Cocoa Spiral Roll
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. In the post-oil method, the raw materials are put into a bread machine and stirred into a dough that can be pulled out with a slightly transparent film shape.
2. Put it into the container and cover it to ferment to 2-2.5 times the size.
3. Cocoa Custard Sauce: Milk, sugar and egg yolk, mix well with a whisk.
4. Add low-flour and cornstarch, cook over low heat and stir until thick.
5. Then add butter and cocoa powder and mix quickly, take out, wrap in plastic wrap and refrigerate for later use.
6. Divide the fermented dough into 5 equal parts, cover with plastic wrap after rounding, and relax for about 10 minutes.
7. Shape the dough into long strips about 45 cm long.
8. Roll it on a spiral tube and put it in a baking tray, and perform secondary fermentation in a warm and humid place. (The head and tail should be glued tightly when rolling, so that it will not fall apart when baking.)
9. The fermented dough is evenly brushed with a layer of egg liquid. (It should be noted that the roll should start from about 2 cm away from the tip of the screw tube, so that the dough will not easily leave the mold during fermentation and baking. Looking at the picture, I can roll down.)
10. Preheat the oven at 175 degrees, and bake for about 15 minutes.
11. After the bread cools, put the cocoa custard sauce in the piping bag and squeeze it inside the bread.
12. Finished picture
13. Finished picture
