Скачать с ютуб Heavenly Chocolate Babka Recipe⎮Шоколадная бабка в хорошем качестве

Heavenly Chocolate Babka Recipe⎮Шоколадная бабка

🏡 Please turn on the Subtitle function on YouTube for more details on the video 🏡 For more information and recipes, please click ▿ View more on down below Hello, I am Casayun. In this video, I will show you how to make a beautiful Chocolate Babka. A babka is a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. You can enjoy this bread with various different fillings such as chocolate, cinnamon, fruits or cheese. And today, I will be sharing a recipe with chocolate filling. The bread is made from brioche dough, so it is really soft and moist. Chocolate babka full of chocolate filling, if you are a chocolate lover, you must try this recipe ! For more details for recipe, please turn on subtitle function on video. If you have any questions, please leave a comment. 💕 Subscriptions and likes meant A LOT to me ! If you liked my video, please subscribe 💕 🔹 Casayun Instagram -   / casa_yun   🔹 More Home Baking Recipes👇🏻 🍞 Savory Cream Cheese Walnut Bread    • 손반죽 빵집보다 맛있는 고소한 크림치즈 호두빵 만들기   🍞 Sweet & Soft Chestnut Bread    • 손반죽 아몬드크림이 들어간 부드러운 밤식빵 만들기⎮Chestnut ...   🍞 Roti buns without Coffee    • 커피없는 로티번 UFO 빵 만들기🛸⎮Sweet Buns   Chocolate Babka Bread flour 400g (can be All purpose flour) Sugar 40g Salt 1 tsp (5g) Instant dry yeast 1 tsp (5g) Egg 1 (50-55g) Lukewarm water 140-160g (about 40℃ (104℉)) Unsalted butter 50g - Chocolate filling Unsalted butter 60g Dark chocolate 90g (cacao 70%) Powdered sugar 50g Unsweetened cocoa powder 20g = Хлебная мука 400г (может быть Универсальная) Сахар 40г Соль 1 чайная ложка (5 г) Сухие быстрорастворимые дрожжи 1 чайная ложка (5 г) Яйцо 1 (50-55 г) Теплая вода 140-160 г (около 40 ℃ (104 ℉)) Несоленое масло 50г - Шоколадная начинка Несоленое масло 60г Темный шоколад 90г (какао 70%) Сахарная пудра 50г Какао-порошок несладкий 20 г = Please prepare ✓ * Leave egg and butter at room temperature for at least 30 minutes-1 hour to get rid of cold. 1. Put all the dry ingredients (bread flour, sugar, salt, instant dry yeast) in a clean bowl and lightly mix with a whisk. Add room temperature egg and mix with dry ingredients. Then, add the lukewarm water in 3-4 portions. Depending on the working environment, the amount of water may vary, so check the dough consistency by hand. Make a moist dough that is neither dry nor too sticky. When you stretch the dough at this point, it tears slowly and there is no dough sticking to your hands or very little. Make a loaf of dough and transfer it to the workbench. 2. Add softened unsalted butter into the dough. The dough will be sticky after the butter is added. However, as you knead the dough, it will turn into a smooth. When the butter is well mixed with the dough, begin kneading the dough. Pushing it down and then outward, only using the heels of your hands. Fold the dough in half toward you and press down. If it is getting sticky, add a little more flour. (less then 1 Tbsp). Continue to knead, folding and turning the dough, until it is smooth and supple. This can take as little as 10-15 minutes. Take a small piece of dough and slowly stretch it out in opposite directions. If the dough becomes thin enough to appear semi-transparent before it tears, it’s done. Shape the dough into a smooth ball of dough. Put the dough in a clean bowl. Cover with a wet cotton cloth and let the dough at least double in size in a warm place. (Depending on the temperature, the dough will proof in 1 hour, but it can take up to 1.5 hours.) 3. Prepare chocolate filling. Put unsalted butter and dark chocolate in a saucepan and melt it over medium heat. When it melts smoothly, add the amount of powdered sugar and cocoa powder and combine all the ingredients well. Heat for 1-2 minutes over medium heat, then transfer it to a clean bowl, and cool it down at room temperature. 4. Transfer the dough to the workbench. Remove the gas from the dough and divide it into 2 pieces. Shape the dough into a smooth ball of dough. Cover the top and let dough rest for 20 minutes. 5. Remove the gas from the dough again. Then roll out to a certain thickness with a rolling pin. Make a rectangular shape with a uniform thickness. Spread the prepared chocolate filling evenly on the dough. Roll up the dough and pinch the joint. Place the dough lengthwise and cut it into three strands. Braid the dough evenly. Cut both ends a little and set aside. Then attach both ends to make a circle. (Check the video for more details.) Place it on a tray and let dough proof in a warm place until 1.5-doubled in size. (About 40-50 minutes.) 6. Bake for 15-18 minutes in an oven preheated to 170℃ (338℉). When the top of the bread gets evenly brown and the bottom gets light brown, take it out of the oven. 7. Brush the surface well with melted butter. (optional) 💜 Thank you for watching 💜 #ChocolateBread #ChocolateBabka #Babka