I made these Chocolate and Matcha Wreath buns to welcome year of 2022. We had these buns at New Year's Eve dinner and for breakfast the next day.
These buns are soft. They look pretty in wreath shape. I should make a smaller shape because the wreath buns are too big, and once I lift it up they break the chain... 😅
👆Decorated it with some cookies and marshmello.
👆Before baking!
👆After baking!
Chocolate and Matcha Wreath buns巧克力和抹茶花环面包(Eggless)
Ingredients材料 ：
For chocolate dough:
230g Bread flour 高筋面粉
50g All purpose flour 通用面粉
80g Milk 鲜奶
100g Water 水
25g Brown Sugar 红糖
150g *Sourdough Discard 酸种酵母
2Tbsp Cocoa powder
5g Salt 盐巴
30g unsalted butter 奶油
For Green Tea dough:
230g Bread flour 高筋面粉
50g All purpose flour 通用面粉
80g Milk 鲜奶
100g Water 水
25g Brown Sugar 红糖
150g *Sourdough Discard 酸种酵母
10g Green Tea powder
5g Salt 盐巴
30g unsalted butter 奶油
Filling馅料：
Chocolate chips巧克力豆, Red Bean Paste红豆沙
Egg wash蛋液:
1/2 egg mix with a tsp of milk or water
Method:
- In a big mixing bowl, add in all ingredients except butter and knead well.
- Knead dough until it comes together then add the butter and knead dough until it smooth and elastic.
- Put dough on the bench and lightly fold the dough into a ball.
- Put dough back into a lightly greased mixing bowl, cover and let the dough proof about 2- 3 hours.
- Pat the dough down on the bench and divide into 15 portions ( 45g each), cover and rest for about 15 minutes.
- Shape dough~ like making butter roll shape. Wrap in fillings respectively.
- Place on a lined parchement paper baking sheet. Arrange the dough into a wreath shape. Cover and final rise for 1-1.5 hours or until doubled its size.
- Preheat oven to 180℃
- Bake for 18 minutes or until the surface are started golden color. Remove from oven.
Happy Baking!
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