Tuesday, May 5, 2009

再战面包@ 摩卡面包 Mocha Bun











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)
60g sugar
50g butter
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.


  1. Hi CBL,
    you didn't use bread machine?好利害哦!I have bread machine at home but seldom use on bread-没耐性。。。而且每一次效果都不好,所以只会做包子.

  2. Angel: Me also like you, after I had started made my first bun and I always wanted to try the others bun or bread.

  3. wow, u knead for 1 hour, very tiring neh...

  4. 所以说用面粉会比较松软? 用面包粉倒会比较硬? 我孩子们爱吃松软的面包,不喜欢硬硬的...

  5. Hi Anncoo,

    I bought a bread machine recently but this bread was made in March so it was made by hand. My mixer is too small to make dough. :) It's quite tiring but when I see the bread came out well from the oven all my tiredness gone.

    Try extend the kneading time using ur bread machine and see if the bread texture improves.

    Hi Cherry Potato,

    I enjoy seeing the's a fun and great experience if u never make ur own bread u would never know. Right?

    Hi Sharon,

    I also didn't realize I knead nearly 1 hour, I just wanted to make sure the gluten is fully develop. It's quite fun btw though hands are tired, haha!

  6. Hi Ai Peng,



  7. So, all together must wait for 2 hours before bake it?!?

  8. Hi Carol,

    Generally speaking yes for our local weather (Singapore/Malaysia) but for weather in Netherlands I am not too sure.

    If the weather is cooler, the dough will take longer time to proof. So you must monitor to wait for the dough to become double in size for the first proofing.(A blog friend made this bread and she waited for 2hrs for the first proofing).

    For second proofing I normally wait until the dough rise up almost the same height of the mould (about 80-90%).


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