Chocolate Wassant (Japanese pastry)

Category: Bakery products
Kitchen: japanese
Chocolate Wassant (Japanese pastry)

Ingredients

Flour 270 g
Powdered milk 20g
TangZhong 100g
Salt 5g
Sugar 40g
Yolk 25g
Water 115g
Butter 26g
Fresh yeast 15g
Chocolate dough:
Flour 40g
Sugar 100g
Proteins from chicken eggs 2 pcs
Milk 160ml
Cocoa 40g
Butter 20g

Cooking method

  • First dough:
  • For TangZhong: 17 g of flour + 58 ml of water to a state of not very thick jelly. Then cool and add to the dough.
  • Load all the ingredients (including TangZhong) into the HP bucket. In Panasonic - the "Dough" mode. 40 minutes before the end of the program, I put the dough in a plastic bag and in the refrigerator for 50 min-1 hour (to cool down)
  • Second dough (Chocolate):
  • All components, except for oil, are brewed until thick. Then add butter and stir. Roll 300 g of this dough between cling film to a size of 22x14 cm.In this film, place in the refrigerator for 2 hours.
  • When both types of test are ready:
  • Roll the first white dough into a 31x22cm rectangle. Place the chocolate dough in the middle of the white dough.
  • Wrap both ends of the white dough in the center to cover the chocolate dough. Pinch all edges tightly.
  • Rotate the dough 90 degrees. Roll out to get a rectangle 60x22cm.
  • Fold 4 times.
  • Rotate the dough 90 degrees and roll it out into a 54x22 cm rectangle.
  • Now cut this sheet into triangles with a wide side ~ 8 cm. I twist roses from the edges of the layer.
  • Chocolate Wassant (Japanese pastry)
  • Spin with a roll.
  • Let the rolls come up for 50 minutes, then grease with an egg and bake for 12 minutes at 200 degrees.
  • This is 30 minutes of proofing:
  • Chocolate Wassant (Japanese pastry)
  • And this is already done:
  • Chocolate Wassant (Japanese pastry)

The dish is designed for

Some

Time for preparing:

Long

Cooking program:

Some

Note

I'm a fan of Japanese yeast baked goods. I love this recipe too. The finished product turns out to be the softest, airy, weightless.

I don’t like the new way of making recipes (not mentally somehow), but there was an appropriate mood, plus fresh baked goods, and I decided to draw up a new recipe (I think that the next time will not be very soon).

Here's the recipe (very good baked goods here!): 🔗./2008/03/65c-chocolate-wassant.html Pay attention to my additions. Don't read the reviews on the link, otherwise the desire to cook will disappear, the people complain about something mostly.

If you want the dough thinner, and accordingly the layers are more pronounced, then contact me, I will tell you what to do.

The first (large) photo shows a cut of a rose from the edge (the rolls have a more interesting cut). At the bottom left there is also a rose from the edges of the layer.

Bon Appetit!

Kalmykova
No wonder I disappeared for so long! I've got such a beauty! That's it, I'm running to knead!
Qween
Yeah, I was not in vain.

I just want to dissuade you to knead today. It will take quite a long time, and it's already evening. Although, you have to look at what time to go to bed ...
kolenko
In one word - BEAUTIFUL
Well, and the second should be tasty?
(Sweetka was looking for you. Found it?)
Qween
kolenko, Thank you . Yes, it's delicious, chocolate! These items are well worth tinkering with.

We have not docked with Svetochka yet. But I wrote to her.
kolenko
If it's chocolate, then I'll do it. We love it
julifera
Qween - thank you so much for the live experience with Japanese pastries !!!!!!

Looks awesome !!!!!
Now it's not at all scary to start

I was spinning and spinning, but I did not dare to work with such a dough, all my ardor ended with the placement of recipes from under the translator in the "Cutting dough", it may be useful for other experiments - here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0
Joy
Amazingly beautiful pastries. And, probably, very tasty.
Qween
Girls, thanks!

Since you are interested in such a bake, I will throw a couple more pictures for information.

