Cocoa Flavored Light Cream Bread
1.
Put all the liquid into the bread bucket, add egg liquid, and put sugar and salt diagonally.
2.
Add flour and yeast on top of flour.
3.
Put the bread bucket into the bread machine and start the kneading program for 10 minutes.
4.
Make the dough and let stand for 5 minutes.
5.
Add butter.
6.
Choose the dough-making procedure for 20 minutes.
7.
Easily release the glove film.
8.
Take out the mixed dough, put it in a basin, and cover with plastic wrap.
9.
Fermentation is twice as large at room temperature, and it takes about 50 minutes to ferment.
10.
Divide the dough into 6 pieces, 65 g/piece, round, cover with plastic wrap and let stand for 10 minutes.
11.
Roll the dough into an oval shape with one short side rolled out.
12.
Roll it up from top to bottom and put it into a 7-inch square baking pan.
13.
Place a bowl of hot water in the oven, turn on the fermentation gear of the oven, and leave for 45 minutes.
14.
Spread a piece of cut striped paper on the fermented bread dough and sift it to reduce the flour.
15.
White pattern on bread dough.
16.
Put it in the lower middle of the preheated oven, 165 degrees, 20 minutes.
Tips:
1. The amount of milk depends on the water absorption of the flour.
2. It can be fermented at room temperature in hot weather. If the room temperature is low, you can use the fermentation function of the bread machine.
3. This weight can be used to make a 7-inch mold, leaving about 220 grams of dough, and it can also be used to make bread in other shapes.
4. Different ovens have different tempers, so the time and temperature are for reference only.
