Chocolate-bread
By VicentaLakin
Chocolate control must never miss a piece of bread. I really love chocolate, but Mr. Lau always says it's hard. It's not hard at all. I don't know anything. That's why I make chocolate every time he travels. I can't believe it's so good that I have to eat it alone! This little bread will boil, and it's fermented. It's suitable for work。
Recipe Recommendations
- high-gluten flour 250g
- cocoa powder 10g
- sugar 40g
- milk 130g
- whole egg liquid 50g
- salt 3g
- yeast 3g
- butter 25g
- High temperature resistant chocolate beans 50g
- Chocolate coins of 24
Steps for Chocolate-bread
1
... in addition to butter, other raw materials from the noodles are placed in the bread drums and a face rub is initiated (10 minutes)。
2
Add butter, and continue with a lasagna program。
3
I don't need a membrane。
4
The conglomerate was first left on the grill for 15 minutes. Remember to cover the film。
5
The noodles were then pumped down by pressure and divided into an average of 12 ones, all of which were covered with flavour for 15 minutes。
6
The loosely flatted pasta, wrapped in two chocolate coins, squeezed the mouth and finally reunited。
7
Handled noodles put in the mold. Surface sprayed. It is placed in the oven and the bottom is used to create humidity with a hot water of 50-60 degrees. Using oven 35°C to ferment twice the size, it takes about 40 minutes。
8
If you ferment to a light pressure surface, you can bounce back. Take out the fermented noodles, the oven 200°C preheat。
9
When preheated, the noodles, together with the moulds, were placed in the lower and lower part of the oven, with a 175°C fire up and down and baked for 18 minutes。
10
The roasted noodles are taken out immediately, and they're on the grill. It's not too good to boil when it's hot。Chocolate-bread Make Tips
1. When releasing raw materials, be careful that yeasts do not come in direct contact with salt. You can put milk, eggs and yeasts first, then powder, and finally salt and sugar. 2. The amount of milk in the noodles is regulated by the water intake of flour. 3. The oven needs to be fully preheated, generally at 20°C above the actual baking temperature and for approximately 10 minutes. 4. The timing and temperature of the roasting shall be regulated by the temper of the oven itself. 5. The temperature of the bakery can be kept for approximately three days, bearing in mind that it is not in the freezer. If you want to stay longer, just put it in the freezer. 6. If you have sufficient time, the noodles can be fermented for the first time. The quality of cocoa powder and chocolate will be relevant to the taste of the bread, so try to select the quality better。