Choco Banana Tofu Cream Buns (Choco Banana Dubu Keurim Ppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. In a bowl, mix the cake-type rice flour, bread flour, unsweetened cocoa powder (1), dry yeast, salt, sugar, water, vanilla essence, and egg, then add the unsalted butter and knead until it forms one mass; let it rise at room temperature for 30 minutes (first rise).
2. Put the banana, drained tofu, unsweetened cocoa powder (2), and allulose in a blender and blend briefly until no large lumps remain to make the tofu cream.
3. Divide the dough into 40 g pieces, shape into rounds, and rest at room temperature for 15 minutes (intermediate proof).
4. Shape the dough, place it on a baking pan, and let it rise at 30°C for 20 minutes (second rise).
5. Brush with egg wash, bake in an oven preheated to 175°C for 12 minutes, then remove and cool completely.
6. Put the tofu cream in a piping bag, fill each bun with 40 g, and brush with unsalted butter to finish.