Name: Black Knight Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 220g High fan; 20g Low powder; 135g Plain Water; 15g butter; 3g salt; 3g yeast; 20g cocoa powder; 200g kiri cheese; 100g Light cream; 4g Lemon juice; 55g granulated sugar; a little Powdered sugar

Black Knight Bread

by CarmenCheng

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Made this for a husband who loves chocolate. The evaluation is very high. The key point is that the filling is delicious, not as greasy as pure cream, which is great

Black Knight Bread

1. Prepare all the materials

2. Except butter, pour the liquid first and then the flour into the bucket of the chef's machine to form a dough

3. Add butter and knead out a jagged film

4. For the first fermentation

5. Fermentation is twice as big, and the finger will not rebound

6. Divide into 3 equal parts after exhaust

7. Roll it into a long tongue and roll it up

8. Relax at room temperature 26 degrees for 30 minutes

9. Roll it into a long tongue and roll it up to prepare for the second fermentation

10. All rolled up, it must be sealed and sealed

11. Ferment to 1.5 times the size, preheat the oven at 160 degrees for 2 minutes in advance

12. Bake the middle layer at 160°C for 22 minutes and take it out

13. Cut the bread knife from the middle without cutting it for use. Then make the filling. After kiri is softened in advance, add sugar, the lemon juice will be smooth, and the cream will be clear.