American cuisine

Easy

Chocolate Cream Bread

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Chocolate Cream Bread is light, fluffy, and amazingly delicious. Fantastically soft and creamy that brings a good mood for the rest of the day.

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Recipe

PRE TIME: 2 hr 35 min

COOKING TIME: 20 min

TOTAL TIME: 2 hr 55 min

4 SERVING

Ingredients:

Dough
8.8 oz. Bread flour
1.7 oz. Cake flour
0.7 oz. Milk
0.7 oz. Sugar
0.6 tsp. Dry yeast
0.8 tsp. Salt
6.3 oz. Water
0.5 oz. Starch syrup
0.7 oz. Unsalted butter
Chocolate cream
0.5 oz. Cornstarch
0.5 oz. Cake flour
1.7 oz. Sugar
1.2 cup Milk
0.17 cup Fresh cream
2 Pieces Egg yolk
0.8 oz. Pure cocoa powder
2.1 oz. Chocolate (recommended for bitter)
A few drops of vanilla extract
1 tsp. Rum (if you like)

Directions:

Dough: Put the flour, milk, sugar, yeast, and salt into a bowl and add water and syrup into the bowl, and mix.

Transfer the dough to a kneader. Knead for a few minutes and then add the unsalted butter and knead further.

Is it OK if the dough is stretched and gluten film is formed. Cover with plastic wrap and ferment in the oven at 86 F/30 C for 60-70 minutes.

After primary fermentation, do a finger test. Sprinkle a bit of flour on the bread dough, insert your finger and if the hole is not closed immediately, fermentation is complete.

Dust the dough with flour, take it out on the table, fold it, and degas.

Divide into 16 pieces, roll them up, cover them with plastic wrap and take a bench time of 20 minutes or more.

Degas, reroll the dough and arrange it in a mold. Ferment in the oven at 95 F/35 C for 45 minutes.

Sprinkle flour for decoration on the surface of the dough and bake in an oven preheated to 302 F/150C for 20 minutes.

Remove from the mold as soon as it is baked.

Chocolate cream: Put cornstarch, cake flour, and sugar in a pot and mix, then add a small amount of milk and mix well to prevent lumps.

Add the rest of the milk, cream, and egg yolk, mix well, heat, and keep mixing to bring to a boil without burning.

When it boils and thickens, add pure cocoa powder and chocolate, mix well and continue to heat for another 2 minutes.

Continue heating for about 2 minutes, remove from heat, and immediately add rum and vanilla extract and mix. Strain immediately. The cream is ready. Adhere the wrap and let it cool so that the film does not stick to the surface.

Cut the bread in the middle, make a small space in the middle and fill the piping bag with the cream and add the cream to the middle of the bread.

Enjoy!