Rye Cocoa Buns

Name: Rye Cocoa Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 80g Rye flour; 10g cocoa powder; 250g milk; 40g Sugar; 4g Yeast (dry); 4g salt; 20g butter

by Sweet Mom Gourmet Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I'm really lazy lately. I haven't made bread for a long time. Occasionally, the bread machine makes a sweet treasure and I give advice. Every day the school has to bring lunch between classes, I can't find anything to bring, and I haven't eaten bread for a long time. Well, this must satisfy the child, make some cocoa bread that Tianbao likes, add some rye flour for healthier, and I don’t have the filling in the bag for the sake of preservation (the stuffed bread has a shorter shelf life). After I made it, I put it in a fresh-keeping bag and put it in the freezer, so that I can eat it slowly and it is not easy to spoil. Just take it out the night before and put it at room temperature. The next day, it will be as soft as freshly made bread. Remember not to refrigerate. ! Of course, except for the bread with additives you buy

Ingredients

270g High-gluten Flour
80g Rye Flour
10g Cocoa Powder
250g Milk
40g Sugar
4g Yeast (dry)
4g Salt
20g Butter

Rye Cocoa Buns

1. Put the milk and yeast into the Meishanpin mixing bowl, stir for 2 minutes at speed 2 to dissolve the yeast. Then add other ingredients except butter, set the kneading program for 2 minutes, then add softened butter and continue kneading for 3 minutes.

2. After five minutes of kneading, there is already a film. Because of the rye flour, the dough looks rough.

3. Put the dough in a basin and ferment it once. When it is twice as big (you can poke holes in the flour with your fingers, it is good not to shrink or collapse), take it out and let it out, then divide it into 10 portions.

4. Round the dough into the baking tray, put it in the oven and add a plate of hot water to start the fermentation function for two times.

5. After it is doubled in size, sprinkle a little powder on it to cut the bag. If you like the light version, you can also spray some water and sprinkle some sesame seeds. It's up to you. Preferences.

6. Preheat the oven to 180 degrees, bake the middle layer for 20 minutes, take it out and let it cool on the net.

Tips:
Note:
Those who don’t have Meishan products can knead the dough with a bread machine, a chef's machine, or by hand.
You can also leave the cocoa powder to make the original flavor, and cut it in the middle to make a burger!