1. Ingredients: Bread: 185g high-gluten flour, 15g cocoa powder, 25g butter, 45g dark chocolate, 25g fine sugar, 90g water (preferably hot water), 1/4 teaspoon salt, 6.25ml dry yeast powder. Filling: 45g dark chocolate, 25g butter, 7-10 cooked chestnuts.
2. Put the dark chocolate and butter of the bread together, heat it over water, and stir constantly to melt the two completely together.
3. After cooling a little bit, add egg liquid, stir evenly, pour all the dry yeast powder into hot water and melt it for later use.
4. Sift both the high-gluten flour and cocoa powder, mix them with sugar and salt, and make a flour pit on the chopping board.
5. Add the dissolved yeast in the pit, then add the melted butter and chocolate mixture, and knead until it becomes a smooth dough. If you have a bread machine, just throw it in and automatically complete it according to the instructions. Put it in a bowl, seal it well, and leave it at room temperature (if the weather gets cold, put it in a slightly warmer place, 27 is in the oven) and ferment for at least 1 hour.
6. When the dough has been fermented to twice as large as before, you can poke it with your fingers and it will not rebound, then it proves that it has been fermented (see http://home.meishichina.com/recipe-144065.html for details). After the dough is fermented, knead out the air inside with your hands, knead it back to the dough again, and carry out the second fermentation, which is enough for 15 minutes. In the meantime, let's start making chocolate chestnut fillings! Put the sandwiched butter and chocolate together, heat it over water, and keep stirring until the two are completely melted together, take it out and cool it for later use (but don't let it solidify again).
7. After the dough wakes up again, place it on the chopping board and use a rolling pin to roll it into an oval slice of about 2 cm.
8. Spread the melted and cooled chocolate filling evenly on the top of the slice with a spoon, don't smear it on the side!
9. Sprinkle the cooked chestnuts evenly.
10. Roll the thin skin from top to bottom into an oval shape, seal it, put it down, and tidy the edges.
11. Put it on the baking tray, put it in the upper layer of the oven, put a bowl of hot water underneath, turn off the oven, and continue to ferment for 45 minutes (the advantage of this is to ensure the temperature and humidity during the third fermentation. Of course, there is bread Friends of the machine, don’t have to be so troublesome). After the dough has expanded to twice its previous size, take out the dough and use the remaining egg liquid to brush a layer evenly on the surface.
12. Put it in the preheated oven, 180℃, middle level, upper and lower heat, 25-30 minutes.
13. Bake until the surface is beautiful and bright dark brown, press on the hard surface, and it is ready to be out of the oven!
14. After cooling, slice it and start it~ If it is served with the creamy caramel sauce (please see here http://home.meishichina.com/recipe-144915.html), the taste will be even more delicious. Yo!
15. Alright~ The delicious chocolate bread is complete~ Get up in the morning, cut two slices, and add a cup of strong coffee~ Very good breakfast~ It will make everyone full of energy all day long! I wish everyone a good appetite~~See you next time~~~
Tips:1. Cocoa powder and dark chocolate must be of high quality, so that the flavor will be better and richer and fuller.
2. Because the color of chocolate is very dark, it is best to choose 20 minutes when baking, take a look, and add time, um, so as not to bake.
3. Brushing a layer of egg liquid on the surface can make the surface of the bread look better and shiny. If you don't like it, you can do it without brushing.
4. The sandwich boone must be processed well, and when it is applied to the dough, it must not be rolled until it becomes hard.
5. The chestnut part can be replaced with any nuts or nuts you like.
