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For Beginners, Too - Cream & Chocolate Rolls Recipe

For Beginners, Too - Cream & Chocolate Rolls Recipe
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Serving : 6
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Prepare the ingredients before making For Beginners, Too - Cream & Chocolate Rolls in your home. Then, follow these steps below to serve For Beginners, Too - Cream & Chocolate Rolls for your family or friends.

Ingredients: For Beginners, Too - Cream & Chocolate Rolls

  • Bread Dough
  • 200 grams Bread (strong) flour
  • 20 grams Egg
  • 5 grams Skim milk powder
  • 2 grams ☆Salt
  • 20 grams ☆White caster sugar (superfine sugar)
  • 4 grams ☆Dry yeast
  • 110 grams ★Water
  • 15 grams Butter
  • Custard Cream Version
  • 1/2 the amount made Custard Cream
  • Chocolate Cream Version (If making 3 chocolate cream rolls)
  • 10 grams A: Cake flour
  • 20 grams Granulated sugar
  • 3 grams Cocoa Powder
  • 110 grams B: Milk
  • 20 grams C: Chocolate
  • 3 grams Butter
  • 1/2 tbsp Rum

How to Make For Beginners, Too - Cream & Chocolate Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 37 steps you must follow to make For Beginners, Too - Cream & Chocolate Rolls in your home by yourself.

    Step 1
  • If you are kneading the dough by hand (since the first rising will be done with the microwave), make the cream before making the dough.
  • Step 2
  • Bring the egg and butter to room temperature.
  • Step 3
  • Strain the egg through a strainer. 20 g will be used for making the dough and the remaining amount will be used later.
  • Step 4
  • If you are using a bread maker, put all of the ingredients into the compartment and turn the switch on!
  • Step 5
  • Ok. Let's make the 2 variations of cream.
  • Step 6
  • Please refer tofor making the custard cream.
  • Step 7
  • So now it's time for the chocolate cream.
  • Step 8
  • Combine all of the "A" ingredients. Sift and put into a heat-resistant bowl.
  • Step 9
  • Microwave the "B" milk for 30 seconds at 1000W.
  • Step 10
  • Add the "B" milk little by little to the bowl with the "A" ingredients, while continuously stirring.
  • Step 11
  • Microwave Step 10 for 1 1/2 minutes at 1000W.
  • Step 12
  • Remove and add in the "C" ingredients. Microwave for another 45 seconds at 1000W.
  • Step 13
  • Remove from the microwave and stir well. Mix in the rum and it's done. You can place the bowl in ice water to help it cool.
  • Step 14
  • Note: Both of the creams should be soft enough to roll up in the bread dough.
  • Step 15
  • Once the bread maker has finished kneading the dough, check it with your finger! Coat your finger with flour and poke the dough. If the hole doesn't fill in, it's done rising!
  • Step 16
  • If the hole fills in after poking, then it's not done rising. Leave it for another 5 minutes.
  • Step 17
  • If the entire ball of dough whithers, it's a sign of too much rising. Since you can't go back and fix it, resign yourself to a not-so-good end result and continue on!
  • Step 18
  • Use a scraper or something similar to remove the dough from the bread maker. Push the dough firmly with your fist to remove the gas.
  • Step 19
  • Use a scale to precisely divide the dough into 6 portions. Use a scraper to cut the dough. Absolutely do not tear the dough.
  • Step 20
  • Cover the dough with a damp towel or place it in a bread mat so that it doesn't dry out.
  • Step 21
  • Release the gas by pushing from the center towards the edges of the dough. (Just enough to release the larger gas pockets is fine)
  • Step 22
  • Roll them into neat balls. Keep rolling them around until the dough becomes somewhat sticky.
  • Step 23
  • Tightly pinch the back to hold it together.
  • Step 24
  • Once they have all been rolled into balls, cover with a damp towel and let them sit for 15 minutes.
  • Step 25
  • Place them with the seam facing up and release the gas one more time. Use a rolling pin them out to the size of 2 scrapers.
  • Step 26
  • For the custard cream version, top 1/3 of the dough with 1 tbsp of custard cream.
  • Step 27
  • For the chocolate cream version, top with the chocolate cream.
  • Step 28
  • Fold the dough over so that it covers the cream and pinch the edges together tightly so that they blend in!
  • Step 29
  • Use a scraper to cut slices starting from the center. Cut about 5.
  • Step 30
  • Fold the cut sections of dough over the cream covered section of dough.
  • Step 31
  • Gently stretch out the cut sections of dough to pull over to the underside, and push them tightly so that the edges blend in.
  • Step 32
  • Once they have all been shaped, let rise a second time in an oven preheated to 40°C.
  • Step 33
  • POINT: If using a 2 layer oven, bake the dough and let it rise on the second rack. But if your oven is smaller and there's not a lot of space in between the layers, there's a possibility they will get stuck to the top rack.
  • Step 34
  • After rising, they should plump up like in the picture.
  • Step 35
  • Preheat the oven to 190°C for 12 minutes. Meanwhile, spread the leftover egg from making the dough over the surfaces.
  • Step 36
  • Put them in the oven. The baking time will vary according to your oven, so adjust accordingly.
  • Step 37
  • When they are removed from the oven, place on a cooling rack to cool and then they're done!
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