How To Make Soft Spiral Bread with Chocolate Custard Filling

By: Ninik BeckerPublished: 2 years ago

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How to make soft spiral bread with chocolate custard filling. Full HD 1080p. The bread was soft and fluffy with delicate, not too sweet chocolate custard inside. You will need cylinder tube tins or DIY from baking foil to make the spiral-shaped bread with a hole in the middle. I used Teflon (dark color) cylinder tube tins and doesn't need to grease. If you use stainless steel or DIY tins, please grease with butter/oil before you wrap it with the dough.

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Egg substitutes: for one egg :

• 2 tbsp water + 1/2 tsp oil + 1/2 tsp baking powder + 2 tbsp flour. Stir until combined and mix with other ingredients for the dough.
• Flax seeds: 1 tbsp ground flax seed + 3 tbsp water. Stir and let sit for 15 minutes.
• 1 tsp baking soda + 1 tbsp white vinegar + 1 tbsp water. Mix into the dough ingredients. (fluffy)
• A half of ripe banana (for suitable flavor)
• ¼ cup of puree fruits (moist): apple, apricot, prunes, avocado, pumpkin (for baking something where the flavor suitable

Spiral Bread Chocolate Custard Filling
Dough :
2.5 cups (312g) all-purpose flour
1 envelope (7 g) dry yeast
1/2 tsp salt
4 tbsp sugar
1/2 cup (125ml) warm milk
1 large egg, beaten
1/2 of water roux (recipe below)
3 tbsp soft butter

Water Roux Recipe :
Create a soft and fluffy texture of bread, common use in Japanese and Chinese bread (Asian bread)

1/3 cup bread flour
1 cup water

In a small saucepan, mix flour + water until no lumps. Cook over medium-low heat. Stir constantly until thickens, looks like custard. remove from the heat and let cool.
Commonly keep in the fridge overnight for the next day use.
I found that using cooled water roux without overnight was work too.
For the methods please watch the video. Thanks.

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