| Ingredient | Method |
| Dough: 750g japanese bread flour 60g milk powder 50g cocoa powder 1 tsp salt 11g instant yeast 160g caster sugar ±440g water, divided use 75g butter glaze: 5g caster sugar+ 30g hot water topping: 25g caster sugar 10g corn flour 15g milk powder 80g water 5g cocoa powder 1tsp butter | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients and 400g water in a bowl. Mix until a dough forms then knead for about 15-20 minutes. Pour remaining water bit by bit and continue knead until elastic about 10min. Cover with plastic wrap, set aside about 1-2 hours for ferment. 2. While waiting dough to prove, prepare the custard. Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Cool completely. Transfer into piping bag. 3. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide the dough into small equal portions. flatten the dough and roll up like a call roll. Pinch and seal nicely and cut the two side of the dough to create a cylinder shape. Repeat til finished. 5. Let dough prove for second time (about 1 hr). Pipe the topping on top. 6. Bake at 180 degree Celsius for 25-30 minutes. Remove from oven, brush sugar glaze on top and cool on wire rack. |
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