Pave” means “cobblestone” in French. The baked fluffy texture is delicious and the next day’s slightly crunchy texture is also delicious. Milk containing honey is applied to the dough before baking but if you like the glossy finish, please apply eggs instead of milk. Making this cocoa bread is quite simple, cut the butter into 2-3cm squares and return to room temperature then warm milk to lukewarm.
Combine milk for dough and condensed milk and start preparing the bread dough. Making this dough is quite simple and if you dint have a stand mixer then you can use a big bowl and oit will be perfect. Once the dough has rested and doubled in size, cut it unti squares and bake in a preheated oven at 190 ° C.
- Baking powder
- 30g sugar
- Salt, 3g
- 20g of cocoa
- Instant dry yeast… 3g
- Milk (for dough) … 170g
- Condensed milk … 10g
- Butter, 30g
- Milk for finishing about 1 teaspoon
- Add flour and cocoa powder to dry yeast put in a bowl and mix gently.
- Add the milk (for dough) and condensed milk then mix start to knead.
- Add butter and continue to knead.
- Once the dough is well kneaded, oll it into a bowl, cover it and ferment it in a warm place.
- When it swells 1.5 to 2 times, primary fermentation is complete.
- Remove from the bowl and stretch into a 16 x 36 cm rectangle.
- Fold the longer side in three.
- Put it on a cutting board, wrap it, and cool it in the refrigerator for about an hour.
- Remove the wrap and cut into 18 pieces.
- Lined up on a baking sheet with the smooth side up.
- Apply milk (for finishing) and honey to the surface of the dough and ferment it in a warm place.
- When plump, the secondary fermentation is complete.
- Apply milk (for finishing) and honey to the surface of the dough again.
- Bake for 10 minutes in an oven preheated to 190 ° C.