65°C Chocolate Wassant
Making use of the last lot of my TangZhong which is 100g, I tried to replicate the famous Chocolate Wassant which was talked about in KC.
Though I have not tasted the Chocolate Wassant but what I do know is that it is a rather tasty and soft bread. Hence I use 65C TangZhong to make this bread so that I can achieve the softness of this bread.
You must try this if you have time because this is so delicious.
Wrapping of chocolate sheet.
Making a four-fold.
Shaping the Chocolate Wassant.
Ingredients for Chocolate Sheet:
40g cake flour
100g sugar
2 egg white
160ml milk
40g cocoa powder
20g butter
Method:
1. Mix cake flour, sugar and egg white till smooth.
2. Heat the milk in a saucepan and stir in the cocoa powder.
3. Add in the egg white mixture stirring till thicken and dry.
4. Stir in the butter and mix till all butter is incorporated.
5. Leave to cool and measure out 300g of the chocolate paste. Put this chocolate paste into a freezer bag and roll it into a rectangular shape of size 22cm x 14cm.
6. Keep refrigerated for at least 2 hours before using.
Credits: My Kitchen
Ingredients for dough:
250 - 270g bread flour
70g cake flour
20g skim milk powder
100g TangZhong
5g salt
40g sugar
25g egg yolk + 115g warm water
8g dry yeast
26g butter
Method:
1. Put all ingredients into the bread maker, select the Dough cycle and let the bread maker knead and prove the dough- which is about 100mins.
2. When the dough cycle is completed, remove the dough and punch out the air. Roll out the dough into a rectangle of size 31cm x 22cm.
3. 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..
4. Turn the dough 90°. Roll dough till it is about 60cm x 22cm.
5. Fold the dough into 4 folds. Turn dough 90C. Roll dough into a 54cm x 22cm rectangular sheet.
6. Cut into triangular pieces of base 9cm and height 22cm. Roll triangular pieces from the widest part.
7. Prove for 50 minutes at 35°C.
8. Apply egg wash and bake at 175C -180C for 18 - 20 minutes.
Notes:
For those who are not following the series of 65°C TangZhong bread, please read this for details about TangZhong.
14th March, 2008
This morning I reheat the last of my Chocolate Wassant in the oven at 150C for 7 minutes and the Wassant is still very soft and with a crispy crust too! Imagine this bread stayed soft for 3 days!!! TangZhong is here to stay!
Labels: Bread n Buns
posted by Florence @ 11:00 PM
46 Comments:
These look great! I tried before..following happyhomebaking blog...my small loaves of bread tasted wonderful and soft but the rolling, folding skills have to improve.
Wow Florence, you did it again!! I'm definitely going to try this! But first, I must try the Tang Zhong. Thanks for sharing!
Hi Florence, your choco wassants look awesome. I have tried out your 1st 65 deg.C loaf recipe with success. The bread is very soft. Many thanks to your picture of the starter. 1 thing I don't quite understand though; is the dough supposed to be sticky? After I added the raisins, the dough doesn't look smooth anymore, though it can stretch out quite well. Appreciate if you can advise.
wow florence! it's my favourite item from a japanese confectionary shop in SG. will have to start experimenting with bread soon! thanks!
Florence
You have such a big heart to share interesting information. Will surely try to make 65 degree chocolate wassant and seek your advice on naunces.
OMG,Florence , your bread looks so beautiful!!!
Hi Florence,
My name is Shira from Singapore (was raised in HK but now live in Singapore). Found your blog since cny and really feel great that there's so many baking buddy out there who are so willing to share their passion. I read a lot of cook book and tried to make bread in the past but none of the book tough me to us the TangZhong (it is so simple to make). And my bread turn out to be very hard, so after few attempted... I stop. After reading your method, I may try again.
Hi Florence,
Thanks for sharing. This is my favourite bread. Its selling like hot cakes in the SG bakery.
rgds
Jennifer
asan,
You must try this!
kwf,
You're welcome and do let me know how it turns out for you.
rei,
The dough should not be sticky. If yours is really sticky, you can add some flour to it.
yuri,
You should experiment with this tangzhong and I'm sure you will have fun and some nice and soft bread too.
Rei,
I read from your blog that you use corn oil instead of butter for the bread. Not sure if this is the cause of your bread.
Anamika,
You make me blush!!!
everything4sweets,
Thank you.
shira,
Do try this. I love this bread.
Hi Florence, Thanks for dropping by. I will experiment with this bread again since I still have the starter. Hee..
hi florence, what is TangZhong?
