The present invention relates to pastry bread and a manufacturing method thereof. The pastry bread manufacturing method repeats a process of mixing wheat flour, nonfat dry milk, sugar, salt, natural leavening agents, yeast, eggs, water, butter, sour dough, heavy bread and rolling butter to make dough, aging the same, putting rolling butter to the dough, rolling out the dough by a predetermined size and folding the same； passes through a rolling step for removing bubbles from the dough； and cuts the dough by a predetermined size to bake the same. In addition, the manufacturing method comprises: a step of mixing and kneading 80-120 parts by weight of cocoa powder, 3-5 parts by weight of yeast, red dry yeast and 500-700 parts by weight of water with respect to 300 parts by weight of wheat flour, and making dough to manufacture a poolish； and a main kneading step of making a dough by mixing and kneading 38-58 parts by weight of nonfat dry milk, 140-180 parts by weight of sugar, 25-35 parts by weight of salt, 20-40 parts by weight of natural leavening agent, 20-40 parts by weight of SSD gold yeast, 240-300 parts by weight of frozen egg yolk, 40-120 parts by weight of water, 200-300 parts by weight of butter, 300-400 parts by weight of sour dough, 300-400 parts by weight of heavy bread, and 350-450 parts by weight of chocolate chip with respect to 1,200 parts by weight of wheat flour. The manufacturing method further comprises a step of making dough by mixing and kneading the poolish with the main dough made in the main kneading step. The present invention uses T-45 French wheat flour with cocoa powder to prepare the polish and mixes the same with the main dough, thereby providing flavor of cocoa, maintaining tenderness and moistness and delaying aging to extend an expiry date of the dough.본 발명은 페이스트리 빵 및 그 제조방법에 관한 것으로, 밀가루, 탈지분유, 설탕, 소금, 천연발효제, 이스트, 계란, 물, 버터, 사워도우 및 중종과 롤링버터를 혼합하여 생지를 만들고 숙성시킨 다음, 상기 생지에 롤링버터를 넣고 소정 크기로 민 다음 중첩시키는 과정을 반복하여 기포를 제거하는 롤링과정을 거친 다음 소정 크기로 절
