Ingredient A:
High-gluten flour: 100g; Low-gluten flour: 50g; Fine sugar: 20g; Salt: 1/8 tsp; Yeast: 1/2 tsp; Whole egg: 20g; Fresh milk: 80g.
Ingredient B:
Unsalted butter: 10g.
Ingredient C:
Fresh milk: 150g; Fine sugar: 45g; Egg yolk: 1; Cake flour: 15g; Cornstarch: 10g; Unsweetened cocoa powder: 2 tsp.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Cocoa Spiral Roll Cooking Steps
Mix all ingredients of A, use the bread machine to knead into a dough
Add unsalted butter (Ingredient B), then use the bread machine to knead until the dough can be stretched into a thin film. Basic fermentation takes about 60 minutes
(Ingredient C) Mix fresh milk and fine sugar with egg yolk first
In step 3, add cake flour and cornstarch, cook and stir until thickened, then quickly add unsalted butter and unsweetened cocoa powder. Take it out and cover it with plastic wrap and refrigerate for later use (Ingredient C)
Divide the dough into 6 equal parts, roll them into balls and let them rest for about 10 minutes
Shape the dough into a long strip about 40cm in length
Press one end of the dough tightly against the pointed end of the spiral roll mold about 2cm away
Wrap the dough around the mold in circles
Put it in the baking tray and ferment for another 25 minutes
Brush the dough with egg liquid and bake in a preheated oven at 180 degrees Celsius for 15 minutes
After the bread cools, remove it from the mold
Squeeze the cocoa sauce inside the bread and it’s ready to serve.