Florence....you already know this, but, let me tell you again...you are awesome! Your folding pictures are great..thank you for taking time to make those 'model' paper folds and taking pictures of them. Quick question, when I rolled mine..chocolate oozed from the top and bottom...are we supposed to roll only in certain directions and not all?
For the tang zhong method, you mentioned that the starter may be added to any bread .... does the flour/water ratio in recipes matter? You see, I love the Outback steakhouse bushman bread but one recipe yield dough that is too soft and sticky and another is way too hard. I am thinking of adding the tang zhong to the 'hard' one.
asan,
Thank you for your kind words.
If your choc oozed out too much that means that you did not cook the choc dry enough. In that case, try chilling the dough before the next step.
The golden bread recipe ratio should be 100% flour, 62.5% liquid content, 3% yeast and 2% salt.
The 62.5% liquid content takes into account items like eggs, water or milk or any liquid that is used altogether for the bread.
Hope this is of help. :)
In my next Choc Wassant trial, I will try adding gelatin powder to the chocolate sheet to stiffen it abit.
Florence, I got it...reread your recipe...from the measurements, it looks like, turning the folded dough(after first set of folds) 90 degree and the subsequent measurements ====> minimal rolling along the 22 cm edges..that's why mine had chocolate oozing out...I have to practice rolling evenly, too .....thickness very different all over...practice, practice! Thanks!
Florence, sorry..missed your last post...my choco paste was in the ref overnight but your gelatine idea might help, esp in warmer weather.
What do you think of the water/flour ratio in bread recipes and the use of the tang zhong?
Thanks!
Florence...I must be blind or half-asleep....you did answer my answer above...thanks!
Florence,
Do have good receipe for Suji/Ghee cookies (those kind melt in the mouth, yam yam). I just bought a cook book and they called for almond flour! Wasn't very sure should I add it, cox don't really like almond taste...
shira
Florence,
Want to ask if u have any Suji/Ghee cookies receipe?
shira
Jennifer,
Thank you for dropping by.
Florence, pardon my ignorance. Do you consider the Tang Zhong when you change a recipe to follow the Golden Bread Recipe ratio? I was able to get the yeast and salt % for your wassant dough recipe. But didn't quite get the liquid content %. Do you use (25g egg yolk + 115g warm water + 26 butter)/270g bread flour to get around 60+%? So we don't consider other dry ingredients (in this case, cake flour & milk powder) in our calculation? I couldn't fit in the TZ also.
Sorry if the qns sound stupid. The Golden Bread ratio is new to me. I'm trying to see how I can adjust any bread recipes on hand to incorporate the TZ without creating a mess.
kwf,
I have done the working to show you in my new post - Golden Bread Ratio.
Hope this answers your question. :)
hello florence,
i'm gonna try baking tangzhong bread soon after seeing all your posts on it! they look great:)
anyway i recently tried making the cocoa puff cream cake u posted quite some time ago. just want to let u know it's thumbs up for that. thanks for sharing! i have pictures on my blog
Wah Florence, back to the paper folding days huh? I still find your step by step guide the best I have seen. I still remember your old post of the Checkboard cookies. I am out of action till next month. My wild yeast is in the kitchen but I cannot do anything. maybe Rei will be able to do something for me. Great works of the bread. :)
Gina,
Thank you.
You be a good girl and stay out of action till you are better ok!
Paper folding...because my maid is away on 4 weeks vacation, so no one to help me with the photo shooting while work in progress. Working with flour and chocolate is very messy, didn't want to mess up my dcam.
Hi Florence,
Your wassant look fabulous,
Just wondering under the ingredients for dough its says butter 26. Is it 26g?
Tempura
Tempura,
It's a typo.
You're right, it should be 26g of butter.
Thank you for letting me know. :)
Hi Florence,
25g egg yolk + 115g warm water for " Dough " or Egg wash?
(Apply egg wash and bake at 175C -180C for 18 - 20 minutes.)
Hi,
That's for the dough.
Egg wash = 1 egg + 2 tsp water, beat lightly and apply this to the surface of bread before baking.
Try to reduce baking time to 12 - 15 minutes to get softer bread.
Dear Florence,
Oh thank you thank you for posting this recipe! I saw it over at the Japanese cookpad but din know what they were saying -_-'
I replaced cocoa with instant coffee and made a coffee twist bun! :)
I was wondering, you asked to refrigerate for 2 hours after rolling in a freezer bag-did it make any difference? cause mine was still as sticky, and I was wondering if i did anything wrong.
