How to make Japanese pain au chocolat 

How to make Japanese pain au chocolat
[Dough material] 8 servings
Strong flour 160g
Soft flour 40g
15g sugar
5 g of instant dry yeast
3 g of salt
Beaten egg 25g
125g of water
100g unsalted butter
Chocolate bar 3 pieces
Appropriate amount of powdered sugar (optional)
・How to make
[Contents] 8 minutes
00:27 Ingredients and weighing
00:49 Making the dough (After mixing with a spatula, fold the dough 10 times by hand)
02:12 Let the dough rest (about 20 minutes at room temperature)
02:26 Dough making (wet your hands and fold the dough)
03:58​ Let it rest in the refrigerator (Put the dough in a tray and refrigerate for 30 minutes) Make a butter sheet
06:16 Forming (Fold in four twice)
09:56 Let it rest in the freezer (about 15 minutes in the freezer)
10:08 Shaping (stretch the dough to about 25 cm x 40 cm, wrap the chocolate around the dough)
13:27 Final fermentation (approximately 30 to 40 minutes at 30°C) *Fermentation at room temperature (approximately 25°C) for approximately 40 minutes in summer and warm days
13:41 Finish ① (Apply beaten egg to dough)
14:02 Baking (Bake at 180°C for about 20 minutes)
14:12 Baked
14:21 Finish ② (Sift powdered sugar if you like)
★ points
・Be sure to rest the dough in the freezer when molding. Resting the dough loosens it and makes it easier to stretch.
★Recommended videos　
・Easy folding! Queenie Amann!
• 簡単折り込み！クイニーアマンの作り方。バター...
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