Name: How to Make Chocolate Cornets
Uploaded: 2013-09-19T02:29:50.000Z
Duration: 9 min 58 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

the host of this show "Cooking with Dog."

Dissolve the instant dry yeast in the lukewarm water and let it sit for 5 minutes.

non-fat dry milk powder and the bread flour in a bowl

Add the dissolved yeast to the flour mixture.

and gradually add it to the flour while mixing.

Stir until the flour has absorbed the water evenly and the mixture is completely moistened.

Set the dough blade in the food processor and clean the spatula with a bowl scraper.

and mix for about 30 seconds until the dough forms a ball.

Cover your hands in flour and flatten the dough,

and shape it into a ball until the surface becomes smooth.

Place it in a bowl and cover it with plastic wrap.

Let it rise in a warm place for about 1 hour until the dough has doubled in size.

Dilute the mixture by adding a sprinkle of hot milk

so that it will easily combine with the flour.

and add them to the egg mixture in the bowl.

gradually add the rest of the hot milk while mixing.

Strain the egg mixture and pour it into a pot.

and stir continuously with the balloon whisk.

Continue mixing vigorously while over the heat.

Place the chocolate custard in a bowl of ice water.

to prevent the surface from getting dry and wrinkled.

and poke it into the dough to make a small hole.

If the hole disappears quickly, the dough needs to rise more.

Place the dough on a pastry board dusted with bread flour.

Flatten the dough with your hands and remove the gas inside.

Divide the dough into 6 equal pieces with the scraper.

Shape the dough into balls by pinching the edges together at the bottoms.

Rub the bottoms on your palm and make sure the edges are tightly pressed together.

Line up all the dough balls on the pastry board dusted with flour.

Cover with a lightly dampened kitchen towel and let them rest for about 15 minutes.

Let’s shape the dough into cornet shapes.

Coat each of the cream horn molds with butter.

and flatten it with your hands to remove the gas inside.

Roll the dough until it lengthens to over 1 foot,

Starting from 1 inch below the tip of the horn mold,

Pinch the bottom end of the dough together to close it.

gently press the dough onto a baking sheet covered with a non-stick oven liner.

Cover the baking sheet with a large plastic bag.

Let it sit in a warm place until it  rises by 50% in size.

After the second rise, the dough will puff up on the baking sheet.

With a pastry brush, gently coat the dough with the  well-beaten egg for glazing.

Preheat the conventional oven to 390 degrees °F and bake the dough for about 10 to 12 minutes.

Baking time and temperature depend on the type of oven you use in some degree

so be careful not to over-bake the dough.

When the bread is done, remove the baking sheet from the oven.

Place the bread on a cooling rack and let it cool for 2 to 3 minutes.

Cool the cornet bread completely on the rack.

Remove the plastic wrap from the chilled chocolate custard.

If you knead the dough with your hands, please watch our video on how to make Melonpan.

Kneading time depends on the amount of flour and room temperature

so follow the directions on the manual of your food processor.

you can make them with kraft paper and aluminum foil.