Chocolate Cocoa Toast

Name: Chocolate Cocoa Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 10g cocoa powder; 40g White sugar; 160g water; 25g Egg liquid; 3g yeast; 2g salt; 20g butter; 30g Chocolate chunks

by @That floweropen@

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

When I made this chocolate cocoa toast and Hong Kong-style toast, I only rolled it once in a hurry. The second fermented for 18 hours at a low temperature and I thought I would lose it. I tried to bake it and baked a soft sister. ! The chocolate cocoa flavor full of the house is really a pleasant surprise! Shared teacher Dawang’s recipe! "

Ingredients

250g High Fan
10g Cocoa Powder
40g White Sugar

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160g Water

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25g Egg Liquid
3g Yeast
2g Salt

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20g Butter

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30g Chocolate Chunks

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)