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1
Make the dough in the bread maker.
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2
After it has finished kneading (about 20 minutes), take the dough out.
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3
Divide it into 2 equal portions, and return A and the dough to the bread maker.
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4
Knead for about five minutes.
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5
Once the cocoa and plain dough are finished, cover with a wet cloth for the first rise (the photo shows them after rising).
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6
After rising, divide into 8 equal portions (16), roll them up nicely, and let rest for 15 minutes.
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7
If you are adding in the B cream and anko paste, add the custard to the cocoa dough.
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8
Add the anko paste to the plain dough.
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9
Don't put too much filling in!
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10
Wrap each ball up and tightly close the ends.
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11
Place both types of dough into a paper lined or greased pan.
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12
Let rise for the second time to about 1.5 times the original size.
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13
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 180C for about 20 minutes.
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14
Cover with aluminum foil after about 10 minutes to keep the tops from burning.
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15
After baking, drop the whole pan from above to remove the hot air.
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16
The contrast is cute.~ These are checkerboard patterned bread rolls.
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17
Eat them plain, or enjoy it with your favorite filling.
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18
This time I filled them with whipped cream using a cream puff pastry bag.
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19
This was the previous top photo.
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20
This has a gentle color scheme with the plain cocoa.
