Depp Baking Lab-chocolate Bread
1.
Place high-gluten flour, low-gluten flour, sugar, yeast, and milk powder in a mixing vessel and mix well;
2.
, Add eggs and milk
3.
Stir until there is no dry powder and add to the old dough;
4.
Stir quickly for about 5 minutes, add butter and salt
5.
Stir until the dough is complete, take it out and press it into 2cm thick slices, and freeze for 1h;
6.
Take out the dough, roll out the package and put in oil;
7.
Roll it out, the ratio of length to width is 3:2, and the thickness is 0.6cm;
8.
Fold one end to 2/3, fold the other end up, complete three folds once, relax at room temperature for 15 minutes
9.
Roll it out two more times, and complete three folds three times
10.
Divide about 300g each and cut into four pieces;
11.
Weave a four-strand braid, place it in the mold, and press the surface flat;
12.
, Put it in the oven, put a pot of boiling water underneath, and ferment for 40min;
13.
, Fermentation is 8 minutes full, take out the water to dry, and cover the mold lid;
14.
Depp oven fast heating mode 185 degrees, baking 22min;
15.
The deliciousness is ready;
Tips:
Tips:
When the room temperature is higher than 20 degrees, it needs to be stored in refrigeration when it is loose during the rolling process;
Condensed milk is a flavor-enhancing ingredient, and it can be omitted if you don't have it;
