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Tuesday, March 5, 2013

Wholemeal Cocoa Marble Bun

I am using this recipe but this time i remembered to use the correct flour! Ha! The result was soft and fluffy and chewy! My hubby ate 4 at one go!
For those who are curious how i shape this bun,please refer to this.Scroll to the bottom,you can tie a knot or braid it like what i did.
  • 10 pieces fist size buns
You will need:

  • 155g bread flour
  • 15g wholemeal flour
  • 25g sugar
  • 1/4 tsp salt
  • 1/4 tbsp yeast
  • 105g milk
  • 20g butter
  • 1/2 teaspoon cocoa powder,mixed with warm water till paste-like.

The Preparation:

  1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Divide dough into two equal portions.
  5. Add the cocoa paste to one of the portion and knead till well combined.
  6. Place doughs in greased containers,cling wrap it and proof for 45 minutes or till they double their sizes.
  7. Remove and divide them into small doughs(around 15g) and let them rest for 10 minutes.
  8. Roll one plain and one cocoa dough into leaf shape,stack the cocoa dough on top of the plain dough,roll and cut into half and stack the two pieces on top of each other and repeat.(total stack 3 times)
  9. Repeat for the rest of the doughs.
  10. Braid each dough and shape.
  11. Place shaped dough onto lined muffin tin,cling wrap and proof for 45 minutes.
  12. Brush the top with milk.

The Baking:

  1. Bake in a pre heated oven for 15-18 minutes at 170°C.
  2. Remove from baking tin immediately and cool on rack.


  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

~Indulge in what we make at DeQueenKitchen~

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