| Ingredient | Method |
| Dough: 200g LP flour 350g Japanese bread flour 35g cocoa powder 15g black cocoa powder 40g milk powder 60g dark chocolate coin+45g warm water 3tbsp condensed milk 50g butter 200g water 7g instant yeas Fillings: chocolate chips | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 220g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide dough into 4-6 equal portions. Flatten dough into a log shape. Sprinkle some chocolate chip. Roll up like cake roll type. Pinch and seal the seam tightly. 5. Arrange and place in a greased loaf pan and let dough prove for second time (about 1 hrs). 6. Bake @ 180C for 20-25min. Remove from oven and cool completely. |
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