JAPANESE SMALL BREAD: SOFT AND FLUFFY
18 cm square cupcake:
250 grams of bread flour
30 g sugar
3 g salt
120 g of milk
65 g of water
3 g dry yeast
20 g unsalted butter (room temperature)
40 g white chocolate
Milk Chocolate or Wilton Candy (Pink Rose)
Combine dry ingredients and whisk together.
Mix milk, water and dry yeast, then add them to the dry mixture and mix.
Put the dough on the table and knead (10 minutes).
Next, add the butter and knead for another 5 minutes.
Then put the dough in a warm place until it doubles in volume (primary fermentation).
Then add chocolate chips to the dough.
Divide the dough into 16 pieces, form balls, cover them with a damp cloth and leave to proof for 15 minutes.
After that, work well with balls: round and align the surface of the dough, tightly closing the seam on each ball.
Put them on a square shape.
Cover with plastic wrap or a damp cloth so that the balls do not dry, leave them in a warm place until the dough rises again (secondary fermentation).
Preheat oven to 180 ℃, set the shape and reduce degrees to 150. Bake bread for 17 minutes.
Remove the bread from the mold and place it on a wire rack to cool.
Then decorate, pouring over melted chocolate (sweets).