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Ingredient
Valentine's Day Decorated Chocolate Buns - Bread Machine Version
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cookpad.japanValentine's Day Decorated Chocolate Buns - Bread Machine Version
As soon as Valentine's Day starts to approach, lots of bread shops start to sell bread with chocolate in them, so I promptly made some myself. As suggested by Cookpad user "Panettone", I put them in paper muffin cups and decorated them in a cute way. I fussed over the kind of dough to use because using an overly soft dough would take a long time and the surface would be uneven.
Ingredient
Food ration :
10 servings
250 grams
Bread flour
2 tbsp
Sugar
1 tsp
Salt
30 grams
Unsalted butter
180 ml
Water
1 tsp
Instant dry yeast
Cooking instructions
* Step 1
Finely chop the chocolate bar.
* Step 2
Depending on your bread maker, the size that you chop the chocolate into will determine how it will appear in the bread after the first rising. You are welcome to alter the size of the chocolate pieces to your liking.
* Step 3
Add all the ingredients except for the yeast into the bread pan. Put the yeast into the yeast compartment of the bread maker and press the start button.
* Step 4
Because the baking settings change depending on the bread machine, choose the setting that allows you to remove the dough after the first rising and shape it as you like.
* Step 5
When the selected program is complete (at the end of the first rising), remove the dough from the bread machine.
* Step 6
Weigh the dough, divide it into 10 portions, and roll them into balls. The dough weighs about 540 g in total, so you can make 10 portions of about 54 g each.
* Step 7
To prevent the dough from drying out, cover them with a wet tea towel and leave for 10 minutes, Allowing the dough to rise.
* Step 8
Press down evenly on each bun between your hands or on a work surface to deflate them.
* Step 9
Roll the deflated bun into a ball once more. Place it into a paper muffin cup, seam side down. Repeat with all 10 buns.
* Step 10
When rolling the dough into balls, try to prevent the chocolate from showing through to the surface of the bun. Be sure to firmly seal the seam of the bun and face it directly downwards when putting the bun in the muffin cup.
* Step 11
If chocolate shows through to the surface of the bun, the seam is not tightly sealed, or the seam is not directly facing downwards, the bun will expand and become misshapen. But, that can also make them look charming.
* Step 12
Cover the buns with plastic wrap, and let rise for 15 minutes at 40℃. Preheat the oven to 40℃ to rise the dough.
* Step 13
After rising for 15 minutes in the oven, allow the dough to rise for another 10-15 minutes at room temperature. This is because the oven needs to be preheated for baking, so let the dough finish rising at room temperature.
* Step 14
Preheat the oven to 375°F/190°C. Start preheating the oven as soon as you remove the baking sheet with the dough on it.
* Step 15
The dough has finished rising when it has expanded to fill 70-80% of each paper muffin cup. You will achieve the same result if you let it rise at room temperature for the entire second rising.
* Step 16
Bake for approximately 14 minutes at 375°F/190°C. Transfer the baked buns to a cooling rack. When they've cooled down, they're done!
* Step 17
If your bread machine requires you to add the dry yeast directly into the bread pan with the flour, please be sure to prevent the salt and the yeast from touching.
* Step 18
Variations! From this step onwards you will be shown how to decorate them.
* Step 19
Place the chocolate bar on a heat-proof dish and use the residual heat of the oven to melt it. You can also melt the chocolate in a double boiler.
* Step 20
Gently stir the chocolate after it has finished melting, flip the bun upside down, and dip the top in the chocolate.
* Step 21
For this Valentine's Day themed recipe, I melted white and strawberry chocolatand used cute white and pink toppings.
* Step 22
If you are decorating them with silver dragees or sprinkles, do so while the chocolate is still wet.
* Step 23
If you are using a chocolate decorating pen, I would suggest waiting until the chocolate dries to decorate the buns.
* Step 24
And now these one-of-a-kind cute chocolate buns are complete! My three year old son helped me decorate these.
* Step 25
Suggestion: Decorating the buns with chocolate and toppings can make it sweeter, so I used dark chocolate in the dough. Please use whichever chocolate you prefer.
Note: if there is a photo you can click to enlarge it
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