Super soft Chocolate Wassant

When I saw Victoria Bake's Chef Nishikawa’s 85% hydration sesame toast 西川功晃芝麻吐司, I know I have to try it.  Although I like Artisan bread, I also have a weakness for soft fluffy bread.

I have always wanted to try my hand at making Chocolate Wassant but somehow I never got to it.

Now on hand, I have a super soft bread recipe and a chocolate wassant recipe, why don't I just marry both recipes? 

After all, these days, I need to bake or cook in small quantity as the kids do not have much time to snack at home and I hate to throw food away.
  

Learning experience: 

The Chef Nishikawa’s 85% hydration's dough was really wet.  I started off using the dough hook to knead and later on, I do it by hand.  Was afraid that by the time the dough is ready, my mixer will be sick.  

Took me about 20 mins to pass the windowpane test.  The dough was still very sticky but I managed to gather it to form a ball and was praying that it will proof nicely.  With a sunny day, the dough didn't give problem.  

As for the wassant, I used Do What I Like's method as she has a detailed pictorial description.  I didn't do a good job.  I position the final bun wrongly and thus the croissant style was not correct.

Overall, this bread is very soft and fluffy and it tasted good as well.  

I am going to try again and work on my presentation.

Source: Victoria Bakes and Do What I Like


Thanks ladies!

Chocolate sheet 

What you need:

50g chocolate
20g butter
20g bread flour
10g cocoa powder
5g corn flour
60g milk
20g castor sugar
30g egg white

Method:

Using two small bowls, melt chocolate & butter separately

In a saucepan, sift flour, cocoa powder & cornflour together.

Add in milk & sugar into the sifted flour mixture

Add in melted chocolate, butter & egg white

Put the saucepan over the stove on low heat. Using a wooden spoon, stir the mixture until it becomes thick. It will become a soft dough

Remove the saucepan from the stove. Pour out the chocolate dough onto a cling wrap to cool down

Roll out the chocolate dough into 22cm x 14cm.   Chill in the fridge for later use.

Bread Dough

What you need:

250g high protein flour (bread flour)
40g sugar
1 tsp instant dry yeast
½ tsp salt
1 egg
100g milk
63g water
30g butter

Method:

Prepare the dough by mixing all ingredients (except butter) together. knead till you get a dough

Knead in butter, incorporate well and knead till you achieve windowpane

Place dough into an oiled bowl, cling wrap and allow to rise till double in size

Punch dough down to remove air bubbles and roll out the dough into a rectangle of size 31cm x 22cm. 

Put the chocolate sheet on the middle of the dough. Fold in both ends of the dough to cover the chocolate sheet completely. Seal all the edges tightly.

Turn the dough 90°C. Roll dough till it is about 60cm x 22cm.

Fold the dough into 4 folds. Turn dough 90C. Roll dough into a 54cm x 22cm rectangular sheet.

Cut into triangular pieces of base 9cm and height 22cm. Roll triangular pieces from the widest part.

Prove for 50 minutes at 35°C.

Apply egg wash and bake at 175°C – 180°C for 18 - 20 minutes.

If using an air fryer, 175°C at 7 mins.

Cheers!