Chocolate Sweet Bread Baked in A Custer Oven 960m

Chocolate Sweet Bread Baked in A Custer Oven 960m

1. Prepare the materials used.

2. Add the dough ingredients except butter and chocolate beans into the mixing bucket of the chef's machine, turn on the 1st gear to form a dough, and then turn to the 3rd gear for kneading.

3. Knead the dough to a smoother state, add softened butter, knead at low speed until the butter is absorbed, and then turn to medium speed to knead the dough.

4. The dough is kneaded until it has good stretchability, and a thin film can be pulled out.

5. Add chocolate beans and knead at low speed.

6. The dough is properly rounded and placed in the baking tray.

7. In the fermentation tank, select a temperature of 28 degrees, a humidity of 70%, and a time of 60 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the basic fermentation to about 2 times the size.

8. The fermented dough is taken out and vented properly, divided into 24 equal parts of about 60g dough, kneaded and covered and let stand for 15 minutes.

9. Flatten the dough after waking up, wrap 2 chocolate coins, roll it into an olive shape, and close the joints.

10. Arrange all the dough into the baking tray at intervals.

11. The fermentation tank is preheated in advance. Choose a temperature of 35 degrees, a humidity of 85%, and a time of 50 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the second fermentation to about 1.5 times the size.

12. COUSS CO-960M electric oven, select the hot air mode, preheat it 180 degrees in advance, put it in two baking trays at intervals, and bake for about 20 minutes.

13. After baking, the bread is immediately out of the oven. After shaking it, it will be demoulded and allowed to cool on the grid. The chocolate aroma is very rich.

Tips:

1. Because the water absorption of each flour is different, do not add liquid at one time, please adjust appropriately according to the state of the dough.
2. Use the CF-100A commercial fermentation tank to ferment, and the fermentation tank has a constant temperature and humidity space, so that the dough is proofed just right, and the finished bread is in a better state.
3. For more chocolate beans added to the dough, be careful not to over-operate when exhausting and shaping, so as not to damage the gluten.
4. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.