Heart-shaped chocolate bread

Recipe Recommendations

• high powder 200 grams
• low powder 50 grams
• cocoa powder 15 grams
• milk powder 12 grams
• butter 25 grams
• egg 38 grams
• water 142 grams
• sugar 38 grams
• salt 3 grams
• yeast 3 grams

• sweetening
• baking
• half an hour
• ordinary

Steps for Heart-shaped chocolate bread

1

200 grams of high flour, 50 grams of low flour (I use whole wheat flour), 15 grams of cocoa powder, 38 grams of sugar, 12 grams of milk powder, 3 grams of salt, 3 grams of yeast, 38 grams of eggs (I used a small egg), 142 grams of water (please leave a portion to adjust based on your own flour), 25 grams of butter, and 30 grams of baked chocolate beans.

2

Put all ingredients except butter and chocolate beans together, beat until the gluten expands and the surface is smooth, add butter and beat until the expansion stage. Add chocolate beans and knead well.

3

Place the dough in a warm place for basic fermentation.

4

After fermentation, remove the dough and exhaust it, divide it into 6 pieces, round it and relax for 15 minutes.

5

Roll out the relaxed dough into an oval shape, turn it over and press thin the bottom edge.

6

Roll it into an olive shape from top to bottom.

7

Rub the dough slightly longer and press lightly until it is slightly flat.

8

Fold it in half, staggered the sharp corners a little.

9

Use a blade to cut in the middle.

10

Do not cut off at sharp corners.

11

Place the long sharp corners on the top, open the dough from the incision to form a heart shape, and line it on the baking sheet.

12

Place in a warm and moist place for final fermentation.

13

After fermentation, brush the surface with milk (I did not brush it).

14

Put into the preheated oven at 180℃, in the middle layer, add and lower heat, for 13-14 minutes.

15

After baking, place it on a baking net to cool.

Heart-shaped chocolate bread Make Tips

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