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ベーグル（チョコレートベーグル）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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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 : 190g
ココアパウダー : 10g
塩 : 2g
きび糖 : 20g
ドライイースト : 3g
水 : 150g
ミルクチョコレート : 80g
蜂蜜 : 30g

Time required

50minutes

Procedure

1) make the dough 00:16
Add strong flour to a bowl.
Mix dry yeast and brown sugar.
Add the salt to the edge so it doesn't come into contact with the dry yeast and mix with a rubber spatula.
Add cocoa powder and mix.
Add water and mix until combined.
Cover with plastic wrap and leave in a hot water bath for 15 minutes, stirring from bottom to top.
Leave in hot water for another 15 to 20 minutes.
2) mold 02:48
Sprinkle strong flour (not listed) on the work surface.
Take out the dough and sprinkle strong flour (not listed) on the surface.
Divide into 4 equal parts and roll out into a rectangle with a rolling pin.
Top with milk chocolate and roll from the front.
Pinch the seam and crush the edges with a rolling pin.
Roll it up so that the binding is on the inside and seal it tightly.
3) ferment 04:48
Place 2 on a cooking sheet and let rise in the oven or in a preheated oven for 20 minutes.
4) 茹でる 05:30
鍋に水(分量外)を入れて火にかける。
蜂蜜を入れる。
少し沸いたら3を入れて表面にお湯(分量外)をまわしかけて30秒茹でる。
5) 焼く 06:54
4を210度に予熱したオーブンで200度15分焼いて完成。

Point

・Amount for 4 pieces.
・Preheat the oven to 210 degrees.
・There is no need to sift strong flour.
・Warm the water in a 600W microwave for 30 seconds.
・The temperature of the hot water for the hot water bath should be between 50 and 80 degrees.
・The time required for placing in a hot water bath and fermentation time are not included in the required time.
・You can make the color darker by adding honey when boiling.