The foodie is back online. The first attempt had a minor issue because the tiramisu filling was not whipped to a stiff enough consistency, resulting in a soft, unshapable filling. It had to be frozen into a block and cut while still icy cold when served.
The second attempt was a perfect success, achieving the freedom to make trendy stuffed buns. The process is indeed troublesome, but the satisfaction of eating to one’s heart’s content is worth it. This recipe yields 8 buns.
**Tiramisu Filling:**
– Mascarpone: 250g
– Powdered Sugar: 30g
– Egg Yolks: 3
– Heavy Cream: 250g
– Gelatin: 5g
**Cocoa Pastry:**
– Butter: 70g
– Powdered Sugar: 35g
– Room Temperature Egg Liquid: 50g
– Low-Gluten Flour: 85g
– Cocoa Powder: 10g
– Baking Powder: 2g
**Main Dough:**
– High-Gluten Flour: 250g
– White Sugar: 25g
– Yeast: 3g
– Egg: 1
– Milk: 130g
– Cocoa Powder: 8g
– Butter: 15g
– Salt: 3g
**Coating:**
– Almond Flour (or Coconut Flakes): as needed
**Prepare the Tiramisu Filling (can be made the night before to save effort):**
Step 1: Whisk three egg yolks with sugar. Reserve the egg whites for another use, such as making small meringue cookies. Place the bowl over a pot of hot water and whisk the yolks and sugar.
Step 2: Prepare the gelatin. Soak 5g of gelatin in room temperature water to dissolve. Set aside.
Step 3: Whip the heavy cream in a clean bowl until very stiff peaks form.
Continue with Step 1: Pour the yolk mixture into a separate bowl with mascarpone and whip until combined. Finally, fold in the whipped cream and dissolved gelatin. Mix well with a spoon, transfer to a container, and refrigerate for 4 hours or overnight. Freeze for 2 hours before use for easier cutting.
**Prepare the Cocoa Pastry:**
Soften 70g of butter at room temperature. Add 35g of powdered sugar and mix until combined. Gradually add the egg liquid in three additions, whipping until fully absorbed. Sift together 85g of low-gluten flour, 10g of cocoa powder, and 2g of baking powder, then add to the butter mixture. Mix until combined, wrap in parchment paper, and refrigerate for 2 hours.
**Prepare the Main Dough:**
Combine dry ingredients (250g high-gluten flour, 1 egg, 25g white sugar). Mix wet ingredients (3g yeast dissolved in 130g warm milk). Combine dry and wet ingredients. Knead with a mixer at low speed for 3 minutes, then at high speed for 5 minutes. Add 15g butter, 3g salt, and cocoa powder (optional; omitted here for a plain version preferred by children). Knead again at low speed for 3 minutes, then high speed for 5 minutes until a glove-like membrane forms. Cover and let the dough ferment.
After fermentation, divide the main dough and cocoa pastry into 8 portions each. Shape the dough into rounds. Flatten each portion of cocoa pastry between plastic wrap, optionally using a rolling pin. Place a round of main dough in the center of the pastry, wrap together using the plastic wrap, then remove the wrap.
Coat the dough with a layer of almond flour and continue fermenting.
Preheat the oven to 180°C and bake for approximately 20 minutes until fully cooked.
After cooling, slice the bread with a crisp sound.
Remove the tiramisu from the freezer, cut it into 8 pieces, and insert them into the bread.
Sprinkle cocoa powder on top to complete the preparation.
