How to Make Soft and Delicious Chocolate-Filled Crab Bread

How to make Chocolate-filled Crab Bread

• 1

  Make the chocolate filling

  Put 100g of chopped dark chocolate, 50g of whipping cream, and 50g of condensed milk into a pot. Place the pot on the stove, turn on low heat, and stir constantly until the dark chocolate melts and blends with the other ingredients to create a homogeneous mixture.

  Next, add 20g of unsalted butter, continue stirring until the butter melts and mixes well with the other ingredients, then turn off the heat.

  Pour the chocolate filling mixture into a container lined with plastic wrap, seal the mixture tightly, wait for it to cool, then place it in the refrigerator until it hardens.

  Next, take the filling out, divide it into 6 equal parts, and roll each part into a ball, set aside.

  

  

  

  
• 2

  Mix the dough

  In a mixing bowl, add 300g of flour type 13, 50g of sugar, 10g of powdered milk, and 1g of salt, mix well, then add 3g of golden instant yeast, 25g of beaten egg, and 150ml of unsweetened fresh milk. Use a whisk to mix the ingredients evenly.

  Tip:

  Do not put salt directly on the yeast as it can kill the yeast or weaken its activity. You should mix the flour with the salt first before adding the yeast.

  
• 3

  Kneading the dough

  Turn on the dough mixer for 15 minutes. After a few minutes of mixing, add 20g of whipping cream to the mixture, continue mixing for 15 minutes, then add 40g of unsalted butter and mix for another 10 minutes before stopping.

  Tip:

  How to knead dough by hand: If you don’t have a dough mixer, you can knead the dough by folding it over, then using the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough by 90 degrees and repeat the two steps above for 10 minutes.

  Tips for recognizing well-kneaded dough: Well-kneaded dough is smooth and cohesive; when you press into the dough, it should not stick to your hands, and the dough should be elastic. You can stretch the dough into a thin film without tearing it, indicating it is well-kneaded.

  

  
• 4

  Proofing the dough

  Take the dough out and place it in a bowl, cover it tightly with a damp cloth. Let the dough proof for about 1 hour to double in size.

  Tip:

  The proofing time depends on the proofing temperature; if it is hot, the dough will rise faster, while in cold weather, the dough rises slower. The ideal proofing temperature is 30 degrees Celsius, at which the proofing time should be about 1 hour.

  You can check the dough; if it has doubled in size compared to the initial state, it has proofed correctly.

  

  

  
• 5

  Shaping the bread

  Next, sprinkle a little dry flour on the table to prevent sticking, take the dough out and knead it by hand until smooth. Cover the dough tightly and let it rest for another 10 minutes before shaping.

  After 10 minutes, sprinkle more flour on both sides of the dough to prevent sticking. Roll the dough in multiple directions until it becomes thin.

  Cut the edges of the dough to make it square, then cut the dough into several triangular pieces.

  In the middle of the adjacent edge of the triangle, place a filling ball on top, then roll the dough from the adjacent edge towards the opposite peak. Twist the ends of the rolled dough several times and then tie them together.

  With the remaining dough pieces, do the same.

  

  

  

  
• 6

  Baking the bread

  Next, you place the bread on a baking tray lined with non-stick parchment paper, covering the tray for the second proofing for 45 – 50 minutes.

  Preheat the oven for 10 minutes at a temperature of 160 degrees Celsius to stabilize the oven temperature.

  Beat 1 egg yolk, and brush a thin layer on the surface of the bread.

  Bake the bread at a temperature of 160 degrees Celsius with the fan on for 15 minutes until the bread is cooked.

  To enhance the flavor of the bread, after baking, while the bread is still warm, brush a thin layer of butter on top of the bread.

  

  
• 7

  Final Product

  The crab bread is chewy, soft, and fluffy, with a melted chocolate filling that is incredibly enticing. This bread is perfect for breakfast or as a light snack during the day.