Chocolate-cocoa snail with sourdough
The softest cocoa snail made with sourdough and Tang Zhong technique. Try it! Soft, fluffy, airy dream of a dough.
Ingredients
Tang Zhong
- 240 g milk or water
- 40 g flour
Pasta
- Tang Zhong (cooled)
- 600 g flour
- 200 g sourdough Active
- 120 g milk
- 1 db Egg
- 1 db egg yolk
- 1 package vanilla sugar
- 40 g Fat
- 30 g vaj
- 7 g salt
Filler
- 100 g vaj Melted in
- 100 g Cocoa Netherlands
- 150 g sugar brown
- 110 g chocolate
Instructions
- First we prepare the Tang Zhong. For those who don't know what it is, there is a separate page where I explain everything. Mix the 40g flour and 240g milk needed for Tang Zhong. Heat to 65°C, stirring continuously until you get a thick consistency. Then let it cool down. Then add it to the noodles.
- Punch down the dough completely, then put it in a greased baking tray to rest for 1 hour.
- Start folding the dough in any way you like and let it rest for 1 hour.
- Make the second fold and leave to rest for 1 hour.
- The third last Folding service then leave the dough to mature for another 2 hours.
- Shape: roll out the dough into a rectangle and brush with butter, sprinkle with cocoa powder, sugar and chocolate. Roll up into a bar and slice into 3-4 cm pieces and place the snails on a baking tray lined with baking paper. Lately, I've been putting them close together so that they come together during baking so that the edges are nice and soft and don't dry out. Leave to rise for about 2-3 hours.
- Preheat the oven to 200°C on the bottom-up baking programme.
- Brush the snails with 1 beaten egg and a sip of milk.
- Put the snails in the oven to bake and steam. Turn the oven down from 200 to 180 degrees and bake for about 30 minutes.
