Chocolate bread in crossaint shape

Bebe Ng @cook_6153853

Using crossaint technique

Bebe Ng @cook_6153853

Using crossaint technique

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Ingredients

5 hours

6 servings

40 gBiiter Chocolate (Chopped)
60 gMilk
20 gGranulated sugar
25 gWhole egg
12 gCake flour
7 gCocoa powder
3 gBlack cocoa powder (or Cocoa powder)
50g Bread flour
45 gMilk
2 gSalt
20 gSugar
2 gDry yeast
60 gWater
20 gUnsalted butter(room temperature)

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Steps

5 hours

1

In the bowl, put milk, eggs, sugar in and mix it, continue adding flour, cocoa powder and mix until combine. Microwave(600w) at 50 seconds, take it out and stir well. Then microwave for another 30 secondes 2 times more.
2

It'll become thick and sticky, adding chunk chocolate. Whisk until it all together, put on parchment paper and one more on top. Roll the dough into square 14x14 cm even thickess. Put in a frezer
3

Another bowl put flour, sugar,salt, yeast, milk and water one thing at a time, mix it to become a sticky dough. Put on table and start stretch it away from you with the heel or knuckles of one hand and fold it back over the top towards you. Kneading develops the gluten and makes the dough stretchy and elastic
4

When the dough not sticky and become smooth adding butter on top of it. Continue kneading the dough until all ingredients blended toghether. You can testing by stretching the dough and can see through without tearing. Let the dough rise at warm place until the dough double size(2hours)
5

After the dough was risen rolling the dough become squared 15x15cm as perfect as possible and with an even thickness. Placed the chocolate sheet on it at 45 degree angle. Fold all flaps of dough over the butter, so the points of the dough reaches the center of the butter. With the palm of your hand lightly press the edges to seal the seams.
6

With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle 30x16 cm. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. Rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself.
7

Fold 2 sides flaps of dough into center and rotate your dough 180 degrees so the layer side faces to you. And roling to rectangles 30x20cm. Cut layer side to make rectangle as possible perfect. And cut into 6 triangles. same size. Cut 1 inch in middle of base and rolling
8

Let's the dough rise in warm place until double size(2hours). Combine the egg with a teaspoon of water and whisk until smooth, brusing a thin coating of egg wash on breads. Bake at 374 Fahrenheit in 12 minutes