Cocoa Spiral Roll

Flavor: Milky; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.

Steps for making Cocoa Spiral Roll

100g high-gluten flour, 50g all-purpose flour, 20g granulated sugar, a little salt, 2g yeast, 1 egg white, 80g milk, 10g butter.

Cocoa filling: 150g milk, 40g granulated sugar, 1 egg yolk, 25g cornstarch, 10g butter, 2 teaspoons cocoa powder.

Make the dough using the oil-in method.

Knead until the dough can be stretched into a film.

Let the dough rise until it doubles in size.

Divide the dough into 6 equal parts, each weighing about 25g.

Roll each part into a ball and let it rest for 15 minutes.

Take one part and roll it into a long strip, then wrap it around the spiral tube (note: start wrapping from 2cm above the tip, so that the dough after the second fermentation can cover the tip perfectly).

Place the rolls on a baking sheet and let them rise for about 50 minutes.

Brush the surface with milk and bake in a preheated oven at 160 degrees Celsius for about 20 minutes until the surface is golden brown.

Remove the rolls from the oven and let them cool before storing them in an airtight container. They look like little mouths waiting to be fed, so cute!

Method for making cocoa filling: Mix milk and granulated sugar together.

Add egg yolk.

Beat with an egg beater until well mixed.

Add cornstarch and mix well.

Heat the mixture over medium heat until it thickens, then add butter and cocoa powder and mix well. Remove from heat.

Cover the surface with plastic wrap and refrigerate until ready to use.

Fill a pastry bag with the cocoa filling and squeeze it into the rolls. Done! There is still a lot of filling left, so you can eat it as you go.