How to Make Chocolate Sauce Garland Bread

Name: How to Make Chocolate Sauce Garland Bread
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Arowana bread special flour; 50g egg; 120g Cold water; 32g butter; 3g yeast; 2g salt; 30g Sugar; Some chocolate sauce

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

People often say that they are not good at making bread by themselves. In fact, no one can guarantee that they will succeed once or twice. Even people like me who have played dough for three or four years sometimes fail with a slight negligence. Interested support, no fear of failure, good at summing up experience, and no worries about making bread. If a recipe is used well, small adjustments can be made on this basis, so as not to change, and to innovate after accumulating experience. The dough is kneaded well and fermented in place, and the baked toast will have wire drawing. The braided bread will have a very obvious wire drawing effect due to the gluten direction during weaving. It depends on the cut tissue and taste like small bread.
To make bread, you need to use special bread flour. If you use the wrong flour, it is not only difficult to produce the legendary "glove film". After the bread is baked, there will also be scumming, rough texture, and lack of chewing. All these may make you feel bad. Confidence is frustrated, so using flour is the first step to success. Use high-gluten flour to make bread, the flour is white and the bread is soft. The second step of making bread is delicious, fermentation is the key. About 3 hours for the first fermentation is normal. If you want to be fast, increase the amount of yeast or ferment at a high temperature, the result will be a poor taste of the bread. "

Ingredients

How to Make Chocolate Sauce Garland Bread

1. The bread ingredients are ready, the ingredients are weighed in advance, and it is easy to use; in winter, the room temperature is low, and ordinary cold water is enough. If you use ice cubes to soak the dough in water, it will delay the dough heating process and increase the formation of dough strength. it is good.

How to Make Chocolate Sauce Garland Bread recipe

2. Put all the ingredients except butter and chocolate sauce into the kneading bowl.

3. First use the low speed of the cook machine to stir the ingredients into a dough. After the dough is moisturized and the thick film can be pulled out, add butter.

4. First, completely fuse the butter with the dough at low speed, then beat the dough at high speed for about 5 minutes, stop and pull a piece of dough, gently open it with your hands, and when the transparent and elastic film can be pulled out, the kneading is over.

5. Take the dough out of the kneading bucket and place it in the fermentation tank. The fermentation tank I use is a large fresh-keeping box with a lid, which has a good sealing and moisturizing effect; put the dough in a warm place for basic fermentation.

6. When the dough is twice the original size, dip your fingers in flour and poke a hole on the top without collapsing or shrinking, and the dough will ferment successfully.

7. Take out the dough and place it on the kneading mat. After gently venting, use a rolling pin to roll it into a rectangle about 5 mm thin; spread the chocolate sauce evenly on the dough, not too thick, just one layer, leaving white around .

8. Roll the dough sheet into a roll from bottom to top, pinch tightly, and then use a scraper to split the dough into two lengthwise. Do not cut one end.

9. With the knife edge facing up, the two twisted together into a twist shape; you must make the knife edge all up to be beautiful.

10. The two ends are joined together to form a flower ring, and then transferred to a non-stick baking tray, and sent to the oven for secondary fermentation. The oven has good sealing performance, so there is no need to use the fermentation gear, just close the door and leave it naturally.

11. When the dough is twice the original size, use a brush to brush a layer of egg liquid (outside the amount) on the dough without chocolate sauce. At this time, the oven will begin to preheat 180 degrees. In the middle of the heated oven, the fire is 180 degrees up and down, and it can be baked in 20 minutes.

12. After being out of the oven, transfer the bread to a drying rack, and put it in a bag and seal it when it reaches hand temperature. It can be cut into pieces or torn by hand when eating.

Tips:
1. The chocolate sauce does not need to be spread too much, because it will flow out or be burned after heating, which will affect the taste. I used chocolate hazelnut sauce. Because it was too exposed, I brushed off the excess sauce before putting it in the oven.
2. The baking time and temperature are adjusted according to the conditions of the oven.