Chocolate Flower Bread

Name: Chocolate Flower Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Flour; 70g White sugar; 2g yeast; 56g Whole egg liquid; Some Chocolate Peanut Butter; 50g All-purpose flour; 2g salt; 40g butter; 185g water

by Sheep kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Lazy bugs have been making trouble recently. I haven't made bread for a long time. When breakfast is time and I don't know what to eat, I will secretly blame myself for my laziness!
Yesterday, I made an agreement with my friend Rourou to make this flower-shaped bread together. After referring to the shape of others and the amount of flour, they got up and started making it!
People, sometimes you need a word of encouragement from a good friend to remind yourself to act as soon as possible~~
I used this 8-inch non-stick cake mold for the first time. It turned out to be so thin, and the bottom and the sides of the bread were very darkly colored. It seems that I will try to lower the temperature next time. "

Ingredients

Chocolate Flower Bread

1. Mix 50 grams of all-purpose flour, 50 grams of water, and 2 grams of yeast powder, mix them into a batter, and leave to ferment overnight.

2. Put 135 grams of water and egg liquid into the bread bucket.

3. Add 350 grams of bread flour, white sugar, salt, and fermented soup.

4. Install it in the bread machine, choose a 15-minute kneading program, then add softened butter and knead for another 15 minutes.

5. Knead until you can pull out the transparent film, take out the dough, and round it.

6. Divide into 5 equal parts, cover with plastic wrap and relax for 15 minutes.

7. Roll out 5 doughs into round cakes that are slightly smaller than the mold.

8. Spread an even layer of chocolate peanut butter on the surface.

9. Then cover with a layer of crust and apply again, leaving no sauce on the top layer.

10. Cut it with a knife as shown in the picture. (You can cut the rice-shaped shape with a knife first, leave some in the center not to be cut, and then cut a knife in each portion.)

11. Then carefully move the cut dough pieces into the mold and twist each piece. (Two adjacent copies are twisted toward the middle.)

12. Then cover with plastic wrap and put it in a warm place for proofing.

13. After the proofing is complete, apply a layer of egg wash.

14. Put it in the middle and lower level of the preheated oven, heat up and down at 175 degrees, and bake for about 35 minutes. After the surface color is satisfied, stamp with tin foil.

15. The bread is out of the oven.

Tips:
To make this flower-shaped bread, the dough should be smaller than the mold, otherwise it will be easy to lose shape after the hair rises.
Without such non-stick molds, you can use ordinary cake molds with a layer of butter and a little flour to prevent sticking. Or put it directly on the baking tray.
It is best to use colored ones for invaginated children, so that they will appear more distinct.