Cinnamon chocolate sandwich bread Hetao

 Kneading the weekend report, a large mill with high-gluten flour, kneading dough, a Hokkaido, no problem, the success the film, Oh, after the right to use this powder, inside the supermarket downstairs I have to buy it very convenient, the old man can do to pull my house with a note, anyway, have to be home, standing powder.
made this bread today's very troublesome, but the taste can not be underestimated, huh, huh! materials are full of flavor, it is natural authentic. If you do not like the taste of cinnamon can be no, but I really do not know if not what will become the flavor of cinnamon child Ha, Ha ha!
prescription from a Japanese website. really do not know how translation of the name to their own series one, ha ha!
raw materials: 23cm
angel die a quantity of dough: high powder 300g; white sugar 40g; salt 4g; dry yeast 2 tsp; milk 12g; butter 40g; eggs 1; water 145g;
the filling: butter 40g; Chocolate 65g; almond powder 50g; honey 60g; milk 60g; cinnamon 1 tsp; bread crumbs 50g; pecan 60g;
decoration with: powdered sugar 40g; coffee powder 1 tsp; hot water 1 / 2 tsp; resistant baked beans right amount of chocolate.
Preparation:
1. inside the mold with butter (component addition), alternate;
2. within the stuffing with pecans into very fine, spare;
3. butter, room temperature, remove the rebound under the standby;
practice:
1. the dough all the material, in accordance with the post-oil Law rubbing the extended phase, to start a fermentation;
2. started the stuffing, melt the chocolate and butter impermeable;
3. in (2) to add almond powder, honey, milk, cinnamon, each fully mixed;
4. continued (3) add bread crumbs and chopped walnuts, fully mixed, produced within the stuffing;
5. making decorative icing, add the coffee powder hot water, fully soluble;
6. Add in powdered sugar, icing sugar made into a coffee stand;
7. After the first fermentation of dough, remove from pot, exhaust, round, rest for 15 minutes;
8 . Remove the dough, roll again into a rectangular opening;
9. covered ready to step (4) of the filling, leaving gaps to be around;
10. rolled up from the top down, the whole into cylindrical;
11. will die in the end to end on the Angels to start secondary fermentation;
12. After the second fermentation, into the already preheated the oven to 180 degrees, the middle 23 minutes ;
13. After baking, let cool on a rack out;
14. to step (6) to squeeze the icing into the sauce pen or Biaohua bag, with their own preferences on the bread squeezed into the groove, then you can put chocolate chips.
balls Tips:
1. roll the dough to fully open to pretend to be under so much stuffing, Oh;
2. If you are using Walnut is a common will to advance in 160 degree oven baked for 10 minutes, then chopped back;
3. If your angels model is 18cm, and we should all half.