Name: Unpredictable Bread-chocolate Babka Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g High fan; 3.5g Dry yeast; 100g warm water; 2g salt; 38g Caster sugar; 60g Corn oil; 3 drops Vanilla extract; 1 piece egg; 1/4 Lemon zest; 60g Unsalted butter; 65g dark chocolate; 25g Powdered sugar; 15g cocoa powder; 45g Lemon juice

Unpredictable Bread-chocolate Babka Bread

by sunxiaonan21

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Babka-Babka is said to be from Poland in Eastern Europe. It means grandma and grandmother. Bread made during festivals. Babka bread belongs to the category of fermented cakes. It can be said to be ugly or ugly, but it will never let you. The disappointing taste is also considered high-calorie bread, which is too easy to be missed by the appearance. Generally speaking, it is free of kneading and easy to operate. It is filled with stuffing, and then cut, the stuffing is exposed and weaved together. Then make a garland circle or other shapes, and finally smear fruit and nut syrup.
Finally, I still want to say that it is super delicious, which is also a good news for those who don't like to knead bread. This is already my favorite bread, but when making it, the only lemon was squeezed out of the juice, and it was broken in a bowl. . . This bag was not covered with syrup at the end, which is a compensation for my guilt of eating sweets, but it is filled with lemon zest, which is very fragrant. "

Unpredictable Bread-chocolate Babka Bread

1. Starter preparation: first take 65 grams of high flour, yeast, warm water, mix evenly, make a paste, cover with plastic wrap and ferment at room temperature for 45 minutes, and more bubbles will appear on the surface of the batter.

2. Put the ingredients of the bread body into the starter, and stir evenly except for the high flour.

3. Into a batter.

4. Add high powder

5. Make dough and ferment at room temperature to 2 times the size

6. During this period, make the filling, melt the softened butter and dark chocolate in water and heat to 40 degrees, mix well, sieve the powdered sugar and cocoa powder into the chocolate paste, stir evenly, it will become that kind of chocolate puree state, the more you stir, the more Feel dry.

7. Take out the dough and roll it out into a rectangular shape with a width slightly smaller than that of a 450-gram toast mold.

8. Spread the chocolate sauce on top.

9. Roll it up and put it in the refrigerator for 15 minutes, so that the noodles will be easier to cut.

10. The knife can stick some flour and cut it in half. Braided into a twist shape. Put it in a mold, or just weave it into a circle.

11. After the second fermentation until 80% full, the oven is preheated to 190 degrees, the upper and lower heat, I put the middle and lower layer, 25-30 minutes, the surface is colored and then covered with tin foil.

12. After leaving the box, immediately brush the lemon syrup (you can boil the lemon with sugar), take the bread out of the mold 15 minutes later, let it cool and slice it for ready-to-eat.