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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A)強力粉 : 240g
(A)塩 : 3g
(B)グラニュー糖 : 35g
(B)インスタントドライイースト : 3g
無塩バター(室温に戻す) : 25g
(C)水 : 150g
(C)生クリーム35％ : 35g
バター(室温に戻す) : 70g
(D)薄力粉 : 90g
(D)グラニュー糖 : 30g
牛乳 : 20g
グラニュー糖(仕上げ用) : 適量
強力粉(打ち粉用) : 適量

Time required

150minutes

Procedure

1) 下準備をする 00:24
型にクッキングシートを敷く。
(C)を混ぜ合わせてラップをし、600Wで1分加熱する。
オーブンは160℃に予熱する。
2) パン生地を作る 01:01
Add (A) and mixed (B) to a bowl and mix well with a rubber spatula.
Make a hollow in the middle, pour warmed (C) all at once, and mix slowly.
When the powderiness is gone, add butter and mix further.
When the butter is mixed, wrap the bowl and place it on the hot water bath to ferment for about 30 minutes.
3) 生地を成形する 03:03
Sprinkle strong flour on the work surface, put the dough on it, and sprinkle it with strong flour.
Stretch it out with your hands and divide it into 9 equal parts with a card.
Repeat the process of pulling and pushing in both sides of the fabric several times, and when the surface is clean, turn the seams down and arrange them at regular intervals.
Cover with a damp cloth and let rise at room temperature for about 30 minutes.
4) クッキー生地を作る 05:09
Lightly knead the butter with a rubber spatula and add the mixed (D).
Mix slowly, and when the powderiness disappears and it becomes familiar, add milk.
Mix well until the whole is smooth and put it in a piping bag with a tip.
5) 焼く 06:29
Squeeze the cookie dough in a circular motion from the center of the dough and sprinkle with granulated sugar.
Bake at 150°C for about 40 minutes and remove from the mold to complete.

Point

・Use a square mold of 18 x 18 cm.
・Adding fresh cream makes it moist and fluffy.
・Since the powder is used as it is without sifting, it can be easily made.
・Yeast becomes less effective when it comes in contact with salt, so mix it with sugar first before using.
・When mixing the bread dough, hold the rubber spatula short and mix so that it absorbs the moisture.
- Bring butter to room temperature and soften.
・If you add butter to the bread dough, it will be slippery.
・In the hot water bath, make sure the bottom of the bowl is submerged in hot water, and ferment until the dough has doubled in size.
・When shaping the dough, pull it to make the surface clean and taut, and it will be fluffy.
・By adding milk to the cookie dough, the dough becomes loose and you can create the crunchy texture unique to melon bread. The more you mix, the more crunchy the cookies will be.
・Any tip is fine, but this time I used a star shape.
・By following the order in which the ingredients are added, the yeast will work properly and the dough will be fluffy.
・Frozen storage is also possible. If you warm it up before eating, it will taste just like it was freshly baked, so it is recommended.
・If you like, you can add cocoa or matcha to the bread dough, or wrap dried fruits or chocolate to make it delicious.