Chocolate Cocoa Toast
1.
Pour all the ingredients for the desalted butter into the bread bucket and stir.
2.
After a procedure, add butter and salt and continue to stir.
3.
Add the chocolate chunks and stir for 3-5 minutes (break the chocolate as small as possible)
4.
Just wrap the chocolate chunks in.
5.
The kneaded cocoa dough can pull out a non-breakable film.
6.
Organize and put in a pot, cover with a fresh-keeping bag, and ferment once.
7.
The fermented dough does not shrink (or slightly shrinks) when the fingers are soaked in powder, and it does not collapse (the collapse is too late)
8.
After pressing and venting, divide the cocoa dough into 3 pieces, cover with a fresh-keeping bag and let it relax for about 10 minutes.
9.
Take a dough and roll it into a beef tongue shape.
10.
After turning it over, roll it up from top to bottom, pinch the interface tightly (only roll it once in a hurry)
11.
Put the toast box with the mouth down (first put on both sides and then in the middle) and ferment at 35-38 degrees, 8-9 minutes full.
12.
Put it in the preheated oven at 150℃ for 35-40 minutes (temperature and time are for reference only)
13.
Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
14.
When it's almost baked, the whole house smells of chocolate.
15.
Very soft.
