Name: Chocolate Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g High-gluten flour; 10g milk powder; 10g Sugar; 1.5g salt; 15g milk; 80g water; 1.5g Dry yeast; 30g chocolate; 1/2 tsp cocoa powder; 80g Cream cheese; 15g Chocolate chips

Chocolate Cheese Bread

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Double chocolate, crust and filling.
The chocolate should have been melted beforehand and then kneaded into the dough. Lazy people have the method of lazy people. Anyway, the weather is also hot, and the chocolate melts easily. Simply use the chocolate as butter and add it after the dough is formed. The friction and temperature of the stirring should make the chocolate gradually melt into the dough. It is not completely melted. It does not matter if there are some small particles. It is just another taste. If you want to be lazy, you have to accept all possible consequences. However, the expectation is not bad, in just a few minutes, no more chocolate particles can be seen.
For the chocolate cheese filling, chop the chocolate and mix it into the cheese. It doesn't matter if it is not bake-resistant chocolate. You can't eat the graininess, but you can have the surprise of the chocolate and cheese intertwined. The refrigerated filling is better to use. At room temperature, when it is wrapped in the third one, it has begun to become runny. If you don't pay attention, you will stray out of the dough, hurriedly pulling and sticking to trap leaks, making it into a carrot shape, if it is baked. If the pulp is broken, it can only be left to him.
For dark dough, brush with egg whites can increase luster. Brushing the egg yolk is fine, but the golden color is meaningless in this dark background. Reluctantly cut three times, dare not go too deep, what should I do if it bursts? The dough is quite soft, spread out on the baking tray, like a stinky shit that can't be supported. After the final fermentation, it did grow up, but it felt like mud was flowing around. With 10,000 worries in mind, is it going to keep this stinky shit-like puddle in the end? Surprise is behind, unexpectedly, under the heat, it begins to grow upward, becoming a bulging arc. And the black and white magma spewed out from the imagination, and it has always been in the imagination.
There was a pretty good result, the stuffing that broke apart was just the same as imagined. . . "

Chocolate Cheese Bread

1. Dough: 140g high-gluten flour, 10g milk powder, 10g sugar, 1.5g salt, 15g milk, 80g water, 1.5g dry yeast, 30g chocolate, 1/2 tsp cocoa powder

2. Pour all dough materials except chocolate into the bread machine,

3. Stir into a uniform dough, add chocolate.

4. Continue to stir until the film can be pulled out.

5. Put it in a bowl for basic fermentation.

6. Filling: 80 grams of cream cheese, 10 grams of milk, 20 grams of sugar, 15 grams of chocolate chips

7. After the cream cheese has softened at room temperature, scrape it smoothly with a rubber spatula. Add the milk in portions and mix well.

8. Add sugar and mix well.

9. Pour in chocolate chips,

10. Stir well. Keep refrigerated for later use.

11. The dough has grown to double.

12. Exhaust, divide into three equal parts, round and relax for 15 minutes.

13. Roll it into an oval shape and add the filling.

14. Roll up, squeeze your mouth tightly.

15. Close the mouth down and put it in the baking tray for final fermentation.

16. After the fermentation is over, the surface is brushed with egg whites, and the surface is lightly cut three times.

17. Put it in the oven, on the middle level, fire up and down at 180 degrees, bake for 15-20 minutes,

18. Baked. Eat after cooling.

Tips:
Water consumption for dough needs to be adjusted according to different flours.
The fermentation temperature should not be too high, so as not to affect the internal organization.
If you like a strong taste, you can replace all the milk with whipped cream.
The baking time and firepower need to be adjusted according to the actual situation.