Extravagant Checkerboard Bread Rolls

Name: Extravagant Checkerboard Bread Rolls
Yield: 8 servings
Cuisine: American
Ingredients: 260 grams Strong bread flour; 40 grams Cake flour; 30 grams Sugar; 4 grams Salt; 30 grams Butter; 210 grams Milk and eggs; 4 grams Dry yeast; 8 grams A. Black cocoa (soaked in 1 teaspoon water); 1 B. Custard Cream; 1 B. Anko paste; 1 Almond slices and white sesame

cookpad.japan @cookpad_jp

I wanted to make cute-looking bread using my leftover custard and anko paste.
This is a delicious dough even without the custard or an paste, so eat them by themselves, or add in your favorite filling.
I changed the photo for the black cocoa version. Please choose whichever method you prefer.

Shut off the bread machine after making the dough. Take the cocoa wetted with about 1 teaspoon water, mix into half of the divided dough, return it to the bread maker, and switch it on!
It will mix up nicely in about 5 minutes. (You can also mix it by kneading it by hand.)
Please adjust the baking time and temperature according to your household oven. Recipe by Youtank

cookpad.japan @cookpad_jp

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Ingredients

8 servings

260 gramsStrong bread flour
40 gramsCake flour
30 gramsSugar
4 gramsSalt
30 gramsButter
210 gramsMilk and eggs
4 gramsDry yeast
8 gramsA. Black cocoa (soaked in 1 teaspoon water)
1B. Custard Cream
1B. Anko paste
1Almond slices and white sesame

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Steps

1

Make the dough in the bread maker. After it has finished kneading (about 20 minutes), take the dough out. Divide it into 2 equal portions, and return A and the dough to the bread maker. Knead for about five minutes.
2

Once the cocoa and plain dough are finished, cover with a wet cloth for the first rise (the photo shows them after rising).
3

After rising, divide into 8 equal portions (16), roll them up nicely, and let rest for 15 minutes.
4

If you are adding in the B cream and anko paste, add the custard to the cocoa dough. Add the anko paste to the plain dough.
5

Don't put too much filling in! Wrap each ball up and tightly close the ends.
6

Place both types of dough into a paper lined or greased pan. Let rise for the second time to about 1.5 times the original size.
7

After they have plumped up nicely, coat with milk or egg whites, top with sliced almonds and white sesame if you like, and bake in the oven at 180°C for about 20 minutes.
8

Cover with aluminum foil after about 10 minutes to keep the tops from burning. After baking, drop the whole pan from above to remove the hot air.
9

The contrast is cute.~ These are checkerboard patterned bread rolls.
10

Eat them plain, or enjoy it with your favorite filling.
11

This time I filled them with whipped cream using a cream puff pastry bag.
12

This was the previous top photo. This has a gentle color scheme with the plain cocoa.