[ENG SUB] Chocolate Croissant with Ovaltine cream filling 阿华田爆浆巧克力可颂/牛角包成功秘诀大揭秘

可颂配方：
种面：
中筋/高筋面粉55g，速发干酵母6g，温水70g
主面团：中筋/高筋面粉245g，糖40g，盐6g，温水95g，黄油28g
裹入黄油：145g
阿华田内陷：300g奶油, 30g阿华田粉
巧克力脆皮：200g 58%黑巧克力
感谢您的收看，希望您喜欢我的影片。
如果您喜欢我的影片，恳请各位看官点个赞🖤🖤🖤🤍🤍
如果你灰常喜欢我的影片，能否考虑追踪我🖤🖤🖤🖤🤍
如果您不喜欢我的影片，恳请留下您的建议/意见🖤🤍🤍🤍🤍
我很感激您的帮助~
Croissant Recipe:
Sponge:
AP flour/bread flour 55g, instant yeast 6g, warm water 70g
Detrempe (Base Dough): AP flour/bread flour 245g, sugar 40g, salt 6g, warm water 95g, unsalted butter 28g
Beurrage (Butter Block): Unsalted butter 145g
Ovaltine filling: 35% whipping cream 300g, Ovaltine powder 30g
Chocolate coating: 58% dark chocolate 200g
Thank you for your watching and hope you like it.
Please give me a "Thumb-up" if you like it 🖤🖤🖤🤍🤍
Please subscribe me if you really like it 🖤🖤🖤🖤🤍
Please leave your comment/suggestion if you do not like it 🖤🤍🤍🤍🤍
I am appreciated for that!!

[@mysweetoothbakerycafe4310]

手打奶油+开酥+调温巧克力，这是真爱烘焙的人😅👍🏻

[@youngs1893]

开上去好好吃啊

[@sammuelchan8410]

如果明天先吃。要不要放入冰箱?