Making chocolate cream bread
Meet a good chocolate cream bread for winter vacation snacks
2 serving
Within 120 minutes
카푸치노
Ingredients
  • Strong flour
    200g
  • Soft flour
    50g
  • Instant Dryist
    10g
  • Sugar
    50g
  • egg
    1ea
  • Water
    108g
  • Salt
    4g
  • Butter
    20g
  • Cooking oil
    little
  • Custard Mix
    100g
  • Milk
    300g
  • cocoa powder
    30g
Cooking Steps
STEP 1/6
Add milk and cocoa powder to the custard mix and mix
STEP 2/6
Put strong flour, soft flour, sugar, salt, yeast, eggs, and warm water into a kneader and knead it
STEP 3/6
Cover the bowl with oil so that the dough doesn't stick, and add the dough and ferment it for about an hour
STEP 4/6
Remove 40 to 45g of dough, roll, and ferment for about 30 minutes.
STEP 5/6
Roll the medium-fermented dough into an oval shape with flour, apply water or oil, and then release chocolate custard cream and fold in half.
STEP 6/6
Use a scraper to mold the edgesAfter 40 minutes of second fermentation, bake for 12-15 minutes at 180 degrees. After baking it, I put butter on top
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