So I pinched off the bagel so that it could be seen on which layers it was disassembled:

Chocolate Wassant (Japanese pastry)

I just put it on a baking sheet (so that you can see how much the dough rises):

Chocolate Wassant (Japanese pastry)

And this is after baking:

Chocolate Wassant (Japanese pastry)
julifera, thanks, I already admired those photos. Unbelievably beautiful!
Kalmykova
Already done ! Only it didn't work out so beautifully for me. And flour is only CZ, so almost dietary!
Omela
Qween , stunned what beauties !!!!

shl. What is Chocolate Wassant in Japanese? decently, or as always ???
Gasha
Anya, what a beauty !!! What a smart girl you are!
Twist
Qween, the rolls are delicious!
Kalmykova
My daughter (always very fastidious) jumped with delight in the morning, it was very tasty for her, and in the evening, when there were a few pieces left, she advised me to bake a whole bunch, and stuff the nuts and pieces of chocolate inside!
Qween
Girls, thanks, I tried.

I baked different types of Japanese muffins, but for some reason, when I sculpt these buns, then I already develop adrenaline.
Quote: Omela

What is Chocolate Wassant in Japanese? decently, or as always ???

Omela, and who knows how it will be in their language, I realized toko that "wassant" is kind of how they pronounce it.

Kalmykova, uhtyyyshka, well, you are a meteorite! Already baked! And what were they like? And what does "not so beautiful" mean? Are the chocolate layers not pronounced? Maybe you made a photo?
There are also delicious recipes at that link, for example, pay attention to my dad's favorite Creme De Parisienne (we call them Parisian women with cream at home). There, in the photo, they are small (maybe an optical illusion ...), but I have huge ones growing over the whole oven:

Chocolate Wassant (Japanese pastry)

Chocolate Wassant (Japanese pastry)

The recipe is simple, but slay your family and guests.
LenaV07
Qween
And throw yourself a link to Japanese pastries, be a weasel ... I googled all over, give me some anime ...
Qween
Lenochka, with joy.

Here's a funky site with readable recipes. 🔗 ... I'll give you a link to the baking page right away.

And here's another:
🔗

This one is inconvenient, but Parisians from there:
🔗

Yet: 🔗

Here, too, all sorts of rolls and pies are unmeasured:
🔗

Is it enough?
Kalmykova
Qween points! Since the flour was CZ, the gluten is not as pronounced as in the BC, and the white dough spread very thinly, sometimes with holes. The layers are visible, but not so pretty. And they also fell off a little after baking, which absolutely did not affect the airiness and tenderness. I'll take a picture next time I'm happy with the look.
Qween
Natasha! So you're a hero! How did you manage to roll these whole wheat buns? ZH flour does not last in products at all, how did you have the patience? Here is a smart girl!

And our family didn’t like whole grain flour. Today I saw Totem-Ear, twisted it in my hands and put it on the shelf.

Recently, due to employment, at one point I discovered that there was no premium flour. Here are the trees ... I urgently need pies. I baked it from c / z with cabbage, so while the hot ones ate, and the rest lay, lay ...
Gasha
Quote: Qween


I baked different types of Japanese muffins, but for some reason, when I sculpt these buns, then I already develop adrenaline.
...
pay attention to my dad's favorite Creme De Parisienne (at home we call them Parisian women with cream). There, in the photo, they are small (maybe an optical illusion ...), but I have huge ones growing over the whole oven:
The recipe is simple, but slay your family and guests.

Anechka, golden, well, put out the Japanese pastry with separate recipes, please. I'm just studying Japan right now .. failed with arms and legs - how interesting
Qween
Gashenka, darling, well, I'll put the Parisians out, but not today, otherwise I want to sleep.

Do you study cuisine or culture, history and everything, everything, everything?
Gasha
Well, mostly the kitchen, of course ... But along the way I read all the articles I come across ... Very nice people
Qween
Quote: Gasha

Very nice people

I totally agree!
Kalmykova
Anyuchka! Totem is the best CP flour, it is almost like sun in products. There is also O-la-la, the same manufacturer. My dough turned out to be very tender, it rolled normally, only it parted so beautifully with a net. The taste and tenderness of the buns today, as well as yesterday, have not become worse.
LenaV07
Quote: Qween

Lenochka, with joy.

