Old-school Mocha Bread

-mix ingredients A, mix with a spatula until smooth
-Add ingredients B, mix well until combined (as long as it's smooth) / half smooth then cover with plastic wrap and leave for 15 minutes
-After 15 minutes, sprinkle our hands and the marble table with a little flour so it doesn't stick. Then take the dough onto the marble table. Add ingredient C and then knead until smooth and flexible while slamming it down (elastically elastic) for about 10-15 minutes / can use mixer
- Round the dough and put it in a large bowl, then cover with plastic wrap. Let stand for about 45 minutes, let it rise until it doubles in size
-Deflate the dough, divide into @ 30 gr then round (according to taste)
- Flatten the dough with a rolling pin then roll it lengthwise from top to bottom. Fold from right and left. Do it until the dough is thick
-prepare a greased baking sheet then line it with parchment paper. Arrange the dough into a baking sheet that has been lined with parchment paper and greased with butter, then cover with a clean napkin, let it rise until it doubles in size.
- Brush with oil, then oven at 180 degrees for 15 minutes or until cooked

100 gr blue band
50 gr wysman
30 gr SKM
40 g powdered sugar (to taste)
1 tsp mocha paste
How to make
-mixer blueand, wysman and SKM until pale, add powdered sugar, mix well then add mocca paste, mix well
-butter cream is ready to use