Learn from us: Recipes Peanut Mocha Choco Bread

Ingredients A :

• 500 g High-Protein Flour
• 100 g Granulated Sugar
• 30 g Milk Powder
• 10 g Instant Yeast
• 3 g Bread Improver

Ingredients B :

• 60 g Egg Yolks
• 50 g Whipping Cream
• 100 g UHT Liquid Milk
• 100 g Ice Water

Ingredients C :

• 100 g Palmboom^® Cake Margarine
• 7 g Salt

Ingredient D :

• 200 g Chopped Peanuts

Ingredients E :

• 100 g FILMA^® Baker’s Cream Fat
• 50 g Sweetened Condensed Milk
• 20 g Simple Syrup
• 2 g Instant Coffee Powder
• 2 g Cocoa Powder
• 5 g Cooked Water

How to Make :

Whip FILMA^® Baker’s Cream Fat until fluffy. Add sweetened condensed milk and simple syrup, then mix until well combined. Dissolve coffee powder and cocoa powder in the cooked water first, then add into the cream mixture. Stir until smooth and evenly blended.

Ingredient F :

• 200 g Dark Chocolate Compound (melted)

How to Make :

1. Mix Ingredients A until evenly combined.
2. Add Ingredients B and mix until the dough starts forming lumps.
3. Add Ingredients C and knead until smooth and elastic.
4. Let the dough rest for 10 minutes, then divide and weigh into 50 g portions.
5. Flatten each dough piece, roll it from top to bottom to form a log shape.
6. Dip each log into water, then roll in Ingredient D (chopped peanuts).
7. Place on a baking tray and proof in a steam cabinet for 60 minutes until the dough has risen.
8. Brush the surface with UHT liquid milk.
9. Bake at 180°C for 13 minutes until fully baked.
10. Once cooled, slice the bread in the middle (without cutting through).
11. Fill the center with Ingredient E (mocha filling), then dip the ends of the bread into Ingredient F (melted chocolate).