Bread with stuffing tastes good -- cocoa spiral roll-You Are Foodie

By Bowen
56

Bread with stuffing tastes good -- cocoa spiral roll

Some time ago, we lost another batch of moulds on the Internet. This time, the cocoa spiral roll was made from one of those moulds - [spiral tube].The recipe comes from teacher Meng's 100 loaves of bread. To tell you the truth, when I saw this book, I planned to do this thing, that is, the wooden mold screw tube. Some time ago, I saw that they were sold online, 11 yuan a bag, 2, and the shopkeeper had only 4 left. I didn't hesitate to buy them. When I was making this bread, I found that I had bought less... The book gives the quantity of 6 spiral rolls! With the extra dough, I had to make two more buns...

Main Ingredients

Auxiliary Ingredients

unsweetened cocoa powder 2 small spoons
Unsalted Butter 10 g
corn flour 10 g
low-gluten flour 15 g
yolk 1
berry sugar 45g
Coco Cassida filling: fresh milk 150 g

Step 1 . 1. Prepare materials. (I mixed low-gluten flour with high-gluten flour)

Step 2 . 2. Pour fresh milk into the bread bucket.

Step 3 . 3. Pour in the egg liquid.

Step 4 . 4. Pour sugar and salt into both sides of the bread bucket.

Step 5 . 5. Pour in flour and baking powder. Start the "dough mixing" function of the bread maker (15 minutes).

Step 6 . 6. Add salt-free butter, start the dough mixing function again, and take a piece of dough after 15 minutes to see if it can reach the expansion stage, or start another dough mixing program. Fermented to 2 times.

Step 7 . 7. When the dough is fermented, it can be made into cocoa cassida filling.

Step 8 . 8. Mix egg yolk, white sugar and fresh milk evenly.

Step 9 . 9. Sieve in powder.

Step 10 . 10. Turn the heat down and cook while stirring.

Step 11 . 11. When it is thick, pour butter and cocoa powder, and mix well.

Step 12 . 12. Take it out and cover it with plastic wrap, refrigerate it, and put it into a flower bag.

Step 13 . 13. Divide the fermented noodles into six equal parts. Evenly roll the plastic wrap on the back cover and relax for 10 minutes.

Step 14 . 14. Shape the dough into a long strip of about 45 cm.

Step 15 . 15. First paste the dough on the tip of the spiral mold, and then circle the dough around the bowl.

Step 16 . 16. Put it into the baking pan and cover it with plastic wrap for final fermentation for 25 minutes. (I only have four molds)

Step 17 . 17. Brush a layer of egg liquid on the surface of the dough and put it into the preheated oven at 190 degrees for 15 minutes. After the bread is cooled, take out the spiral tube and squeeze the cocoa cassida filling into the bread.

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