Chocolate Mexican bread
By VicentaLakin
The thick chocolate, the brilliance skin, like lava flowing inside, the sensation of vision and entrance is amazing, and it gives you a great sense of satisfaction, and it's really hard to resist, and it's worth closing your eyes for. Especially now that it's getting colder, sharing this delicious chocolate Mexican bread with my friends, with a hot cup of royal milk tea, I promise that it'll make everyone proud
Recipe Recommendations
- high-gluten flour 60 grams
- sugar 30 grams
- whole egg liquid 10 grams
- milk 25 grams
- yeast 3 grams
- salt 2 grams
- light cream 10 grams
- butter 20 grams
- dark chocolate 60 grams
- walnut 30 grams
- powdered sugar 30 grams
- eggs 30 grams
- gluten flour 30 grams
- chocolate sauce 30 grams
- sweetening
- roast
- several hours
- simple
Steps for Chocolate Mexican bread
1
Put Chinese pasta material into a bakery and set up a face-to-face program to ferment twice as big
2
The Chinese torn into small pieces and the main noodle material other than butter is placed in a bread drum with a one-sided program
3
After a program, put it in butter and choose a side app
4
Put black chocolate and light cream in the microwave and mix it into a roasted walnut
5
Butter room soften, sugar powdered, and then egg fluid
6
Add chocolate sauce evenly。
7
Just add a sifted low-heavy mix
8
The base fermentation is twice as big. Take out the noodle exhaust, split it into eight
9
Wrap the noodles into the chocolate walnut pie
10
Put it in the egg tatter, and ferment about 50 minutes or so。
11
Squeeze on the surface with chocolate Mexican sauce. It'll be about 18 minutes at 180 degreesChocolate Mexican bread Make Tips
Because chocolate sauce is added, the bread crust will be slightly sticky after cooling; you can sprinkle powdered sugar on it after taking it out of the oven and letting it cool.