This recipe is translated from caroleasylife. Very fun and challenging bake, but will take 2 sessions because the chocolate layer needs to be prepared separately. I think I could have folded one more time, maybe next time. Also, please cut after the bread has cooled a bit so the chocolate will not smudge, like mine. Children will definitely like this recipe filled with chocolate aroma.
Recipe – Chocolate Layer (Prepare at least one day before)
- 50g Chocolate (70% cocoa Cadbury Old Gold)
- 20g salted butter
- 20g bread flour
- 10g cocoa powder
- 5g corn starch
- 60g milk
- 20g caster sugar
- 1 egg white
- Melt chocolate and butter in microwave.
- Mix bread flour, sugar, cocoa powder and corn starch. Add milk and use handwhisk to mix till combined. Next add in the melted butter, chocolate and egg white and mix them all together.
3. Place all ingredients in a pot and heat over low flames. Whisk the whole time to make sure the mixture does not burn. Stir until the mixture thickens and will lift off the pot base when you swirl with the hand whisk, as shown. And you can see the base of the pot. Set aside to cool.
4. Once mixture has cooled, pour onto a sheet of clingwrap. Flatten with a spatula and try to make a square shape. Cover with another sheet of clingwrap. Roll out using a rolling pin to a 18 cm by 18 cm square. Wrap with cling wrap and freeze till hardened (at least overnight).
- 260g bread flour
- 20g cake flour
- 1 egg
- 30g caster sugar
- 3/4 tsp instant yeast
- 125g milk
- 20g salted butter
1. Mix all ingredient except butter at KA speed 1-2, for about 5 mins until a rough dough form. Add in butter and knead for next 20 -30 min at KA 2-4, till window pane stage. Stop regularly to scrape down and turn dough. Form a round dough and place in a clean slightly greased bowl.
2. Proof for 1 hour, covered. Alternatively, place in a close, OFF oven together with a cup of warm water, till double in size.
3. Place dough gently on a floured surface, flatten to remove large bubbles. Form a round dough again and rest for another 15 min.
4. After resting, flour surfaces and rolling pin, roll out into a large square. Retrieve chocolate layer from freezer. Place as shown.
5. Cover chocolate layer with dough and pinch to close, as shown.
6. Remember to keep flouring as the cold chocolate layer causes condensation and makes a very sticky dough. Roll out till double in length, then fold in 1/3 left and right.
7. Roll out again (keep flouring above and below), and fold in 1/3 left and right again.
8. Roll out one more time, till about just longer than your baking tin. Cut into 3 strips using a knife.
9. Pleat and place into baking tin. Proof for 1 hour till about 80% of tin height.
10. Bake at 180 deg C for 45 min. Turn out to cool on wire net and cool before slicing.