Rich and Delicious Coffee Chocolate Soft Buns

Ingredients:

• Bread flour: 500 grams
• Fresh yeast: 15 grams
• Instant black coffee powder: 8 grams
• Salt: 6.5 grams
• Brown sugar: 70 grams
• Milk powder: 20 grams
• Whole egg liquid: 50 grams
• Milk: 200 grams
• Water: 145 grams
• Butter: 35 grams
• Tangzhong (water roux): 90 grams
• Addition: Baking chocolate chips: 150 grams

For the Crumble:

• Butter: 45 grams
• Granulated sugar: 45 grams
• Almond powder: 20 grams
• Cake flour: 70 grams
• Cocoa powder: 8 grams

Instructions:

1. Prepare the Tangzhong one day in advance. (Link to Tangzhong method provided in the Chinese text.)
2. Prepare the crumble by combining softened butter, granulated sugar, almond powder, cake flour, and cocoa powder. Mix until it forms a grainy texture.
3. In a mixing bowl, combine all the bread dough ingredients except for the butter. Mix at low speed for about half a minute, then increase the speed to medium-high and continue mixing until the dough can be stretched into a relatively rough, large sheet.
4. Add the softened butter and mix for 1-2 minutes until the butter is fully incorporated. Continue mixing until the dough forms a transparent, elastic film with good extensibility.
5. Add the baking chocolate chips and mix at low speed until evenly distributed.
6. Take out the dough, shape it, and place it in a container. Ferment in an environment with a temperature of about 28°C and humidity of 75% for 60 minutes.
7. Ferment until the dough is about 2.5 times its original size.
8. Take out the dough and divide it into portions of about 125 grams each.
9. Shape the portions into round buns and let them rest for about 15 minutes in an environment with a temperature of about 28°C and humidity of 80%.
10. Take a relaxed dough ball, slightly elongate it, and use your palms to pat and deflate it from top to bottom.
11. Flip the dough, roll it up from top to bottom, press the seam tightly, and slightly roll the ends to elongate and shape.
12. Wet the surface, roll it in the cocoa crumble, and place it on the baking sheet.
13. Proof in an environment with a temperature of about 32°C and humidity of 80% until the size doubles.
14. Make incisions on the surface in the direction indicated by the arrows using scissors.
15. Preheat the oven to 220°C (top heat) and 190°C (bottom heat).
16. Bake at 200°C (top) and 190°C (bottom) for 14 minutes in an E9 oven.
17. Remove from the oven, demold, and cool. Seal and store after completely cooling.

Tip:

• Adjust the water amount during the initial kneading to accommodate different flour types.
• Use 1/3 the amount of dry yeast if using instant yeast.
• Control the dough temperature strictly.
• Preheat the oven thoroughly and ensure it is preheated before the final fermentation to avoid incomplete preheating.

Enjoy the rich and delightful Coffee Chocolate Soft Buns!