Swirl Chocolate Buns

Make the chocolate paste: Mix sugar and cake flour into the egg white until smooth. Place milk in a saucepan and heat till just simmering. Add coca powder into the milk and sitr till cocoa powder is incorporated into milk. Add egg white mixture into the cocoa mixture and stir over low fire till mixture thickens. Add in butter chocolate and stir till incorporated. Leave chocolate paste to cool. Keep refrigerated before use. Make the dough

Mix all dry ingredients in mixer bowl and add the milk, butter and egg. By fitting the hasp beat the dough for about 15 minutes at medium speed. If you knead by hand, place the dough on a lightly floured surface and knead until gluten is fully developed and have a smooth soft dough. Will take about 20 minutes Place the dough in a bowl covered with a wet towel or plastic wrap. Let the dough until doubled in volume, about 2 hours depending on the temperature. Shape the dough into a rectangle 20x30 cm. Spread the chocolate paste and fold the dough lengthwise. Cut 10 strips about 1 inches wide in the width direction preferably using a pastry cutter or a large sharp knife. Stretch slightly each band, twist the edges loosely in opposite directions to give the dough a spring form and wrap it on itself and end by wedging the tip below. Working and shaping the second piece in the same way. Let rise about 1 hour rolls away from air and dust. Preheat oven to 180 C (350 F) degrees. Brush with the egg we kept, thinned with 1 tbsp water or milk and bake for 15 minutes. Let cool on a rack, if we have the necessary patience and restraint.