1. Weighing materials: Install the mixing knife to the bottom of the bread bucket, and use an electronic scale to accurately weigh the materials. It is impossible to knead the dough without the mixing knife, so be sure to install the mixing knife.
2. Put the ingredients: add the ingredients in the order of flour, salt, sugar, butter, and eggs.
3. Add water: After all other materials are put in, add water at the end
4. Add yeast powder: Add the weighed yeast powder from the automatic yeast input port. Put all the ingredients into the bread bucket, select "dough function", press the start button, kneading and fermentation
5. To make chocolate filling during fermentation: ①Put the sugar, low-gluten flour, and cocoa powder in a non-stick pan and stir continuously with a spatula
6. ②Add water, stir until fully integrated and no particles, then add salad oil
7. ③Turn on medium heat and heat it to the point where it can be scraped up by a scraper.
8. ④Wrap it with plastic wrap, press a square 13cm in length and 13cm in width and put it in the refrigerator to harden it.
9. Folding and forming ①At 90 minutes before the end of baking, take out the dough and press it into a square with a length of 20 cm and a width of 20 cm. Remove the cling film from the filling and place it on the dough as shown in the picture.
10. ②Fold the four corners to wrap the chocolate, and gently pinch the interface tightly
11. ③ Use a rolling pin to roll out a rectangle with a length of 30cm and a width of 17cm
12. ④ Fold 1/3 from one end, and fold the remaining 1/3 in half
13. ⑤Repeat the forming step ③, and then fold it in three again
14. ⑥Press a rectangle with a length of 20cm and a width of 18cm
15. ⑦ Roll up from one end forward, donate as tightly as possible
16. ⑧ Take out the mixing knife and put the bread back into the bucket with the interface down. After making the bread shape, put it back into the bread bucket to continue baking
Tips:If there is no automatic yeast injection port, you can use a spoon to dig a groove in the center of the flour and put the yeast powder into it. Be careful not to let other materials come into direct contact with the yeast powder
This article is excerpted from Dishan Kazuya's Handmade Bread 2 by Dishan Kazuya, authorized by Fenghuang Hanzhang Books. Reprinting is strictly prohibited.
