Snow Mountain Chocolate toast
By VicentaLakin
In the middle of the toast that was shared today, chocolate sauce was wrapped on the face of Olio, which tasted as a whole with a little bit of bitter chocolate and mixed with sweet and soft bread, and the olios that were baked out of the oven were so cuddly, particularly delicious, full of chocolate sauce, that it was an energy bomb, but it was also a tasteful feast, an absolutely chocolate-controlled and indelible toast. The approach I share today is a direct approach, which is the simplest one, without the need to freeze the Chinese noodles overnight, with only one fermentation, and the bread is still soft and unsweet, and will not become hard, especially good, and there are some key points that will require attention in the production process. I will make a detailed presentation in the steps, and the formulation given is summed up by constant adjustments, and I believe that if we read the paper carefully and do it step by step, even if we bake new hands, we can make successful chocolate toast。
Recipe Recommendations
- chocolate 110g
- light cream 110g
- sugar 10g
- high-gluten flour 480g
- milk 260g
- sugar-tolerant yeast 5.5g
- fine sugar 75g
- milk powder 30g
- eggs one
- salt 5g
- cocoa powder 30g
- butter 40g
- Broken Oreo cookies appropriate amount
- Moisture-proof powdered sugar appropriate amount
Steps for Snow Mountain Chocolate toast
1
I'm going to make chocolate sauce, pour light cream into the milk pot, boil it down to a minimum, add chocolate and fine sugar, mix it with a razor until it melts, turn off the fire and put it in the freezer to save it: I'm going to use 64 percent of the bitter chocolate, which is chosen according to human taste, or to be sweet, which is to regulate sweetness. If you use chocolate for your taste, you don't need any more sugar。
2
Scratch the face with high-coated flour, fine sugar, salt, sugar-resistant yeast powder, powdered milk, cocoa powder, evenly mixed with a razor, then with eggs, milk, evenly smoothed with a razor, and smoothed with a cook's machine。
3
The softening butter of the added room continues to rub its face, and the cooker sets it down at a slow pace, then rubs out the thin membranes at a high speed: the formula gives you two of 450 grams of toast, and if you do a one-size-fits-all reduction, the liquid will have to be adjusted to the actual situation。
4
The coated face covered with a shampoo, which was lax for 20 minutes。
5
On average, the loosely well-loved face is divided into two pieces, folding pressure, ejecting bubbles, growing about 50 centimetres with a stick, and about 20 centimetres wide in a rectangular shape, rubbing out chocolate sauce. On the surface, leave 7-8 centimeters on the bottom, and then draw attention from the top down: the longer the chocolate sauce is frozen, the more condensed, the more operational it is when painted, and if the time is tight, it can be frozen for a while! I can't take a picture because I'm full of sauce. I'm sorry。
6
Put the rolled noodles up, the top of the top uncut, the cut edges up, like braiding, the bottom crumbs tight, crushing Olio in advance into a big plate, pick up the baked bread, roll around with sauce on the side of Olio, fill it up, and put it in 450 grams of simulators: good bread will be longer than molds, press both ends into the middle。
7
I fermented in a convenient way, with a temperature of 35 degrees and a humidity of 75 percent, fermented to a full 8-9 point, with a light finger pressure on the face of the face, so that I can slowly bounce back。
8
The ovens are preheated in advance, opt for an allergy mode, with 165 degrees of fire, and 230 degrees of fire equipment: the Batry K85pro oven, the all-firing furnace。
9
The fermentation is finished in the oven and placed in the bottom of the oven for 30 minutes。
10
Out of the oven, the mold will be hit a few times, the heat will be blown, and it will hang on the net。
11
It is possible to decorate on the surface of the surface with glucose-proof powder, which must be used in a way that does not melt。
12
The internal tissue is thin and soft, full of chocolate sauce, very satisfying, dry-sealed, warm or frozen, and the bread will remain soft。