Leopard Prints Bread

Leopard Prints Bread
(recipe adapted from Carol)

Ingredients:
(A) Plain dough
150g Blue Jacket Bread Flour
10g fine sugar
1/2 tsp instant yeast
105g water
15g Cowhead salted butter

(B) Coffee dough
100g Blue Jacket Bread Flour
1 tsp instant coffee powder
7g fine sugar
1/4 tsp instant yeast
70g water
10g Cowhead salted butter

(B) Cocoa dough
100g Blue Jacket Bread Flour
10g cocoa powder
7g fine sugar
1/4 tsp instant yeast
80g water
10g Cowhead salted butter

Method:
1. Plain dough: Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Repeat the procedure for coffee & cocoa dough. Proof the doughs for 1hr.

2. De-gas & divide each dough into 12 portions.

3. Roll each coffee dough & cocoa dough into long strips. Wrap the coffee dough inside the cocoa dough & expose about 1/3 of the coffee dough. Roll each plain dough into long strip. Wrap the cocoa dough inside the plain dough completely.

4. Place the rolls into the greased pullman tin (4 rolls each layer, 3 layers in total). Proof for 1hr.

5. Baked in a preheated oven at 160C for 50mins.