Heartful chocolate bread

Recipe Recommendations

• high-gluten flour 185g
• cocoa powder 15g
• butter 25g
• dark chocolate 45G
• fine sugar 25g
• water 90g
• dry yeast powder
• chestnuts
• salt 1/4 teaspoon

• sweetening
• roast
• several hours
• senior

Steps for Heartful chocolate bread

1

preparation of food: bread: flavoured flour 185g, cocoa powder 15g, butter 25g, black chocolate 45g, fine sugar 25g, water 90g (preferably hot water), salt 1/4 spoon, dry yeast mother powder 6.25ml. carcass: black chocolate 45g, butter 25g, ripe chestnuts 7-10。

2

The black chocolate and butter of the bread are put together, the water is heated, and the mix is constant so that the two are fully melted together。

3

After a little cooling, add egg fluid, mix it evenly and melt all the dry yeast powder into hot water。

4

High-strength flour and cocoa flour are sifted, evenly mixed with fine sugar, salt and made into a flour pit on the board。

5

Add dissolved yeast to the pit, then melted butter and chocolate blends, rubbing them all until they become a smooth pasta, and if there is a bakery, throw them in as a matter of course. Put it in a bowl, seal it, ferment it at room temperature (if it gets cold, put it in a little warm, 27 in the oven) for at least an hour。

6

when the noodles are twice as big as before, and their fingers don't bounce, they prove to be fermented (see http://home.meishichina.com/recipe-144065.html for more details). when they are fermented, they rub out the air in them with their hands, rub it back and ferment them for a second time, 15 minutes. in the meantime, we start making chocolate chestnuts. put the butter and chocolate in the heart together, heat up the water, mix it up until they are fully melted together, and they are cold and available (but they cannot be condensed again)。

7

once again, the noodles were placed on the board, with a scrawny cane forming approximately 2 cm in an elliptical shape。

8

It's all melted and cooled

9

Imbalanced pellets of ripe chestnuts。

10

Growing elliptical skin from top to bottom, sealing it up, splitting it up and cleaning it up。

11

Put it on the grill, on the top floor of the oven, put a bowl of hot water down there, shut the oven, and continue to ferment for 45 minutes (the advantage is to ensure temperature and humidity at the third fermentation, of course, if there is a friend of the baker). When the dough expands twice as big as before, it is taken out, with the remaining egg fluid, evenly painted on the face。

12

Put it in a preheated oven, 180°C, mid-level, top-fire, 25-30 minutes。

13

Until it's hot and dark brown on the face and it's hard on the surface

14

when it cools, the slices can start. if it goes with the cream caramel sauce you're talking about

15

All right, then. ♪ It'll give you all the energy you need all day ♪

Recipe Categories

• baking Recipes