Ingredients:
High-gluten flour: 100g; Low-gluten flour: 50g; Fine sugar: 20g; Salt: 1/8 tsp; Whole egg: 20g; Milk: 80g; Butter: 10g.
Cocoa custard filling:
Milk: 150g; Fine sugar: 45g; Egg yolk: 1; Low-gluten flour: 15g; Cornstarch: 10g; Butter: 10g; Unsweetened cocoa powder: 2 tsp.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Steps to Make Cocoa Spiral Roll
Use the oil method to mix the ingredients in a bread machine until the dough can be stretched into a slightly transparent film.
Put the dough in a container and cover it to ferment until it is 2-2.5 times larger.
Cocoa custard sauce: Mix milk, fine sugar, and egg yolk with an egg beater.
Add low-gluten flour and cornstarch and stir over low heat until thickened.
Add butter and cocoa powder and stir quickly. Remove and refrigerate with plastic wrap.
Divide the fermented dough into 5 equal parts, roll them into balls, cover them with plastic wrap, and let them rest for about 10 minutes.
Shape the dough into a long strip about 45cm in length.
Roll it on a spiral tube and put it in a baking pan for secondary fermentation in a warm and humid place. (When rolling, the head and tail should be tightly attached so that the dough will not come off the mold during fermentation and baking. As shown in the picture, I rolled it down.)
Brush the fermented dough evenly with egg liquid. (Note that when rolling, start about 2cm away from the tip of the spiral tube so that the dough is not easy to come off the mold during fermentation and baking. As shown in the picture, I rolled it down.)
Preheat the oven to 175 degrees Celsius with both upper and lower heat and bake for about 15 minutes.
After the bread cools, fill the cocoa custard into a pastry bag and squeeze it into the bread.
Finished product
Finished product
