ice cream cone coffee-chocolate polo bun 咖啡巧克力菠萝面包 ‿

remember the last mushroom bread i made? at that time, i wanted to shape these polo buns into mushrooms.. however after considerations, i was afraid the additional weight from cookie dough may prove to be too heavy for the 15g stalk…. and so i ditched the idea…

but aren’t these ice-cream cone shaped buns even cuter? ∩( ・ω・)∩

Ingredients

Starter dough
100g plain flour
70g water
2g salt
0.4g instant dry yeast

Main dough
250g bread flour
4g salt
50g sugar
4g instant dry yeast
100g fresh milk
38g egg
31g egg yolk
75g unsalted butter (softened)
8g of melted chocolate
25 g chocolate chips
*plus 50g of starter dough

Coffee-chocolate Cookie dough
50g unsalted butter (softened)
50g sugar
25g egg
40g cake flour
50g almond meal
10g italian coffee powder (finely grounded)
5g cocoa powder

食材

老面团
面粉 100克
水 70克
盐 2克
即溶干酵母 0.4克

主面团
面包粉 250克
盐 4克
糖 50克
即溶干酵母 4克
鲜奶 100克
蛋液 38克
蛋黄液 31克
无盐黄油 75克（软化）
融化巧克力 8克
巧克力豆 25克
（以上）老面团 50克

咖啡巧克力菠萝皮料
无盐黄油 50克
糖 50克
蛋液 25克
蛋糕粉 40克
杏仁粉 50克
意大利咖啡粉 10克（细磨）
可可粉 5克

Directions/做法

– prepare cookie dough  by beating butter and sugar till well mixed. Add in egg, mix well. Add in flour, almond meal, coffee and cocoa powder and knead till all ingredients are well mixed and comes together in a dough. Chill in fridge till ready to use
准备皮料～ 黄油和糖拌匀。加入蛋液、拌匀。加入面粉、杏仁粉、咖啡粉和可可粉。揉至食材成团、冷藏待用

– mix all ingredients of starter dough and leave it to rise at 26 degrees C for 3 hours. You can do this the night before baking but please chill the starter dough
老面团食材混合，以室温26摄氏度发酵 3小时。此步骤也可在制作面包前一晚准备，不过老面团需冷藏

– mix all ingredients of main dough (except butter and melted chocolate) and knead till it is no longer sticky
主面团（除黄油和融化巧克力）混合，搓揉不粘手

– add in butter and continue kneading till dough comes together. Incorporate melted chocolate
加入黄油，继续搓揉至混合为止。加入融化巧克力

– add in chocolate chips at the last 2 minutes of kneading and knead till you achieve window pane stage
搓揉步骤最后两分钟加入巧克力豆，搓至拓展状

– first proofing: proof dough for 30-40 mins at room temperature of 26 degrees celsius
一次发酵：面团于室温 26摄氏度发酵 30-40分钟

– gently punch dough down and divide into desired portions
面团排气、分割成等份

– rest dough for 30mins at room temperature of 26 degrees celsius
分割的面团静置于室温 26摄氏度，30分钟

– gently punch dough down again and roll into a ball. Divide cookie dough into equal portions (same number as your buns) and place on top of buns. Make lines on the cookie dough with the back of a knife
面团再次排气、揉成小圆球。菠萝皮料分割成和面团同等份后，摆放在面团上方。用刀背在皮料划上几刀

– second proofing: proof all dough for 30-40mins at room temperature of 26 degrees celsius
二次发酵：面团再次于 26摄氏度室温发酵 30-40分钟

– sprinkle sugar on top of cookie dough and bake for 15-18 mins in preheated oven of 240 degrees C
皮料撒上白糖，将面团送入预热至 240摄氏度烤箱烤 15-18分钟即可

Personal notes/温馨小贴士:

– i used trehalose in the main dough (instead of granulated sugar) which resulted in a less sweeter bun
主面团的糖我用了海藻糖替代，所以面包甜度偏低

– i divided my dough into 70g and shaped them into an inverted raindrop shape. This is then placed directly in the cone to proof. i made 6 ice cream cone buns, and 2 traditional shaped buns
我将面团分割成 70克等份，搓成小雨点形状后，直接摆入冰淇淋饼干筒发酵；做了 6个冰淇淋菠萝包、2个传统菠萝包

– i rolled my cookie dough out between 2 sheets of cling wrap and cut them with a flower shape cookie cutter. I place the cookie dough on top of the bun with the help of the cling wrap (i find this much easier)
菠萝皮料摆放在两张保鲜膜中间后擀开。之后用了花边曲奇模子裁切出花边饼皮，在用保鲜膜助力将其裹到面团上（觉得这样操作比较容易挪动饼皮）

– place ice cream cones inside metal pudding cups/moulds when you put buns to proof for second time and bake (as these topple easily)
因容易绊倒，建议二次发酵前将冰淇淋饼干筒和面团摆入铝制布丁杯子直接进行发酵和烘焙

– my buns were baked for 13 mins in the centre rack of 180 degrees C oven
我的面包用了 180摄氏度中层烤箱烤了 13分钟

and of course, how can i forget about the traditional shaped ones? (^～^)

Pollution index: 176 (unhealthy)