Recipe: Perfect Extravagant Checkerboard Bread Rolls

Extravagant Checkerboard Bread Rolls. A checkered cake can be a wonderful surprise and a great dessert for any type of event or party. Learn the steps to make it. A checkerboard cake is a very pretty choice for any type of party or event.

These easy-to-make, flavorful bread recipes start with purchased doughs and are quickly transformed into elegant, partyworthy breads. Try these beautiful Checkerboard Cookies that give you a chocolate and vanilla cookie in one. Baked bread rolls a healthy Indian Vegetarian breakfast recipe or kids snack recipe. You can cook Extravagant Checkerboard Bread Rolls using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Extravagant Checkerboard Bread Rolls

1. Prepare 260 grams of Strong bread flour.
2. You need 40 grams of Cake flour.
3. You need 30 grams of Sugar.
4. It's 4 grams of Salt.
5. It's 30 grams of Butter.
6. Prepare 210 grams of Milk and eggs.
7. It's 4 grams of Dry yeast.
8. It's 8 grams of A. Black cocoa (soaked in 1 teaspoon water).
9. You need 1 of B. Custard Cream.
10. It's 1 of B. Anko paste.
11. Prepare 1 of Almond slices and white sesame.

It can be evening snacks/teatime snacks or kids party snacks that can be. These egg free vanilla and chocolate flavored Checkerboard Cookies are light and buttery. They are perfect for tea time or special occasions. Bread Rolls or dinner rolls as some may call it is a very good meal to start or end the day with.

Extravagant Checkerboard Bread Rolls step by step

1. Make the dough in the bread maker. After it has finished kneading (about 20 minutes), take the dough out. Divide it into 2 equal portions, and return A and the dough to the bread maker. Knead for about five minutes..
2. Once the cocoa and plain dough are finished, cover with a wet cloth for the first rise (the photo shows them after rising)..
3. After rising, divide into 8 equal portions (16), roll them up nicely, and let rest for 15 minutes..
4. If you are adding in the B cream and anko paste, add the custard to the cocoa dough. Add the anko paste to the plain dough..
5. Don't put too much filling in! Wrap each ball up and tightly close the ends..
6. Place both types of dough into a paper lined or greased pan. Let rise for the second time to about 1.5 times the original size..
7. After they have plumped up nicely, coat with milk or egg whites, top with sliced almonds and white sesame if you like, and bake in the oven at 180°C for about 20 minutes..
8. Cover with aluminum foil after about 10 minutes to keep the tops from burning. After baking, drop the whole pan from above to remove the hot air..
9. The contrast is cute.~ These are checkerboard patterned bread rolls..
10. Eat them plain, or enjoy it with your favorite filling..
11. This time I filled them with whipped cream using a cream puff pastry bag..
12. This was the previous top photo. This has a gentle color scheme with the plain cocoa..

These Bread Rolls are super soft and tasty. Just like all my other Bread recipes, I used Bread Flour this rolls as well. The bread flour gives the rolls a reliably high-rising loaf, with a soft, and springy texture. My output starting on the first line and every odd line has an extra print at the end. Here is my code and a screenshot of my output.