Spiral cocoa cream cheese buns

Proofing stage

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This is before baking

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After baking doesn’t look as pretty as before

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I added wrong flour (pau flour) and I don’t intend to steam it. So I added more bread flour.

80g pau flour
30g cake flour
Pinch of salt
100g bread flour
1 tsp instant yeast
1 tsp molasses sugar
1 tsp sweetened creamer
1 tsp cocoa powder
50ml pura fresh milk
1 tsp grape seed oil

Knead 10 minutes and rest 50 minutes. Then roll it out and cover with cream cheese (room temperature) and roll in. Slice it and proof for another 30 minutes. Bake under 170 degree celcius for 15 minutes.

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