Baking cocoa bread for Chocolate rusk!

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I finally tried to make chocolate rusks from scratch. I baked cocoa bread in my slim pound cake tin. It turned out to be exactly how I wanted. I was so happy when I was slicing it as it made such cute mini bread-loaf shapes!

I didn’t put much sugar in the cocoa bread, so it wasn’t very sweet but that’s ok because I was going to make rusks and decorate them with chocolate.

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Chocolate rusk

<cocoa bread>

250g of High grade/Strong flour

10g of Unsweetened cocoa powder

1/4 tsp of Instant dry Yeast + 1tsp of lukewarm water

10g of Milk powder

3g of Salt

25g of Sugar

15g of Butter

170g of Lukewarm water

<for the rusks>

some sugar and butter

some dark chocolate

Method

<Making cocoa bread>

  • Mix all the ingredients for the cocoa bread except for butter in a bread maker or a stand mixer with dough attachment. Knead it for 10min. Then add butter and knead it again for another 5-10min until it becomes shiny and elastic.
  • Put the dough in a container and leave it in a warm place for 1-2h then put it in a fridge overnight (app.8-10h).
  • Knead the dough briefly to deflate it, then shape it into a ball. Let it rest for 20 min covered with cling film or a wet tea towel.
  • Roll the dough into a rectangle, make the long side a bit longer than your pound cake tin. Roll it into a long log shape.
  • Put it in the pound cake tin and let it rise in a warm place (30℃) for 1h until the dough becomes a little bit bigger (taller) than the tin. Do not let the dough dry. (I spray water on top to prevent it from drying out.)
  • Preheat the oven at 200℃, 20 min before finishing the final rise.
  • Spray water (mist) on top of the dough and bake it in the preheated oven at 190℃ for about 25min-30min.* I am using a gas convection oven. I turned off the oven when I put the dough in for 5min. Then after 5min, I turned it back on at 190℃ so that the bread can have some “oven spring”, before the hot air from the the fan completely dries out the bread.

<Making chocolate rusk>

  • Slice up the bread 1cm thick. Preheat the oven at 120℃.
  • Place the slices on a baking sheet and spread the butter/sugar mixture on top.
  • Bake them in the oven at 120℃ for about 20 min until completely dry and crispy.
  • Cool them on a wired rack.
  • Melt the chocolate gently and put some on top of each rusk, using a tea spoon.

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2 thoughts on “Baking cocoa bread for Chocolate rusk!

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