Chocolate croissant
By VicentaLakin
Here comes the chocolate croissant from 365 bakeries in Tokyo! The soft bread is wrapped in thick chocolate, and the taste is unique, and the brilliance of the face adds a different taste to the already soft bread, a chocolate-controlled red bread that cannot be missed
Recipe Recommendations
- high-gluten flour 250g
- cocoa powder 13g
- eggs one
- milk 140g
- yeast 3g
- butter 25g
- chocolate 60g
- light cream 60g
- Beat the light cream 135G
- Crispy bead appropriate amount
- sugar 25g
- salt 2g
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate croissant
1
The bread portion was placed in the kitchen mixer with all materials except butter。
2
Put on a noodle hook, line one, line four。
3
Smuggle to extension。
4
Add room temperature softened butter。
5
The first and the fourth shifts continue to mix to full expansion。
6
Rounded, fermented once in an environment of 25-28 degrees temperature and 75% humidity, twice the size。
7
It's divided into an average of six and a 15-minute break。
8
Take a long, thin bottom。
9
Roll it up and down, and roll it down to make it more relevant。
10
It ferments twice as much at 35 degrees and 80% humidity。
11
Send it to the preheat oven and roast it up and down at 175 degrees for about 18 minutes。
12
Sixty grams of chocolate + 60 grams of light cream melts from 40 degrees of warm water and mixs evenly into chocolate Ganash。
13
135 grams of light cream ejected to visible tattoos。
14
Put Gunache in the cream。
15
Twist it evenly, pack it。
16
Bread is dry, cut from the middle and squeeze chocolate cream in。
17
You can eat it with chocolate pretzels。Chocolate croissant Make Tips
1 If you like chocolate pretzels, you can add them; 2 if you like the temperature of the oven and the time for reference only, depending on the temper of the oven in the home; 3 if you like it。