Friday 27 November 2015

Black Beauty Chocolate Chip Bun

I was so excited when I saw Phoon Huat finally offering bamboo charcoal powder in smaller packaging recently. Activated charcoal has been known for its ability to remove toxins from your body. Charcoal is tasteless and odorless and bamboo charcoal has been commonly used as an ingredient in many bakes nowadays. I bought a bottle knowing exactly that I will want to make some black beauty breads and buns out of it! :)

I did just that and baked a batch of charcoal buns with chocolate chips added. It's soft, moist and yummy!!  

Black Beauty Chocolate Chip Bun
makes 16 mini buns

For the Bread Dough
200g Milk 
300g Bread flour
1 tbspn Bamboo charcoal powder
25g Sugar
1 tsp Salt
1 tsp Instant yeast
20g Unsalted butter

For the Filling
some chocolate chips
For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(I'm adding this additional step instead of just choosing 'Dough' setting to increase the kneading time. For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 16 portions.

8. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
9. Flatten each ball into an oval (can either use a pastry rolling pin or the palm of your hands) and put some chocolate chips in the middle, roll like a swiss roll lengthwise. Press it flat and roll it again. Pinch and seal the edges and roll into a ball. Put in a 9" square tin (you can also put in individual paper bread casing) and let it proof for another hour.  

10. Spray the buns with water.

11. Bake in preheated oven at 200ºC for 15 minutes.

12. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi there! I love your bread n i have Zojiroshi BM too..! By using this method... does the bread stay soft 2nd day ..? 😊 thank u !

    1. Hi Ying, I keep the bread in an air tight container and it's still soft the next day. :)

  2. Hi.. 😊 already try your black beauty recipe.. it is taste good,my family love it.. btw,may i ask something ? Can i add yolk to the recipe ? Bcoz as i know that yolk will make bread become softer,but i dont know is it work in your recipe.. thank you.. ! 😄

    1. Dear Nancy, thanks for trying my recipe and happy to know that your family love it. I've not tried adding yolk to the recipe so I will not be able to comment. You can try experimenting with it and perhaps share your experience thereafter? I'm beginning to imagine your family enjoying soft and fluffy bread now! :)

  3. Hi, can I use varlhona baking chocolate for the bun filling? I'm afraid it does not melt. What kind of chocolate should I use ? Thank you

  4. Can i use hand to knead



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