Wednesday, July 25, 2012

Chocolate bread loaf & Chocolate Ganache Buns

I realise it has been awhile since I posted something on chocolate. That is so unlike me! I guess I have been re-baking the old chocolate recipes and thus not looking out for new ones. Well, don't fret chocoholics (including yours truly), today I've just another yummy chocolate bread post, sure to quench your love for it. :) The main reason why I did this recipe was because of my younger kid whom love this particular chocolate bun which was sold in a bakery store in Malaysia. She would ALWAYS ask me to buy that chocolate bun for her. ;P So why not bake some myself?
Besides these yummy chocolate buns, I made a chocolate bread loaf as well. Both delicious!
This recipe was actually done a month back but only got to post up now. But I am already thinking of baking this again next week, heehee. :D I saw this recipe from here, but I made some changes to it. I added a pre fermented dough to the recipe to introduce better elasticity texture to the bread. I like the extra Q Q taste. :) Note that I doubled the below recipe which allowed me to bake a loaf (9x5x4) and 4 buns.

Ingredients for Chocolate bread
200g bread flour
50g cake flour
25g cocoa powder
50g pre fermented dough (refer here for recipe)
8g milk powder
5g instant active yeast
30g caster sugar
4g salt
1 large egg
130ml water
20g unsalted butter
25g dark chocolate, melted
some chocolate buttercream for the filling
  • Knead all ingredients of the main dough together, except the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable consistency and pass the window panel test.
  • Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
  • If making a loaf: Divide the dough into 3 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.
  • If making buns: Divide the dough into 50g per portions. Roll round and seal any edges. Let proof for 25 to 30 minutes till double in size.
  • Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and out them into the mould. Repeat for the rest of the dough portions. Cover with cling wrap. Let it prove for about 45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top like mine. If open top, brush with egg wash.
  • Bake in 175C oven for 12-13 minutes for buns and loaf for 30 to 35minutes.
  • At this point, you can pipe the chocolate buttercream into the buns once it has been cooled down completely. (Note that you can poke a hole on one side of the bun before piping in)
  • Then dip the filled buns into the melted chocolate and let cool. ( Oops I did the dip before the piping, haha)
Both the loaf and the buns were very soft. ;) And I was glad that I added the pre-fermented dough into this recipe. ;)
It goes with out saying that the happiest fellow in the house was my kid. She took one straight after I finished making the buns and say it's better then the bakery, OK my dear. ;)

Okay folks, gonna sign off now. Have a good day all!


Sofie said...

Will you be my mother? Everything you bake looks so yummy!

Honey Bee Sweets said...

Ehh...Sofie, I'll take that as a complement, haha!

Bakericious said...

Bee, can spare the chocolate bun for my gal? She sure will love it since she is another chocoholic lol. The bread looks so soft that I wanted to have some now.

Mich - Piece of Cake said...

Hi, this looks absolutely delicious. My kids would love it so much! All that chocolate!

wvfy said...

Hi ,
I would like to try this recipe . Can i use my own prefremented dough instead of following your recipe ? Because I have some left overs from my baked yesterday . Thanks for your kind sharing!

Spencer said...

Loving that chocolate ganache bun thingy. Looks absolutely amazing!

Honey Bee Sweets said...

Hi Jess, haha sure can. But I did this last month, so you will have to wait till I bake it again ok?

Hi wvfy, I'm not sure since I don't know your ore dough formula. You can try if you're feelin adventurous. But u won't be able to help you answer any question since you are not following my recipe. Hope it works out!

Thanks Mich!

Janine said...

i love your chocolate bun recipes! A month ago I tried your chocolate bread recipe from a few years back and it was delicious :)

鲸鱼蓝蓝蓝 said...


ReeseKitchen said...

Looks so soft and yummy!! Hey dear friend, there's nothing can stop you from all chocolate recipes....^^

茵茵 said...

wow! Looks so yummy with lots of chocolate!

