Choco Pastry | 巧克力酥

Choco pastry, love it!

Ingredients | 材料 :
  • Yield: 8 numbers | 8 件
(A) Puff Dough | 酥皮麵糰 (Steps | 做法):
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Unsalted or salted butter | 無鹽或有鹽牛油
  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

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,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形。平均切割麵糰成8件長三角。
  3. 麵糰底郊切開2cm高,放上兩粒巧克力,輕輕拉開兩角卷至三角尖端各上。
  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。放入已預熱至210°C的焗爐內,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 dough to 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 triangles.
  3. Use a knife to cut 2cm high at the base, put 2 chocolate buttons above the cut, slightly stretch both ends and wrap 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.

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