ingredients (makes 6)
255g bread flour
10g cocoa powder
10g milk powder
40g coconut sugar
3g sea salt
3g instant dry yeast
30g egg
160g water
20g shortening
finishing
40g butter
40g water
20g cake flour
30g egg
食材（可做 6个）
面包粉 255克
可可粉 10克
奶粉 10克
椰子花糖 40克
海盐 3克
即溶干酵母 3克
蛋液 30克
水 160克
白油 20克
收尾
黄油 40克
水 40克
蛋糕粉 20克
蛋液 30克
Directions/做法
mix all ingredients together (except butter) and knead till they come together
incorporate butter and knead till window pane stage
(edges of tear line is smooth, not jagged)
所有食材（除黄油）混合、和面后加入黄油
揉至完全
（面团裂痕是顺滑、并非锯齿状）
divide dough into 6 equal portions and shape into ball
allow to rest for 20 mins
面团分割成 6等份、揉成圆球
松弛 20分钟
prepare finishing paste ~ allow butter and water to come to a boil
turn off heat and sieve in flour. mix quickly
allow to cool
准备收尾酱～ 黄油和水烧至沸腾
熄火 ～ 筛入蛋糕粉。快速拌匀
稍微冷却
add in egg and blend well
spoon into piping bag and set aside
加入蛋液、拌匀
勺入裱花袋、待用
roll dough out into a long oval shape
fold both sides into centre
finish off by folding both sides into centre again (i.e. double fold)
seal seams well
allow to proof till double in size
面团擀成椭圆形
左右两侧往内折
最后左右再次往内折（既是双内折）
收口捏紧
发酵至双倍大
pipe finishing paste onto proofed buns
(i used a 28 x 28cm baking pan here(
收尾酱裱在发酵过的面团上
（这次用的烤盘尺寸为 28 x 28厘米）
bake in centre rack of 175 degrees C preheated oven for 15 mins
送入预热至 175摄氏度中层烤箱烤 15分钟即可
Personal notes/温馨小贴士:
– substitute coconut sugar with caster sugar and shortening with butter if desired
椰子花糖可以细砂糖替代。白油以黄油替代
– slit bread into half and pipe cream to serve
餐包可切半、挤入奶油在享用
