Chocolate Chip Cheesecake Bread

 

Ingredient	Method
Dough: 50g LP flour 200g HP flour 10g milk powder 10g cocoa powder 50g caster sugar 1/2 tsp salt 1.5 tsp yeast+ 50ml water 100ml milk 25g butter Filling:  chocolate icing glaze	1. Place the dry ingredients in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15 minutes until nearly elastic. Pour remaining water bit by bit and continue knead for 10 minutes until fully elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Flatten dough about 8"*8" with 1cm height, spread filling onto the flat side of the dough. Roll like a swiss roll and cut the dough into 12 pcs about 1.5cm thick using scissor. Place into greased 7" square pan. Set aside and allow to rise for 30-45 min.
Cheesecake: 180g cream cheese 30g condensed milk 30g butter 30g caster sugar 2 A eggs 20g Corn flour 1 tsp vanilla extract 65g sour cream 35g milk 60g chocolate chip topping: chocolate icing glaze	1. Beat cream cheese, butter, sour cream, condensed milk, sugar until smooth. 2. Add in eggs, milk, vanilla essence,chocolate chip and corn flour and continue mix until well combined. 3. Drench Chocolate batter over proof dough. Pipe the chocolate glaze on top the cheesecake filling. 4. Bake in a preheated oven 180C for 45-55 minutes. Remove and cool completely. Chill for 4 hours before slice and serve.