When I saw Victoria Bake's Chef Nishikawa’s 85% hydration sesame toast 西川功晃芝麻吐司, I know I have to try it. Although I like Artisan bread, I am also have weakness for soft fluffy bread.
I have always wanted to try my hand at making Chocolate Wassant but somehow I never gotten to it.
Now on hand, I have a super soft bread recipe and a chocolate wassant recipe, why don't I just marry both recipes?
After all, these days, I need to bake or cook in small quantity as the kids do not have much time to snack at home and I hate to throw food away.
Verdict:
The Chef Nishikawa’s 85% hydration's dough was really wet. I started off using the dough hook to knead and later on, I do it by hand. Was afraid that by the time the dough is ready, my mixer will be sick.
Took me about 20 mins to pass the window pane test. The dough was still very sticky but I managed to gather it to form a ball and was praying that it will proof nicely. With a sunny day, the dough didn't give problem.
As for the wassant, I used Do What I Like's method as she has a detailed pictorial description. I didn't do a good job. I position the final bun wrongly and thus the croissant style was not correct.
Overall, this bread is very soft and fluffy and it tasted good as well.
I am going to try again and work on my presentation.
Source: Victoria Bakes and Do What I Like
Thanks ladies!
Chocolate sheet
What you need:
50g chocolate
20g butter
20g bread flour
10g cocoa powder
5g corn flour
60g milk
20g castor sugar
30g egg white
Method:
Using two small bowls, melt chocolate &butter separately
In a sauce pan, sift flour, cocoa powder& cornflour together.
Add in milk & sugarinto the sifted flour mixture
Add in melted chocolate,butter & egg white
Put the saucepan overthe stove on low heat. Using a wooden spoon, stir the mixture until itbecomes thick. It will becomes a soft dough
Remove the saucepan fromstove. Pour out the chocolate dough onto a cling wrap to cool down
Roll out the chocolatedough into 22cm x 14cm. Chill in the fridge for later use.
Bread Dough
What you need:
250g high protein flour (bread flour)
40g sugar
1 tsp instant dry yeast? tsp salt
1 egg
100g milk
63g water
30g butter
Method:
Prepare dough by mixingall ingredients (except butter) together. knead till you get a dough
Knead in butter,incorporate well and knead till you achieve window pane
Place dough into a oiled bowl, clingwrap and allow to rise till double in size
Punch dough down to removeair bubbles and roll out the dough into a rectangle of size 31cm x 22cm.
Put the chocolate sheet on the middle of the dough. Fold in both ends of thedough to cover the chocolate sheet completely. Seal all the edges tightly..
Turn the dough 90°. Rolldough till it is about 60cm x 22cm.
Fold the dough into 4folds. Turn dough 90C. Roll dough into a 54cm x 22cm rectangular sheet.
Cut into triangular piecesof base 9cm and height 22cm. Roll triangular pieces from the widest part.
Prove for 50 minutes at35°C.
Apply egg wash and bake at175°C – 180°C for 18 - 20 minutes.
If using air fryer, 175°C at 7 mins.
Cheers!
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