Homemade Pocky l Chocolate Dipped Breadstick скачать в хорошем качестве

Homemade Pocky l Chocolate Dipped Breadstick

Do you know Pocky? Pocky is a Japanese snack that you can easily find when you go to the supermarket. It is a thin, long breadstick dipped in chocolate. Even in Korea, this snack is quite common and many people like it. (The Korean version is called Pepero) November 11th is Pepero Day, so this time I made this chocolate-dipped snack from scratch. The bread dough used for this is almost the same as a breadstick, but it is pressed very thinly and then baked to give it a crisper texture. Enjoy the video! ▶Ingredients (30 to 40 Pocky sticks) [Breadstick dough] 250g AP Flour 135g water 2.5 g instant dry yeast 4 g salt 35g vegetable oil 1) Put all the ingredients in a bowl and mix until no powder is visible. 2) Take it out to the work surface and knead it for about 5 minutes. (You can use a stand mixer instead) 3) Fermentation at room temperature for about 1 hour. 4) Take out the dough and roll it thinly to a thickness of 3mm. 5) Cut thinly and long with a knife or pizza cutter and pan on parchment paper or Teflon sheet. 6) Cover the wrap and rest at room temperature for 20 minutes, and bake at 160 degrees Celcius (320F)for 18 minutes. Unox/Smeg/Gierra, etc. Convection oven: 150 degrees Celcius (298F) for 18 minutes *In the case of a heated oven with upper/lower heat, if the upper heat is higher than the lower heat or the lower heat is higher than the upper heat, only one side will cook the cookies first and the stick will bend. If the sticks are bent while baking, put a pan in the middle to block the heat or adjust the oven heat. You can gather and reuse scraps. Put together and wrap it with cling film to prevent it from drying out, rest for 10-20 minutes, and then roll it out again. Although it is a fermented bread dough, it is not so sensitive because it is pressed very tightly. [Chocolate with almonds] 100g almond meal 300g dark couverture chocolate (milk or white chocolate is also okay) 1) Temper the chocolate. 2) Toast the almond at 160 degrees Celcius(320F) for 8-10 minutes and then cool it completely. 3) Mix almonds with tempered chocolate and apply on the surface of the breadstick. *Storage: After sealed packaging, it can be stored at room temperature in a cool, dry place for about 10 days. Because of the chocolate part, refrigeration or freezing is not recommended (the surface is slightly moistened and the texture of the surface is not good) instagram:   / jadore________   ------------------------------------------------------------ ------------------------------------------------------------ --- When using a recipe, please indicate the source. Secondary editing and re-uploading of the video is prohibited. ------------------------------------------------------------ ------------------------------------------------------------ ---