Double Chocolate Texture - Bursting Cocoa Mini Buns, I think it's also called Black Eyed Peas Recipe

Mix all ingredients for the starter dough thoroughly and ferment at room temperature until it doubles or triples in size, or prepare the starter dough the night before and refrigerate it overnight after mixing.

This is what it looks like after fermenting at approximately 32 degrees Celsius on my balcony for about 2 hours.

Open it up and you'll find countless tiny air pores.

In addition to butter, cocoa beans, and chocolate, a starter dough is added to the cocoa dough ingredients.

Mix at low speed (level 3), knead at speed (level 5) until a rough membrane forms.

Add butter, mix on speed 3, then knead on speed 5 until a thin film forms.

Add chocolate chips, knead until smooth, and let ferment at room temperature.

Ferment until doubled in size

Remove the fermented dough, deflate it, and divide it into 8 equal portions, each weighing approximately 53.9 grams. Cover with plastic wrap and let it rest for 15 minutes.

Take out the dough, flatten it with your hand, flip it over, put chocolate in the middle, and seal it.

Reunion, ferment until 1.5 times its original size.

You could brush the surface with egg wash, but I didn't want to waste an egg, so I brushed it with milk instead.

Preheat oven to 180 degrees Celsius, then bake at 180 degrees Celsius for 10 minutes with both top and bottom heat. Brush with milk while still hot after baking.

Here's a beautiful photo~ The softness is visible to the naked eye

Let me show you~~~

One bite and it's so incredibly rich and flavorful! Go make it now!