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Cocoa chopped bread ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

(A) Strong flour : 180g
(A)ココアパウダー : 10g
(A)ブラックココアパウダー : 10g
(A)きび砂糖 : 30g
(A)塩 : 3g
(A)スキムミルク : 5g
無塩バター : 20g
(B)水 : 95g
(B)ドライイースト : 3g
溶き卵 : 30g
照り卵用溶き卵 : 大さじ1
スライスアーモンド : 適量
溶けない粉糖 : 適量

Time required

40minutes

Procedure

1) Mix (B) 00:01
Put (B) in a measuring cup and mix well.
2) Mix the flour 00:26
Put (A) in a bowl and mix well with a whisk.
3) Knead the dough 01:38
Add 1 and beaten egg to 2 and mix with a curd. When it comes together, put it on the table and knead it. When the dough is no longer sticky, knead the unsalted butter and knead for another 5 minutes.
4) 1次発酵させる 04:12
Put them in a bowl, wrap them in a circle, and leave them in a warm place until they double.
5) ガス抜きをし成形する 04:50
When the dough swells twice, degas it, cut it into 12 pieces, roll it like a croissant, and arrange it in a mold.
6) 2次発酵させる 07:18
Leave in a warm place until doubled.
7) オーブンで焼く 07:20
Spread the beaten egg on the surface, sprinkle with sliced almonds, and bake in an oven at 160 ° C for 15 to 16 minutes.
8) Finish 08:04
焼けたら型から出してワイヤーラックで冷まし、粉糖をふる。

Point

・ Bring unsalted butter to room temperature.
・ It is advisable to be careful about the drying of the dough during fermentation and molding.
・ Since it is difficult to handle bread dough in summer, it is recommended to lower the room temperature when working.
・ The time required does not include the time for primary fermentation, secondary fermentation and baking in the oven.