Ingredients:
High-gluten flour: 100g; Low-gluten flour: 50g; Granulated sugar: 20g; Whole egg liquid: 20g; Salt: 1/8 tsp; Instant yeast: 2g; Fresh milk: 80g; Unsalted butter: 10g.
Filling:
Cocoa custard filling: Fresh milk: 150g; Granulated sugar: 45g; Egg yolk: 1; Low-gluten flour: 15g; Cornstarch: 10g; Unsalted butter: 10g; Unsweetened cocoa powder: 2 tsp.
Taste: Other; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Detailed Steps for Making Delicious Bread with Filling – Cocoa Spiral Roll
1. Prepare the ingredients. (I mixed the low-gluten flour and high-gluten flour together.)
2. Pour fresh milk into the bread maker.
3. Pour in the egg liquid.
4. Pour sugar and salt on both sides of the bread maker.
5. Pour in the flour and yeast. Start the “kneading” function of the bread maker (15 minutes).
6. Add unsalted butter and start the kneading function again. After 15 minutes, take a piece of dough to see if it can reach the expansion stage. If not, start another kneading program. Ferment until doubled in size.
7. While the dough is fermenting, make the cocoa custard filling.
8. Mix egg yolk, granulated sugar, and fresh milk evenly.
9. Sift in the flour.
10. Cook over low heat while stirring.
11. When it thickens, add butter and cocoa powder, and mix well.
12. Cover with plastic wrap and refrigerate. Then put it in a pastry bag.
13. Divide the fermented dough into six equal parts. Roll them into balls and cover with plastic wrap for 10 minutes.
14. Shape the dough into a long strip about 45cm in length.
15. Stick the dough to the pointed end of the spiral mold, and then wrap the dough around the mold in circles.
16. Put it in a baking pan and cover with plastic wrap for the final fermentation for 25 minutes. (I only have four molds.)
17. Brush the surface of the dough with egg liquid, put it in a preheated oven at 190 degrees for 15 minutes. After the bread cools, remove the spiral mold and squeeze the cocoa custard filling into the bread.
