Filipino Choco Bread

200 gr Komachi Flour / Chakra
50 gr triangular flour
1 gr Bread Improver (bs skip)
15 gr milk powder
40 g fine granulated sugar
6 gr instant yeast
180 ml of liquid ingredients (1 egg + 20 gr whipped cream powder + 180 ml of liquid milk)
30 gr Butter
3 g Salt

110 gr Triangle Flour
11 gr cocoa powder
1/2 tsp Baking powder
75 gr fine granulated sugar
1/4 tsp Salt
15 gr Margarine
1 pc Egg
(Mix all ingredients & mixer until just blended, then divide into @ 20gr & round, set aside)

1. Mix all together (except liquid ingredients, butter & salt). Gradually pour in the liquid ingredients while kneading, if it feels right, stop pouring the liquid ingredients, so it doesn't become mushy (because the humidity of the flour is different). Knead until smooth
2. Add butter & salt, knead again until elastic. Roll the dough and rest for 1 hour/until it expands.
3. Deflate the dough, divide & weigh the dough @ 35gr, round it. Cover with plastic & rest 5 minutes.
4. Take 1 dough, flatten it and put the filling in the middle. Wrap & seal. Do this until the dough runs out, cover with plastic and rest for 5 minutes.
5. Take 1 dough, roll out & form an oval. Make the incisions do not break. Turn the dough over & roll it up, arrange it in the pan (video of making it can be seen at yt Trivina Kitchen). Do it until the dough runs out. Cover the dough with plastic & rest 45 minutes / until it expands
6. Preheat the oven to 180' heat up and down. Bake the dough for 15 minutes / until cooked (adjust the temperature of each oven). Remove from oven, brush immediately with butter.
Serve

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