Gallery
Double Chocolate Lava Cocoa Buns (Black-Eyed Pea Buns)
Chinese dish ready in 82 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 1h 12m
- Cook
- 10m
- Total
- 1h 22m
- Servings
- 8
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Double Chocolate Lava Cocoa Buns (Black-Eyed Pea Buns)
| Ingredient | Amount |
|---|---|
| — Sponge Dough — | |
| Water | 50 as needed |
| Bread flour | 50 as needed |
| Fresh yeast (dry yeast) | 1.5 (0.5) |
| — Cocoa Dough — | |
| Milk | 100 as needed |
| Fresh yeast (dry yeast) | 9 (3) |
| Bread flour | 150 as needed |
| Cocoa powder | 9 as needed |
| Sugar | 25 as needed |
| Salt | 1 as needed |
| All of the sponge dough | |
| Butter | 15 as needed |
| High-heat-resistant chocolate chips | 25–30 |
| 70% dark chocolate | as needed |
- — Sponge Dough —
- Water50 as needed
- Bread flour50 as needed
- Fresh yeast (dry yeast)1.5 (0.5)
- — Cocoa Dough —
- Milk100 as needed
- Fresh yeast (dry yeast)9 (3)
- Bread flour150 as needed
- Cocoa powder9 as needed
- Sugar25 as needed
- Salt1 as needed
- All of the sponge dough
- Butter15 as needed
- High-heat-resistant chocolate chips25–30
- 70% dark chocolateas needed
Cooking StepsHow to cook Double Chocolate Lava Cocoa Buns (Black-Eyed Pea Buns) step by step
-
Step 1Mix all sponge dough ingredients until evenly combined. Let ferment at room temperature until doubled or tripled in volume, or prepare the night before and refrigerate overnight to ferment slowly.
-
Step 2Here’s what it looked like after about 2 hours of fermenting on my balcony at roughly 32°C.
-
Step 3When pulled apart, you can see a dense network of air bubbles.
-
Step 4Add the sponge dough to the cocoa dough ingredients, excluding butter, chocolate chips, and dark chocolate.
-
Step 5Mix on speed 3 (low) until combined, then switch to speed 5 and knead until a coarse gluten film forms.
-
Step 6Add butter. Mix on speed 3 to incorporate, then switch to speed 5 and knead until a thin, smooth gluten film forms.
-
Step 7Add the chocolate chips and knead until evenly distributed. Let ferment at room temperature.
-
Step 8Ferment until doubled in size.
-
Step 9Remove the dough, press out the gas, and divide evenly into 8 portions (about 54 g each). Cover with plastic wrap and let rest for 15 minutes.
-
Step 10Take a portion, flatten it with your palm, flip it over, place a piece of dark chocolate in the center, and seal the edges tightly.
-
Step 11Shape into round buns. Let proof until 1.5 times their original size.
-
Step 12Brush the surface with egg wash. (I didn’t want to waste a whole egg, so I brushed with milk instead!)
-
Step 13Preheat the oven to 180°C, then bake at 180°C (top and bottom heat) for 10 minutes. Brush with milk again while still hot right out of the oven.
-
Step 14A beauty shot — you can see how soft they are!
-
Step 15Just look at that molten center~~~
-
Step 16One bite — so incredibly rich! Go make them now~
Double Chocolate Lava Cocoa Buns (Black-Eyed Pea Buns)
Chinese dish ready in 82 min using intermediate-level technique. Take your time with the prep for the best results.
Ingredients
- — Sponge Dough —
- 50 as needed Water
- 50 as needed Bread flour
- 1.5 (0.5) Fresh yeast (dry yeast)
- — Cocoa Dough —
- 100 as needed Milk
- 9 (3) Fresh yeast (dry yeast)
- 150 as needed Bread flour
- 9 as needed Cocoa powder
- 25 as needed Sugar
- 1 as needed Salt
- All of the sponge dough
- 15 as needed Butter
- 25–30 High-heat-resistant chocolate chips
- as needed 70% dark chocolate
Instructions
-
Mix all sponge dough ingredients until evenly combined. Let ferment at room temperature until doubled or tripled in volume, or prepare the night before and refrigerate overnight to ferment slowly.
-
Here’s what it looked like after about 2 hours of fermenting on my balcony at roughly 32°C.
-
When pulled apart, you can see a dense network of air bubbles.
-
Add the sponge dough to the cocoa dough ingredients, excluding butter, chocolate chips, and dark chocolate.
-
Mix on speed 3 (low) until combined, then switch to speed 5 and knead until a coarse gluten film forms.
-
Add butter. Mix on speed 3 to incorporate, then switch to speed 5 and knead until a thin, smooth gluten film forms.
-
Add the chocolate chips and knead until evenly distributed. Let ferment at room temperature.
-
Ferment until doubled in size.
-
Remove the dough, press out the gas, and divide evenly into 8 portions (about 54 g each). Cover with plastic wrap and let rest for 15 minutes.
-
Take a portion, flatten it with your palm, flip it over, place a piece of dark chocolate in the center, and seal the edges tightly.
-
Shape into round buns. Let proof until 1.5 times their original size.
-
Brush the surface with egg wash. (I didn’t want to waste a whole egg, so I brushed with milk instead!)
-
Preheat the oven to 180°C, then bake at 180°C (top and bottom heat) for 10 minutes. Brush with milk again while still hot right out of the oven.
-
A beauty shot — you can see how soft they are!
-
Just look at that molten center~~~
-
One bite — so incredibly rich! Go make them now~
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
