Homemade Chocolate Wassant Milk Bread
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- Опубліковано 15 чер 2021
- Homemade Chocolate Wassant Milk Bread [ Eps 14 BAKING HABIT ]
Bread Recipe:
-250gr Bread Flour
-150gr Milk
-60gr Sugar
-5gr Instant Yeast
-1/2Tsp / 3gr Salt
-50gr Butter
Chocolate Filling:
-40gr Sugar
-60gr Milk
-25gr Chocolate Powder
-25gr Cake Flour
-15gr Butter
-Cream or Milk for Bread Wash
Bake at 180°C/350°F for 12 minutes
+- 20 pieces
#Wassantbread
#Provencebakery
#Chocolatewassant
#wassant
#Milkbread
Homemade Chocolate Wassant Milk Bread [ Eps 14 BAKING HABIT ] - Навчання та стиль
Hi.. just make this choco wassant.. a copycat of provence bakery best selling bread.. a very soft and milky chocolate flavour bread.. hope you like it...
Ya ampun roti kesukaan anakku ini... klo beli kan lumayan yah. Besok² bikin ah. Terimakasih resepnya kakak
Yummy looks so good
Thanks.. glad you like it...
Thank you so much, my employer's girl ask me to make marble bread (as she said same like in breadtalk shop with croissant shape) after I went to shop and check it out. And finally I found your recipe with the name of the bread and made it today with good result. I'm using all purpose flour instead bread flour. Sorry for my bad English 😊.
Glad to hear that you liked this recipe..😍
I made this recipe with black cocoa powder. As described, the bread is really really soft. I kept it at room temperature for almost 5days. Simply microwave 10s to bring back the maximum fluffiness. Very simple and fun recipe to make. Instead of using parchment paper to shape the cocoa layer, easier to use any food grade plastic bag as they are already in rectangular shape. Just let the cocoa dough cool down a little more. Thanks alot for sharing!
Glad to know that you try and like this recipe.. yes this bread is soft.. i think the softness are almost close to the original wassant^^.. i store it inside plastic bag as they sell it that way.. this can help it to stay soft longer. Yes food grade plastic bag for chocolate filling would be easier.. thank you for the feedback and you are welcome.. im happy to share..
Looking great❤️... So yummy😭
Thank you.. glad you like it😀
Wow thank you for this video I learned something new 👍👍❤️
you are welcomed... glad you like the recipe🙏
i did it today. it is so yummy 👍👍👍
Glad you did.😀
Hello! It looks so delicious!! Can you teach how to make kaya / pandan wassant too ??
Hi.. thanks for the compliment. I've planned for kaya wassant... i will find a good time to make that guide. subscribe on my channel so you wont miss it. As for now im working on kaya pandan swiss roll. I hope i can release it in the next few days😀...
@@BakingHabit yay!! I love kaya and also wassant. It will be a dream combination. Looking forward to your video!! Not to worry, you have a new subscriber - me!
The Wa in it perhaps comes from an ancient name for Japanese, Wa (倭, "Japan, Japanese", from Chinese 倭; Eastern Han Chinese: *ʔwɑi > *ʔuɑi > Middle Chinese: ʔuɑ > Pinyin: Wō) is the oldest attested name of Japan in foreign sources (names such as Fusang or Penglai are mythological or legendary, thus are not considered). The Chinese and Korean scribes regularly wrote it in reference to the inhabitants of the Wa Kingdoms in Kyushu (2nd century CE) -> Wikipedia
Can i use bread or plain flour instead cake flour
HiHi may I know what pot are u using to melt chocalate paste? Thank you❤️
hi.. it just regular cheap nonstick milk pan😊...
Thank you for sharing this awesome recipe. May I know you use salted or unsalted butter? I can't wait to try out this recipe.
