Cocoa Spiral Bread

Overview

I have always had a soft spot for this spiral bread. I like its shape. I feel very happy when I hold it in my hand. Moreover, the bread has sweet fillings, which is especially popular with my son. I am lazy when making custard sauce. The more careful way is to mix milk, sugar, and egg yolks first, then add flour, cornstarch, and cocoa powder, mix well, then add unsalted butter when cooking, and finally cook until thick. I find it troublesome, so I stir the powder and liquid evenly in one go (the butter can be added last). This way, the effect is the same and it saves a lot of trouble.

Tags

• baking
• children
• bread
• breakfast
• butter
• cocoa powder
• corn starch
• egg liquid
• egg yolk
• low gluten flour
• soft white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put 100g flour, 50g cake flour, 20g sugar, 1g salt, 2g yeast, 2g egg liquid, 75g milk into the bread machine

   

2. 2 After kneading the dough for 20 minutes, add 15 grams of softened butter and knead until it expands

   

3. 3 Place in a bread machine to ferment until 2.5 times in size. (The fermentation time will be different depending on the temperature. Please observe more during the process. If the weather is cold, you can use a machine to ferment

   

4. 4 Mix 150 grams of milk, 1 gram of butter, 1 egg yolk, 5 grams of cocoa powder, 40 grams of sugar, 10 grams of corn starch, and 15 grams of cake flour into a small pot and stir evenly

   

5. 5 Turn on low heat and cook while stirring

   

6. 6 Stir until thick, take it out, let it cool, put it into a piping bag and set aside

   

7. 7 After fermentation, dip your finger in water and poke a hole. If the hole does not shrink back, it means it has fermented

   

8. 8 Take out the fermented dough, deflate and divide into 6 equal parts, roll into balls, cover with plastic wrap and let rest for 20 minutes

   

9. 9 Roll directly into long strips

   

10. 10 Put the end close to the tip of the spiral tube mould, wrap the long strip in circles, and place it in the baking pan

    

11. 11 Carry out secondary fermentation until it grows to about 1.5 times in size

    

12. 12 Brush the surface with egg wash, preheat the oven to 180 degrees, bake the middle layer for about 15 minutes until the surface is golden brown. Cool the bread, remove the spiral tube, put the cocoa custard sauce in the piping bag, and finally squeeze it into the bread