double chocolate peanut butter killer buns 双巧花生酱夺命软餐包

ingredients (makes nine 58g buns)
240g bread flour, sifted
20g cocoa powder, sifted
200g homemade peanut butter chocolate milk (see below for ingredients)
58g egg (c. 1 large egg)
40g sugar
2g salt
3g instant dry yeast

homemade peanut butter chocolate milk
280g full cream milk
60g semi sweet chocolate chips
60g skippy dark chocolate peanut butter spread

 食材（可做九颗 58克餐包）
面包粉 240克，过筛
可可粉 20克，过筛
自制花生巧克力牛奶 200克（食材见下）
蛋液 58克（约一颗大鸡蛋）
糖 40克
盐 2克
即溶干酵母 3克

自制花生巧克力牛奶
全脂奶 280克
半甜巧克力豆 60克
skippy 黑巧克力花生酱 60克

Directions/做法

prepare homemade chocolate milk: place milk, peanut butter and chocolate chips into saucepan and stir over low heat till chocolate chips have melted
事先准备花生巧克力牛奶：牛奶、花生酱和巧克力豆放入奶锅以小火加热，不停搅拌直到巧克力豆溶化为止

sift milk and measure the appropriate portion for use (i.e. 200g)
set aside to cool
事先准备花生巧克力牛奶：牛奶、花生酱和巧克力豆放入奶锅以小火加热，不停搅拌直到巧克力豆溶化为止
称出所需重量（200克）、冷却待用

mix all dry ingredients in mixer bowl
所有干类食材放入容器中混合

this is how my dough looks like by 4th minute of kneading
everything has come together and it looks like a rough dough
和面 4分钟后的面团看似粗糙

continue to knead on slow-medium speed till you get a silky dough
total kneading time ~ 20 mins
继续以中低速搅拌直到面团有光泽
厨师器搓揉时间共 20分钟

divide dough into 9 equal portions
shape into ball and place in a 7 inch lined baking pan
搓揉后的面团分割成 9等份，搓成小圆球
放入铺上烘焙纸的7寸方形烤盘

proof dough till double in size (took me about 1.5hrs)
grease stencil lightly (if using) and place on buns before sifting on flour
bake in centre rack of 180 degrees C preheated oven for 25 mins (or till internal temperature reaches 96 degrees C)
面团再次发酵至双倍大（我用了 1.5小时）
如用蛋糕模具，在模具底部抹上一层薄薄的油，摆到面团上后筛上少许面粉
送入预热至 180摄氏度烤箱中层烤约 25分钟或直面包内部温度高达 96摄氏度即可

brush buns with melted butter (not stated in recipe) once out of oven
面包出炉后刷上溶化黄油（食谱外）

Personal notes/温馨小贴士:

– 2 factors to note on hydration: i used very strong canadian strong bread flour and it has a very high water absorption ability. also, homemade chocolate milk which tends to be thicker has been used. hence, do consider required hydration based on the kind of flour and milk you used i.e. if you use store bought chocolate milk, the amount of hydration you need may not be so much

所需水份需注：一：我用了加拿大特强力面包粉，吸水能量特强。其二：我用了自制巧克力奶，比较偏浓稠。所以，制做面团时，所需水份视家中面粉吸水量。牛奶如果是超市买的巧克力奶，浓稠性比较稀，那所需水份无需太多

– skippy dark chocolate peanut butter spread
skippy 黑巧克力花生酱

– if you like to eat the bread without spreading jam, feel free to increase sugar (maybe to 60g) and use milk chocolate chips for making chocolate milk
如想斋吃面包，糖份可适当增加（至 60克），自制巧克力奶中的半甜巧克力用牛奶巧克力替代

– you will have some leftover peanut butter chocolate milk… drink it, or use it to make a mini version of this chocolate milk cheesecake
剩余的花生巧克力牛奶要不喝了暖暖肚子要不考虑做个迷你版的巧克力奶奶酪蛋糕

– baking time and temperature is for reference only
烘焙温度和时间仅供参考

– stencils vendor information can be found in this post
蛋糕模具掌柜信息可参考此博文

this bun was brushed with egg wash (1 egg yolk + 1 tsp milk) before sifting flour on stencil
no need to brush with melted butter afterwards as you will destroy the picture
这批餐包是在烘焙前刷上蛋液（蛋黄 1颗＋牛奶 1小匙）后再撒上面粉
出炉后无需抹溶化黄油