Mini Dirty Buns

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Mini Dirty Buns Cooking Steps

Put milk, egg, sugar, salt, butter, and cocoa powder into the bread bucket.

Then add high-gluten flour and yeast.

Stir with a wooden chopstick until no dry flour, start the dough for 40 minutes, then start the low-temperature fermentation program.

While waiting for the dough to ferment, make the wrap-in dough by putting butter, low-gluten flour, cornstarch, and cocoa powder into a large bowl.

Knead into a dough, roll it out into a dough sheet, and set aside.

When the main dough is well fermented, remove it.

Deflate, let it rest for 15 minutes, roll it into a large rectangular dough sheet, wrap it with the wrap-in dough made in step 5, fold it into three layers, cover with plastic wrap, let it rest for 20 minutes, no need to refrigerate in winter (specifically didn’t turn on the air conditioning in winter to make dirty buns).

Roll the rested dough into a rectangular dough sheet, fold it like a blanket, cover with plastic wrap, let it rest for 20 minutes, repeat the same steps twice.

Then roll it into a large rectangular dough sheet, cut into 6 equal parts, place a piece of dark chocolate at one end of each dough sheet.

Roll from top to bottom, roll the dark chocolate into the dough sheet, pinch the end tightly.

Repeat the process, place them on a baking sheet lined with parchment paper.

Place in the oven with a bowl of hot water underneath to create a warm and humid fermentation environment, for about an hour.

When noticeably larger, preheat the oven to 180 degrees, place the baking sheet on the middle rack, bake at 180 degrees for 20 minutes.

Once out of the oven, let cool slightly, drizzle with chocolate sauce, sift cocoa powder on top, and enjoy.