| Ingredient | Method |
| Starter dough (中种) 190g bread flour 10g cocoa powder 4g instant yeast 16g milk powder 50g egg 73g fresh milk Main dough (主面团) 67g bread flour 40g sugar 4g salt 27g milk (or water) 30g butter | 1. Mix the starter dough ingredients together until a dough is formed. Cover and proof for 1 hour. 2. Tear the starter dough into small pieces. Mix with all the main dough ingredients (except butter) until a dough is formed. Add in butter and continue to knead until the dough is elastic and can be stretch into a thin membrane without tearing. 3. Divide the dough into 9 equal portions. Roll them round and rest for 10 minutes. 4. Roll the dough into a long strip and roll up swiss-roll style. Rest for 10 minutes. 5. Roll the dough into a long strip and roll up swiss-roll style again. 6. Place them on a baking tray and proof for 50 minutes. 7. Brush the bread with egg. 8. Bake in preheated oven at 170 deg C for 25 minutes. |
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