Duo Chocolate Toast

Ingredient

Method

Dough A: 150g Japanese bread flour 50g HP 50g LP 20g milk powder 60g white chocolate coins + 40g milk, microwave til melted 150g water, divided use 3g instant yeast 25g butter 1tsp salt Dough B: 150g Japanese bread flour 50g HP 50g LP 20g milk powder 95g dark chocolate coins + 40g milk, microwave til melted 150g water, divided use 3g instant yeast 25g butter 1tsp salt filling: twin chocolate chip

FOR STAND/HAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Dough A: Place the all ingredients & 100g water in a bowl. Mix until a dough forms then knead for about 15 minutes, pour remaining water bit by bit and knead until elastic about 15 min. Cover with plastic wrap, set aside about 2-3 hours for ferment. Repeat for Dough B. 2.  Once doughs has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3.  Flatten white choc dough and dark choc dough into 15-20mm thick. Attach dark choc dough on the white choc dough. Sprinkle chop chip at the middle. Roll it up like swiss roll. Pinch and seal the seam tightly. Divide into 3-4pcs and place in a greased loaf tin.  5. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack.