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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

strong flour : 160g
塩 : 3g
(A)水 : 110g
(A)生クリーム : 50g
(A)茶葉 : 6g
(B)グラニュー糖 : 10g
(B)ドライイースト : 3g
ホワイトチョコレート : 30g
ジャム : 60g

Time required

90minutes

Procedure

1) make preparations 00:17
Coat the mold with olive oil (not listed).
Put (A) into a heat-resistant bowl.
Cover with plastic wrap and heat in a 600W microwave for 4 minutes.
Place a strainer on another bowl and pour in (A).
2) make the dough 01:02
Put the flour in a bowl and add salt to the edge.
Mix (B) before adding, being careful not to touch the salt.
Add the poured 1.
Gradually mix with a rubber spatula so that the flour absorbs the moisture.
Place the white chocolate in a heatproof bowl.
Repeat heating for 30 seconds in a 600W microwave 2 to 3 times.
Mix in white chocolate.
Add white chocolate to the center of the dough.
Mix by folding the dough.
Center the fabric.
3) ferment 02:57
Cover with plastic wrap and let rise in a hot water bath for about 20 to 30 minutes.
4) 成形する 03:02
Sprinkle strong flour (not listed) on the board.
Place the dough on top and sprinkle strong flour (not listed) on top of the dough.
Crush it with a rolling pin and roll it out to be slightly smaller than the width of the mold.
Spread jam all over.
Roll the dough.
Pinch the seam of the dough and place it in the mold face down.
5) 二次発酵させる 04:55
ラップを被せて、湯煎で15～20分ほど発酵させる。
6) 焼く 05:07
Spread fresh cream (not listed in ingredients) on the surface of Step 5.
Bake in the oven at 180 degrees for 20 to 25 minutes.
Drop the mold a few times and remove the dough.
Cut into desired size and complete.

Point

・A pound mold of 7.5cm x 17cm x 6cm is used.
・Preheat the oven to 190 degrees.
・We use fresh cream with a milk fat content of 35%.
・In step 1, the olive oil (not listed) can be replaced with butter or salad oil.
・If you combine dry yeast and granulated sugar, it will rise more easily.
・In step 2, after adding 1, mix until the powder is no longer visible.
・Be careful not to overheat the white chocolate.
・Be sure to add white chocolate to the top of the dough, as it will cool and harden once it touches the bowl.
- After adding the white chocolate in step 2, mix until the chocolate is no longer visible.
・In step 5, ferment the dough until it expands to 1.5 times its size.
・Use your favorite jam.