Oatmeal chocolate bread
By VicentaLakin
There's plenty of chocolate sauce in the house. I saw love and free bread made of chocolate powder online by chance, so I thought about it, and I could make bread with chocolate sauce. A few people were found online, and this chocolate bread was made。
Recipe Recommendations
- water 150 grams
- chocolate sauce 100 grams
- honey 10 grams
- salt 1 gram
- milk powder 25 grams
- high powder 300 grams
- yeast 3 grams
- butter 10 grams
- oatmeal appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Oatmeal chocolate bread
1
Add foods other than butter (liquid before powder, final yeast) and face for 20 minutes to the bread machine in the order on the list. It was then added 10 grams of butter and continued with a face-to-face procedure for 20 minutes. The bread machine and noodles for 40 minutes。
2
In 40 minutes, hand-to-hand the face was pulled apart a little bit and a thin film appeared, indicating that the extension phase had reached。
3
Put membranes back in the bread drums and wait for the first fermentation。
4
Late in October, when bread was made at night, the temperature was already low, and in order for it to ferment quickly, I put a large bowl of warm water in the oven, preheated at 30 degrees and maintained at 30 degrees. Let it ferment。
5
After an hour and a half, finish the first fermentation。
6
On average, the noodles (approximately 600 grams) were divided into six. Put it in the oven. The dish is placed in an oven that is already dispersed in heat, allowing it to ferment naturally for a second time. I went to bed。
7
That's what I look like when I get up the next morning。
8
Brush a glass of fresh water on the bakery and throw oatmeal。
9
Cut it with scissors on every bakery。
10
The oven is preheated at 180 degrees and the middle oven is baked for 20 minutes。
11
It's soft outside. It's nice. Some French bread。Oatmeal chocolate bread Make Tips
When kneading dough, it is not recommended to add liquid at one time. Add 4/5 of the amount first, and the remaining 1/5 depends on the hardness of your dough.