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パン(チョコレートちぎりパン)|はるあんさんのレシピ書き起こし

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材料

  • (A) Strong flour : 270g
  • (A) sugar : 30g
  • (A) salt : 3g
  • (A) Dry yeast : 4g
  • (A) Cocoa powder : 20g
  • 牛乳 : 200cc
  • egg yolk : ひとつ
  • バター : 20g
  • チョコレート : 150g
  • (B) egg white : ひとつ
  • (B) sugar : 20g
  • アーモンド : 30g

所要時間

50分

手順

  1. 1) make the dough 00:43

    Put (A) in a bowl.
    Put egg yolk and milk in a measuring cup and mix.
    Chop the chocolate finely.
    Add the egg yolk and milk mixture to (A) and mix.

  2. 2) knead the dough 04:16

    Knead while stretching 1.
    Melt the butter while crushing it with your hands.
    Put it on top of 1 and wrap the butter with the dough.
    Knead while stretching until the butter is mixed.
    Unfold the dough, place the chocolate on top and press.
    Roll the dough from the front.
    Roll the rolled dough further to make a lump.
    Crush the lumps and roll out the dough.
    Repeat the same process again.
    Place the dough in a bowl and cover with a damp cloth.

  3. 3) primary fermentation 08:24

    Ferment 2 for 40 minutes with the oven's issuing function.
    Place in the freezer for 20 minutes.
    Sprinkle strong flour on the dough and divide it into 16 pieces.
    Roll up the dough.
    Spread a parchment paper on the baking sheet and arrange 4 vertically and 4 horizontally.

  4. 4) 二次発酵させる 10:33

    オーブンのスチーム発酵機能で40分発酵させる。

  5. 5) トッピングを作る 10:54

    アーモンドを粗く刻む。
    (B)、アーモンドを加え、混ぜる。
    4の表面に塗る。

  6. 6) 焼く 12:54

    5を180度に予熱したオーブンで15分焼く。
    お皿を盛って完成。

Point

・Use white sugar for the sugar.
・Adding dry yeast on top of the sugar promotes fermentation.
・Use unsweetened cocoa powder.
・Use 200cc of milk together with the egg yolk.
・By using egg white for the topping, the texture of the surface is improved.
・By adding cocoa powder, it becomes a cake-like dough.

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