Chocolate roll bread: チョコロールパン
Recipe from my mother and ID: 17732573, translated and modified for cooking in India.
Chocolate roll bread: チョコロールパン
Recipe from my mother and ID: 17732573, translated and modified for cooking in India.
アプリでひらく作り方
- 1
Put maida, cocoa powder and sugar into a glass bowl through strainer and mix well.
- 2
When the powder get soft and fluffy, add milk. Keep mixing during pouring milk.
- 3
Microwave for 1 minutes(700W) without lid and mix.
- 4
Add crushed chocolate and mix.
- 5
Add egg white and mix.
- 6
When everything is well mixed, microwave 1minute 30 seconds(700W)
- 7
Use spatula to mix and add butter and mix.
- 8
Make sure the dough is smooth and shiny. If not, microwave.
- 9
Put the dough on a wrapping film and make 15cm x 18 cm rectangle.
- 10
Cover with the wrapping film. When it is cooled down, put in freezer.
- 11
- 12
Put all of ingredients to the home bakery and set to bread dough course (No. 21). Wait for 1 hour.
- 13
On a silicon mat, make a big square, and put a chocolate sheet on it.
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- 14
Fold to hide the chocolate sheet and pinch to stick the edges. Then roll to make longer.
-
- 15
Fold again to make more layers, pinch and roll.
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- 16
Cut into three and roll. Then put into the mold. -
- 17
Cut into 8 strips, make rolls, and put on a baking paper on the oven pan. -
- 18
Cover with wrapping film and wet cloth. Leave for 30-40 minutes in 40 degrees warm oven for fermentation.
- 19
Bake for 35 minutes for mold or 15-20 minutes for rolls with 180 degrees.
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