White Chocolate x Cocoa Spiral Bread

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, White Chocolate x Cocoa Spiral Bread. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from White Chocolate x Cocoa Spiral Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Chocolate x Cocoa Spiral Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make White Chocolate x Cocoa Spiral Bread is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook White Chocolate x Cocoa Spiral Bread using 14 ingredients and 7 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Make ready to make White Chocolate x Cocoa Spiral Bread:

1. 220 grams Bread (strong) flour
2. 30 grams Cake flour
3. 20 grams Cocoa powder
4. 4 grams Salt
5. 30 grams Sugar
6. 40 grams Unsalted Margarine (or unsalted butter)
7. 3 grams Dry yeast
8. 1 Egg
9. 100 ml Heavy cream
10. 10 ml Milk
11. Fillings & Toppings:
12. 35 grams White chocolate chips
13. 1 dash less than a tablespoon Cocoa powder
14. 1 Kabocha squash seeds

Instructions to make to make White Chocolate x Cocoa Spiral Bread

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.

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