ingredients (makes 20)
dough
1 portion of killer toast dough
1 portion of chilled chocolate sheet
食材（可做 20个）
面团
夺命软吐司面团 1份
冷藏过的 巧克力片 1份
Directions/做法
roll chocolate sheet into a 18 x 18cm square
巧克力片擀成 18 x 18厘米面片
roll dough into a 28 x 28cm square and place chocolate sheet as above
(it will be easier to place chocolate sheet with the help of cling wrap)
面团擀成 28 x 28厘米面片、中间摆放巧克力片
（以保鲜膜助理会使摆放巧克力片更加轻松）
seal seams well
封口捏紧 
roll dough out into a 41 x 22cm sheet
面团擀成 41 x 22厘米面片 
do a 3 fold ~ left to the centre
将面片三折 – 左边往内折
this is how i do it.. with the help of the silicon mat
我是以硅胶布助理折叠 
and then right side above
chill dough for 15 mins
右往内折
面片冷藏 15分钟 
roll dough out once again into a 64 x 20cm sheet
trim sides and slices into equal triangles
(base of my triangle is 5.5cm)
面片再次擀成 64 x 20厘米面片
修边、并切割成三角形
（我的三角形宽度为 5.5厘米）
make a small slit at the centre of the triangle base
三角形底部的正中间切一道小缝 
stretch out the dough slightly and roll from bottom up
面片稍微拉松、由下往上卷起 
allow to proof till double in size
发酵至双倍大 
bake in centre rack of 180 degrees C preheated oven for 13.5 mins
(baking temperature and time for reference only)
送入预热至 180摄氏度中层烤箱烤 13.5分钟即可
（烘焙时间和温度仅供参考）
Personal notes/温馨小贴士:
– my hydration usage for killer toast this time: 17g egg (using up the leftover from the chocolate sheet) + 143g whipping cream + 50g milk = 210g
记录一下这次的水份用法：17克蛋液（消耗掉做巧克力片剩余的蛋液）+ 143克淡奶油 + 50克奶水 = 210克
– chocolate sheet should be soft and pliable so that it can be rolled out with the dough. if it is too hard (i.e. chilled for too long), it will crack in between rolling
巧克力片应是柔韧状态、既是可轻易擀开。如太硬（也就是冷藏时间太长）会导致擀开过程容易开裂
– a short video on cooking the chocolate sheet. basically it’s done when you see the bottom of the pan and the dough comes together
做了一个小视频～煮巧克力片的过程～基本上见锅底就差不多能熄火了
Hi. I can’t wait to try these wassants!! Can I check if I have to proof the killer toast dough for an hour before adding the chocolate sheet and shaping them?
No you don’t need to. If you do that then it becomes a normal double proof dough. If you want to do that, it’s fine as well
How long do I need to proof before baking?
Proofing time differs but as Long as its proofed till double in size, it’s good to go into oven
If I don’t recall wrongly my proofing time was abt 45mins
Hi Victoria! Noticed that u have baked these wassants with three different basic bread dough recipe. Which is your fav for wassants? I tried these wassants with the Hokkaido bread dough (poolish method). It’s v soft on the inside but I found it quite fluffy for wassants. Not sure it’s due to the poolish method or did I leave it to proof for too Long.