Chocolate Soft European, Delicious and Easy to Make without Failure
1.
Put all the ingredients except raisins, chocolate beans, and butter into the chef's machine and knead it until it is smooth and malleable.
2.
Add butter and knead until you can pull out a large thin and flexible film, then add the chocolate beans and raisins to the chef's machine, simply knead and gather it up.
3.
The kneaded dough is simply gathered into a dough, put into the fermentation box for a fermentation, take out the fermentation basket, and sprinkle a thin layer of high flour for later use.
4.
The dough is fermented to twice its size. Dip dry flour with your fingers to poke holes. It does not shrink or rebound. Press and exhaust the dough. Divide the dough into two circles, cover it with plastic wrap, and let it sit for 20 minutes.
5.
Adjust the loose dough again, and put it into the fermentation basket with the mouth up.
6.
Then put it in the oven for secondary fermentation to 1.5~2 times the size.
7.
Take out the fermentation basket, preheat the air furnace oven up and down at 200 degrees, buckle the bread dough back to the baking tray, and use the bread shaping knife to shape it at will.
8.
Put it in the preheated oven and bake for about 30 minutes.
Tips:
1. The temperature and time of the oven need to be adjusted according to the individual oven.
2. Please control the liquid flexibly. When mixing materials, you can leave a little liquid for adjustment.
