixing bowl except the butter.
- Knead them together until it forms a dough. Then add in the butter and continue to knead for at least 5 mins until it is elastic and smooth.
- Remove 1/3 of the dough and place in a bowl. Cover with cling wrap to proof.
- For the remaining 2/3 of the dough, add in (B) and mix well to incorporate completely. Then cover with cling wrap to let it proof for 60mins, or until double in size. (I was busy baking my sables that I let it proof for 80mins. 60mins is suffice.)
- When it has double in size, punch out the air.
- Roll out both the doughs separately into a rectangle.
- Then place the plain dough on top of the chocolate dough.
- Roll it out like a swiss roll.
- Using a scraper, cut out the dough and place them on a cut rectangular piece of baking paper.
- Then place them in a wok, cover and let it proof for 40mins.
- Without removing the proofed dough from the wok, turn on the heat and steam for 18mins.
- For the second batch (if your wok is not big enough to accomodate all, like me), steam for 12mins.
I'm submitting this to the Aspiring Bakers #7 - Chocolate Delight (May 2011)!