White Chocolate x Cocoa Spiral Bread

Name: White Chocolate x Cocoa Spiral Bread
Yield: 6 servings
Cuisine: American
Ingredients: 220 grams Bread (strong) flour; 30 grams Cake flour; 20 grams Cocoa powder; 4 grams Salt; 30 grams Sugar; 40 grams Unsalted Margarine (or unsalted butter); 3 grams Dry yeast; 1 Egg; 100 ml Heavy cream; 10 ml Milk; 35 grams White chocolate chips; 1 dash less than a tablespoon Cocoa powder; 1 Kabocha squash seeds

cookpad.japan @cookpad_jp

The expiration date on my heavy cream was drawing near, so I made this.

Is the dough too sweet? Was too much oil used? It took a long time to proof. Recipe by Hamumun

The expiration date on my heavy cream was drawing near, so I made this.

Is the dough too sweet? Was too much oil used? It took a long time to proof. Recipe by Hamumun

cookpad.japan @cookpad_jp

The expiration date on my heavy cream was drawing near, so I made this.

Is the dough too sweet? Was too much oil used? It took a long time to proof. Recipe by Hamumun

The expiration date on my heavy cream was drawing near, so I made this.

Is the dough too sweet? Was too much oil used? It took a long time to proof. Recipe by Hamumun

Saved

Ingredients

6 servings

220 gramsBread (strong) flour
30 gramsCake flour
20 gramsCocoa powder
4 gramsSalt
30 gramsSugar
40 gramsUnsalted Margarine (or unsalted butter)
3 gramsDry yeast
1Egg
100 mlHeavy cream
10 mlMilk
Fillings & Toppings:
35 gramsWhite chocolate chips
1 dashless than a tablespoon Cocoa powder
1Kabocha squash seeds

Saved

Steps

1

Put the bread ingredients into the bread maker. Leave it up to the machine until the first proofing on the dough course.
2

Roll the dough out to about a 30x20cm rectangle. Sprinkle with cocoa powder through a tea strainer, and scatter with chocolate chips. Leave one long edge free, in order to seal up the dough.
3

Roll it up and tightly close the seam. Place the roll seam-side down, cover with a slightly damp cloth, and let rest for 5 minutes.
4

Cut into ten 3cm thick slices like you are cutting a rolled cake. Line them up in the cake pan as shown in the photo.
5

Proof for the second time,until the dough sticks together and gets bigger. Sprinkle with kabocha squash seeds.
6

Bake in an oven preheated to 180°C for 20 minutes, cover with aluminum foil to keep from burning, and bake for an additional 10 minutes.
7

This is what it looks like cut.