Mini Chocolate Bread Sticks
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Mini Chocolate Bread Sticks

I was trying to make a homemade version of my nephew's favourite store-bought snack. I think I've almost replicated it, except for the size.

This is a very soft dough, so it's a bit hard to handle, but it will become smooth after a good bit of kneading. For 20 x 13 cm [7.9 x 5.1 in] breadsticks. Recipe by uronn

cookpad.japan

Ingredients

  1. 210 grams Bread (strong) flour
  2. 90 grams Cake flour
  3. 60 grams Sugar
  4. 5 grams Salt
  5. 6 grams Dry yeast
  6. 30 grams Warm water (for the yeast)
  7. Egg & milk mix
  8. 95 grams Milk
  9. 60 grams Egg
  10. 45 grams Unsalted butter (or unsalted margarine)
  11. 80 grams Chocolate chips

Method

  1. Change

    Measure the ingredients out accurately.

  2. Change

    Activate the yeast in 30℃ warm water. Add the powder ingredients, sugar and salt to a bowl and mix.

  3. Change

    Make a well in the middle of the dry ingredients and add the yeast mixture with the milk and egg mixture. Mix well until the dough forms a ball (don't add the butter yet).

  4. Change

    Turn out onto a work surface and knead for a minute until smooth. To knead, pound the dough with the heel of your hand, fold it in half, turn and repeat.

  5. Change

    Once the dough is smooth, add the butter and knead as you did in Step 4. (The dough will be sticky, but keep at it without resorting to dusting the counter).

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    Pour warm water (30℃) to a large bowl. Put the bowl with the dough on top, cover with plastic wrap and proof for 90 minutes until doubled in size (you could also use a bread maker up to this step).

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    Separate into 20 portions and roll into balls. Cover with a moistened cloth and let rest for 20 minutes.

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    Turn the dough seal up and roll out with a rolling pin. Place 4 g of chocolate on the top half and roll the dough upwards from the bottom. Once rolled, stretch to about 14-15 cm in length.

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    If you're using the proofing setting on your oven, add hot water to the baking pan for the bottom rack of the oven to prevent the dough from drying out. Prove for 20 minutes and the dough should rise a little.

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    Bake for 10 minutes in oven preheated to 170°C.

  11. Change

    In this version, I didn't add chocolate chips but coated them with melted chocolate after baking to make Chocolate Sticks.

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    Add Photo

    The reason we add chocolate to only the top half in Step 8 is so that it's closer to the surface of the breadstick and can be seen easily.

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