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  • 2021/06/02
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choco-coconut filled bread

レシピ
材料・調味料
tangzhong:
bread flour
40g
water
200g
dough:
bread flour
580g
sugar
60g
salt
12g
dry yeast
10g
milk powder
10g
milk
260g
egg
50g
butter(unsalted)
50g
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.
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nus
#bread #chocolate #coconut #tangzhongbread #sweetbread #sweetbuns #teatime #breakfast #dessert #yummy
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