Chocolate Salt Bread
by In the crowd
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put all the main picture materials into the ACA bread bucket, first liquid and then flour, and the yeast is buried in flour
2. Start the dough program of the ACA bread machine, knead to the expansion stage, cover the bread machine and ferment at room temperature to double its size
3. Dip your fingers in flour and insert into the dough. If it doesn’t shrink or collapse, it’s good fermentation.
4. Divide the fermented dough into 10 equal parts, knead and relax for 10 minutes
5. Take a small loose dough and roll it into a 15 cm beef tongue shape
6. Then fold one end to the middle to form a V shape. After folding, first roll the upper end up, and then gently pull the dough with one hand, rolling it out and pulling it down.
7. Roll it into a long strip with a wide top and a pointed bottom, and add some chocolate chips,
8. Then wrap it tightly with dough and roll it down.
9. Close the mouth and press down
10. Put them all in the baking tray in turn, put the baking tray in the oven for secondary fermentation, and put a bowl of hot water in the oven to increase the humidity
11. Ferment to 1.5 times the size, take out the baking tray, preheat the ACA oven at 180 degrees
12. Preheated ACA oven, put it in the baking tray, 180 degrees for 13 minutes (time and temperature are for reference only, please adjust according to the temper of your own oven)
13. Bake it out and let cool
Tips:According to different water absorption of flour, increase or decrease water consumption as appropriate
