Chocolate barbuca bread

Babuka-Babka, which is said to be the Polish region of Eastern Europe, means that the bread made on the holidays, the bread of Babuka, which is of the kind of fermented cake, can be said to be ugly, but it is not to disappoint you, but it is also a high-heat bread, which is too easy to leave behind by appearances. It is generally free of scratch, easy to operate, it is covered in, and then it is cut open, the material shows up, it's made up together, it's rounded or other shapes, and, finally, it has to be painted with a fruit nut syrup. And finally, it's super delicious, and it's a evangelical thing to do without hand rubbing. It's already my favorite bread. It's just the only lemon that's done it, and it's broken in the bowl. The bag ended up free of syrup, which is a way of making up for the guilt of eating sweets, but with lemon peels, it smells like a man。

Recipe Recommendations

high powder 350 grams
dry yeast 3.5 grams
warm water 100 grams
salt 2 grams
fine sugar 38 grams
corn oil 60 grams
vanilla extract three drops
eggs one
lemon zest 1/4 of
unsalted butter 60 grams
dark chocolate 65 grams
powdered sugar 25 grams
cocoa powder 15 grams
lemon juice 45 grams

sweetening
baking
several hours
ordinary

Steps for Chocolate barbuca bread

Fermentation: High powder starts with 65 grams, yeasts, hot water, evenly blended and condensed into paste, covering the membrane room with 45 minutes of warm fermentation, with more bubbles on the face of the paste。

Put bread material in yeasts and mix it evenly except for high powder。

Make a paste。

Add high powder

It's fermented twice the temperature of the room

During this period, the soft butter and dark chocolate insulation melts to 40 degrees, evenly blends, sifts sugar powder and cocoa powder into chocolate paste, evenly mixes, and becomes the state of chocolate mud, which makes it dryer。

Noodles are removed, the squares grow, and the width is less than 450 grams of toast。

Put chocolate sauce on it。

Roll it up, freeze it for 15 minutes, and then cut the face a little better。

The knife can stick some flour and cut it in half. Make it plaster. It can also be placed in a mould or a circle。

Two to eight fermentation, preheat 190 degrees in the oven, up and down the fire, and I put 25 to 30 minutes of tin paper on the surface。

Once out of the box, the lemon syrup (the lemon is boiled with sugar) will be brushed and the bread will be removed from the mould in 15 minutes, with a cold slice ready to eat。