Chocolate Milk Snail Bread

250 gr high protein flour
12.5 gr medium protein flour
60 g of sugar
10 full cream milk powder
1 egg, about 40 g
5.5 g yeast
90-110 ml cold full cream liquid milk (gradually, it's enough to stop gpp/full cold water)
50 gr margarine
pinch of salt

1. Mix all dry ingredients, mix well, add eggs, milk, knead until smooth, add salt, mix until smooth, rest the dough for 15 minutes
2. Weigh the dough 60 gr, thin the dough with a rolling pin, form a rectangle, like a rope 40-45 cm (if it is less than that size, the shape will be less beautiful)
3. Fill with chocolate meses in the middle along the dough
4. Next to the dough, thin the sides to lock the dough, not easy to open
5. Fold the dough so that it is tightly closed, while pinching
6. Wrap the dough like a snail, tuck the ends down
7. Profing until fluffy, polish with egg coating
8. Bake the bottom fire 190 delci for 15 minutes, 160 delci top fire for 8-10 minutes, remove from heat, spread hot on the surface of the bread with margarine

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