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Chocolate Croissants

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This Dirty chocolate recipe is worthy of its name! It is a very chocolaty dessert full of chocolate inside out. This amazing cake lifts up the mood whenever served.

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Recipe

PRE TIME: 2 hr

COOKING TIME: 30 min

TOTAL TIME: 2 hr 30 min

4 SERVING

Ingredients:

7.7 oz. Bread flour
1 oz. Cocoa powder
0.7 oz. Butter
5.6 oz. Warm water
0.7 oz. Eggs
0.17 oz. Salt
0.7 oz. Sugar
0.2 oz. Dry east
2.1 oz. Butter
7 oz. Dark chocolate
Cocoa powder
Chocolate stick
2.1 oz. Butter
2.1 oz. Butter

Directions:

Mix bread flour and cocoa powder evenly. Cocoa powder is well clumped together, so I recommend you sift it and mix it.

Dissolve butter and salt sugar. Stir until the yeast is half melted. Add yeast and the whisked eggs and mix. Add flour and cocoa powder and mix. Mix it until all ingredients are evenly mixed.

Wrap the dough so that it doesn't dry and let it sit for 30 minutes.

Knead the dough for a minute or two. The more you knead it, the smoother it looks and the more elastic it feels. Put it in the wrap again.

Knead the dough for a minute or two. Sprinkle a little flour. It's hard to spread the dough if you spray too much, so let's sprinkle it moderately.

Roll out the dough 15-20 (length) x 50cm (width) wide.Spread the soft butter all over the dough in a thin, uniform thickness. If you keep rubbing butter, the dough will eat butter and turn bad, so spread it as quickly as possible. Fold it as you can see in the video. Wrap the dough and seal it.

Roll out the dough 15-20 (length) x 50cm (width) wide. Spread butter carefully so that it doesn't leak out or tear the dough. Spread the soft butter all over the dough in a thin, uniform thickness. Fold it as you can see in the video. Wrap the dough and seal it.

Fold the dough as you can see in the video. Push it carefully so that butter doesn't leak out or the dough doesn't tear. Spread dough 15-20 (length) x 50cm (width) wide. Please cut the dirty part of the dough neatly. Divide the dough into quarters, please. Cut the chocolate into the thickness of the little fingers according to the width of the dough.

Place the cut chocolate on the end of the dough and wrap it around once. Put one more chocolate stick on top and roll it to the end. Egg wash the top of the cakes and bake at 356 °F/ 180 °C for 25-30 minutes. Clump the remaining pieces of dough. Cover with plastic wrap or wet cotton cloth and let it sit for 2-3 hours.

Heat the chocolate in the microwave or heat it up and dissolve it completely. Enjoy! If the bread is too hot, chocolate can melt when you put it on. Cool the bread completely and coat it with chocolate. Sieve the cocoa powder and sprinkle it before the chocolate hardens.