Chocolate-filled bread is a familiar dish for us, with simple ingredients, and the bread is easy to eat. However, sometimes due to complicated preparation methods, people often buy it ready-made for use. Today, TasteVN will show you 2 extremely simple ways to make chocolate-filled bread using a pan that anyone can do. Let’s get cooking right away with this dish!
1. Chocolate-filled bread with melted chocolate
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Preparation
30 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Chocolate-filled bread with melted chocolate For 4 pieces of bread
Dark chocolate pieces 4 pieces (or 80g of dark chocolate in bar form) All-purpose flour 250 g Unsalted butter 20 g Instant yeast 3 g Chicken egg 1 piece Fresh milk 70 ml (warm milk) Sugar 30 g Salt 1 g
How to choose chocolate for filling pastries
- To make the filling, you can choose either single chocolate pieces or whole chocolate bars. You should choose dark chocolate so that the finished product will have a sweet-bitter taste blended with dark chocolate, making the pastry less overwhelming.
- You can easily find these types of chocolate at the TasteVN supermarket system or conveniently buy online at bachhoaxanh.com
See more: Health benefits of chocolate
How to make Melted Chocolate-Filled Bread
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Mix flour and egg mixture
Sift 200g of all-purpose flour into a bowl, then add 3g of instant yeast, 30g of sugar, and 1g of salt, mixing the dry ingredients together.
Next, beat one egg and add it to the flour, along with 70ml of fresh milk (warm milk), then mix the flour mixture well.
Tip: To warm the fresh milk, you can put it in the microwave for about 2 – 3 minutes!
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Knead and let the dough rise for the first time
Place the dough on the table and use your hands to knead the dough using the palm technique to press and stretch the dough away. Then fold the dough back and continue kneading similarly for about 5 – 7 minutes.
When the dough is smooth, add 20g of unsalted butter on top of the dough, then continue kneading until the dough forms a smooth ball that does not stick to your hands.
How to tell if the dough is ready:
- The dough is soft and smooth, with good elasticity.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hands.
- Check the dough by tearing off a piece and stretching it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is ready.
Finally, place it in a large bowl, cover tightly with plastic wrap, and let it rise in a warm place or at room temperature for about an hour.
Baking bread in a pan
Put a pan on the stove, turn the heat to the lowest setting, then place the bread in, making sure to leave some space between each piece.
Cover the lid and bake for about 4 – 5 minutes, check if the bread is golden brown, if it is evenly golden, continue to flip the bread to bake the other side until it is golden brown for a similar amount of time!
Final product
Enjoy the chocolate molten bread right away, the bread crust is soft and fluffy, not hard or stale, with melting chocolate filling, the bittersweet flavor blending perfectly with the rich buttery aroma of the bread.
This bread is made with a very simple method and will surely be loved by all family members!
2. Chocolate-filled bread (recipe shared by a user)
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Preparation
1 hour 10 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Chocolate-filled bread (recipe shared by a user) Serves 6 pieces
All-purpose flour 320 gr Pure cocoa powder 8 gr Instant yeast 3 gr Heavy cream 50 gr (or 100ml whipped whipping cream) Egg yolks 2 pieces Unsweetened milk 190 ml Chocolate syrup 25 ml Vanilla extract 3 ml Sugar 80 gr Salt 2 gr Cooking oil a little
How to Make Chocolate Lava Bread (recipe shared by a user)
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Mix the dough
First, add 300g of flour to a bowl, then add 2g of salt and 3g of instant yeast into the flour (note that you should create 2 small holes to pour each ingredient separately) and mix well.
Next, dissolve 180ml of unsweetened warm milk (about 30 degrees Celsius) with 20g of sugar, then continue to add it to the flour, using a spoon to mix evenly and add 1 egg yolk. Use your hands to roughly mix the dough together until it clumps.
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Kneading and Proofing the Dough
Place the mixed dough onto a chopping board, using the palm of your hand to push the dough away and then fold it back. Repeat this action to knead the dough for 15 minutes until it stretches into a membrane, the dough is smooth and elastic, and does not stick to your hands.
Prepare a clean bowl and add a little cooking oil. Place the dough inside and cover the bowl tightly. Let the dough proof at room temperature around 26 – 27 degrees Celsius for about 20 minutes until it has doubled in size.
After the first proofing, press the center of the dough with your hand; if the dough does not spring back, it has proofed properly.
Transfer the dough to the chopping board and knead it lightly for about 2 minutes. Divide the dough into pieces weighing 70 – 71 grams each.
Continue to let the dough proof for the second time at room temperature for about 20 minutes until it has increased in size by 1.5 times.
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Making chocolate cream filling
Put 1 egg yolk and 60g of granulated sugar into a pot. Use a whisk to beat until the yolk turns a bright yellow color.
Next, add 150ml of unsweetened fresh milk, 8g of pure cocoa powder, and 20g of all-purpose flour.
Place the pot on the stove over low heat, using a whisk to stir continuously until the mixture thickens (when you lift the whisk, the mixture should not run off easily).
Then, add 25ml of chocolate syrup and 3ml of vanilla extract, stirring well, and finally add thick whipped cream to mix until the cream mixture is uniform.
