Chocolate conch bread
Snacks that kids really like. You crave sweet snacks when you're tired. Let's meet Choco Sora Bread
2 serving
Within 999 minutes
카푸치노
Ingredients
  • Strong flour
    200g
  • Soft flour
    50g
  • Instant Dryist
    10g
  • Sugar
    50g
  • egg
    1ea
  • Water
    110g
  • Salt
    4g
  • Butter
    20g
  • Custard Mix
    80g
  • Milk
    250g
  • cocoa powder
    20g
Cooking Steps
STEP 1/9
Add milk and cocoa powder to the custard mix and mix
STEP 2/9
Put strong flour, soft flour, sugar, salt, yeast, eggs, and warm water into a kneader and knead it When the dough is in one lump, add butter and knead until the dough is smooth
STEP 3/9
The dough may be slightly hard, so when you take it out, remove it by spraying the flour Cover the bowl with oil so that the dough doesn't stick, and add the dough and ferment it for about an hour
STEP 4/9
Remove 40 to 45g of dough, roll it, and let it ferment for about 30 minutes.
STEP 5/9
Make dough about 30cm long.
STEP 6/9
Apply a little oil to the conch mold and roll up the stretched dough. Push inwards so that the ends of the viscera do not loosen.
STEP 7/9
Place in oven pan at intervals.
STEP 8/9
Do the second fermentation for about 40 minutes
STEP 9/9
Bake at 170 degrees for 8 to 10 minutes (adjust the time and temperature according to oven specifications) I applied butter when the bread was hot When the bread is completely cold, fill it with chocolate custard cream
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