Cocoa Salted Butter Bread
1.
All bread materials except olive oil are put into the barrel of Dongling bread machine (BM1352B-3C)
2.
Turn on the kneading function to 15 minutes
3.
After 15 minutes of kneading, the initial expansion can pull out the thick film
4.
Take it out and cut into chunks with a scraper and put it in the bucket of the bread maker, add olive oil and continue to knead
5.
Round
6.
It has reached the fully expanded stage. This state is ok except for toast.
7.
Round into the bread machine bucket
8.
Start the fermentation function and adjust to 30 minutes
9.
Once the dough is fermented, stick a little flour with your hand and poke a hole without shrinking. It will ferment.
10.
Take out the fermented dough and press to exhaust. You can also use a rolling pin to exhaust. The kneaded dough is just 565.
11.
Divide into 1 56g round, cover with plastic wrap and loosen
12.
Roll into an oval
13.
Turn it over and roll it down
14.
Shaped into an olive shape, the closing part is pinched tightly and the closing part is facing down to prevent the closing part from bursting when fermenting
15.
Put it in the oven and transfer to the fermentation area, put a cup of warm water, and ferment to 1.5-2 times the size
16.
At this time, the fermented bread can be preheated in the oven up and down to 160 degrees for 10 minutes
17.
Put it into the preheated oven and heat up and down at 150 degrees for 22 minutes
18.
After the finished product is out of the oven, move it to the grill to cool down
19.
Melt the butter in water, then mix all the ingredients of the butter part together and beat
20.
Just send it up until it has sharp corners
21.
Put it into a piping bag, and the piping mouth is according to personal preference. I use an 8-tooth flower mouth.
22.
Take a bread dough and cut it from the middle to the end, don’t cut it off
23.
Squeeze the cream
24.
Sift the cocoa powder for decoration
25.
Finished picture
26.
Finished picture
27.
Finished picture
28.
Finished picture
Tips:
1. If it is summer to make bread, then 2.5 grams of yeast is fine. If it is winter, then it is necessary to adjust it appropriately and add 1 to 1.5 grams.
2. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Temperature adjustment)
3. The filling can be added according to personal preference
