Mocha Bun 摩卡面包
I adapted same recipe as this but did some modifications based on the ingredients I had on-hand.
Only plain flour is used, thus, the dough is very sticky but the verdict is good, very soft and cottony. Bread remained soft even on the third day in room temperature.
Ingredients: (make around 10 nos. of 60g portions)
300g plain flour + more for dusting
5g instant yeast
Pinch of salt
125ml mocha mixture (½ cup)**
1 egg (lightly beaten, reserve 1 tsp for glazing)
Glazing (egg wash): 1 tsp of beaten egg + few drops of water
**Dissolve 1 sachet of 3-in-1 coffee and 1 tbsp of Milo (or cocoa powder) in 2 tbsp hot water and add cold water till ½ cup full.
1) Mix all dry ingredients in a mixing bowl. Add in mocha mixture, egg and butter. Mix into a dough.
2) Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic and smooth.
3) Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment (or proof) until double in bulk (about 1 hour).
4) Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.
5) Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Rest for about another 45 minutes to 1 hour. Apply egg wash.
6) Bake for about 12 minutes in a preheated oven at 180C. Remove from pan and cool on wire rack.
To check whether the dough is fully developed, take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is fully developed.
If the top is browning too fast, cover it loosely with aluminum foil or switch to low fire.