Colorful sweet leopard bread

Preparation steps

• First make a tangzhong starter. Pour about 150 ml of milk into the pan and let it heat on the hob, and stir the density into the remaining milk and pour it into the boiling milk. Cook, stirring constantly, until completely thickened. Remove from the heat and allow to cool, stirring occasionally to prevent crusting. While the starter is cooling, heat 50 ml of milk to keep it warm, not hot, add a teaspoon of sugar, dry yeast (if you use fresh yeast, about 10 g is enough), a tablespoon of flour and mix it all and let the yeast rise.
• Pour the cooled starter into the vanilla, add the yeast, add sugar, orange peel, I also added a dozen drops of natural orange oil, oil and half of the flour and knead. (can be done by hand or with a mixer) Sprinkle flour on the work surface, pour out the kneaded dough, which is very thin and soft at this time, and add a little of the remaining flour and knead until you get a soft and smooth dough that does not stick to hands . (you may need more flour than 310 g, it was enough for me and it may happen that you need less ... the original recipes, of which there are several, vary from 275 g to 375 g)
• Knead the dough, leave it to rest and during that time prepare the cocoa for both tests. Put 5 g and a spoon of milk / water in one bowl and combine into a creamy thick mass, and in another bowl put 15 g and 2 spoons of milk / water and combine into a thick mass.
• Divide the dough into two parts, leave one part of the dough (white) on the side and divide the other half into two parts and first mix 5 g of cocoa cream into one part and knead well into the dough to get a light brown dough. Set aside. Do the same with the other part in which you will knead 15 g of cocoa ... in case the dough is a little softer than the first one, add very little flour and knead the dough. Divide the first half of the dough (white dough) into 9 balls, each about forty g, and you can add more if you want. Set them aside. Now divide the lighter brown dough into 9 balls, each about twenty g, shape them a little and leave them on the side and now divide the darker dough into 9 balls and leave them on the side. Cover the dough so that it does not dry out. Bread tray, size 10cm X 20cm, or similar size, cover with baking paper. From the lighter brown balls, make rollers, the length of which is your mold (it can be shorter) and leave them aside. Spread the darker balls into a rectangle, the length of your baking sheet and about 5-6 cm wide (if the dough is a little sticky, help with flour or density, I use density, dip each ball in a little density and only then roll them) put on that rectangle does not have to be perfectly spaced, it is important that the dough wraps the rolls from the lighter part of the dough and wraps the light dough in a darker dough. This is how you work with all 9 balls. Clean the work surface from parts of the dark dough, and now spread the white dough and put a roller with light and dark dough in each rectangle. Put small rolls in the prepared mold and put them as you like, I put 3 in one row and I had for three rows. Take a look at the picture of the preparation, if you get involved somewhere, otherwise it is very easy to make.
• Cover the dough prepared in this way and leave it in a warm place for an hour or an hour and a half to rise and the amount to double. The dough must grow longer because there is very little yeast in it. My dough only grew for half an hour because I had to go outside, but it is better for it to grow longer.
• Preheat the oven to 200 ° C. Coat the risen dough with milk. Put the dough in a preheated oven and reduce the temperature to 170 ° C and bake for about 35 to 40 minutes. Cool the baked cake / bread on a wire rack.
• The original recipe is topped with chocolate and sprinkled with hazelnuts, if you want, then you have to reduce the sugar in the dough, the original is only 70 g, I put 150 g because I did not cover the cake with chocolate (we do not like it) Melt 90 g of chocolate for cooking with 30 ml of milk, pour over the melted cake and sprinkle with 30 g of finely chopped hazelnuts. I just sprinkled it with powdered sugar mixed with vanilla sugar. I saw this recipe on this blog
• Pleasant !!!!