【ｲﾝｽﾀ2.3万保存アレンジ】チョコベーグルの作り方｜ふわもち食感の簡単パンレシピ | Chocolate Bagel Recipe

【ｲﾝｽﾀ2.3万保存アレンジ】チョコベーグルの作り方｜ふわもち食感の簡単パンレシピ | Chocolate Bagel Recipe

In a medium container, mix 30g of pure cocoa and 30g of sugar until the mixture is even. Add 35ml of boiling water and mix until it is smooth and glossy. Add 60ml of milk and mix well to avoid lumps. The key is to make sure there are no lumps left. Add 3g of dry yeast to 90ml of water. Mix this well until the yeast is completely dissolved. Add 270g of strong flour and 1 teaspoon of salt. Mix the whole mixture well with a whisk and add the cocoa liquid and yeast liquid from earlier. Mix this well. It is easier to make it into a ball using your hands. Press the flour on the bowl so that it sticks to the dough. Once the dough has come together to a certain extent, start kneading it. The trick is to stretch the dough by rubbing it against the back, and then bring it together so that it incorporates air. After kneading for about 15 minutes, it will be like this. Shape it without fermenting (it’s very good and effortless) Measure the total weight and then divide it into 6 equal parts You can do it by eye, but measuring it out will give you a nice, uniform finish Roll the divided dough into balls Cover it with plastic wrap to keep it from drying out Take one piece and roll it into an oval shape Turn it over so that the smooth side is on the surface and roll it up Stretch it out into a rod Squash one end with a cotton swab and roll it up Put it on the other end and shape it into a cute bagel Place it on a baking sheet Since we are using the fermentation mode of the oven, arrange it on a hot plate I want to make just one piece Arrange finely chopped chocolate and wrap it around the rod If there are holes in it , water will get in when it is boiled, so be gentle (mine is a bad example) (However, even if there are a few holes, it’s fine if you shorten the boiling time) If the sheet touches it during fermentation, it will leave a mark, so make sure it doesn’t touch it. Leave it in fermentation mode at 35℃ for about an hour. It’s big and chewy. While the water is boiling, don’t forget to preheat the oven to 180℃. Put the bagels in water that’s just about to boil with 1 tablespoon of sugar. The key at first is to boil them upside down for about 30 seconds on each side. Flip them over and boil for another 30 seconds. Drain the water lightly and arrange them on the griddle. If you hesitate, they will get wrinkled, so work quickly! Let’s go in a 180℃ ovenLet ‘s go in a 180℃ ovenThank you for watching! I hope this was helpful . They’re done ! The surface is smooth and they’re beautifully baked . Place them on a wire rack to cool down . The chewy, chewy chocolate bagels are complete. They’re slightly sweet, so they go well with chocolate sauce or cream cheese.

実は、ココアは粉のまま混ぜるとダマになって失敗しやすいんです。
今回は、ココアと砂糖を先にお湯で練ってから加える「ひと手間」で、もっちり＆風味豊かなベーグルを作っていきます。
初心者の方でも失敗しないポイントをまとめました。
材料は下にまとめていますので、ぜひ最後までご覧ください🎶

材料6個分
・強力粉　270g
・純ココア　30g
・砂糖　30g
・熱湯　35ml
・牛乳　60ml
・水　90ml〜（まとまらなければ、お水の量を少しずつ調整してください）
・ドライイースト　3g
・塩　2.5g
・砂糖（茹でる用）　大さじ1