Coffee Chocolate Bread Rolls
Coffee + chocolate, a perfect partner combo~ This adorable design of milk bread rolls was made a long time ago. Important tips before starting: ① For beginners, please reserve some liquid at the beginning of kneading for adjustment. The water content of this dough is quite moderate, so it’s not difficult to handle~ ② The amount of dry yeast is 1/3 of fresh yeast. If using dry yeast, choose high-sugar-tolerant dry yeast. ③ Please strictly control the dough temperature, aiming for around 26°C after mixing. ④ Preheat the oven in advance before the final fermentation is complete to avoid over-proofing the dough while waiting for the oven to preheat.
Ingredients
Steps
Combine all ingredients (except butter) in the mixing bowl of a stand mixer. Mix at low speed (gear 1 or 2) for half a minute until no dry flour remains. Then increase the speed to gear 6 to continue kneading until the dough forms a rough, large stretchable film.
Add softened butter, and knead at gear 3 for about 1–2 minutes to fully incorporate the butter.
As the butter integrates into the dough, the gluten develops progressively. Then shift to gear 5–6 and knead until the dough reaches the extended stage: it can form a relatively firm, semi-transparent thin film with excellent elasticity.
Add baking-resistant chocolate chips and mix evenly at gear 1.
Remove and round the dough. The dough temperature should be around 26°C. Place it in a container and proof at 28°C with 75% humidity for 60 minutes.
Proof until it rises to 2.5 times its original size.
Divide the dough into 12 equal portions, each weighing about 73g.
Round each piece and let them rest in a 28°C, 80% humidity environment for 15 minutes.
Take a well-rested dough piece and roll it flat.
Flip it over and fold the left and right sides toward the center by 1/3 each.
Roll it out longer with a rolling pin.
Roll it up from both the top and bottom toward the center.
Repeat for all portions, arranging them on a baking tray.
Proof in a 32°C, 80% humidity environment until doubled in size.
Use a grid stencil to sprinkle flour on the surface and score the dough.
Bake in a preheated Gaobike T38 oven at 160°C on convection mode for 13 minutes. For other oven models, adjust according to the usual baking temperature and time for similar bread.
Remove from the oven, tap the mold to release, and unmold. Store in a sealed container once completely cooled.