(recipe adapted & modify from Carol)
Ingredients:
Tang zhong
90ml water
20g Blue Jacket Bread Flour
*cook over stove till a paste is formed
Main dough
100g Tang Zhong
250g Blue Jacket Bread Flour
50g Blue Jacket Wholemeal Flour
1/2 tsp instant yeast
2 Tbsp fine sugar
30g coconut oil
110g cold water
1 Tbsp cocoa powder
red colouring
Method:
1. Put all ingredients in a mixer & knead until the dough is smooth. Remove some dough (45g plain & 20g red) & add cocoa powder to the remaining dough. Proof for 1hr.
2. Punch out air from the dough. Divide cocoa dough into 10 portions. Shape the dough as desired. Proof for 1hr.
3. Bake in a preheated oven @ 180C for 12mins.
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