Chocolate Briquettes
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put eggs in the bread machine.
2. Add milk.
3. Add salt, sugar and flour.
4. Add yeast.
5. Turn on the bread machine kneading program for 20 minutes.
6. Twenty minutes later, add butter and continue kneading.
7. Rub out the glove film.
8. Put it in a warm place and ferment to double its size, and it won't shrink after being pressed down by hand.
9. The production of chocolate filling: After the chocolate is melted, add milk, sugar, starch, high powder, and cocoa powder.
10. Add butter and fry on low heat until it forms a dough, then put it in the refrigerator and freeze for a while.
11. Roll the fermented dough into thin slices and wrap it in the filling.
12. wrap up.
13. Roll into a rectangle.
14. Fold it into three layers and fold it three times in total.
15. Roll into a rectangle and divide into three parts.
16. Take one part and divide it into thirds without cutting off the head.
17. Braided into twists.
18. Put them in a toast mold after making them in turn.
19. Put it in a warm place and ferment until it is 80% full and brush the egg mixture.
20. Bake at 180 degrees for 40-45 minutes after preheating the oven.
21. Finished product.
Tips:1. The chocolate filling can be rolled into thin slices and placed in the refrigerator to freeze.
2. If the dough becomes soft after filling the stuffing, it can be frozen in the refrigerator for 10 minutes before rolling out and folding.
3. The temperature can be adjusted according to the own oven.
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