IMG_8777 Ingredients (makes 8 paws)

200g bread flour
50g cake flour
3.5g instant dry yeast
160g water (humidity in my kitchen is 30%. if your kitchen has a higher humidity, reduce water accordingly, or start off with just 140g water)
7g cocoa powder
5g corn oil
25g caster sugar

100g extra dark chocolate
15g whipping cream
1 tsp chocolate liquer (can be substituted with brandy or vanilla extract)
25g ground almond
32g butter

IMG_8780食材(可做 8份猫爪)

面包粉 200克
蛋糕粉 50克
即溶干酵母 3.5克
水 160克(我家厨房湿度只有 30%。如您家湿度较高,可适量调整水的份量~建议先用 140克水量)
可可粉 7克
粟米油 5克
绵白糖 25克

黑巧克力 100克
淡奶油 15克
巧克力利口酒 1小匙(可用白兰地或香草精)
杏仁粉 25克
黄油 32克


IMG_8776– prepare filling ~ heat whipping cream over a pot of simmering water. add in butter and stir till butter. then add in extra dark chocolate, continue to stir till all chocolate has melted

– pour in ground almond and mix well. finally, add in chocolate liquer and stir well till batter turns doughy. turn off fire and allow mixture to cool. divide into 8 equal portions and chill if needed. set aside
倒入杏仁粉,拌匀。最后拌入巧克力利口酒,拌至面糊成浓稠状。离火、待凉。分割成 8等份。如需可冷藏备用

– mix all dough ingredients (except oil) and knead till you get a dough. incorporate oil and continue kneading till you get a soft dough ~ probably around 6 mins

– allow dough to proof till double in size

– divide dough into 8 portions of 40g dough, and the remaining dough into 32 pieces of smaller dough (around 3.9g per piece)
面团分割成 8份 40克面团,剩余的面团分割成 32份小面团(各约 3.9克)

– rest dough for 20 mins
面团静置 20分钟

IMG_8767take a portion of 40g dough and roll into an oval disc and place a portion of filling in between
取一份 30克面团,擀成椭圆形面皮,中间摆放一份内陷

IMG_8768wrap it up

IMG_8769seal seams well

IMG_8770shape four 4 small portions of dough into ball and stick to the main dough

– rise bun for 30 mins
面团发酵 30分钟

– bring a pot of water to boil (cover lid with cloth), then turn to medium heat. steam buns for 2 mins, and turn off fire. allow buns to sit in steamer for at least 10 mins before uncovering lid. please adjust steaming time and heat according to your own steamer. i suggest steaming just one bun to get the right timing, for otherwise, you will end up with a batch of unsuccessful buns. it took me a few buns to get this steaming time
将蒸锅中的水烧开(切记锅盖儿要裹上布哈),转成中火。包子蒸两分中,熄火、让包子在蒸锅里用预热焖十分钟。中间不可打开锅盖儿。我建议您事先蒸一个包子以便掌握适当的蒸煮时间。如一次下锅而蒸煮时间不适当,那包子都 “全军覆没”了哈。这个包子我耗了约四个包子才掌握到时间

IMG_8781 i am submitting this post to Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of XuanHom’s Mom and co-hosted by Doreen of My Little Favourite DIY




Pollution index: 60 (good)


(10) Comments

  • 0620 (April 28, 2015)


  • 婉婉下午茶 (April 28, 2015)


  • Zoe (@bake4happykids) (April 28, 2015)

    Wow Victoria! This is an interesting combination. It must be extremely satisfying to enjoy these buns with flowy chocolate filling plus nice almond nutty bite inside… slurp slurp drool drool…

  • Daisy Tang (April 28, 2015)


  • Jasline @ Foodie Baker (April 28, 2015)

    Hi Victoria, I love food with oozy fillings, this looks delicious! I always wonder how you managed to finish eating what you baked? You baked so often!

  • Karen Yap (April 28, 2015)

    First there\’s chocolate molten lava cake … now I see chocolate molten lava steam bun ! Wow ! must be yummy ! I like the cutie paw too ^-^!

  • Doreen (April 28, 2015)

    Hi Vic Vic dear,
    Awwww~ this is so cute.
    I am like Zoe slurp, slurp and drool drool 😀

  • Rumbling Tummy (April 29, 2015)

    this is really enticing for little ones.

  • chris (February 10, 2017)

    hii for the filling..can i omit the ground almond?

    • Victoria (February 13, 2017)

      Yes u can, just that filling lacks texture

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