When you cut it open, it looks like it’s full of chocolate chips.This makes it easy for your child to grab and eat, so if you bake it the day before, it will be easy on busy mornings.Of course, it’s fun to make them together, so definitely try them
Ingredients
- High gluten flour 200g
- Sugar 20g
- Instant dry yeast 3g
- Salt 3.6g
- Milk 65g
- Water 80g
- Unsalted butter 25g
- Chocolate chips 6g each x 8 pieces
Instructions
- Set the ingredients, except for unsalted butter and chocolate chips, in a home bakery or kneading machine.
- Turn on the switch and after 10 minutes, add the butter and knead for another 10 minutes .
- Once the dough is kneaded, re-roll it into a ball, cover it with a shower cap , and let it ferment for the first time at around 30 degrees until it doubles in size to 2.5 times its size .
- After the first fermentation, divide the dough into 8 parts, lightly roll them up, and let them rest for about 10 minutes.At this time, cover the dough with a plastic sheet or a damp cloth that has been wrung out tightly to prevent it from drying out.
- Roll the rested dough into a 13cm x 6cm piece with a rolling pin and sprinkle with 5g of chocolate chips.
- Fold the dough from the top towards the center and press lightly with your hands.
- Fold the dough from the bottom towards the center in the same way and press lightly with your hands.
- Place the remaining 1g of chocolate chips and press down lightly.
- Fold it in half again and pinch the seam with your fingers to close it.You can increase the amount of chocolate chips as you like .
- Place the dough from step 2 on a baking sheet and heat in the oven at 35 degrees with the fermentation key or in a warm place.
- Bake at 200 degrees for about 10 minutes.*Please adjust the temperature and time according to your oven.
