Rolls Zebra with chocolate layer

Rolls Zebra with chocolate layer

Ingredients:

Dough:
yeast powder (saf-moment) 1,5 ch.l
wheat flour of premium 450 g
milk of 180-200 ml
salt 1,2 ch.l
granulated sugar 2 of the Art. of l
desi of 75 g
egg (large) 1 piece (55-60g)
Chocolate layer:
egg white of 1 piece (35-40g)
granulated sugar of 60 g
flour of 35 g
cocoa powder of 30 g
milk of 120 ml
desi of 15 g
For top:
zheltok+1 Art. of l of water

Preparation:

Dough:
In warm milk to dissolve salt and granulated sugar, to add 400 grams of flour, yeast and egg. The mixer (hooks) or in the bread machine to knead dough. Cherz 5-6 minutes of batch as soon as dough has grabbed in uniform lump, batch to stop and make pause for 8-10 minutes.
To add the remained flour and the softened desi. Once again to knead dough to smooth, elastic state. Dough turns out soft, not sticky. To leave dough for rise in warm place, far away from drafts, on an hour and a half.
Chocolate layer:
So far dough vybrazhivatsya, to prepare stuffing.
In kastryulka to connect protein, flour and granulated sugar, to mix to homogeneous state.
In other kastryulka to bring milk to the boil, to add cocoa powder and to stir (instead of cocoa powder it is possible to use bitter chocolate, then milk it will be required 80 ml and chocolate - 50g).
Constantly stirring slowly, thin stream to add milk mix to protein. In the original recipe was on the contrary, proteinaceous mix was added in the small portions to hot cacao drink. I do not know why, probably, because of my krivorukost, weight at me did not turn out homogeneous in any way, whether protein was displaced, whether the flour was ready lumps, I do not know, but I have changed technology.
To return on fire and, without stopping stirring, bringing mix to solidification, better to stir spoon, not nimbus. On consistence ready weight has to remind very dense boiled condensed milk, to hold form. To add desi, to stir and cool to room teperatura.
To lay chocolate paste between two layers of polyethylene film and to roll with rolling pin in layer 25х15 cm (it is possible to knead also hands).
Molding:
Slightly to podpylit table flour. To lay out dough, to press down and roll 25х45 cm in layer. In the center of dough to lay out chocolate filling
To cover with one layer of dough
Then the second
Again to roll dough in layer, 7-8 mm thick and to put
To develop the narrow party to itself
Once again to roll, dozhlen to turn out layer 7-8 mm thick, at me the square about 45х45 cm has turned out.
To curtail into roll and to knife sharp on washers 2 cm thick. To lay out on the baking tray laid by paper for pastries.
To cover freely with film and to leave on rasstoyka for 1 hour. Before landing in oven to grease rolls with the talker from yolk and water.
To bake at temperature of 200-210C (convection 180-200C) about the ferry the first 5 minutes, then temperature to reduce to 180-190C (convection 160-180C) and to bake rolls to readiness, till golden color. Time of pastries depends on oven.
To lay out ready rolls on lattice.
Pleasant tea drinking!

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