Chocolate Mexican Bread

Name: Chocolate Mexican Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High fan; 100g water; 25g Egg liquid; 2g salt; 35g Sugar; 3g yeast; 25g butter; 35g Low powder; 25g Caster sugar; 5g cocoa powder; Some chocolate beans

by Love tomato love life

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Mexican honey bean buns are well-known in the bread industry. Today, we change the pattern to make a chocolate-flavored Mexican bread.
The outer skin is crispy, and the chocolate beans have a richer taste. "It's crispy on the outside and tender on the inside".

Chocolate Mexican Bread

1. Refer to the recipe "hand kneading" or recipe "bread machine kneading" to complete the kneading

2. Use the dough for one fermentation time to stir the Mexican paste ingredients into a paste with a whisk

3. Put in a piping bag

4. After the dough is fermented once, let it ventilate, and divide it into 6 equal parts, round and relax for 15 minutes

5. Put it in a round paper mold

6. Put it in a humid place for secondary fermentation to about twice as big

7. Squeeze the chocolate mexican batter you just made (approximately half of the area is enough), sprinkle some chocolate beans

8. Preheat the oven 180 degrees in advance, and bake the middle layer for 15 minutes (after baking, the batter will automatically flow to cover the whole bread)