Linfoong
Hi Florence,
I'm sure gonna give this recipe a shot. it looks wonderful! been venturing into bread making lately and this does look like an excellent recipe!
oh u shld reallie go try the chocolate wassants at provence bakery at holland village! treat it as a gauge test.
Btw, how many wassants does this recipe make for?
the cooking pwincess,
Yes the chocolate sheet is a little sticky but manageable.
I'm still thinking of ways to overcome this.
Will post new recipe for choc sheet when I have succeeded.
sihan,
I'm located in HK but when I next visit SG, I must try the real thing.
I got about 13 from this recipe. :)
hi Florence,
I was blog hopping when i stumbled upon your blog.
I must say I'm really amazed by your generosity in sharing your recipe and your great dedication in teaching us your readers how to bake.
Most of us would be paying $$ to learn the art of baking ( getting the recipe, learning the folding rolling and getting those baking tips and etc) but here you are sharing your recipe and showing us the method to fold the 65'C choc Wassant step by step.
^_^ Bravo Florence and thank you very much.
I will surely try this recipe out soon.
God Bless!
airen said...
Hi Florence, I tried your 65 deg.C black sesame seed bread. The bread turn out to be better than the store bought one. I'm making a 65 deg.C matcha marble bread tomorrow, I follow your chocolate wassant recipe, but I substitute the cocoa powder with matcha powder. Will let you know what happen later. Thanks for sharing your recipes. Take care, mata ne.
shirley,
Thank you for your kind words.
Happy baking! :)
airen,
Glad you liked the 65C black sesame loaf.
Would certainly like to know how the matcha turns out. Do keep me posted. :)
airen said...
Hi Florence, I made the matcha marble bread yesterday. It turns out very nice. Just swap the cocoa powder with matcha powder. The matcha powder I use is for making tea, the colour turns out to be a bit darker. If you can get the matcha for making cake then the effect will be better. I also have one that is made with strawberry jam one, I got it from the Japanese bread book. If you are interested I can give you the recipe in English.
Got to go now. Will catch you later.
Hi,
May i know what's the exact name of the Japanese recipe book you bought? Can type the japanese name if possible? I would like to order online to keep it as collection. Thanks. I've tried your recipe and the bread turns out soft and nice. Except that my bun proofed and turned out so big. I might have to return the size so that i can get smaller crossiant bun.
Yasmin,
I'm so sorry! I cannot remember the names of those books which I borrowed from the library because I do read a lot of cook books and only take note of interesting item. I will certainly update you when I come across this book again.
airen said...
Hi Florence, I found out that you don't have to buy the book now. There is a website you can go to it's www.cookpad.com you just have to type pan on the search box. You'll be able to find the a few different flavoured ones. As for the book it's not all on the subject, they only give you a chocolate one and the strawberry one. I got the Ytower's book but didn't give you the method and ingredients. What they asked you to do is order the paste from them and not all the reipes in the book is about wassant. Half of the recipes are marble cakes. They have the custard one too, I think if you want to try the custard one substitue the cocoa powder with custard powder. Tah...da, a custard Wassant is born. Let me know out it turns out if you really try the custard one. I'm just trying to break the code of certain recipes. Like my children said I'm a cooking and baking mad (craze). Can't help it, runs in the blood, being a restaurant owner's granddaughter and now having both sons as a western chefs. What can we talk at the dinner table? FOOD.
Take care, see you
airen said...
I think I better give you the Strawberry Marble paste now, just in case they removed it from cook pad. Here goes:
70g strawberry jam
2 Tbsp sugar
2 Tbsp skim milk
1 Tbsp flour
1 Tbsp corn flour
3 Tbsp water
10g butter
Mix all the ingredients together,
stir till well blended.
Microwave at 500W for 1 minute,
remove from microwave and stir.
Microwave for 30 seconds and stir
again.
Microwave for 1 minute and stir,
then into the microwave for 30
seconds and stir again.
Microwave for another 30 seconds,
till mixture turns into a dough
like lump.
Give another stir and let it cool
and it say use only 110g but I
think it will depends on your
bread dough.
Refrigerate before use.
Have fun. Ciao.
airen,
Thanks so much for the recipe.
You must be a good cook!
Will let you know how it turns out once I have tried it.
Thanks again. :D
Thank you so much for the recipe! Looking forward to trying it out. However, just wondering if I could substitute the skim milk powder for skim milk? Thanks! - Mel
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