Unsalted butter.. you are welcome.. good luck^^
Thank you for sharing this awesome recipe. I made it last week, my very first time, it turned out great. Nice, soft and fluffy and sweetness just nice. Everyone in my family loved it. Will increase to double portion for next round. Really appreciate your kindness for sharing this wonderful recipe. Keep safe and healthy. God bless!
im so happy to hear that you like this recipe... you are welcome and thank you for the feedback😀
Do you bake them in a conventional fan force oven?
hi.. im bake using top and bottom heat / conventional oven.. set the oven 160°C/320°F if you use convection/fan forced oven. good luck😊🤞
Can we keep the dough over night and bake it the next day?
Yes you can😁... you can immediately wrap the dough after done knead and then let it slow rise over night in refrigerator..
Anythin to replace for cake flour in the choco mix? Top flour ok?
Yes.. top flour will do..
My dough does not look as smooth as yours. May i know why?
Do you mean your bread dough? Maybe you need little more time to knead it.. knead it gently and dont rush. Gluten need time to develop..
Hi..Thank you for the recipe..Do you know approximately how many grams is your dough?
Hi.. all around 500g dough..
How long did you keep the filling in the fridge?
There is no specific time for refrigerate the chocolate sheet.. As long the sheet hold it shape but still pliable., it good to go.. Good luck😊
whats the diffrent use egg and not in to your wassant bread? because many of them add egg in the recipe. especially the chocolate sheet.
They use egg in the chocolate sheet as binding agents. Im not using because starch in the cake flour already enough to bind them together. As for bread, it just matter of choice.. Adding egg make bread richer though.. Good luck😉
thank you 🧡
Hi! Fresh learner here. I tried your recipe yesterday. Taste good and soft. However i made it slightly dense and heavy. Any idea what was wrong or suggestion how to get it lighter and fluffier? Thanks and i will appreciate if you have suggestion and would love to try again cause i love this bread.
hi.. thanks for your feedback.. if you think it slight dense and heavy, try let it rest longer after shape before toss it into oven😊. but before that ensure if your yeast are still in good condition. sometimes old stored yeast becomes weak over times.
@@BakingHabit thank you i did had a good reaction of yeast it bubbles well, i might need a longer rest like you've said. Thanks, again!
you are welcomed.. goodluck 🙏...
Hi ... in provence bakery nornally there is orinal flavour (milk flavour?) how can we modified from your recipe ?
that is custard milk.. try make a thick custard to replace the chocolate filling.. good luck😊
@@BakingHabit ok.... tqqq
i guess its wrong translation from the bakery. Its suppose to be kurowassan instead of wassant. Croissant in japanese is kurowassan (クロワッサン).
I love this bread so much 😋!
I guess you are japanese... thank you so much 😁! Glad you like it...
wassant bread and croissant are two different things, dear🥰 croissant is airy inside (the bubble holes haha) and they took lotsss of time to make the dough!!
croissant need some skill 😁
Of course they are two different things 😄😄.
But japanese calls them kurowassan (croissant) too because they look like croissant. They are not real croissant but croissant bread 😁😁.
@@angelinewibawa3247 Typical Indonesian who laughs at people without educating them self. Before you comment and laugh pleasee go to Japan dear !!! Its not bubble holes... . They call it honeycomb dear :D
Unsweetened cocoa powder ok?
Yes i use unsweetened.. And milk as brush work too.. Good luck🙏
Can I reduce the sugar and butter?
Hi.. Yes you can reduce the sugar to adjust the sweetness.. as for butter i will not say you can't, but it will affect the bread texture, since butter help soften the bread.. Good luck.. 😊
Noted, thanks for the answers. I will try it again. It failed on me
my dough isnt rising and ive let it sit for 2 hours, what should I do?
Could be your yeast has stored to long and not working anymore or room temperature are too low.. Try another hour hope it can rise bit more.. It will still taste good even though it not rise properly.. Good luck 🙏
@@BakingHabit should i make the milk warm when dissolving yeast in it?
You can check the yeast first, activate it in 32-36c range water.. If it start bubbly after within 5-10 minutes then the yeast are good to use.. Or better use new one.. It not worth to work with old yeast.. Good luck🙏