Stuffed Bread Tastes Good-cocoa Spiral Rolls

Name: Stuffed Bread Tastes Good-cocoa Spiral Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 50g Low-gluten flour; 20g Caster sugar; 20g Whole egg liquid; 1/8 teaspoon salt; 2g Instant Yeast Powder; 80g Fresh milk; 10g Unsalted butter; 1 piece yolk; 10g Corn flour; 2 tsp Unsweetened cocoa powder

by Little Chef's Fragrance

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

We lost another batch of molds on the Internet some time ago. This [Cocoa Spiral Roll] made this time is one of that batch of molds---[Spiral Tube].

Fangzi comes from "Mr. Meng's 100 Breads". To be honest, when I read this book, I planned to do this stuff, that is, there is no mold screw. Some time ago, I saw that they were sold on the Internet, 11 yuan a bag, 2 pieces, and the owner had 4 pieces left, so I didn’t hesitate to buy them. When I was making this bread, I found out that I was buying less. . . The book gives the amount of 6 spiral rolls! With the extra dough, I had to make two small breads. . . "

Stuffed Bread Tastes Good-cocoa Spiral Rolls

1. 1. Prepare the materials. (I mixed low-gluten flour and high-gluten flour)

Stuffed Bread Tastes Good-cocoa Spiral Rolls recipe

2. 2. Pour the fresh milk into the bread bucket.

3. 3. Pour the egg liquid.

4. 4. Pour sugar and salt on both sides of the bread bucket.

5. 5. Pour in flour and baking powder. Start the bread machine "kneading" function (15 minutes).

6. 6. Put in unsalted butter, start the kneading function again, take a piece of dough after 15 minutes to see if it can reach the expansion stage, otherwise start another kneading program. Fermented to 2 times the size.

7. 7. Cocoa custard filling can be made when the dough is fermented.

8. 8. Mix the egg yolk, sugar and fresh milk evenly.

9. 9. Sift into the powder.

10. 10. Stir while boiling while turning on a small fire.

11. 11. When it is thick, pour butter and cocoa powder and mix well.

12. 12. Take it out and cover it with plastic wrap. After refrigerating, put it into a piping bag.

13. 13. Divide the fermented noodles into six equal portions. After rolling evenly, cover with plastic wrap and relax for 10 minutes.

14. 14. Shape the dough into a long strip about 45 cm in length.

15. 15. First paste the dough on the tip of the spiral tube mold, and then circle the bowl of dough in circles.

16. 16. Put in the baking tray and cover with plastic wrap for final fermentation for 25 minutes. (I only have four molds)

17. 17. Brush a layer of egg liquid on the surface of the dough, put it into the preheated oven, 190 degrees, 15 minutes. After the bread cools, take out the spiral tube and squeeze the cocoa custard filling into the bread.