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Chocolate Bread (soup Type)
by Yaya Yang Xiaochu
Favorite
Difficulty
Normal
Time
2h
Serving
2
Chocolate bread (soup type). "
1. Prepare the soup: first pour the water and flour in the soup into a small milk pot.
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2. Mix water and high powder until no dry powder is visible.
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3. Put it on a gas stove and heat it on a small fire, while stirring it until it is thick (as shown in the picture).
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4. Pour out the batter, seal it with plastic wrap, and let it dry. You can also make it one night in advance and put it in the refrigerator for the next day.
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5. Weigh all the ingredients first, and then put all the ingredients into the bread machine, except for the butter and chocolate beans, to start the kneading function and the noodle function for 10 minutes. After kneading a program, the initial expansion can be achieved.
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6. Knead to the initial expansion, this time you can add butter, and then continue to activate the kneading function to start kneading.
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7. Then look at the shape, knead it into a smooth dough, knead it to complete the expansion, you can pull out the thin and flexible glove film, divide the dough into 10 equal parts, after rounding, cover with plastic wrap and relax for 20 minutes.
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8. Take a small dough, roll the small dough into an oval shape, turn the dough over with the help of a scraper, and spread the chocolate beans.
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9. Roll from top to bottom, pinch tightly at the closing.
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10. Pinch the cuffs facing down and place them on the baking tray.
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11. Put it in the oven and ferment to 1.5 times the size, stick the flour on the dough with your fingers and gently press the surface to slowly rebound. Take out the fermented bread embryo.
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12. Take out the fermented dough, and cut out the pattern with a blade (the pattern can be according to personal preference).
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13. After all the cuts are done, spray a thin layer of water with a watering can to moisturize the surface of the bread.
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14. The fermented noodles are put into the preheated oven, the upper and lower heat is 165 degrees, and bake for 18 minutes (the temperature of each oven is different, please adjust the time and temperature according to the temper of your own oven), in order to prevent the top from being colored, you must cover the foil , Take it out and put it on the drying net immediately after it is out of the oven, and keep it sealed when it is still warm.
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15. Finished picture.
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16. Finished picture.
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17. Finished picture.
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18. Finished picture.
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Tips:1. The soup can be prepared overnight in advance. 2. The water absorption of flour is different and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please adjust according to the temperature of your own oven) 3. If the bread is too dark, cover it with tin foil in time, otherwise the bread will not look good.
