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- 2021/06/02
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choco-coconut filled bread
レシピ
材料・調味料 (6)
作り方
- 0
- For the tangzhong mix flour and water in a pan and cook until thicken to a paste stirring continuously on medium heat.
- 1
- Leave to cool, cover and refrigerate for 6 hours. Bring out to room temperature 1 hour before use.
- 2
- In a mixing bowl add flour , sugar, salt, yeast and milk powder. Mix well.
- 3
- Add milk, egg and the tangzhong mixture and mix well at low speed until a dough is formed .
- 4
- Add the butter and mix at low speed first and then gradually increase the speed to high, mix until a soft and elastic non sticky dough is formed.
- 5
- Take the dough out and fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with plastic wrap and leave to rise for 40 mins to an hour.
- 6
- Divide the dough into 6 equal pieces by weight. Take one piece and fold it over itself. Turn it 90 degrees and fold it over itself again.Using both hands mold it into a ball.Repeat with the remaining dough.
- 7
- Cover and leave to rest for 15 mins.
- 8
- Roll each dough out flat. Fold flattened dough using thirds. At this point roll it out again and spread some chocolate( i used Nutella), crushed almond and dessicated coconut. Roll the dough carefully into a roll, pinching together at the seams.
- 9
- Place it into a baking pan or a tray and leave to rise for 30 mins.
- 10
- Brush with egg wash( 1 egg yolk +milk).
- 11
- Bake in a preheated oven at 355°F for 25-30 mins.
みんなの投稿 (1)
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nus#bread #chocolate #coconut #tangzhongbread #sweetbread #sweetbuns #teatime #breakfast #dessert #yummy
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もぐもぐ! (200)
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