Step 1

Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.

Step 2

Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux.

Step 3

Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

Step 4

Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.

Step 5

Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.

Step 6

Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

Step 7

Repeat all the above steps, but in step #1, add the chocolate powder.

Step 8

Punch out all the air bubbles, then cut both doughs into two even pieces.

Step 9

Working with the milk bread dough first, roll it out to around 7 x 9”. Keep rolling to ensure there are no air bubbles.

Step 10

Repeat the same with the chocolate dough, making it 1 inch smaller than the milk bread dough.

Step 11

Place the chocolate dough on top of the milk bread dough and tightly roll it in. Pinch the dough together each time it is rolled to ensure it is secured and there are no air bubbles in between.

Step 12

Repeat the same with the second dough.

Step 13

Place both dough into a container and let it rest for another 40 minutes.

Step 14

Dust flour over the bread and preheat the oven to 380F.

Step 15

Bake at 380 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy.