Christmas chocolate ring bread
By VicentaLakin
My son is particularly fond of bread, especially chocolate. It's because he likes chocolate, so when I make cake or bread, I join cocoa powder, and it's for Christmas. The bread is very rich and nutritious, and nuts and nuts are good for all people. A glass of milk or a pot of tea for breakfast is a good choice. Winter breakfast or tea for the afternoon is good. Interested friends must try it。
Recipe Recommendations
- Arowana high-gluten wheat flour 310 grams
- butter 25 grams
- milk 135 grams
- egg liquid 65 grams
- yeast 4 grams
- salt 3 grams
- sugar 50 grams
- Dried blueberries 30 grams
- chocolate 100 grams
- pumpkin seeds 20 grams
- chopped walnuts 20 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Christmas chocolate ring bread
1
Materials: 310 g of chrysanthemum wheat flour, 310 g of salt, 4 g of yeast eggs, 65 g of butter, 25 g of milk, 135 g of milk, 30 g of blueberry chocolate, 100 g of butter, and 20 g of pecan seeds。
2
The materials, with the exception of butter, were placed in the bread machine and on the face for 35 minutes, and were added to the butter when they were rubbed halfway to the smooth pasta。
3
Keep rubbing out the thin membrane and rolling for the first fermentation。
4
It ferments more than twice and then rolls for 15 minutes。
5
In the middle, both the butter and the chocolate blocks in the material are melted and mixed。
6
It's about 25 *50 sizes, with chocolate paste and nuts。
7
THEN THEY ROLL UP FROM ONE SIDE, AND THEN THEY SQUEEZE IT BACK TO ABOUT 60 CM。
8
Half-opened, a portion of the material will be exposed outside, and then two pieces will be rolled up, resulting in a wreath fermented twice, warm and wet, for about 30 minutes。
9
Put the preheated oven 175 degrees 15 minutes or so。
10
Just cool down and put sugar powder on it。Christmas chocolate ring bread Make Tips
The temperature of the ovens varies, as appropriate. When the bread is warmed, it can be packed in a fresh bag to avoid water loss affecting the taste。