Chocolate rolls
By VicentaLakin
The chocolate rolls made today are a failure, and it's delicious to add pure chocolate to the rolls. I didn't expect chocolate to melt in the fermented bread and to flow a toast。
Recipe Recommendations
- high powder 200g
- low powder 50g
- baking powder 4g
- salt 1g
- white sugar 20g
- eggs one
- milk appropriate amount
- butter 20g
- chocolate pieces appropriate amount
- black sesame appropriate amount
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate rolls
1
All materials, except butter, are placed in bread drums, rubbing them to the surface and spreading them. Add butter to the extension phase and ferment twice as large。
2
Take the flat air out of the bread bucket。
3
It is divided into 10 equals and covers the membrane laxity for 10 minutes。
4
Chocolate blocks melted back up。
5
With both hands, the noodles are made into sticks ranging from large to small, loose for 5 - 10 minutes。
6
A triangulation of about 30 centimetres long with a crutches。
7
Put chocolate sauce on。
8
Start with a light roll from the big head。
9
At the end of the roll, the oven is decentralized to the end, covering the film with another fermentation of about 30 minutes。
10
When the volume is 1.5 to 2 times greater, the surface is drawn with an egg fluid and the black sesame is spilled。
11
Enter the second inch of the oven and preheat 180 degrees for approximately 18 minutes。
12
The finished chart。Chocolate rolls Make Tips
1. When rolling the three-small shape of this bread, gently pull it while rolling to make it easier to shape. 2. When rolling it up, do not roll it too tight; just roll it naturally, so the baked bread can hold its shape.