Chocolate Cocoa Bread

Chocolate Cocoa Bread

by Celebrity chef Amy

5.0 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Wang Sen World Famous Chef Academy Chocolate Cocoa Bread recipe and production total weight 1076 grams, each 150 grams, can make 7 pieces.
Chocolate Crisp Pineapple: 80 grams of sugar, 70 grams of low-gluten flour, 13 grams of cocoa powder, 50 grams of cream, and all ingredients are mixed well. "

Ingredients

Chocolate Cocoa Bread

1. Mix the dry and wet ingredients together until the dough is smooth and elastic. Add the cream and stir until the dough is complete.

Chocolate Cocoa Bread recipe

2. Basically ferment for 40 minutes at room temperature 30°C.

Chocolate Cocoa Bread recipe

3. Divide into 150 grams and relax for 20 minutes.

Chocolate Cocoa Bread recipe

4. Open the dough stick into the chocolate.

Chocolate Cocoa Bread recipe

5. Roll the dough into a cylindrical shape.

Chocolate Cocoa Bread recipe

6. Connect into a circle shape.

Chocolate Cocoa Bread recipe

7. Dip the dough with chocolate crisp pineapple.

Chocolate Cocoa Bread recipe

8. Put it in a mold and ferment for 50 minutes at room temperature at 30°C.

Chocolate Cocoa Bread recipe

9. Bake at 200℃ for 18 minutes at 180℃, and sprinkle with powdered sugar.

Chocolate Cocoa Bread recipe

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