Making chocolate conch bread
The first bread that comes to my mind when I think of chocolate bread is chocolate sorghum bread. I think the sweet chocolate cream inside is very delicious bread. I used to buy chocolate sorghum bread as a snack when I was in school! Now, it's bread that you make and eat, but I think it's bread that brings back memories. I was always dissatisfied with the chocolate sorghum bread that I bought at the bakery because it contained a little chocolate cream, but now that I'm making it, it's nice to be able to make it with a lot of chocolate cream to my taste. Sweet and fluffy chocolate sorghum bread! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Strong flour
    200g
  • Instant Dryist
    4g
  • Salt
    2g
  • egg
    1ea
  • Water
    70~80g
  • Butter
    30g
  • Sugar
    25g
  • whipped cream
    90g
  • Nutella
    190g
Cooking Steps
STEP 1/17
You need a conical mold for chocolate conical bread, you can buy it and use it, but it's good to make it 15cm long and 3cm in diameter at the bottom.
STEP 2/17
Put flour, salt, yeast, and sugar in a baking machine, add eggs and water at room temperature, and start kneading on the dough course. The amount of water can vary depending on the environment, so you can adjust it.
STEP 3/17
When lumped together, add room temperature butter and knead. When the dough is glossy and the fingerprint is visible when stretched out, the dough is complete. You can make dough with your hands
STEP 4/17
The finished dough is well rounded and first ferment.
STEP 5/17
In a warm place, inflate it 2 to 2.5 times. It took about 60 minutes at around 30 degrees.
STEP 6/17
Divide the dough into six equal parts and round well, ferment at room temperature for 10 to 15 minutes. It's better to cover it with plastic or wet cotton cloth during medium fermentation. The dough can dry up.
STEP 7/17
Since it needs to be extended to 30 cm long, after the medium fermentation, make the dough slightly elongated,
STEP 8/17
Push it to a length of 30cm.
STEP 9/17
After that, roll it on the prepared mold from the pointy side. After sticking the dough well at the end, pan it so that it doesn't loosen well. When you roll it, you have to make a space and loosen it, so when you bake it later, you will get a pretty conch shape
STEP 10/17
When the molding is completed, the secondary fermentation is performed in a warm place.
STEP 11/17
Ferment it in a warm place where it swells 1.5 times. It took about 30 to 40 minutes around 30 degrees.
STEP 12/17
When the second fermentation is complete, apply milk or egg mixture,
STEP 13/17
Bake in a preheated oven at 180 degrees for about 20 minutes. After cooling the finished conch bread, remove the mold and let it cool completely.
STEP 14/17
I make chocolate cream. Chocolate cream is good to make in advance for the second fermentation and put in the refrigerator. Whip the cold whipped cream to the point where the horns stand slightly.
STEP 15/17
Add chocolate jam or chocolate spread to whipped cream. Then mix well with a whisk.
STEP 16/17
Put the finished chocolate cream in a piping bag and refrigerate it.
STEP 17/17
If you squeeze a lot of chocolate cream into the conch bread, it's done!
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