Chocolate Cream buns

I bake a lot of bread lately.

And not only use the stand mixer for kneading the dough, but I also love to knead by hand too. 

This time is an easy hand-knead milk bun that's so soft. 

I filled the bun with chocolate butter and whipped cream. I use milk chocolate for a lovely milky taste but you can use dark chocolate too. Because I don't want the chocolate butter to be solid hard after refrigerating (well this recipe, you need to refrigerate after filling the bun) I add a small amount of oil into the chocolate butter.

 

Chocolate Cream buns

Makes 8 buns

Milk buns

200 g ................... Bread Flour

15 g ...................... Milk powder

3 g ........................ Instant yeast

20 g ...................... Granulated sugar

3 g ........................ Salt

150 g ..................... Milk

25 g ...................... Unsalted butter

.............................. Unsalted butter for brushing over the buns 

Chocolate butter

100 g ……………….. Milk chocolate

1 tsp …………..…….. Rice bran oil

100 g ………………. Unsalted butter

Whipping cream

250 g ……………… Whipping cream

20 g ……………….. Icing sugar

Finishing

............................ Milk chocolate, finely chopped

............................ Icing sugar

Put the bread flour, milk powder, sugar, and instant yeast into a bowl.

Whisk to combine. Add the salt and whisk to combine.

Pour the milk into the bowl, and mix with a spatula.

Mix until fully combined.

Remove the dough from the bowl. 

Knead for 7-8 minutes.

Put the unsalted butter into the dough.

Knead for 6-7 minutes.

And roll the dough into a ball.

Brush a bowl with the butter and put the dough into the bowl.

Cover and let it rise for 1 hour.

When the dough is ready.

Cut it into 8 equal pieces.

And roll each piece into a ball.

Let it rise for 40 minutes.

Meanwhile, preheat an oven to 200℃.

Bake for 12-15 minutes.

Brush with the melted butter.

Let the buns cool completely on a wire rack.

Put the milk chocolate and the rice bran oil into a bowl. Heat in a microwave  (600W) 

for 1-1.20 minutes.

Let it cool completely (or about 25℃)

Beat the butter until smooth and pour the melted chocolate into the bowl.

Mix until fully combined.

Beat the whipping cream and icing sugar together until firm peaks form.

Cut the bun.

Spread the chocolate butter over the bread and fill with whipped cream.

Decorate with chopped milk chocolate and sprinkle the icing sugar over the top.

Chocolate Cream buns