Name: Chocolate Mexican Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g High-gluten flour; 30g granulated sugar; 10g Whole egg liquid; 25g milk; 3g yeast; 2g salt; 10g Light cream; 20g butter; 60g dark chocolate; 30g walnut; 30g Powdered sugar; 30g egg; 30g Gluten flour; 30g chocolate sauce

Chocolate Mexican Bread

by Chasing the sun

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The thick chocolate, the crispy outer skin, and the filling like lava flowing in, both the visual experience and the entrance feeling are very amazing. It brings you a great sense of satisfaction. It is really hard to refuse. One bite is worth closing your eyes and savoring. Especially in the colder and colder weather now, share this super delicious chocolate Mexican bread with friends, plus a cup of hot royal milk tea, I promise, this kind of enjoyment will make everyone full of praise! "

Chocolate Mexican Bread

1. Put the material of the middle kind of dough into the bread machine to set a kneading program, and ferment to 2 times the size

2. Tear the middle kind of dough into small pieces and put other main dough materials except butter into the bread bucket. Set up a kneading program

3. Put butter after a procedure, and then choose a dough mixing procedure

4. Put the dark chocolate and whipped cream in the microwave and stir well. Add the toasted walnuts and mix well. Put the finished chocolate walnut filling in the refrigerator for a while and divide into 8 portions.

5. The butter is softened at room temperature, add sugar powder and stir evenly, add egg liquid in portions

6. Add the chocolate sauce and stir well.

7. Add the sieved low powder and mix well

8. Basic fermentation to double the size, take out the dough to exhaust, divide into 8 portions, relax for 15 minutes

9. Wrap the dough into the chocolate walnut filling

10. Put it in the egg tart mold and leave it to ferment for about 50 minutes.

11. Squeeze the chocolate jalapeno sauce on the surface. Bake at the oven temperature of 180 degrees for about 18 minutes

Tips:
Because of the addition of chocolate sauce, the skin of the bread will be a little sticky after cooling, so you can sprinkle with powdered sugar after it has been cooled.