Cocoa Shokupan (ขนมปังโกโก้)

1.Roughly blend chocolate chips in food processor.

2.Beat egg yolk, milk, and water. Add into a mixing bowl.

3.Add flour, cocoa powder, milk powder, sugar, salt, and yeast. Mix mixture with dough hook over low speed until just combined. Add butter and increase speed to medium. Beat until dough comes off the side of the bowl and pass a windowpane test, about fifteen minutes (the dough should be able to hold itself when stretch, the dough should form a thin layer without breaking apart). Add chocolate chips and stir to disperse. Knead the dough until smooth, cover with cling flim and leave to proof about fifty minutes.

4.Punch some air out of the dough and divide into four portions. Roll into balls and cover with damp clothes. Rest for another twenty minutes.

5.Roll dough into rectangle sheet. Grab the corner of the dough and fold toward the middle. Roll the dough from one end to another, lengthwise and repeat with the remaining dough.

6.Grease 9 x 16 cm loaf pan with oil or butter. Place rolled dough inside and cover with cling film. Proof for an hour.

7.Beat egg and strain. Brush on to the bread and bake at 185°C for twenty-five to thirty minutes.