Hello, I’m Laura. Today, I’m gonna show you how to prepare stick-shaped chocolate chip melon bread recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Stick-Shaped Chocolate Chip Melon Bread Recipe
Stick-Shaped Chocolate Chip Melon Bread is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Stick-Shaped Chocolate Chip Melon Bread is something that I’ve loved my whole life.
To be with this particular recipe, we have to first prepare a few components. You can cook stick-shaped chocolate chip melon bread using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Stick-Shaped Chocolate Chip Melon Bread:
- Get Cookie dough:
- Make ready 95 grams ○Cake flour
- Make ready 10 grams ○Bread (strong) flour
- Take 10 grams ○Whole wheat flour
- Prepare 1/3 tsp ○Baking powder
- Make ready 47 grams Unsalted butter
- Prepare 30 grams Sugar
- Get 1/2 Egg
- Get 30 grams Chocolate chips
- Prepare Bread dough:
- Take 170 grams ◎Japanese Domestic Bread (strong) flour
- Take 30 grams ◎Cake flour
- Get 95 grams ◎Water
- Take 1/2 ◎Egg
- Get 20 grams ◎Sugar
- Make ready 3 grams ◎Salt
- Prepare 8 grams ◎Skim milk powder
- Make ready 2/3 tsp Dry yeast
- Prepare 13 grams Unsalted butter
- Get 1 Granulated sugar
Steps to make Stick-Shaped Chocolate Chip Melon Bread:
- Make the cookie dough: Combine the ○ ingredients and sift twice. Bring the unsalted butter and egg to room temperature.
- Put the unsalted butter in a large bowl and cream with a whisk. Add the sugar in 3 batches, mixing it in well between additions.
- Beat the egg, and add to the step 2 mixture in 3 batches. It splits easily, so mix it in very well between additions.
- Change to using a rubber spatula, and add all the sifted powdered ingredients at once. Fold it in until the dough is no longer floury, and mix in the chocolate chips.
- Divide the dough into 6 portions, put each piece on a sheet of plastic wrap, and roll out to 22 cm x 4cm size. Leave to rest in the refrigerator for at least 3 hours or overnight.
- Make the bread dough: Put all the ◎ ingredients in a bread machine, with the yeast in the yeast compartment. Start the "dough-only" program. Add the butter 8 minutes in.
- Take the dough out, divide into 6 pieces and round off each piece. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
- Roll out into a rectangle while deflating the dough. Roll up the dough from the side closest to you, and seal tightly. Roll the dough so that it’s 20 cm long.
- Optionally sprinkle the surface of the cookie dough with granulated sugar, and put the cookie dough on top of the bread dough from step 8. Cover to prevent the dough from drying out, and leave in a warm place for the 2nd rising.
- Bake in a preheated 210°C oven for about 15 minutes to finish.
- This is how it looks when cut. The thick chocolate chip cookie crust is combined with a crispy, fluffy bread for this melon bread.
So that’s going to wrap this up with this distinctive dish stick-shaped chocolate chip melon bread recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
