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[How to make a ð mold]
Of parchment sheet cut into 30 cm squares
Fold all four sides with a width of 6 cm and twist the square to complete âš
(A mold with a diameter of 19 cm will be completed)
â When making with a commercially available square mold, preheat by putting an empty iron plate in the oven when preheating â ïž
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â Fondant chocolate shredded bread for 1 unit
â«ïž Estimated time required to bake from 3 hours 20 minutes.
â Pre-fermentation
ã» Lukewarm water ... 80g
ã»Instant dry yeast... 3g
ã»Sugar... 1g
ã» breadãflour ... 230g
ã» cocoa ... 18g
ã»Salt... 3.5g
ã»Sugar... 17g
ã»Honey... 15g (do not give to infants)
ã» Milk warmed ... 110g (cold in summer)
ã»Unsalted butter ... 22g
â Raw chocolate
ã»Chocolate... 100g
ã» Fresh cream ... 50g
ã»Salt... A little
ã» Rum ... 1 tsp
â³ïž Powdered sugar for finishing as you like
â Storage method
As soon as it cools, put it in an airtight bag and store it at room temperature.
Expiration dateâ 3 days including baking.
* In summer, do not store at room temperature, but freeze âš
â In the case of frozen storage
Tear it apart, wrap it tightly, put it in a ziploc and put it in the freezer.
Shelf lifeâ 2 weeks