A chocolate cream bread
By VicentaLakin
Fudge bread, sweet cream, bitter chocolate, scabs, and two scabs of chocolate cream bread! Autumn meat reserve, delicious, chocolate control can't be missed! The formula can make eight breads, and if you want a big one, you can make six! With regard to chocolate: 66% of cocoa fat chocolate this time. With regard to the spasms: if not, they can be used as peanuts. In terms of liquid quantity: milk can be set aside for 10 grams, face-to-face grouping plus different water intake rates per powder
Recipe Recommendations
- high-gluten flour 250 grams
- milk 145 grams
- condensed milk 20 grams
- whole egg liquid 25 grams
- fine sugar 25 grams
- sugar-tolerant dry yeast 3 grams
- salt 1 gram
- butter 20 grams
- dark chocolate 40 grams
- coconut oil 10 grams
- light cream 300 grams
- chopped hazelnut appropriate amount
- sweetening
- baking
- several hours
- divine level
Steps for A chocolate cream bread
1
Prepare some bread。
2
In addition to salt and butter, the material was placed in the toilet. yeast don't touch sugar. The first stage of the cooker ' s machine was mixed into a group, and the four-to-five were transferred to the thick membrane。
3
The noodles are slightly smooth, salted and softened butter. The second tranche was mixed with butter and the pasta, and the fourth and fifth tranches were torn into thin film。
4
A well-done noodle removes a folding circle, takes a small piece of inspection and rips out a more robust translucent film. When rounded, the fermenter is placed in the fermentation box, one round at 28 degrees。
5
It's fermented twice as big. Fingers poked into holes and did not collapse immediately。
6
Collapse pressure exhaust, divided into eight pieces and 60 grams of a noodle. After the roll, the membrane is lax for 20 minutes。
7
Take a troupe and grow a square。
8
When you flip, you're on top, you're on top, you're on top, you're on top, you're on top, you're on top。
9
The surface is brushed with a layer of water and covered with a layer of tatter。
10
Shut the door and release on the grill。
11
The oven fermentation slot, 34 degrees, 75% humidity, double the fermentation range, approximately 40 minutes。
12
Lightly press the surface, slow to bounce, quick fermentation complete, preheat oven 190 degrees up and down。
13
Put it down in the middle, 180 degrees up and down, and bake for 22 minutes. Colour satisfactory and timely filling of tin paper。
14
During the roasting period, light cream and sugar hit the flower. Load a bouquet, six or eight teeth。
15
Chocolate with coconut oil melts. The baked bread takes out the heat, cools out and assembles。
16
Cold and good bread, half of chocolate, dry to condensate。
17
The toothbrush kept the bread open and squeezed two to three layers of cream! Perfect
18
A bitter chocolate with cream doesn't get greasy! A bagel of bread needs to be sealed to prevent the melting of cream and chocolate
19
The finished product。
20
The finished product。
21
The finished product。