Giant chocolate bagel

By KirstinMaggio

Giant chocolate bagel
Simply using such a piece of bread, my mood suddenly becomes better

Giant bagel made from an 18cm angel model

The chip looks so cute with coffee frosting and chocolate.

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Steps for Giant chocolate bagel

  • Make step 0
    1
    Make cocoa and walnut filling first, prepare some filling and some materials, cut chocolate butter into slices and place them in a heat-resistant container.
  • Make step 1
    2
    Heat in the microwave at low temperature until melted and mix well to form chocolate paste
  • Make step 2
    3
    Add 30g milk, 30g honey
  • Make step 3
    4
    Mix evenly as shown in the picture
  • Make step 4
    5
    Add 25g almond powder, 25g bread flour, and half a teaspoon of cinnamon powder
  • Make step 5
    6
    Mix evenly as shown in the picture
  • Make step 6
    7
    Add chopped walnuts
  • Make step 7
    8
    Mix evenly as shown in the picture
  • Make step 8
    9
    When the stuffing is ready, make the bread part first (it is best to make it one day in advance, and refrigerate it in the refrigerator for one night). The soup method is to mix 10g of high-gluten flour and 50g of water in the soup pot at 65 degrees, and heat it to 65 degrees. Remove from the heat (paste)
  • Make step 9
    10
    Continue to stir well, let cool, seal and refrigerate
  • Make step 10
    11
    All the ingredients for the bread are ready
  • Make step 11
    12
    Mix all ingredients except butter and knead until dough is formed
  • Make step 12
    13
    Add softened butter and continue kneading until dough is expanded
  • Make step 13
    14
    Cover with plastic wrap and ferment at room temperature to 1.5-2 times the size (sweat. The close-up view cannot be seen)
  • Make step 14
    15
    After fermentation for about 1 hour, let out air the dough
  • Make step 15
    16
    Cover with plastic wrap and let stand for 15 minutes
  • Make step 16
    17
    Roll out the dough to a size of approximately 15 cm X 35cm (the fermentation surface faces down)
  • Make step 17
    18
    Smooth the filling in the middle and leave some on each side
  • Make step 18
    19
    Roll tightly into a roll
  • Make step 19
    20
    Squash one end with a rolling pin
  • Make step 20
    21
    Rub into a length of about 40cm, tighten at both ends, and insert into the mold (bottom side facing up)
  • Make step 21
    22
    Fermentation in a warm and humid environment until it reaches about twice the size (mine is the oven fermentation at 40 degrees for 40 minutes). Heat the preheated oven at 180 degrees and the middle and lower layers for 23 minutes. Next, make the coffee frosting for surface decoration.
  • Make step 22
    23
    Materials for surface decoration are ready
  • Make step 23
    24
    1 teaspoon of instant coffee and 1/4 teaspoon of boiling water
  • Make step 24
    25
    Mix well the instant coffee and boiling water
  • Make step 25
    26
    Add 20g of frosting in portions and mix well
  • Make step 26
    27
    The final coffee frosting is in this state. Use a small incision with decorative paper and pour it on the surface of the baked bread at will. Sprinkle on the chocolate chip, and sieve the powdered sugar

    • Giant chocolate bagel Make Tips

    1 The bagels can also be made without the final coffee glaze or any decorations. 2 If not using tangzhong, use 150g bread flour and 70g water or milk for the dough. 3 When kneading, add the milk or water a little at a time, as different flours have different water absorption rates. 4 You can also choose any filling you like.

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