Sonia ~ Nasi Lemak Lover said...

Wow, your chocolate bread look so good! i wish to have a bit of your bread on the last photo, hehehe..I have never try out a chocolate bread, i must try this soon.

lena said...

bee, the texture of the bread looks fantastic especially the last picture here, i can see so clearly. You are good that you manage dto make those buns all equally round, sometimes i just cant do that, after they proof, i can see some got a little out of shape, yours look perfectly round! hey, first time learning poking a hole into the bread for filling..good, will the bun looks like they got chicken pox or not, ha? LOL!

Simply bakes said...

omygoodness Bee!Your bread looks as soft as an angel!<3 I want to eat the one with chocolate ganache inside:DD

The Sweetylicious said...

Bee, i really want to be your neighbour! you bake bread really really well! i want to "bai ni wei shi"!!

kitchen flavours said...

Your bread and buns are gorgeous! The bread has got a fluffy texture and nice crust! Yum!

Passionate About Baking said...

Your chocolate buns looked so round!! I love the shape! You're really a bread expert already! Yummy!

Honey Bee Sweets said...

Thanks Spencer! And welcome to my blog. :))

Oh is it right Janine! Good to know that you made and successful with the other chocolate bread recipe.


Haha, yes you know my taste Reese! :p

Honey Bee Sweets said...

Thanks Spencer! And welcome to my blog. :))

Oh is it right Janine! Good to know that you made and successful with the other chocolate bread recipe.


Haha, yes you know my taste Reese! :p

Honey Bee Sweets said...

茵茵, I love chocolate very much, thats why, hahaha!

Sonia, I'm so sure you will bake a real yummy chocolate loaf too. :)

Lena, actually if the bread has been kneaded well, it will be easy to shape them. And there are actually steps to roll them round, just that I didn't take photos to show the steps, heehee. Next time ok? :)

Hahaha, thanks Simply Bakes. :) it's triple chocolate delight, chocolate bread with chocoalte ganach and chcoclate cream, yum yum. :))

Honey Bee Sweets said...

Sweetyicilous, I think we live quite near leh, you don't know meh? Anyway, you are always baking good stuff too, so I don't mind being neighbors, heehee!

Thanks Joyce! ;)

Jane, I no expert lah, just crazy over chocolate and bread that's all., hahaha!

Angie's Recipes said...

Both ganache buns and loaf are gorgeous!

Veronica said...

Just loved your chocolate loaf. It looks so soft and fluffy.

Anonymous said...

Hi Bee Bee,

These choc buns looks like the one my kids and I go for when we go to the bakery store in M'sia! Will definitely try to find time for this bake! (^^)


Anonymous said...

Hi there , really like your recipes and can't wait to try them. Can I ask how long and what speed roughly do you knead them on your stand mixer? Thanks -Kelly

Honey Bee Sweets said...

Oh dear Kelly, I really can't tell you since different recipe with different protein level and wetness will require different kneading time. You just have to watch and knead to check if you reach the window panel. Good luck!

Anonymous said...

I see :p but could you tell me then roughly how long is the longest time u ever took on the mixer to reach that windowpane stage? Sorry to ask but I jus need a rough idea. Thanks a lot! - Kelly

Anonymous said...

Sorry i have some more questions.. Does it mean a sticky dough takes longer to reach windowpane stage ? And if the dough still tears apart easily means I still need to knead some more? Sorry to bother u :p -Kelly

Honey Bee Sweets said...

Yes, stickier dough means longer kneading time. I usually knead ranging from 15-30mins. Really depend on the dough itself.

Anonymous said...

Hi thanks :) so much for your response, just what I needed. I tried making your wholewheat bread and my stand mixer could'nt knead it well, so I took the dough out on the surface of table to knead and I was able to get the windowpane stage and dough was soft and smooth. Thanks a lot for your recipe, it is really healthy and I will be making more of it more often. -Kelly