【コネずに簡単】憧れのハード系がお家で作れる！とろけるチョコとバリッと食感が美味しすぎる...！至高のチョコバケットの作り方

[Ingredients] (Serves 2) Dough Yeast: 1.5g Water: 160g (Summer = room temperature / Winter = around 40°C) Cane sugar: 4g Salt: 4g Strong flour (Risd'or): 200g Cocoa powder: 10g Chocolate chips: 80g *Substitute if strong flour is not available Strong flour: 160g + Cake flour: 40g (8 strong: 2 cake) For shaping (fold in) Chocolate bar: 1 (optional) *Chop into pieces that are not too small Finishing (Optional) Strong flour: A little (to sprinkle on top. This is for design purposes only, so it's fine to omit it) [Recipe] 1. Prepare the dough Put water, yeast, and cane sugar in a bowl and mix until the yeast is dissolved. Add the strong flour (+ cocoa powder) and salt and mix until no lumps remain. Scrape off any flour from the edges with a cardboard sieve and mix further until no lumps remain. Wrap and let rise at 35°C for 20 minutes. 2. First Rise (including punching) After 20 minutes, fold the dough from the edge to the center 15 times (first fold). At this time, add 80g of chocolate chips, folding them in several times. Once mixed to a certain extent, it's ready. Wrap and let rise at 35°C for 20 minutes. After another 20 minutes, fold the dough 15 times in the same way (second fold). Once folded, turn the dough over, wrap and rise at 35°C for approximately 30 minutes. (The video shows the final 35 minutes.) 3. Divide, Roll and Bench Dust flour on the dough, remove it from the oven, and divide it into two equal parts. Total weight: approximately 460g → approximately 230g per piece. Lightly deflate, fold in thirds, and roll into slightly taut balls. Wrap and let rest for 10-15 minutes (until the dough is loose). 4. Chop the chocolate bar. Chop one chocolate bar (if it's too small it won't stand out, so chop it into bite-sized pieces). *Assuming you'll use half of each bar for shaping. 5. Shaping (folding in the chocolate bar). Lay the dough clean-side down and dust with flour, then lightly deflate. Using half of the chopped chocolate bar, fold in the following order: chocolate → bottom → chocolate → top → finally fold from the top to the seam to secure. Finally, roll to shape, making each bar approximately 28cm long. Shape the other bar in the same way. 6. Final proofing. Line a baking tray with parchment paper and allow to proof for 30 minutes at 35°C. 7. Scouring and baking. Once the proofing is complete, preheat the oven to 230°C. (Optional) Sprinkle a little bread flour on top (for design). Cut 3 pieces into the chocolate bar. Lay the blade flat and shave off a single layer of pastry with a "swish, shave, shave" sound. Bake at 230°C for approximately 15-18 minutes. After adding the batter, use 20-30 pumps of the spray bottle to steam. (Video: 13 minutes at 230°C, then flip, then 4 minutes more = 17 minutes total) [Announcement] We've been selected as an ambassador by Wellneo Sugar! This is our 9th installment! This time, we made a chocolate baguette using cane sugar. French bread doesn't traditionally use sugar, but adding sugar in the preparation stage gives it a crisp, fluffy texture! I've always used cane sugar, and it's delicious with its cane flavor! The grains are also fine and smooth, making it easy to dissolve, making it perfect for bread making! Please give it a try when you're making bread! https://www.wellneo-sugar.co.jp/speci... [About the Recipe Book] I've published a recipe book with KADOKAWA! It's received rave reviews! I'm so proud of it, so please take a look! 😊 https://amzn.asia/d/dUk44mB [Recommended Wheat List] Haruyokoi: Versatile domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER: Wheat for hard bread Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitano Kaori: Soft and chewy domestic wheat Great aroma and a strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce Domestic Cake Flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended Products List] My Favorite Oven https://amzn.to/3LytLpV 18cm Square Pan (Used by Jam Onii-san) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (Jam Onii-san's favorite) https://amzn.to/3x9QunM English muffin mold https://amzn.to/4nidkgN Brown card used for kneading dough https://amzn.to/3Y9ben6 My usual yeast (Red Saff) https://amzn.to/3K91iX5 Gold Saff yeast for high-sugar dough https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used for cutting dough https://amzn.to/3xP8mkv Dough Non-stick oil spray https://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and the Butter Bread Brothers Channel    / @jambrother3112   Jam Onii's TikTok   / sousu312   Jam Onii's Instagram...