Cocoa blackcurrant bread
My daughter likes this bun very much. It is not only for its cute appearance, but also for its great taste. The mold is for making cakes. The cakes have not been made before, but the bread has been made twice. My daughter saw a piece of bread made with this mold before and said it was cute, so she made it again.
Recipe Recommendations
- high-gluten flour 600 grams
- cocoa powder 23 grams
- whole egg 50 grams
- yeast appropriate amount
- milk 5 grams
- butter appropriate amount
- Blackcurrant raisins 381 grams
- olive oil appropriate amount
- sugar 40 grams
- salt 6 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for Cocoa blackcurrant bread
1
Put all ingredients (except butter and blackcurrant raisins) into the bread bucket in the order of liquid first and then solid, and start equipment 8 to start kneading. Knead all ingredients into a smooth dough, add butter and continue kneading until the film can be expanded. This process takes 40 minutes. (I prefer to tamper with the formula and mix it at will. Sometimes it's delicious without kneading until the film comes out. Just knead the dough until smooth. The kneading time cannot be less.)
2
Put the kneaded dough in a warm place to ferment.
3
Fermentation until twice the original size (poke it with an oiled finger without retracting or collapsing).
4
Remove the dough, vent, divide it into two portions, knead it evenly, cover with plastic wrap and simmer for 15 minutes.
5
Divide one piece of dough into several small dough pieces and knead evenly.
6
Press the dough flat and add dried blackcurrant raisins.
7
Roll it up and seal it on both sides.
8
Place in oiled baking sheet and ferment until twice as large. Sieve into the high-gluten flour on the surface, then cut it twice with small scissors, and place it in the preheated oven at 180 degrees, in the middle layer, for 25 minutes (my oven has been sick recently, but in fact, it only takes 20 minutes to bake). Divide the remaining piece of dough into several small dough pieces, add blackcurrant raisins, knead them evenly, and stuff them into the cake mold you just bought, ferment and bake them. The time is 180 degrees, middle level, 15 minutes.