Honey Bean Chocolate Toast

Name: Honey Bean Chocolate Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High fan; 16g cocoa powder; 3g Dry yeast; 30g Soft white sugar; 2g salt; 8g milk powder; 50g Whole egg liquid; 60g water; 20g butter; 30g Baked Chocolate Beans; Some Honey bean

by ゞ╃ graffiti

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I used the direct method for this toast today. Although the fermentation time is not as long as that of the medium type, the taste is still delicious. The toast material I made is enough. I put two kinds of honey beans and chocolate beans in the second. After the second fermentation, the chocolate beans are slightly melted into the dough and the toast is delicious.”

Honey Bean Chocolate Toast

1. Knead all ingredients except butter, chocolate beans, honey beans to the expansion stage

2. Add butter and knead to the complete stage, then add chocolate and knead for basic fermentation to 2-2.5 times larger

3. After the dough is exhausted, divide it into 280g, 30g, and 45g portions and proof at room temperature for 15 minutes

4. Roll out the loose dough and spread it with a layer of honey beans, roll it up and put it in the mold

5. Warm and humid place for secondary fermentation

6. Put the fermented dough into the lower layer of the preheated 180 degree oven and fire for 30 minutes (large toast) and 15 minutes (small toast) (during the baking period, observe for 15 minutes and cover the surface with tin foil)