Chocolate swirl bread

Taste wonderful right out of oven and the next day!!But kneading made me tired. Luckily I always have dear daddy as backup..hehe

The stretch test...Kaylen was always stand aside waiting for the bread, she had it for supper and breakfast..While Jared hardly eat the bread I made..

Recipe

Ingredients:
(makes one small loaf)

chocolate sheet
20g cake flour
50g sugar
1 egg white
80ml milk (warmed)
18g cocoa powder
10g butter

bread dough
270g bread flour
30g cake flour
5g active dry yeast
15g milk powder
40g caster sugar
4.5g (3/4 teaspoon) salt
125g fresh milk
Half an egg: Used 1 egg
75g whipping cream (heavy cream) : Don't have this at home, so replaced with 40g butter

Method:

chocolate sheet

Mix sugar and cake flour into the egg white until smooth.
Place milk in a saucepan and heat till just simmering.
Add coca powder into the milk and stir till cocoa powder is incorporated into milk.
Add egg white mixture into the cocoa mixture and stir over low fire till mixture thickens and form a thick lump.
Add in butter and stir till incorporated.
Leave to cool. Place in a plastic bag and roll into a square (about 14cm x 14cm). Keep refrigerated before use.

bread dough

Place all ingredients in the bread pan of the bread machine, according to the sequence stated in the instructions of your bread machine. Select the Dough function to knead and proof the dough (about 1hr 30mins).
Take out the dough and punch out the gas produced. Roll out the dough into a rectangle (about 45cm x 20cm) on a lightly floured work surface. Place the chocolate sheet on the middle of the dough. Wrap both ends of the dough over to cover the chocolate sheet completely. Take note that the dough should be rolled long enough for both sides to fold over the chocolate sheet, leaving a border edge of about one inch. Seal the edges tightly. The dough should now be about 15cm x 20cm.
Roll dough from centre to the edges to form a rectangle (about 45cm x 20cm). Do this gently to prevent the chocolate paste from oozing out. Fold the dough into 3 folds.
Repeat step 3 above. (If you want to create more swirls, repeat this step twice.)
Finally, roll dough to 30cm x 15cm. Make a cut in the middle (length wise) leaving an inch uncut. Twist and plait. Place plaited dough in loaf pan and let proof for another 30mins or until the dough rise to about 80% of the loaf pan.
Preheat oven to 200 degC but bake at 180 degC for about 35 - 40 minutes. Remove from oven and unmould immediately. Let the loaf cool off before slicing.