Stick-Shaped Chocolate Chip Melon Bread
Stick-Shaped Chocolate Chip Melon Bread

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, stick-shaped chocolate chip melon bread. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Stick-Shaped Chocolate Chip Melon Bread is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Stick-Shaped Chocolate Chip Melon Bread is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have stick-shaped chocolate chip melon bread using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Stick-Shaped Chocolate Chip Melon Bread:
  1. Make ready Cookie dough:
  2. Get 95 grams ○Cake flour
  3. Prepare 10 grams ○Bread (strong) flour
  4. Make ready 10 grams ○Whole wheat flour
  5. Take 1/3 tsp ○Baking powder
  6. Get 47 grams Unsalted butter
  7. Take 30 grams Sugar
  8. Get 1/2 Egg
  9. Prepare 30 grams Chocolate chips
  10. Take Bread dough:
  11. Get 170 grams ◎Japanese Domestic Bread (strong) flour
  12. Take 30 grams ◎Cake flour
  13. Prepare 95 grams ◎Water
  14. Get 1/2 ◎Egg
  15. Take 20 grams ◎Sugar
  16. Get 3 grams ◎Salt
  17. Make ready 8 grams ◎Skim milk powder
  18. Prepare 2/3 tsp Dry yeast
  19. Prepare 13 grams Unsalted butter
  20. Take 1 Granulated sugar
Instructions to make Stick-Shaped Chocolate Chip Melon Bread:
  1. Make the cookie dough: Combine the ○ ingredients and sift twice. Bring the unsalted butter and egg to room temperature.
  2. Put the unsalted butter in a large bowl and cream with a whisk. Add the sugar in 3 batches, mixing it in well between additions.
  3. Beat the egg, and add to the step 2 mixture in 3 batches. It splits easily, so mix it in very well between additions.
  4. Change to using a rubber spatula, and add all the sifted powdered ingredients at once. Fold it in until the dough is no longer floury, and mix in the chocolate chips.
  5. Divide the dough into 6 portions, put each piece on a sheet of plastic wrap, and roll out to 22 cm x 4cm size. Leave to rest in the refrigerator for at least 3 hours or overnight.
  6. Make the bread dough: Put all the ◎ ingredients in a bread machine, with the yeast in the yeast compartment. Start the "dough-only" program. Add the butter 8 minutes in.
  7. Take the dough out, divide into 6 pieces and round off each piece. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
  8. Roll out into a rectangle while deflating the dough. Roll up the dough from the side closest to you, and seal tightly. Roll the dough so that it's 20 cm long.
  9. Optionally sprinkle the surface of the cookie dough with granulated sugar, and put the cookie dough on top of the bread dough from step 8. Cover to prevent the dough from drying out, and leave in a warm place for the 2nd rising.
  10. Bake in a preheated 210°C oven for about 15 minutes to finish.
  11. This is how it looks when cut. The thick chocolate chip cookie crust is combined with a crispy, fluffy bread for this melon bread.

So that is going to wrap it up with this special food stick-shaped chocolate chip melon bread recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!