STEP 1/14
Put strong flour in a fine sieve twice
Heat the milk in the microwave
Place salt, sugar, and yeast separately in strong flour
STEP 2/14
Pour milk little by little into the strong flour and knead it with a spoon
STEP 3/14
Add butter and knead it
The first fermentation takes place in a warm place for 2 hours
(The dough should swell more than twice.)
STEP 4/14
Make a conical shape with the conch
STEP 5/14
Wrap it in foil
STEP 6/14
If the dough swells more than twice, remove the gas
STEP 7/14
I'm going to divide 52g into 15 equal parts and do ball gliding
STEP 8/14
Roll out the dough from the beginning
STEP 9/14
Roll the dough on a conch mold to make a shape
STEP 10/14
Put the ingredients for chocolate custard into the pan
STEP 11/14
Mix it well with a whisk
STEP 12/14
Make cream by stirring in a whisk over low heat
I'll put it in my pocket
STEP 13/14
Preheat oven to 180 for 20 minutes
Grill it
(Adjust according to oven specification)
When the bread is ready, take out the mold
STEP 14/14
Fill the conch bread with cream and cover it with paper foil
Cool the bread and put it in a basket
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