Choco Croissant 巧克力牛角

Choco croissant, love it!

Ingredients | 材料 :

  • Yield: 8 numbers | 8 件

(A) Puff Dough | 酥皮麵糰 :
160g  Bread flour | 高根麵粉 (麵包粉)
40g  Cake flour | 低根麵粉
3g  Salt | 鹽
15g  Caster sugar | 糖
10g  Unsalted butter | 無鹽牛油
25g  Egg | 雞蛋
3g  Yeast | 酵母(依士)
20g  Milk | 鮮奶
80g  Warm water | 溫水

(B) Fat Layer |  酥芯 (夾心) :
80g Unsalted or salted butter, chilled | 無鹽或有鹽牛油,冷凍

(C) Dark choco buttons 55% | 黑巧克力 :
16 pcs dark choco buttons 55% | 黑巧克力

Steps | 做法 :

  1. 焗爐以230°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍平均輾薄至大概 24 cm x 44 cm (10 in x 18 in) 的長方形,用刀切去四邊使有層次感及方便做形。平均切割8件長三角麵糰。
  3. 三角形麵糰底部垂直切2.5cm高,放上兩粒巧克力,輕輕拉開兩角從底捲上,近收口3cm塗上蛋液,捲至尾
  4. 造形麵糰放有烘焙紙的焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2倍大。
  5. 麵糰上掃上蛋液。放入已預熱焗爐並調至210°C,烘焗約20分鐘至表面呈金黃色。取出放架上待涼。

  1. Preheat oven to 230°C.
  2. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll out evenly to 24 cm x 44 cm (10 in x 18 in), cut 4 sides until even. Cut into 8 triangles evenly.
  3. Use a knife to cut 2.5cm high at the base, put 2 chocolate buttons above the cut, slightly stretch both ends and wrap up until 3 cm from the end, egg glazing it, then roll up with the triangle tip on top.
  4. Put the dough on baking tray with baking parchment, cover it with plastic wrap or aluminium foil for final fermentation for about 40 minutes till double its size.
  5. Egg glazing thinly on top of dough. Put in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden. Remove from oven and cool on rack.