Chocolate Bread
1.
Cut the dark chocolate in the bread ingredients into small pieces, put them in a bowl together with the butter, heat over water and keep stirring until the chocolate and butter have completely melted into a liquid state. Add the beaten eggs to the melted chocolate liquid and mix well; mix the high-gluten flour and cocoa powder through a sieve, then mix with the fine sugar and salt, and build a flour pit on the chopping board. The dry yeast is dissolved in the water and poured into the flour pit.
2.
Then pour the chocolate and egg mixture made in the first step; after kneading into the dough, knead vigorously, and continue to knead the dough into an expansion stage that can form a film
3.
Put the kneaded dough into a large bowl, cover with plastic wrap, and carry out the first fermentation at room temperature
4.
Ferment until the dough becomes twice as large (it takes about 1 hour at a temperature of 28 degrees). Dip your fingers in the flour and poke into the dough and pull it out. The punched hole will not shrink, indicating that the fermentation is complete; the fermentation is complete. Knead the dough by hand, knead it into a circle again, and leave it for 15 minutes at room temperature (intermediate fermentation). Then roll it out on the chopping board into an oval shape
5.
The butter and chocolate in the sandwich ingredients are cut into small pieces, heated in water and constantly stirred until they melt into a liquid state (this step needs to be prepared in advance), and then cooled to room temperature to make it into a chocolate sauce with appropriate hardness. Spread the chocolate sauce on the rolled oval dough (don't spread it on the edges); roll the dough as shown in the picture to form an oblong shape
6.
Put the rolled oval dough on a baking tray with the mouth down, and place it in a suitable environment for the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%); after fermentation reaches twice its size, Brush a layer of whole egg liquid on the surface, put it in a preheated 180 degree oven, bake for 25-30 minutes, until the surface is dark brown, press on it and feel hard, and it can be out of the oven; the bread can be eaten after it is completely cooled . It is recommended to cut the bread into slices, if it is smeared with cream caramel sauce, it will taste even better.
Tips:
1. This chocolate bread has a very mellow flavor. In order to ensure that the bread you make will achieve the expected results, it is recommended that you try to choose high-quality cocoa powder and dark chocolate;
2. The color of the chocolate bread is very dark, and the color change is not obvious when it is baked. It is impossible to judge whether the bread is baked from the color of the bread. Therefore, you must be careful when baking. First, you must not overbake (the surface of the bread turns dark black). Secondly, when the aroma of the toasted bread wafts out, the surface of the bread becomes dark brown, and it feels hard when pressed, it means it is ready;
3. If the surface of the bread is brushed with whole egg mixture and baked, the surface of the toasted bread will have a layer of luster. If you don’t care whether it is shiny or not, you don’t need to brush it;
4. After the chocolate and butter in the sandwich material melt into a liquid state, it will re-solidify when the temperature is lowered. However, if it is completely solidified, it may be too hard and not convenient to apply, so it can be used when it is not completely solidified and is relatively soft. Just spread it on the dough. If it is already too hard, you can heat it up slightly to make it softer.
