Asian Family Recipes: Chocolate Filled Soft Bread

This is my hubby's current favorite bread. I have been trying to make chocolate filling bread like we had growing up in Indonesia so glad I finally could.

Chocolate Filled Soft Bread

Yield: 1 loaf

Author: Kiki

prep time: 15 Mcook time: 30 total time: 3 H

Ingredients:

Water roux (tanzhong) ingredients:

25 gr bread flour
100 ml whole milk

Chocolate filling ingredients:

30 gr unsweetened cocoa
100 gr sugar
60 gr unsalted butter
170 gr dark chocolate chips

Bun ingredients:

125 ml warm whole milk
2 tsp active dry yeast
350 gr bread flour
60 gr sugar
1 tsp salt
1 egg
30 gr unsalted butter
25 gr cocoa powder (optional if you want chocolate bun)

Instruction:

For water roux (tanzhong):

Place flour and milk in a small pan the pan. Heat the pan over low to medium heat.
Cook while whisking constantly until the mixture is thicken, about 3-5 minutes.
Let it cooled.

For chocolate filling:

Place all the ingredients in a small sauce pan
Heat the pan in a small heat
Keep stirring with wooden spatula until all ingredients are melted and well mixed

For the bread (if using breadmaker):

Place the warmed milk and yeast inside the bread maker. Leave it for about 2 minutes before dumping the rest of the ingredients including water roux (tanzhong) inside.
Set the bread maker setting to “basic dough” option. Let it rise inside the bread maker
Dust your working space with flour, Punch the air out, divide the dough into 10 portions, knead and shape each one into a ball.
Take one portion, flatten it out with hand or rolling pin. Spread about teaspoon of chocolate filling on it then wrap up the filling. Let it proof for another hour in a warm place.
After the buns are ready to be baked, brush the dough with egg whites.
Bake at 350 Fahrenheit for about 15 minutes or until the buns are golden brown

If using kitchen aid:

Place the first 7 ingredients, in the order listed, inside a bread machine set on dough cycle (or kitchen aid with a dough hook attachment set at speed 1 for 30 minutes).
Cover the mixing bowl with a cloth napkins then leave it in a warm place. I put mine inside a preheated 200 degree Fahrenheit oven, turn it off. Let the dough proof inside the warm oven for one hour.
Dust your working space with flour, Punch the air out, divide the dough into 10 portions, knead and shape each one into a ball.
Take one portion, flatten it out with hand or rolling pin. Spread about teaspoon of chocolate filling on it then wrap up the filling. Let it proof for another hour in a warm place.
After the buns are ready to be baked, brush the dough with egg whites.
Bake at 350 Fahrenheit for about 15 minutes or until the buns are golden brown