Main ingredients:
Highly active starter: 200g; Japanese bread flour: 370g; Butter: 30g; Granulated sugar: 15g; Egg yolk: 1; Salt: 6g; Milk: 180g.
Auxiliary materials:
Butter: 35g; Dark chocolate (85%): 40g; Brown sugar: 40g; Cinnamon powder: appropriate amount.
Taste: Sweet; Process: Baking; Time: One day; Difficulty: Ordinary.
Detailed steps for making Natural Fermented Brown Sugar Cinnamon Chocolate Bread Rolls
Add all the main ingredients except for the butter into the bread machine and select the kneading program.
When the dough can be stretched into a film, add the butter and continue kneading.
Knead the dough until it reaches the expansion stage, then let it ferment.
During the fermentation of the dough, we can make the filling. Put all the ingredients for the filling into a small milk pot and melt and mix them (add cinnamon powder according to your preference), then let it cool to room temperature and set aside.
When the dough has doubled in size, it is ready for fermentation.
Roll the dough into a large square sheet, about 30cm*40cm.
Brush the filling onto the rectangular sheet, leaving a 2cm border around the edges.
Roll up the sheet from top to bottom, and when you reach the end, lift the bottom up and pinch it together.
Roll it into a roll and seal the seam side down.
As shown in the picture, cut it with a scraper, leaving a part connected at the top.
Twist the two strands alternately into a flower shape.
Pinch the seam tightly and place it in a round dish for secondary fermentation.
After fermentation, put it in a preheated oven and bake at 200 degrees Celsius on the middle and lower levels for 30-40 minutes.
