Chocolate cranberry toast

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One of the ingredients: Delfis chocolate, raw grains.

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Raw material figure 2: Delfis chocolate, chopped.

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Raw material figure 3: Hershey cocoa powder.

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Raw Material Figure 4: Dried cranberries soaked in wine.

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Raw materials Figure 5: Dry materials.

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Raw materials Figure 6: Wet materials.

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Mix all ingredients except dried cranberries and chocolate chips, knead the film with the machine, add dried cranberries and chocolate chips, fold and mix well.

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Kneaded dough.

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Fermented dough in a warm and moist place.

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After fermentation, exhaust and divide into 2 portions, round and relax.

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Apply oil and powder to small lunch boxes and toast boxes to prevent sticking.

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Put the 2 dough into a small toast box for secondary fermentation using the cow tongue method.

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Brush the surface with oil.

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Fermentation until full and place in the oven.

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Preheat oven at 120 degrees C and bake for 25 minutes.

1. High-gluten flour must be sifted before use. 2. Adjust the baking temperature and time as needed. 3. Dried cranberries need to be soaked for at least one night; a longer soaking time yields a better flavor. The cranberries in this bread were only soaked overnight, and I feel the flavor is not as good as those soaked for a week. 4. Although Hershey's cocoa powder isn't the best, it is already quite flavorful in the dough. Combined with the mixed-in chocolate chunks, it is full of chocolate flavor in every bite! It is simply a feast for the taste buds! Chocolate lovers must definitely try this bread. 5. Next time, I'll try replacing some of the dried cranberries with raisins and extend the alcohol soaking time; I'll report back then! 6. Since the chocolate used is not bake-stable, be sure to use the fold method when incorporating it into the dough. Also, by the end of the bulk fermentation, some of the chocolate had already melted (it seems Truffettes chocolate melts particularly easily), so handle it with patience. You can dust some flour on your hands.