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Surprise your breakfasts with these chocolate chip muffins, they will surely remind you of the tender Doowaps or Weikis, a cake that children like a lot.
Its procedure is simple, but it is not quick to do because you have to leave the dough to ferment twice so that the result is a fluffy crumb.
We will use the Tang Zhong technique, a small and previously small dough that will be mixed with the main one, and so we can have that special bun, with an almost perfect finish.
Chocolate chip buns like Doowaps or Weikis
We like to eat sweet rolls for breakfast. These are sure to sound familiar to you, they are tender cakes with delicious chocolate nuggets and ideal for children.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: breakfast
- Calories: 285
- Rations: 15
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Tang zhang
- 30 g of wheat flour
- 150 ml water
Bun
- 250 g of bread flour
- 100 g plain wheat flour
- 70 g of sugar
- 1 egg size L
- 30 g whole milk
- 50 g whipping cream
- 12 g of fresh baker's yeast or 4 g of special dry yeast for baker
- 60 g soft butter
- 5 g of salt
- Two tablespoons of milk to spread at the end
Preparation
In our Thermomix glass we prepare the Tang Zhang, it is a small portion of dough that will help the next step when making the main dough, make it much more tender at the end. We add the 30 g of strength flour and the 150 ml of water. We schedule it during 3,5 minutes at 65 ° at speed 2. We let it rest and cool.
Next, add the 250 g of bread flour, the 100 g of wheat flour, the 60 g of sugar, the egg, the fresh or dry yeast, the 5 g of salt, the 30 g of milk and the 50 g cream. We mix it all during 4 minutes at kneading speed.
After kneading we observe how it is and if everything is mixed we re-program others 3 minutes at kneading speed.
Add the 60 g of soft butter and program again 3 minutes at kneading speed.
Add the 150 g of chocolate chips and program again 3 minutes at kneading speed. We let the dough rest in the covered glass for 2 hours to ferment.
We remove the dough and on a tray that can go to the oven we form balls of about 75 g of weight, press lightly and squash them a little so that they flatten. We place the buns separately on the tray and let them grow for 1 hour and a half, ideally it is in a place at 20 ° so that it takes this time. If you notice that they do not double in volume, you will have to wait much longer. The ideas are that they are grown and fluffy, so that the result is very tender.
Before putting them in the oven we can give them a few strokes of milk (this is optional). We put it in the oven at 180 ° for 15 minutes. When they are baked we will let them cool and we will be able to taste them. We can keep them in an airtight box or bag.
