Homemade Chocolate Bagel Recipe

  I prefer Beiguo with a denser texture for more chewiness.

  Considering the pairing with chocolate for this flavor, I intentionally extended the fermentation time slightly.

  You can see it in the picture; the internal structure appears slightly softer.

  But overall, it still has a chewy texture. Don't over-ferment or it will wrinkle.

  By the way, there are large chunks of chocolate inside, giving it a rough and uneven look.

  Since the chocolate melts, you can only use the folding method to keep it from being exposed outside.

  There will be leftover syrup after boiling.It's also sugary water. I prefer using plain water to boil now.

  If you want a sweeter taste, you can still use the sugar water method mentioned in previous articles.

  Chocolate Beiguo

  The recipe is adapted from the basic original version, for 3 pieces.

  Ingredients:High-gluten flour 100G, cocoa powder 6G, instant yeast 1.2G, water 65G, granulated sugar 20G, salt 1.5G, Butter Filling: Dark chocolate (or 5G

  milk chocolate) 45G Chocolate Beiguo Preparation

  1. Mix all ingredients except butter to form a smooth and even dough (i.e., high-gluten flour 100G, cocoa powder 6G, instant yeast 1.2G, water 65G, granulated sugar 20G, salt 1.5G). Check the elasticity state until the extension stage; usually no need to knead fully.

  2. Divide into 3 pieces and roll them into rounds. Cover with plastic wrap and let sit at room temperature for 15 minutes.

  2. While resting, cut the chocolate into small pieces as a preparation. I used dark chocolate; if you prefer a sweeter taste, use milk chocolate.

  3. Take one rested dough piece, stretch it into an elliptical sheet, and place the chocolate pieces in the center.

  4. Roll up and gently press to elongate.

  5. Use one end to wrap around the other, forming a ring shape.

  6. Let rise at room temperature for 35 minutes; it should noticeably puff up.

  7. Boil water in a pot (or use sugary water as per previous articles). Once boiling, switch to medium heat and keep simmering.

  8. Gently place the risen dough pieces in the pot for 20 seconds on each side; immediately remove and drain.

  9. Place on a baking tray lined with parchment paper and bake in preheated oven at 200°C for 8 minutes, then switch to 175°C for 12 minutes.

  As shown in the picture is what it looks like when hot; the chocolate is in a runny state.The finished product photo shows how the chocolate chunks are solidified after cooling. Chocolate Beiguo

  Ingredients

  Complementary Tips

  Milk and chocolate cannot be eaten together: The calcium in milk combines with the oxalic acid in chocolate to form insoluble calcium oxalate, causing hair loss and diarrhea, and leading to calcium deficiency and slow growth.Chocolate and milk cannot be eaten together: When consumed together, they can form insoluble calcium oxalate, resulting in hair loss. Nutritional Value of Chocolate

  Chocolate is a loanword from the English "Chocolate".

  The main ingredient is cacao beans (like coconuts), which originated early and were worshipped during the Aztec Empire's golden age under Montezuma.

  The nutritional value of chocolate

  Chocolate is a transliteration of the English word "chocolate" (previously translated as "juguli"). The main ingredient is cacao beans (like coconuts fruits, which grow in pods on the trunk of the tree and flower). Its origin dates back to the Aztec Empire during the last ruler Montezuma, where chocolate was revered.