Dough: High-gluten flour 200 grams
Low gluten flour 50 grams Cocoa powder 10 grams
Whole egg liquid 25 grams Fine sugar 25 grams
Milk powder 10 grams Milk 180g
Salt 3 grams Yeast 2.5 grams
Butter 15 grams High temperature resistant chocolate beans 35 grams
Mexican Sauce: Butter 35 grams
Powdered sugar 10g Whole egg liquid 30g
Low gluten flour 35 grams
How to make chocolate puff pastry buns #french natural cheese challenge#chocolate puff pastry bun Method diagramSolution 1

Step 1

Except for the butter and high-temperature resistant chocolate beans, the dough ingredients are put into a chef's machine to knead the dough. Hot salt can also be added with the butter in hot weather. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 2

Step 2

After kneading to the expansion stage, add butter and knead until complete. If you can't knead this bread with a film that's too thin, it doesn't matter if the film is a little thicker, as long as the ductility and elasticity are balanced. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 3

Step 3

Add the high-temperature chocolate beans and mix on the lowest speed. Do not over mix.#french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 4

Step 4

Roll the kneaded dough into a round shape and place it in a basin, cover it and allow it to ferment in a warm place at 25 to 28 degrees Celsius. Let it rise until about 1.5~2 times in size. Dip your fingers in flour and poke holes without shrinking or collapsing. When the weather is hot and the bottom shrinks very slowly, the fermentation is completed. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 5

Step 5

Once the dough is ready, deflate the dough and press gently to remove any large air bubbles. Divide into 12 portions, roll into balls and let rest for 15 minutes. #Francenaturalcheesechallenge#How to make chocolate puff pastry buns 6

Step 6

After it has rested, take the dough and pat out any big air bubbles. Pat it into a round shape. You can wrap a few pure cocoa butter chocolate coins in it. You can also leave the chocolate coins alone. #Francenaturalcheesechallenge#Chocolate puff pastry bun Illustration of how to do it 7

Step 7

Lift the dough and wrap it up, pinch the edge tightly. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 8

Step 8

After shaping, put it into the mold and start the second rise. You can place it in a fermentation box or oven for fermentation.The temperature is 30-32 degrees and the humidity is 80%. Friends who do not have a fermentation box can also use the oven for the second time. The oven cannot be adjusted accurately without humidity. You can put a bowl of warm water to maintain the humidity for about 30 minutes. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 9

Step 9

When the dough is fermenting to make Mexican sauce, the butter is softened in advance at room temperature, just like making cookies. It is softened to the point where you can lightly poke holes with your fingers, not liquefied. Mix the softened butter + powdered sugar evenly. #Francenaturalcheesechallenge#Chocolate puff pastry bun Illustration of how to do it 10

Step 10

Add the egg liquid in two more batches until all the egg liquid is incorporated and absorbed.#Francenaturalcheesechallenge#Chocolate puff pastry bun Illustration of how to do it 11

Step 11

Add low-gluten flour and mix everything evenly with a spatula. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 12

Step 12

Put the prepared Mexican sauce into a piping bag and set aside. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 13

Step 13

This is the state of fermented dough. The surface of the dough is smooth and elastic. When pressed with your fingers, the dough will slowly rebound and be a little higher than the mold. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 14

Step 14

Spread the Mexican sauce on the surface of the dough in circles, only about 2/3 of the dough should be squeezed. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 15

Step 15

Put into the fully preheated oven, heat up to 170 degrees Celsius, and heat down to 190 degrees Celsius for 20 minutes. The time and temperature are for reference only, please adjust according to the actual conditions of your respective oven.

Step 16

The bread is baking~ #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 17

Step 17

After taking it out of the oven, unmold it and let it cool on a cooling rack. When it cools down to a little residual temperature, seal it and store it in a bag. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 18

Step 18

A cute and easy-to-make chocolate bun. #french natural cheese challenge#chocolate puff pastry bun Illustration of how to do it 19

Step 19

It has a popping effect and a very rich taste. Friends who like chocolate must try it. #french natural cheese challenge#chocolate puff pastry bun Illustration of practice 20

Step 20

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Many friends said: I made it exactly according to the recipe, why is mine wet? Why is mine dry? why...whyWell... When making bread, you must flexibly control the liquid in the recipe, because the water absorption of flour is different, and the climate temperature and air humidity are different in the north and south. You must add it as appropriate according to the state of the dough. This is a commonplace topic! The time and temperature should be adjusted according to the actual conditions of your own oven. There is a big difference between a large oven and a small oven. Even two ovens of the same brand will have temperature differences. I made it with a Keluli mold. If you don’t have this mold, you can also use a large 12-piece mold.