chocolate molten lava steam bun巧克力爆浆包子

Ingredients (makes 8 paws)

dough
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

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

食材（可做 8份猫爪）

面团
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

内陷
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

Directions/做法

– 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
事先准备内陷～淡奶油隔热水加热后，加入黄油。拌至融化。加入黑巧克力，继续搅拌至无颗粒

• 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
  面团食材（除油）混合、和面，揉成团。加入油，将面团搓至有光泽～约六分钟

• allow dough to proof till double in size
  面团发酵至双倍大

• 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

take 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

wrap it up
面团折半

seal seams well
封口捏紧

shape four 4 small portions of dough into ball and stick to the main dough
将四份小面团搓成小圆球沾到主面团

• 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

 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)