Transfer the cream mixture to a bowl, cover it tightly with plastic wrap, and refrigerate for about 30 minutes.
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Wrapping the cream filling in bread
After the dough has risen for the second time, take each piece of dough and place it on a cutting board, using a rolling pin to flatten it, being careful not to roll it too thin. Take the chocolate cream filling that has been refrigerated and place it in the center. Seal the edges of the dough tightly to prevent the filling from leaking out.
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Baking bread in a pan
Place a non-stick pan with a lid on the stove, turn the heat to low. When the pan is hot, add the bread and cover it. Flip all sides to golden brown, the bread will puff up, and when you touch the surface of the bread, it feels rough, indicating that the bread is cooked.
Enjoy the bread while it’s still hot for the best taste. If you can’t finish it, put it in an airtight container and use it within 2 days.
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Final product
Chocolate molten bread has a chewy outer crust and a soft, lightly sweet inside. The rich, sweet chocolate cream filling melting alongside a bit of coffee or hot milk will make a nutritious breakfast or snack for the whole family!
3. Chocolate Cream Stuffed Buns
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Preparation
30 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Chocolate Cream Stuffed Buns For 5 buns
All-purpose flour No. 13 1 cup (rice bowl) Cornstarch 1 tablespoon Cocoa powder 1 tablespoon Baking powder 1 tablespoon Chicken eggs 3 eggs Fresh milk 350 ml Unsalted butter 1 tablespoon Vanilla 1 tube Sugar 3 teaspoons Salt 1 teaspoon
Required tools:
Pot, pan, bowl, whisk, rolling pin.
What is flour number 13?
- Flour number 13 is a type of finely milled flour from wheat with a high protein content of up to 13%, a water absorption rate of 65 – 67% which helps the finished cake to have chewiness, a firm texture, and a crust that is hard and slightly crispy.
- This type of flour is commonly used to make bread, pizza crust, or sandwiches.
- You can also use cake flour to make the crust in this recipe as the two types of flour are quite similar.
What is cocoa powder? Distinguishing cocoa powder and chocolate powder
- Cocoa powder is a type of powder obtained from the seeds of the cocoa fruit through a fairly complex process. The powder is dark brown, finely milled, and has a characteristic aroma.
- Cocoa powder and chocolate powder are two different types of powder you should pay attention to in order not to confuse them. Chocolate powder can be black, white, or brown depending on the type, and has different sweet and bitter flavors. Cocoa powder has a characteristic bitter taste, with a slight sourness and is more crumbly compared to chocolate powder.
- Chocolate is made from cocoa powder, but it no longer retains the characteristic flavor of pure cocoa. However, in this recipe, you can choose either of these two types of powder.
How to make Chocolate Cream-filled Bread
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Mixing and kneading the dough
You put 1 cup of flour type 13 into a bowl, add 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of baking powder, 20 ml (about 2 tablespoons) of fresh milk, then mix the flour with the other ingredients thoroughly.
Tip: To ensure the dough does not become too wet, add the fresh milk gradually, adjusting the amount of milk accordingly!
Then you use your hands to knead the dough until it is smooth and there is no flour sticking around the bowl, then add 1 tablespoon of unsalted butter onto the dough.
You continue to knead until the butter is incorporated into the dough and the dough is soft and smooth, not sticking to your hands is ideal. Finally, wrap it tightly in plastic wrap and let it rise for about 45 minutes at room temperature.
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Making the chocolate filling
Put 2 egg yolks, 1 vanilla stick, 2 teaspoons of sugar, 1/2 teaspoon of salt, and 1 tablespoon of cocoa powder into a pot, and use a whisk to mix the ingredients together.
Next, add 330ml of fresh milk and 1 tablespoon of cornstarch, then stir the mixture until smooth.
Note: To prevent the filling from clumping, you should mix very well to dissolve the cocoa powder and cornstarch completely!Finally, you place the pot on the stove and cook over medium heat, stirring constantly for about 5 – 7 minutes until the mixture thickens to a sticky consistency.
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Divide dough and wrap chocolate filling
The dough has risen for enough time, you divide the dough into 5 equal parts, then shape each piece into a ball.
Next, take each piece of dough and use a rolling pin to flatten it, then place 1 tablespoon of filling in the center, fold the edges to seal the filling inside! Do the same with the remaining 4 pieces of dough.
Note: To prevent the dough from drying out, you should cover it tightly with plastic wrap when not in use!
After wrapping the filling, continue to cover the buns tightly with plastic wrap and let them rise for another 10 minutes before baking!
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Baking bread with a pan
You place the pan on the stove at the lowest heat, then put the bread in and spray a layer of water to keep the bread moist, then cover it and bake for about 1 – 2 minutes.
When one side of the bread turns golden, you flip it over, continue to spray water on it, and bake for about 3 – 4 minutes until the other side is golden brown as well.
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Final product
The chocolate cream filled bread is small and cute. The bread crust is soft and fluffy, fragrant with egg, the bread is not dry, and the chocolate filling is smooth and sweet-bitter, creating an extremely appealing combination.
This will definitely be a treat that not only your kids will love but adults will enjoy as well!
See more:
With the simple recipe above, you can immediately make 3 ways to make chocolate bread using a pan that anyone can do. TasteVN wishes you success with these 3 recipes!
