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1
Put the bread flour, cake flour, sugar, salt, years and cocoa power in a bowl.
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2
(Add the salt and sugar in separate parts of the bowl, and add the yeast to the part near the sugar.)
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3
Combine the egg and milk and warm it up.
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4
Add this to the bowl, aiming for the part with the yeast.
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5
Add the melted chocolate too.
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6
Mix it all together in the bowl with your hands.
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7
It will be sticky, but it's fine if it just comes together in a clumpy ball.
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8
Take the dough out onto a work surface and knead it for a while.
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9
When it has a bouncy texture, add the butter and keep kneading.
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10
When the surface is nice and smooth, round the dough off into a smooth ball, place in a bowl, cover with plastic wrap and leave to rise.
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11
(About 50 minutes in a warm location.)
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12
It's finished rising.
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13
It seems a shame to do this, but just punch it down with your fist to deflate it and release the excess gases.
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14
Let it rise again (about 20 minutes.)
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15
As long as it rises a bit even if it's not puffy and cute, it's fine.
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16
Now the 1st rising is really complete.
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17
Divide into eight 50 gram portions and round off each portion.
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18
Cover with a tightly wrung out moistened kitchen towel and rest (for longer than usual, about 30 minutes).
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19
Fill a piping back with the chocolate cream.
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20
(Seefor the chocolate cream recipe.)
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21
Press down lightly on the dough to deflate it.
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22
Roll out into an oval shape with a rolling pin.
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23
Pipe out the cream as shown in the photo.
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24
Bring the dough over from the top to wrap the cream, and press the dough down around the cream so it won't come out.
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25
Make vertical cuts in the dough with a pastry cutter.
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26
Brush the cut part with beaten egg.
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27
Roll up from the far side so that the end of the dough is on the bottom.
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28
Make 8 rolls, and line them up on a paper-lined baking sheet for the 2nd rising.
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29
(40 minutes in a warm location.)
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30
The 2nd rising is finished.
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31
Brush the tops with beaten egg.
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32
Bake for about 13 minutes in a pre-heated 210C oven and they're done.
