网红肮脏酥包 Dirty Chocolate Flaky Bread

Ingredient

Method

Dough: 350g HP flour 150g LP flour 100g caster sugar 25g cocoa powder 25g milk powder 1/2 tsp salt 340g water, divided use 50g butter 5g instant yeast Butter Block: (may use unsalted butter with a low water content) 250g pastry margarine filling: dark chocolate coins Glaze: 150g dark chocolate coins 20g butter 25g brewed coffee @ milk

Dough: 1) Place all the dry ingredients and 250g water in a bowl. Mix until a dough forms then knead for about 15 minutes. Pour the remaing water bit by bit and continue knead until elastic using dough hook. Cover with plastic wrap, and let it proof for 30mins. Butter Block: 1) On a parchment paper, fold a 45x20cm square parchment paper into half to make a 15cm/4" square. Fold over the 3 open sides of the rectangle with enclosed sides.  Crease folds firmly, this will be the guide for the roll in butter. Or may skip the parchment paper method by covered with large plastic wrap too. 2) Unfold parchment envelope you set aside earlier. Transfer butter to center of the parchment paper, refolding at creases to enclose. Turn packet over, with flaps underneath, and using a rolling pin on top of the parchment paper, gently roll until butter fills the parchment square. Make sure you have an even thickness. Chill butter packet at least 20 minutes. Laminate & Folding: refer to Method Page item 2. Divide and Shape: 1. Take the dough from the fridge. Transfer it to a lightly floured counter and roll into a long and narrow strip of 60 cm x 30 cm, and 0.6-0.7cm thick. If the dough starts to resist too much or shrink back during this process you can give it a rest in the fridge for 10 to 20 minutes before continuing. 2. Cut two side of the edge using cutter/knife, then cut into small equal rectangle about 20x6cm. Place some dark chocolate coins at center and roll it up carefully . Do the same for all dough. Let it proof for about 2 hours or may freeze for few day before time to consume. 3. Preheat your oven to 170C. Bake for about 35 minutes. Remove from oven and cool slightly. 4. Glaze: microwave dark chocolate coins and butter for few seconds until melted. Pour brewed coffee and stir until well combined. 5. Dip the bread into chocolate glaze and let it cool completely. Sprinkle cocoa powder on top and served.