High-gluten flour 335 grams Cocoa powder 6 grams
Whole egg liquid 40g Clear water 170g
High sugar resistant dry yeast 4 grams Salt 4 grams
sugar 16 grams Milk powder 15 grams
Butter 15 grams Heiqiao 200 grams
Light cream 200 grams Valrhona Chocolate Crispy Beads Appropriate amount
How to make chocolate crispy bead bread Chocolate Crisp Bead Bread Recipe Illustration 1

Step 1

Put all the ingredients except butter into the Jolie 7600 chef machine. Reserve 10 grams of water because different flours used by everyone have different water absorption. When checking the dough status later, add it according to the situation. Knead the dough at low speed first, then stop the machine to check the softness and hardness of the dough. If it is thin, add less flour; if it is dry, add less water. Chocolate Crunchy Bead Bread Recipe Illustration 2

Step 2

Knead the machine at medium speed until it reaches the expansion stage, and you can pull out a thick film. Add butter. First, use low speed to blend the butter with the dough, then turn to medium speed and knead the dough until the surface is smooth and a thin film can be pulled out. Chocolate Crisp Bead Bread Recipe Illustration 3

Step 3

Put the Tuanyuan into a crisper for 1 rise. I put it at room temperature at 25 degrees and let it rise for 45 minutes. If the weather is cold, extend the fermentation time or find a warm place to ferment. If the weather is hot, shorten the fermentation time. Chocolate Crisp Bead Bread Recipe Illustration 4

Step 4

Let the dough double in size. Stick dry flour with your fingers and poke a hole in the middle of the dough. If the hole doesn't shrink or collapse, it's OK. Chocolate Crisp Bead Bread Recipe Illustration 5

Step 5

Divide the dough into 6 equal portions, each portion is about 100 grams. Roll into a ball and place in a crisper to rest for 15 minutes before shaping. Chocolate Crisp Bead Bread Recipe Illustration 6

Step 6

Take a piece of dough and roll it out as shown below Chocolate Crisp Bead Bread Recipe Illustration 7

Step 7

Roll up from top to bottom. Close the mouth tightly Chocolate Crisp Bead Bread Recipe Illustration 8

Step 8

Put it into the Yangchen hot dog mold. If there is no mold, place it directly on the baking sheet. Perform 2 rounds, and the temperature of the second round should not exceed 38 degrees. About 40-50 minutes Chocolate Crisp Bead Bread Recipe Illustration 9

Step 9

Bake after it rises. Preheat the oven to 200 degrees and bake for 12 minutes.Chocolate Crisp Bead Bread Recipe Illustration 10

Step 10

After taking it out of the oven and letting it cool, cut it in the middle without cutting off the bottom. Chocolate Crisp Bead Bread Recipe Illustration 11

Step 11

Making ganache: Heat the whipped cream and chocolate over low heat until the mixture melts evenly (remember the temperature should not be too high, novices are advised to use insulated water). Place in a piping bag and refrigerate until ready. Chocolate Crisp Bead Bread Recipe Illustration 12

Step 12

Squeeze in about 60 grams of ganache. Chocolate Crisp Bead Bread Recipe Illustration 13

Step 13

Stick on the Valrhona chocolate crunchy beads and it’s done Chocolate Crisp Bead Bread Recipe Illustration 14

Step 14

Finished product picture Chocolate Crunchy Beads Cooking Tips