cocoa spiral
By VicentaLakin
Recipe Recommendations
- high-gluten flour 100 grams
- low-gluten flour 50 grams
- fine sugar 20 grams
- whole egg liquid 20 grams
- salt 1/8 teaspoon
- Instant yeast powder 2 grams
- fresh milk 80 grams
- unsalted butter 10 grams
- Cocoa Castel Filling: Fresh Milk 150 grams
- egg yolk one
- low-gluten flour 15 grams
- corn flour 10 grams
- sugar-free cocoa powder 2 tsp
Steps for cocoa spiral
1
1. Prepare the materials. (I mixed low-gluten flour with high-gluten flour)
2
2. Pour fresh milk into the bread bucket.
3
3. Pour in the egg liquid.
4
4. Pour sugar and salt on both sides of the bread bucket.
5
5. Pour in the flour and add in the baking powder. Activate the "dough" function of the bread maker (15 minutes).
6
6. Add unsalted butter and start the dough mixing function again. After 15 minutes, take a piece of dough to see if you can reach the expansion stage, otherwise start another dough mixing process. Fermentation to twice the size.
7
7. When the dough is leavened, it can be used to make cocoa castellas.
8
8. Mix egg yolks, white sugar and fresh milk well.
9
9. Sieve in the powder.
10
10. Turn on low heat and stir while cooking.
11
11. When thick, add butter and cocoa powder and mix well.
12
12. Remove and cover with plastic wrap, refrigerate, and place into a decorative bag.
13
13. Divide the fermented dough into six equal parts. Roll well, cover with plastic wrap and relax for 10 minutes.
14
14. Shape the dough into a long strip of about 45 centimeters.
15
15. First stick the dough to the tip of the screw mold, and then wrap the dough around the bowl in circles.
16
16. Place on baking sheet and cover with plastic wrap for final fermentation for 25 minutes. (I only have four molds)
17
17. Brush the dough with a layer of egg liquid and place in a preheated oven at 190 degrees for 15 minutes. After the bread is cooled, take out the screw tube and squeeze the cocoa casta filling into the bread.