Beginner's Handbook for Cheese Makers
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I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. Ijoin the waiting list, and we will let you know as soon as it is available:
The softest cocoa snail made with sourdough and Tang Zhong technique. Try it! Soft, fluffy, airy dream of a dough.
Would you rather watch it on video? Follow me step by step! 👇
Ingredients
Tang Zhong
- 240 g milk or water
- 40 g flour
Pasta
- Tang Zhong (cooled)
- 600 g flour
- 200 g sourdough Active
- 120 g milk
- 1 db Egg
- 1 db egg yolk
- 40 g Fat
- 30 g vaj
- 7 g salt
Filler
- 100 g vaj
- 100 g Cocoa (dutch)
- 150 g sugar
- 110 g chocolate pastille
Instructions
- First we prepare the Tang Zhong. For those who don't know what it is, there is a separate page where I explain everything. Mix the 40g flour and 240g milk needed for Tang Zhong. Heat to 65°C, stirring continuously until you get a thick consistency. Then let it cool down. Then add it to the noodles.
- Punch down the dough completely, then put it in a greased baking tray to rest for 1 hour.
- Start folding the dough in any way you like and let it rest for 1 hour.
- Make the second fold and leave to rest for 1 hour.
- The third last Folding service then leave the dough to mature for another 2 hours.
- Shape: roll out the dough into a rectangle, brush with melted butter, sprinkle with cocoa powder to taste, sprinkle with chocolate pastille, roll up into a bar and slice into 3-4 cm pieces. Place the finished snails on a baking tray lined with baking paper. Lately, I have been placing them close together so that they touch during baking so that the edges are soft and don't dry out. Leave to rise for about 2-3 hours.
- Preheat the oven to 200°C on the bottom-up baking programme.
- Brush the snails with 1 beaten egg and a sip of milk.
- Put the snails in the oven to bake and steam. Turn the oven down from 200 to 180 degrees and bake for about 30 minutes.
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