A challenge to sprinkle! Time required : 20minutes
ぷちチョコパン|cook kafemaruさんのレシピ書き起こし
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Ingredients
- (A) Lisdol : 150g
- (A)ココアパウダー : 3g
- (A)ブラックココア : 3g
- (A)砂糖 : 6g
- (A)塩 : 2g
- (B)水 : 50g
- (B)牛乳 : 60g
- ドライイースト : 2g
- 無塩バター : 12g
- ビターチョコレート : 80g
- 強力粉 : 適量
Time required
50minutes
Procedure
-
1)
Combine (B) and dry yeast
00:13
Put (B) in a measuring cup, add dry yeast and mix well.
-
2)
Mix the flour
00:33
Put (A) in a bowl and mix well with a whisk.
-
3)
Knead the dough
01:10
Pour 1 into 2 and mix with a rubber spatula. 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
03:48
丸くまとめてボウルに入れ、濡れ布巾をかけ、暖かい場所で30~40分放置する。
-
5)
ガス抜きをし生地を丸めベンチタイムを取る
04:08
生地が2倍に膨らんだらガス抜きをし、5個に切り分け、丸めて濡れ布巾をかけ、15分ベンチタイムを取る。
-
6)
チョコレートを準備する
05:35
ダースを取り出し、縦半分に切り、横は2か所切って一粒を6等分する。
-
7)
成形する
06:07
Spread 5 and sprinkle 6 on it, wrap it, roll it up and line it up on a baking sheet lined with parchment paper.
-
8)
2次発酵させる
07:25
ラップや濡れ布巾をかぶせ、暖かい場所で30~40分放置する。
-
9)
オーブンで焼く
07:28
When the dough is doubled, sprinkle strong flour with a tea strainer from above, make two slits with a coup knife, lower the oven preheated to 250 ° C to 230 ° C, and bake for about 14 minutes.
Point
・ Bring unsalted butter to room temperature.
・ Be careful of the dough drying during fermentation, bench time, and molding.
・ If you do not have a coup knife, you may use a razor blade.
・ The time required does not include the time required for primary fermentation, bench time, secondary fermentation, and baking in the oven.
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