[Bread making video together] Rich chocolate french made without kneading (199)

Рет қаралды 4,280

4 жыл бұрын

Hello everyone.
It is Uchihashi of Bakers Channel.
Make a dough full of umami by aging for a long time at low temperature and mix it with chocolate. Critical blow !!
There is no doubt that both children and families will be pleased ♪
I do not knead it, fermentation management is easy with the refrigerator, it is the best!!
Why don't you make them together while watching the video?
~recipe~
・ Risdall (quasi-strong powder) 200g
・ Pure cocoa 40g
・ Salt 4g
・ Red Suff (Instant Dry Yeast) 0.6g
・ Malt water (malt 1: pure water 1) 10g
・ 150g of pure water (warm water) (Please adjust the temperature according to the temperature)
・ Callebaut / Couverture Dark Just like your favorite chocolate
~ Baker's Percent ~
・ Flour 100%
・ Pure cocoa 20%
・ Salt 2%
・ Red Suff 0.3%
・ Malt water 5%
・ Purified water 75%
・ Total 202.3%
* When creating the recipe, fine fractions are cut off.
~ Schedule of next live broadcast ~
①Start at 21:00 on February 22, 2020 (about 1 hour)
②When 25.000 subscribers arrive.
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~ Your KZfaqr who has been watching ~
Peaceful Cuisine EMOJOIE CUISINE Haruan Chris's Room Bilingirl Chika Koji Seto Suit Rupa sensei
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~ Ingredients used this time (participating in amazon associate) ~
・ Risdall (quasi-strong flour) ← Very good flavor and very delicious.
amzn.to/2T28lEX
・ Pure cocoa ← Personally cocoa is pure cocoa
amzn.to/2v35Nyq
-Pure cocoa ← This pure cocoa is also delicious.
amzn.to/32eT0Fg
-Callebaut / Dark ← This area is recommended.
amzn.to/32cowni
-Callebaut / EX Dark ← This area is recommended.
amzn.to/2P9TGGs
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〜Foods used everyday (participating in amazon associate) 〜
・ Tokubosa (light flour) ← Saku taste and delicious.
amzn.to/2FvmIw1
・ Spring love (strong flour) ← Hokkaido flour.
amzn.to/2TTDhdR
・ Salt-free fermented butter (450g) ← Yotsuba milk industry with high quality.
amzn.to/2SXC2XL
・ Cane sugar ← Okinawa cane sugar.
amzn.to/2FvaDqH
・ Red Suff (3g x 50 bags) ← Individual packaging is recommended because it is easy to handle.
amzn.to/37Hk6Wz
・ Raw yeast (refrigerated / 100g) ← recommended in small quantities.
amzn.to/39Pzyl3
-Baking powder ← orthodox products.
amzn.to/2U3XwVh
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Equipment you normally use (participating in amazon associate)
・ Kitchen aid (desktop mixer) ← very convenient.
amzn.to/2Tg81FD
・ 1.5 loaf type (bread type) ← 1.5 loaf is beautiful!
amzn.to/2IVYmPH
・ Ishigama Dome (Toshiba) ← Oven after all Toshiba !?
amzn.to/2tSg3VV
・ DMC-G8 (Panasonic) ← Nice camera.
amzn.to/2NKcuuj
・ HI frying pan (Iris Ohyama) ← Cospa is good.
amzn.to/2IcwTcc
-Trace measurement (tanita / scale) ← easy to see.
amzn.to/2Ie1u9a
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#Bread recipe #chocolate bread #do not knead #french bread

Пікірлер: 14

@Bright-It 4 жыл бұрын

NO-KNEAD RICH CHOCOLATE BREAD Rich & Delicious Chocolate Bread by Baker's Channel Ingredients 200 g Bread Flour 40 g Cocoa powder 0.6 g SAF Red (Instant Dry Yeast) 4 g Salt 150 g Water (pure, warm) 10 g Malt water (1:1 malt + water) Chocolate chips, for filling Directions 01. In a bowl, place bread flour, cocoa powder, yeast in one side and salt in the other. Mix the dry ingredients lightly. 02. Add the warm water and malt water. Mix all the ingredients to form a dough, gently, because cocoa fine powder can spill out the bowl. 03. Transfer the dough to a container, cover with plastic wrap and the lid. 04. Let it rest for 60 minutes, at room temperature (25 °C). 05. Or refrigerate it for 12 hours or more at 5 °C, for long fermentation at low temperature. 06. Press the dough with your fingers and check the fermentation. The mark of your fingers should remains in the dough, but springs back partially. 07. Dust the dough and the board with flour. Transfer the dough gently to the board, cut it in 6 pieces of equal weight. Pre-shape into balls and cover them with the bowl. 08. Let the balls rest for 20 minutes, at room temperature.(25 °C). 09. Dust the balls lightly with flour. Final shape, flat each ball and place the chocolate chips, (about 15 chips) in each bread. Close the edges tightly and shape them round. 10. Arrange the loaves evenly in a baking sheet, lined with parchment paper. 11. Final fermentation, let them rest for 45 minutes, at room temperature (30 °C). 12. Dust the loaves of bread, lightly with (rye) flour. Make cuts (cross) in each bread, using scissors. 13. Bake the loaves of bread in pre-heated oven at 240 °C (464 °F), with steamer, for 12 minutes. LET'S KEEP BAKING WITH BAKER'S CHANNEL! Please give Like and Subscribe. Thanks a lot.

@bakerschannel1530 4 жыл бұрын

Sweet chocolate bread is mainstream in Japan. However, it is finished with a bitter taste and a refreshing taste without being tedious. Thank you, E.

@micole1131 4 жыл бұрын

作りました！パン生地はかなり苦い仕上がりでした！

@bakerschannel1530 4 жыл бұрын

HASEGAWA MIKIさん、こんにちは。作ってくださりありがとうございます(^-^) 確かにレシピ自体の糖添加が少ないのでビターには仕上がります!! ですので、甘味を出したい場合は生地にグラニュー糖を添加してくださったりチョコをカカオ分の少ない物に置き換えられますと甘さが出ます!!色々とHASEGAWA MIKIさん好みに試してくださいますと幸いです(^-^)