Recipes
1,118.9 g for 1 batch (approx. 55 buns)
Click here for the exclusive interview with the recipe creator, Chef Mayumi Mori, a talented Japanese confectionery chef of Nichigetsudo, Tokyo.
Mixture A
195 g fresh cream (36%)
18.9 g TREHA®︎
300 g dark chocolate*¹ (70% cacao), chopped
22.5 g invert sugar (Trimoline)
*¹ TUMACO 70% Dark Chocolate (CACAO HUNTERS JAPAN)
Bring mixture A to a rapid simmer in a pot.
Pour 1. into chocolate and add invert sugar. Whisk gently to emulsify from the center of the pot to avoid whipping.
Maintains freshly baked flavor of chocolate buns by suppressing off-notes of ganache produced in the baking process.
Reduces freeze/thaw damage, enabling the buns to be stored frozen.
Mixture B
125 g whole eggs
160 g johaku sugar*²
35 g TREHA®︎
Mixture C
50 g condensed milk
50 g glucose syrup (DE30-50)
8 g salted butter
4 g baking soda, dissolved in a small amount of water
Mixture D
400 g cake flour
2.5 g baking powder
18 g cocoa powder
*² White sugar particular to Japan; granulated sugar with small amount of invert sugar syrup (johaku sugar is a little sweeter than granulated sugar)
Combine mixture B, dissolving in a hot water bath, and then add mixture C.
Combine baking soda with 1. Strain and cool to room temperature.
Add mixture D in and mix together.
Retains softness and moisture of the dough.
Reduces freeze/thaw damage, enabling the buns to be stored frozen.
* This yields more shiro-namian than needed for the recipe; extra can be stored frozen
Mixture E
5 kg granulated sugar
1 kg TREHA®︎
2 kg water
10 kg unsweetened azuki bean paste
500 g glucose syrup (DE30-50)
Heat mixture E in a pot to melt.
Add unsweetened azuki bean paste in and bring to a simmer to reduce. Just before mixture reaches 55% Brix, add glucose syrup and remove from heat.
Reduces freeze/thaw damage.
1 kg shiro-namian (Brix 55%)
65 g TREHA®
12 g glucose syrup (DE30-50)
Water, as needed
Cook shiro-namian and water in a pot, add TREHA® and glucose syrup, and cook until it reaches 66% Brix.
Reduces freeze/thaw damage.
Chopped hassaku orange peels, as needed
Wrap 10g of ganache with 14g of shiro-chuwarian, and sprinkle with hassaku peels.
Wrap 1. with 14g of chocolate dough, and top with a piece of hassaku peel.
Bake in the oven (top 180℃/360℉, bottom 150℃/300℉) for about 14 minutes.