Here's a funky site with readable recipes. 🔗 ... I'll give you a link to the baking page right away.

And here's another:
🔗

This one is inconvenient, but Parisians from there:
🔗

Yet: 🔗

Here, too, all sorts of rolls and pies are unmeasured:
🔗

Is it enough?

Yeah thanks...
Gypsy
on Japanese food / bread sites, not everything is Japanese, they bake bread recipes from all over the world just like we do.I just clarified that to pay attention .. Parisian buns in the Japanese version of the type
IRR
Girls, I followed you here at night looking ...

Anya! very spectacular rolls of guests on the spot - this is our everything! Theirs no longer react so violently to all sorts of baked goods, they are accustomed to experiments, and recently my aunt tried to persuade me to bake for money from my husband's work, I barely brushed her off. I have time to rake my own here - breakfasts, lunches, dinners ... that is, I make a muzzle that I'm a pro ... and she (muzzle) rolls

Gypsy, I seem to know how to distinguish an authentic Japanese recipe - there are only 2 rolls. And we have 22. In short, we multiply everything in the recipe by 11.
Kalmykova
Irunchyk! Tick ​​off before it's too late! And then enta swamp sucks up to the throat! For the third day in a row I bake, already double the rate today!
Nagira
Quote: IRR

Girls, I followed you here at night looking ...

And I am for the IRR
Well, the third word in the title also attracted Japan, I study, but on the contrary - not culinary

Qween
Anyuta, buns are awful!
So beautiful and seductive
I will put on the list
And yet - we are in relation to tsz-flour: my husband and I, too, for 2.5 years have not fallen in love ... maybe not yet ...

Quote: Gasha

Very nice people
Cute, but ... like from another planet They have a completely different mentality ... They cannot be compared with anyone else ...
Kalmykova
CZ flour is good as an addition (about 30%) to regular flour or 2nd grade. But the other day I made these rolls completely from the central locking system - so generally mortality!
Nagira
Quote: Kalmykova

CZ flour is good as an addition (about 30%) to regular flour or 2nd grade. But the other day I made these rolls completely from the central locking system - so generally mortality!

Eh, namesake, how I envy, I also want 100%. As an additive - not interesting, in my thoughts it was to switch to the most useful bread ... Maybe the competition will move from its place I will find some kind of conciliatory additive
IRR
Quote: Kalmykova

Irunchyk! Tick ​​off before it's too late! And then enta swamp sucks up to the throat! For the third day in a row I bake, already double the rate today!

Eh, Natulya ... you have packed your things to Goodwin, we are moving out tomorrow morning ... for willpower, do not eat well and conscience at the same time ...
IRR
Quote: Nagira

Cute, but ... like from another planet They have a completely different mentality ... They cannot be compared with anyone ...

yes-yes-yes ... this is space, not people ... different brains, different culture, different worldview - OUCHCHEEN

and what cleanliness they have in toilets not in buns will be said
Nagira
Quote: IRR

and what cleanliness they have in toilets not in buns will be said

yeah-yeah, and at home they have separate slippers for these places, so that they don't carry that energy around the apartment
Kalmykova
Irunya! Tomorrow (that is, already today) I can’t - at Mama DR’s, and in the evening - for the Scorpions concert. I can the day after tomorrow, and then not in the morning - I need to sleep off.
IRR
Quote: Kalmykova

Irunya! Tomorrow (that is, already today) I can’t - at Mama DR’s, and in the evening - for the Scorpions concert. I can the day after tomorrow, and then not in the morning - I need to sleep off.

Oh, mom - holy Happy birthday, she has a lot of health
artisan
Quote: Kalmykova

to the Scorpions concert.



