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Chocolate Bread ｜ Life THEATER: Recipes for useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
salt : 3g
sugar : 12g
Salted butter : 10g
water : 40cc
milk : 100cc
chocolate : 16 grains

Time required

38minutes

Procedure

1) Make the dough 00:27
Put milk, water and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, salt and sugar in a large bowl and mix thoroughly with a rubber spatula.
Combine the contents and mix with a rubber spatula until most of the powder is gone.
Once organized, knead by hand.
When the dough is evenly moist, roll it into a bowl.
Wrap and leave for 5 minutes.
2) Squeeze butter 01:17
Re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
Once the butter has been mixed to some extent, knead it by hand until it is no longer shiny.
Stretch the dough with your fingertips and fold it (around 30 times as a guide).
Roll the dough so that the surface of the dough is smooth and round, and put it in a closed container.
3) Ferment 01:49
Place in the refrigerator for at least 8 hours to ferment. It would be nice if it swelled 1.5 to 2 times as a whole.
4) Mold 01:59
Dust the table with strong flour (outside the amount) and remove it from the closed container.
Dust the dough and cut into 8 equal parts.
Place two chocolates in the middle of the dough and wrap them.
Place them in a frying pan with the stitches facing down.
5) Finish ferment 02:25
Cover the frying pan and heat on medium heat for 2-3 seconds, turn off the heat and leave for 15 minutes.
6) Bake in a frying pan 02:38
Cover the frying pan and bake on low to medium heat for about 10 minutes.
Turn the dough over, cover and bake for about 8 minutes.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it. There is no problem with some unevenness.
・ You can leave the dough as it is in the fluorinated frying pan. For other frying pans, lay an oven sheet and line it up.
・ Store the dough in the refrigerator for about 3 days. If it does not burn immediately after fermentation, refrigerate as it is.
・ If you don't have to do finish fermentation but prefer fluffy bread, finish fermentation after molding. Put the dough in a frying pan and cover it. Heat on medium heat for 2-3 seconds, turn off the heat and let sit for 15 minutes. It looks about 1.3 times. It should be one size larger.
・ After molding, the finish will be beautiful by closing the eyes down.