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Ingredients
| Chocolate dough: | Milk dough: |
| 300g bread flour | 400g bread flour |
| 40g cake flour | 20g sugar |
| 50g sugar | 1g salt |
| 2g salt | 6-8g yeast |
| 5g yeast | 270g milk |
| 30g egg | 30g butter |
| 93g milk | |
| 33g butter | |
| 15g cocoa powder | |
| 100g water |
Preparation
1) Place all the ingredients of chocolate dough into the kitchen machine. Knead the dough at 1-speed first then continue to 3-speed until it is elastic and able to form a smooth ball. Repeat with the milk dough.
2) Place the doughs into 2 large greased bowls respectively, cover with cling wrap and let them rise at a warm place (if put in a 38˚C oven, the process is approximately 45 minutes)
3) Pat the doughs to release the air inside. Separate the dough into equal size balls (each dough will be divided into 4 balls) then slightly roll each ball to release the air inside. Place them next to each other and cover with cling wrap. Let them rest for 10 minutes.
4) With a rolling pin, roll the chocolate doughs and milk doughs into an oval shape respectively. Place the chocolate dough onto the milk dough, then roll them up. Repeat with the other doughs.
5) Place the dough into a loaf pan greased and dusted with flour. Cover with cling wrap and let stand for another 30 minutes.
6) Pop it into a pre-heated oven (180°C) and let it bake for 40 minutes.
Tips
To give your bread more structure and texture, the point is to strengthen the elasticity of the dough.