Anya, I will say this, she herself has never exhibited in a new form, but not because I don’t like it, but because I don’t have time. But the recipes in the new form look good on the forum. So oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooh for you for making up your mind! (and more please, don't stop !!!)
I, like you, will give a lot for chocolate, so I will do it in the near future. Sooo beautiful and so appetizing you are discussing everything here!
Tarhuncik
Anya, izvtnite for a small off, and in Parisians you do the same cream as the author of the blog? in the microwave? a tempting way, otherwise it's horror how I don't like all these baths ...
Qween
Oksanochka, if you like chocolate, then I hope you like these buns.

Tarhuncik, yes, I did it in the microwave. But, and when I cook on the stove, I don't do any baths, but I cook over a fairly high heat. Of course, the cream for the Bounty cake is more whimsical, I cook it with caution.

Now I will make a Temko about Parisians.
Kalmykova
Some rolls are wrong - yesterday, i.e.at night, I already made a double portion, only twisted them in spirals, but they had already disappeared somewhere. Nobody met spirals flying by?
By the way, from Parizhanki I found out that milk powder is necessary. And I insolently do it with whole real milk.
Ipatiya
Quote: Kalmykova

Some rolls are wrong - yesterday, that is, at night, I already made a double portion, only twisted them in spirals, but they had already disappeared somewhere. Nobody met spirals flying by?
magari
I could not pass by this amazing recipe!
Qween, thank you so much!

I will say one thing: I have not eaten SUCH buns yet. Weightlessness, pomp, richness of taste!

Well, and in gratitude to my photo report (sorry for the quality of the photo, and for the neatness of the products, I made such a dough for the first time)
🔗

🔗

QweenYou promised that you would tell me how to make the layers thinner. I would be grateful
lizard
Yeah, there's this too ... tempting
Question: if the dough program in the mule is not 2.20, but 1.25, 25 minutes of kneading and an hour of raising, then at what point should it be put into the refrigerator?
magari
lizard, I don’t know, maybe I did it wrong, but in my HP dough after kneading it stood for 15 minutes, no more.
And it fit already in a bag in the refrigerator. Everything turned out like
milvok
Masterpiece!!!!!!! Thanks for the detailed description, photos and links! ... I will definitely write it down.
Qween
Quote: Tarhuncik

Anya, izvtnite for a small off, and in Parisians you do the same cream as the author of the blog? in the microwave? a tempting way, otherwise it's horror how I don't like all these baths ...

Tarhuncik, yeah, in Parisian women I make cream in the microwave too. I mix everything except the oil and put it on for 1.5 minutes at the maximum, then mix for another 1.5 minutes. Now I put in the oil, mix and it's done.
magari, beautiful rolls turned out, all layers are thin. Try the next time you roll out, first roll out the loo of the desired size to one side (the one that is longer), and then adjust the width of the short side. This should result in neater layers, without breaks and differences in the thickness of the white dough. But I think this is not so important, since no one will peer into the layers. Your buns look gorgeous, I'm sure the eaters were surprised.
If you roll out the workpiece a little more (it is more convenient to do this by rolling out the short side. IMHO), then the white dough will be even thinner, and accordingly it will seem that all the layers are thinner. In your buns, I do not see the need to achieve this, because they turned out to be very beautiful.
Grazzia
And I made a roll, how delicious it turned out!
I followed the recipe completely. I will repeat. Thanks for the great recipe!

Chocolate Wassant (Japanese pastry)Chocolate Wassant (Japanese pastry)
Qween
Grazzia, to your health!

A beautiful cut and you can see that the roll is tender and soft.
Kalmykova
Something undeservedly people skimp on these divine rolls. I hold my hands, I want them every day !!!
Qween
Oh girls, I just saw 58g of water written for TangZhong. I wrote 85, not 58 ... How could I not have noticed! Of course, due to the difference in the amount of water, there will be no dramatic difference, but still ...
Quote: Kalmykova

Something undeservedly people skimp on these divine rolls.

Natasha, you have to tinker with these rolls, it will not work like in ordinary rolls, knead the dough, make balls and bake. Not everyone has the time and opportunity to tinker with the dough, that's why these chocolate girls don't bake, I think so ...

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