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This smells absolutely gorgeous when baking, best eaten when freshly baked. I’m glad I tried and it’s not that difficult at all.

The topping may turn soft in half a day, just toast lightly and it will crisp up again.

Method (makes 10 buns)

• 1 Dough from Tearing Toast (Sponge dough) (流泪吐士/中种法）

Topping

• 60g salted butter
• 45g powder sugar
• 50g egg (about 1 egg)
• 50g plain flour
• 2.5 tsp cocoa powder
• 1/2 tbsp instant coffee mixed with 5 ml of hot water and allow to cool

Filling

• 10 pieces of butter, 8 to 10g each

Method

1. Prepare the topping first. Whisk butter and sugar till light.

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2. Add in beaten eggs in 3 parts and beat well after each addition. Beat till a cream texture.

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3. Mix in sifted flour and cocoa butter till well mixed. Then add in coffee liquid and mix in.

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4. Pack into piping bag and leave in fridge to chill.

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5. Now for the bread. Divide dough into 10 pieces, about 50g each (this is from step 4 in the recipe link of the dough above.

6. Roll them round and rest for 20 min.

7. Flatten dough and wrap about 8 to 10g of butter into dough and roll round again.

8. Proof for 50 min to 60 min

9. Pipe topping onto dough.

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10. Bake at 180 deg C for about 20 min.

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