How to whip chocolate cream

Chocolate cream is chocolate added to cream. The cream made in this way will have a rich chocolate aroma. Usually, people add a little cream when drinking coffee or eating desserts, which will make the overall taste richer. To make chocolate cream delicious, you must first pay attention to mastering the method. There are many different ways to make chocolate cream.

1 Brewing

Ingredients: Chocolate (the kind you buy in stores is fine, preferably purer. If it tastes bitter, add some sugar), milk powder

Put chocolate and milk powder together, and add more of whichever flavor you want stronger.

Then just rinse it with hot water.

2 Pot Cooking

Ingredients: Chocolate paste (if you can't buy it, use the kind of chocolate spread you use for bread), pure milk

Pour chocolate sauce and milk together and stir

Cream Bread

Material

300g high-gluten flour, 6g dry yeast powder, 15g sugar, 5g salt, 45g eggs, 150g milk, 9g butter, a little egg liquid for glazing

practice

Put milk and butter in a container, heat in the microwave for 30 seconds, then take out and use a whisk to mix the butter and milk evenly.

Add dry yeast and mix with a whisk. Then add sugar, salt, and eggs and mix well.

First add one third of the flour, stir it evenly with a whisk, then pour the rest of the flour into a container and stir it into dough with chopsticks. No need to knead the dough. It is said that this can speed up the fermentation.

Cover the container containing the dough with a layer of plastic wrap, and then cover it with a layer of kitchen paper that has been soaked and slightly dried. Put it in the microwave and heat it for 30 seconds. Then take it out and place it on a floured chopping board. Knead it into a smooth dough. Cover it with a layer of oven paper and then cover it with a layer of wet kitchen paper. Let it sit for 20 minutes as the first fermentation. When the dough is twice as large as the original one, it means the fermentation is complete.

Place the dough on the chopping board, gently press out the air, then cut it into pieces and shape it into your favorite bread shape (I was doing an experiment this time, so I just made a simple round bread shape), then lightly cover it with a layer of oven paper, and then cover it with a layer of wet kitchen paper. Put it in the microwave and heat it on the defrost mode for 30 seconds. Take it out and put it on a baking tray lined with oven paper. Let it sit for 10 to 20 minutes as the second fermentation. Wait until the bread is twice its original size.

Brush the fermented bread dough with glazed egg liquid, sprinkle with black sesame seeds and other decorations, and bake in a preheated oven at 180 degrees for 15-18 minutes.

Tips

For me, kneading dough is difficult, so I suggest letting the man in the family do this job;

The fermentation process is very important. You can set the oven to 40 degrees and then put it in the oven to ferment, so that the temperature is easier to control.

Cream Bread

Material

200g high flour, 20g egg liquid, 30g honey, 2g salt, 2g yeast, 110g milk, 20g butter

practice

1. Knead all the ingredients (except butter) into dough. I used the bread machine's dough kneading program. After 15 minutes, add butter and knead the dough until it forms a film, then carry out basic fermentation.

2. When the dough has fermented to 2.5 times its original size, divide it into four portions, roll them into balls and let them rest for 15 minutes.

3. Roll the dough into an oval shape and press the bottom edge to make it thinner. Roll into an olive shape, place on a baking tray and let rise until it doubles in size.

4. Brush a layer of egg liquid on the surface of the bread and sprinkle with white sesame seeds.

5. Preheat the oven to 180 degrees and bake on the middle layer for 20 minutes.

6. Whip the cream and put it into a piping bag.

7. After the bread has cooled, use a knife to cut a slit in the middle and squeeze in the butter.