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Chocolate Wassant Bread

Ingredients

Chocolate Sheet
Bread flour 15g
Corn flour 5g
Tulip 100% dark cocoa powder 10g
Milk 55g
Sugar 30g
Semi sweet chocolate chips 65g
1 Egg white
Unsalted butter 15g


Sponge Dough

Bread flour 55g
Water 33g
Yeast 1g


Main Dough
Sponge dough 90g
Bread flour 240g
Cake flour 60g
Milk Powder 6g
Sugar 36g
Yeast 3g
Salt 6g
Water 100g
Fresh milk 50g
Egg ×1
Unsalted Butter 45g

Method

Make the chocolate sheet 2 or 3 hours ahead

  1. Place a sauce pan at medium low heat, add in milk and sugar and whisk until the sugar has melted. Add in sifted flour, cocoa powder and corn flour and stir well. Add in chocolate chips and continue to mix until melted. Add egg white and stir well. Lastly stir in the butter. Mixture will gradually thicken and become a dense paste in a few mins.
  2. Remove from heat and leave at room temperature for 15 mins.
  3. Pour the paste over a sheet of film and wrap up. Stretch out to form a (18 cm×18cm) square. (Please refer to the video)
  4. Put the wrapped paste in the freezer until it is ready for use.

Sponge Dough
Mix all the ingredients well to form into dough. Let it rise for 3 to 4 hours in room temperature

Main Dough

  1. Mix all ingredients together (except butter) and knead till you get a rough dough. Gradually add butter and continue to knead till membrane stage.
  2. Place the dough in a lightly greased bowl and cover it. Proof for an hour till double in size.
  3. When it’s ready, transfer the dough onto a floured worktop and gently deflate the dough. Shape into a round ball and rest it for another 15 mins. Roll out the dough and make the folds.
  4. After 15 mins, sprinkle some flour on the dough and roll it to rectangle shape of 36×18 cm
  5. Take the chocolate sheet out from the freezer, remove the film and place it in the middle of the dough. Both the width of the chocolate sheet and the dough are the same.
  6. Fold the 2 sides of the dough to cover over the chocolate sheet. Pinched to completely seal the joint at the middle. The dough must be completely sealed. Cover it with film and put in the freezer for 30 mins. Stretch the dough and make the first fold.
  7. Put chilled dough on a floured worktop. Start stretching the dough from the center towards the ends. As we stretch the dough, try to lift the dough from the work table from time to time ensure it does not stick to the table. Stretch until about 40 x 22 cm.
  8. Make the first book fold, take one end to the center and repeat the same process with the other end placing it on the previous one. Cover with film and put in the freezer for 30 mins. Stretch the dough and make the second fold.
  9. Take out the dough from fridge. Do a second book fold. Repeat the step 7 and step 8 process. Cover with film and put in freezer for another 30 mins.
  10. Take out the dough from fridge. Roll dough into approximately 50 X 17 cm. Trim the sides and cut into triangular shape. (My triangle base is 5cm x 17cm height ). Cover triangles dough with film and refrigerate for 20 mins.
  11. Take out the chilled triangles dough. Make a small slit at the centre of the triangle base. Stretch out the dough slightly towards the top and roll it up from the base.
  12. Proof for 45 to 60mins or until doubled in size.
  13. Preheat the oven at 180°c and bake for 20 minutes or until fully baked

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