Combine all of the ingredients for the cocoa bread dough into a bread maker and start the bread dough course. Meanwhile, prepare the cocoa cream.
Combine all of the ingredients for the cocoa cream, except the margarine, in a heat-proof bowl. Microwave at 500W for 10 minutes. Remove it midway twice to mix.
Microwave for another 5 minutes while keeping an eye on the condition of the mixture. Once it becomes very thick, stir in the margarine. Spread it evenly into a shallow tray and set aside to cool.
Remove the finished bread dough from the bread maker and punch it down. Separate into 12 round pieces, cover with plastic wrap, and let it sit for 15 minutes.
Once the cocoa cream has cooled, use a spoon to cut into 12 parts.
Punch down the portions of bread dough and flatten them out with your hands. Place the portions of cocoa cream on each piece of dough and wrap. In a warm place, let them sit for 40 minutes to complete the second rising.
Once they have doubled in size, bake at 180°C for 12 minutes.
And they're done.
Story Behind this Recipe
My child suddenly proclaimed that she wanted chocolate cream bread, but I had no chocolate so I used cocoa powder instead.
Make sure that the edges are well sealed after wrapping the cocoa cream, otherwise the cream will seep out during baking. For the second rising, if you have an oven setting of 40°C, then it's convenient to use that to proof the dough for 40 minutes.