Christmas Chocolate Garland Bread

Name: Christmas Chocolate Garland Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 310g Arowana high-gluten wheat flour; 25g butter; 135g milk; 65g Egg liquid; 4g yeast; 3g salt; 50g Sugar; 30g Dried blueberries; 100g chocolate; 20g Pumpkin seeds; 20g Chopped walnuts

by Dance Spirit

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My son likes to eat bread, especially the chocolate flavor. I think it’s because I love chocolate. So when I make cakes or bread, I will add cocoa powder or something. Today’s bread is also for To welcome the coming Christmas, chocolate and nuts are specially added to make this Christmas wreath bread. Does it feel like a festive atmosphere?
This bread has a rich taste and nutritious fillings. Nuts are very suitable for all people. It is a good choice for breakfast with a glass of milk or a pot of tea. It is quite good for breakfast in winter or afternoon tea. Okay, friends who are interested must give it a try. "

Christmas Chocolate Garland Bread

1. Ingredients: Arowana high-gluten wheat flour 310 grams sugar 50 grams salt 3 grams yeast 4 grams eggs 65 grams butter 25 grams milk 135 grams Filling: dried blueberries 30 grams chocolate chunks 100 grams butter 25 grams pumpkin seeds 20 grams walnuts 20 grams.

Christmas Chocolate Garland Bread recipe

2. Put all the ingredients except butter in the bread machine, knead the dough for 35 minutes, add butter when kneading the dough halfway through.

3. Continue to knead to a film state, rounding for the first fermentation.

4. Ferment for more than 2 times, then round and relax for 15 minutes.

5. In the middle, melt the butter and chocolate chunks in the filling in water and stir evenly for later use.

6. Roll out the dough into a rectangular slice, about 25*50 in size, spread it with chocolate paste, and sprinkle with nuts.

7. Then roll it up from one side, and finally pinch and knead it into a length of about 60cm.

8. Cut it in half, expose the filling part, and then twist the two strips to form a wreath for secondary fermentation. Leave it in a warm and humid environment for about 30 minutes.

9. Put it in the preheated oven at 175 degrees for about 15 minutes.

10. Let cool and sprinkle with powdered sugar to decorate.

Tips:
The temperature of each oven is different, please be considerate.
After the bread is warm, it can be packed in a fresh-keeping bag to prevent moisture loss from affecting the taste.