Chocolate sweet bread
By VicentaLakin
A chocolate-controlled bread, which smells like thick cracks both inside and outside, which is a fragrance of chocolate sauce that can be “exploded” with a bite, a bread mixed with cocoa powder and chocolate beans, which means that you're covered in treasures, which fills every mouth with the satisfaction of chocolate。
Recipe Recommendations
- high-gluten flour 550g
- low-gluten flour 100g
- milk
- egg one
- milk powder 30g
- Favna cocoa powder 20g
- fine sugar 120g
- chocolate beans 100g
- butter 80g
- salt 7g
- yeast 6G
- Chocolate coins
- sweet fragrance
- roast
- an hour
- simple
Steps for Chocolate sweet bread
1
Get ready for the material。
2
The pasta material, other than butter and chocolate beans, was added to the cook ' s mixer to open the 1st chamber and then rotate the 3rd section。
3
Noodles are smoother, softened butter is added, and low-grade butter is absorbed and trans-floated。
4
The pasta is rubbing up to a better pull and can draw out thin membranes。
5
Add chocolate beans and rub them down at low speed。
6
The noodles are duly rounded and placed in the oven。
7
CF-100A FERMENTATION BOXES WITH A SELECTION TEMPERATURE OF 28 DEGREES, HUMIDITY OF 70%, 60 MINUTES, WATER AND HUMIDITY AT THE BOTTOM, PREHEAT COMPLETION OF THE FERMENTATION BACK TO ABOUT TWO TIMES THE BASE。
8
the fermented pasta removes the appropriate exhaust and divides it into 24 equivalents of approximately 60 g, so that it can be covered for 15 minutes。
9
Smash the waking noodles, wrap them in two chocolate coins, roll them into olive shapes, put them away. All the noodles are drawn into the oven at intervals。
10
All the noodles are drawn into the oven at intervals。
11
CF-100A FERMENTERS ARE PRE-HEATED EARLY, WITH A TEMPERATURE OF 35 DEGREES, A HUMIDITY OF 85%, A TIME OF 50 MINUTES, WATER AND HUMIDITY AT THE BOTTOM, AND PRE-HEAT COMPLETION OF THE ACOUSTIC FERMENTATION TO ABOUT 1.5 TIMES THE SIZE OF THE SECOND FERMENTATION。
12
The fermented pasta is removed, the surface wind is properly dryed, a shallow mouth is cut with a sharp knife before entering the furnace, and the middle is squeezed with a softened butter。
13
COUSSCO-960M OVEN, CHOOSING THE HOT WIND MODE, 180 DEGREES PREHEATING, TWO-STOREY GRILLS SPACED AND BAKED FOR ABOUT 20 MINUTES。
14
When the bake is over, the bread comes out of the oven immediately, and after a shock it goes off to dry on the net。
15
It's finished. Chocolate smells very rich。
16
The finished chart。Chocolate sweet bread Make Tips
1. Because of the different water intake properties of flour, liquids are not added at once, with appropriate adjustments to the face-to-face state. 2. fermentation in commercial fermentation boxes using CF-100A in a warm and wet space, so that the face of the fermentation can be awakened and the bread made better. 3. More chocolate beans are added to the noodles, and care must be taken not to over-operate, either in the exhaust or in the plastic form, so as not to damage the face. The bread must be the love of the chocolate lovers, the soft chocolate bread, the chocolate entanglement with the blasting sauce, the sweet taste of each taste of happiness! 5. The temperature and timing of the baking is for reference purposes only, adjusted as appropriate. I have any questions about the Cube to welcome Twitter into the group of fans