| Ingredient | Method |
| Dough: 325g Bread flour 60g caster sugar 30g milk powder 25g cocoa powder 20g condensed milk 1/2 tsp salt 150g full milk 30g water 1B egg, apprv 55g 20g butter 5g instant yeast Butter Block: 130g salted butter (I use Emborg brand) Topping: chocolate chip Glaze (optional): (stir well til sugar melted) 10g sugar 30g hot water | Dough: 1) Using hand mixer with dough hook attached, place the all ingredients and milk and knead for about 15-20 minutes. Add water bit by bit and continue knead until can be pulled into thin film and elastic about 3-5minutes. Cover with plastic wrap, and chill for 30mins. Butter Block: 1) Cut the butter into 5mm thick slices. Transfer butter to center of the parchment paper, wrap the butter inside. Form into a 15cm long square. Turn packet over, with flaps underneath, using a rolling pin on top of the parchment paper, gently roll until butter fills the parchment square about 3mm thickness. Make sure you have an even thickness. Chill butter packet at least 20 minutes. Divide and Shape: 1. Take the dough from the fridge. Transfer it to a lightly floured counter and roll into 2x bigger than the square of butter. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. 2. Wrap the butter inside the dough. Turn it and roll it into rectangle (may remove the air using toothpick). Fold into fourth and chill for 20min. Take out from fridge and roll into long rectangle shape again and make another fourth folding. Chill for another 20min. 3. Remove it, then roll into 10x6". Cut into 4 equal pieces. Place it into greased 7" square cake mould. Let it rise for 1.5-2 hrs. Topped with chocolate chips. 4. Preheat your oven to 180C. Bake for about 20-25 minutes. Remove from oven, brush with sugar glaze on top. Cool completely |
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