Name: Chocolate cream horn at 4 p.m.
Total time: 2 h
Yield: 4
Ingredients: Strong flour 260g; Sugar 50g; Salt 5g; Dry East 5g; Eggs 1ea; Milk 125ml; Butter 30g; Milk little; Milk 220ml; Custard Mix 90g; cocoa powder 1ts; Dark chocolate 100g

10K Recipe

Chocolate cream horn at 4 p.m.

Hello. This is dessert at 4 p.m. Today, I made chocolate sorghum bread full of sweet chocolate custard. If you cut the soft conch bread, a sweet bitter chocolate cream is waiting :) If you have any questions about the recipe, please feel free to leave a comment!

4 serving

Within 999 minutes

오후4시의디저트

Ingredients

Strong flour

260g
Sugar

50g
Salt

5g
Dry East

5g
Eggs

1ea
Milk

125ml
Butter

30g
Milk

little
Milk

220ml
Custard Mix

90g
cocoa powder

1ts
Dark chocolate

100g

Video

Cooking Steps: STEP 1/13

Add strong flour, milk, eggs, dry yeast, sugar, and salt and mix.

STEP 2/13

When the dough begins to clump together, add butter and knead until smooth. (Total 25 minutes)

STEP 3/13

After mixing, first ferment in a warm place for 80 minutes.

STEP 4/13

After the first fermentation, divide the dough by 45g and rest at room temperature for 10 minutes.

STEP 5/13

Double-hot dark chocolate in hot water.

STEP 6/13

When the chocolate is completely melted, add milk and cocoa powder and mix well.

STEP 7/13

If it is completely mixed without separation, add custard mix powder to form a cream. (Do not stir too much because the custard will solidify over time.)

STEP 8/13

Put the finished cream in a piping bag.

STEP 9/13

After room temperature rest, roll the dough thinly to a length of 35-40cm.
(Push thickly on one side and thinly on the other.)

STEP 10/13

Roll the dough into a conch bread mold from the bottom.
(Then push the ends toward the mold so that they don't loosen.)

STEP 11/13

After panning the molded dough, ferment it in a warm place for 30 minutes, and after fermentation, apply milk to the surface.

STEP 12/13

Bake in a 170-degree oven for 8 minutes and in a 180-degree oven for 6 minutes.
(There is a temperature difference between ovens, so please check the condition and adjust the time and temperature.)

STEP 13/13

Remove the bread from the mold and cool it down.
When it's cooled down, add chocolate custard.

1. Remove eggs, butter, and milk at room temperature to remove cold air. 2. The fermentation time of the fermented bread recipe is not an absolute figure. It's better to check how swollen the dough is rather than the time. 3. Adjust the amount of milk by looking at the state of the dough, as the dough may change depending on the condition of the flour. (+ - 10ml) 4. When rolling the dough in a conch bread mold, start from the top slightly, not the complete end. As it ferments, the dough comes down. 5. When rolling the dough in a mold, wrap it loosely at intervals so that the surfaces do not stick together. If you wind it tightly, the shape can be ruined when the secondary fermentation is over. 6. Separate baked bread from mold when warm. When it cools, it becomes difficult to separate because of the moisture between the bread and the mold.

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