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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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Number of Videos: 160本

Ingredients

strong flour : 160g
塩 : 3g
(B) Dry yeast : 3g
(B) granulated sugar : 5g
ホワイトチョコレート : 30g
(A) Water : 110g
(A) fresh cream (35%) : 30g

Time required

70minutes

Procedure

1) prepare the mold 00:26
Coat the inside of the mold with olive oil (not listed).
2) make the dough 00:55
Place (A) in a heat-resistant container and heat in a 600W microwave for 1 minute.
Put strong flour in a bowl and add salt to the edge.
Add the combined (B) separately from the salt.
Mix the whole, add warmed (A) and mix.
Place the white chocolate in a heat-resistant container and heat in a 600W microwave for 30 seconds.
Heat 2-3 times in the same way to dissolve, add to the dough and mix.
3) primary fermentation 03:29
2. Cover with plastic wrap and ferment overnight in the refrigerator.
4) mold 04:15
Put 3 in a bowl and heat in hot water for 15 minutes to return to room temperature.
Sprinkle strong flour and stretch 3 to remove the air.
Cut into 3 equal parts, pull the edge of the dough and fold it inward to form a ball.
Put it in 1 with your eyes closed.
5) 二次発酵する 06:25
Put hot water (not listed) and 4 in a bowl, wrap and ferment for 15 minutes.
Apply fresh cream (not listed) on the surface.
Preheat the oven to 190 degrees and bake at 180 degrees for 25 minutes.
Take it out of the mold, cut it into easy-to-eat pieces, and put it on a plate to complete.

Point

・Use a pound type of 7.5 cm x 17 cm x 6 cm.
・If the dry yeast in step 2 comes in contact with salt, its action will weaken, so add it separately.
・In step 3, you can ferment the dough by boiling it in hot water until it doubles in size.
・In step 5, fresh cream can be replaced with egg yolk or milk.
・Can be frozen and stored after being cut into desired size.
・If you like, you can put vanilla or cinnamon in the dough, or wrap dried fruits or chocolate.