Chocolate Toast

Name: Chocolate Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 20g cocoa powder; 1 piece Egg white; 120g milk; 30g Light cream; 30g Caster sugar; 15g condensed milk; 20g butter; 3g High sugar tolerant yeast; 2g salt; 30g chocolate beans

by Water pity

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The mellow smell of cocoa and chocolate products is always fascinating. Adding cocoa powder and chocolate to the flour makes the unique fragrance of the toast made, which can make the chocolate controllers fall into it and cannot extricate themselves.
Cocoa powder is made from cocoa beans through fermentation, roasting, pressing, and grinding. According to the fat content of cocoa powder, it can be divided into three types: high fat, medium fat and low fat. The cocoa butter content of high-fat cocoa powder is more than 20%, the fat content of medium-fat cocoa powder is 14%-20%, and the fat content of low-fat cocoa powder is below 14%. Unless otherwise specified, the cocoa powder on the market is generally low-fat cocoa powder. The aroma of cocoa powder is mainly derived from cocoa butter, so the higher the fat content, the stronger the aroma and the higher the price. You can choose according to your personal preference.
This toast is only fermented once, the organization is very delicate, and it saves time. It is very suitable for office workers.

Chocolate Toast

1. First, prepare all the ingredients and weigh them for later use.

2. Put all the ingredients except butter, salt, and chocolate beans into the noodle bucket of the chef's machine, start the chef's machine, and mix the ingredients evenly at first gear for 3 minutes, then turn to gear 2 for 15 minutes, and beat the dough to a coarse film state. (The chef machine used here is Baicui 4500, the effect of each chef machine is slightly different, it needs to be adjusted according to the actual situation)

3. Use scissors to cut the kneaded dough into small pieces, add the softened butter and salt, turn on the cook machine for a few minutes, let the dough and butter simply mix, and then turn to the second gear and beat for 10 minutes. Finally, turn to gear 3 for 6-8 minutes.

4. At this time, cut a small piece of dough and look at the state, it should be able to pull out a relatively strong transparent film.

5. Then pour the chocolate beans into the noodle bucket of the chef's machine, turn on the 1st gear for 2-3 minutes to mix the chocolate beans into the dough.

6. Simply gather it into a smooth and non-sticky dough, weigh it and divide it into three equal parts, simply knead it into a circle, and relax it for five minutes.

7. Take a piece of dough, roll it out gently, and pat it off if there are small bubbles.

8. Turn it over and roll it up from top to bottom.

9. The other two are also rolled up in the same way and relaxed for five minutes.

10. Take a rolled dough, squeeze it gently with the palm of your hand, and roll it gently with a rolling pin again, this time it will be more slender than before.

11. After turning it over, roll it up from top to bottom, and put the other two rolls in the same way and put them in a 450g toast box.

12. Prepare a bowl of hot water, put it in the oven for fermentation, select the oven's fermentation function to set 38 degrees.

13. When the fermentation reaches nearly eighth full, take out the toast box and preheat the oven at 190°C and 180°C for at least ten minutes. (For toast boxes of different materials, the temperature also needs to be adjusted)

14. After the oven has been preheated, put the toast box in the lower part of the oven and bake for about 42 minutes. (The baking temperature and time are for reference only, each oven has a different temper, please adjust it flexibly)

15. After baking, take out the toast box directly, shake it to release the mold, and keep it sealed after cooling.

Tips:
1. Different brands of flour have different water absorption, and the liquid is adjusted according to the state of the dough.
2. Whipped cream is to increase the flavor, you can leave it alone and use 25 grams of milk instead.
3. Be gentle when rolling. If the dough humidity is high, you can mix it with a little hand powder or oil, and don't overdo it with a little.
4. If the prepared bread cannot be eaten at one time, you can divide the prepared bread slices into food bags, put them in the refrigerator, and store them in the refrigerator. When you eat them, take them out and bake them for a few minutes.
5. The baking should be sufficient, the demoulding should be timely, and you should record the temperature and time of the oven and the mold that suit you. The data in the recipe is for reference only, please adjust the data that suits you flexibly.