Let's begin to understand BRIOCHE as it is the most popular term describing the Filipino's staple Ensaymada. And then the Malaysian Rotiboy comes into the picture. Now, the marriage is set on Tcho's grounds creating this wonderfully unique treat.
TCHO Natural Cocoa Powder
TCHO Cocoa Nib
TCHO 66% Dark Chocolate
First things first:
Prepare the following ahead of time:
Mixed Cheese Roti Topping
100 grams Butter, unsalted
100 grams Icing Sugar
10 grams Vanilla Extract
100 grams Eggs, lightly beaten
100 grams All Purpose Flour
100 grams Mixed Shredded Cheeses*
*I used Kraft Shredded Parmesan, Romano and Asiago cheese mix
Chocolate Ensaymada (Philippine brioche)
Preheat oven to 180 Celsius
Yield: 24 pieces
355 grams Milk, full cream
12 grams Yeast, instant
8 grams Salt
25 grams Sugar
50 grams Egg Yolks
430 grams Bread Flour
40 grams Tcho Natural Cocoa Powder
60 grams Butter, unsalted
Warm up the milk to 37 Celsius and stir in the yeast to dissolve.
In a mixing bowl, combine all the remaining ingredients except the butter.
Add in the milk-yeast mixture.
Knead with dough hook attachment on slow speed until gluten starts to develop.
Add in all the butter.
Continue mixing on low speed until the gluten is fully developed.
Allow to rise until double in size and process accordingly.