Whole Wheat Cocoa Chocolate Beans Soft Europe
1.
Put all the ingredients except butter and chocolate beans into the bread bucket, start the kneading process and knead the dough into a smooth dough, then add the softened butter and knead until the expansion stage
2.
Add the chocolate beans and start the dough mixing process again, so that the dough and chocolate beans are evenly mixed to start fermentation.
3.
The fermented dough is removed from the air and rolled into a cake.
4.
Fold it in half to the center as shown in the figure and press gently.
5.
Fold up and down again as shown in the figure
6.
Last half fold
7.
Knead the gaps in the dough as shown
8.
Sprinkle proper amount of flour in the fermented blue to prevent sticking
9.
As shown in the figure, put the dough in the fermentation blue for the second fermentation.
10.
10. Place the fermented dough upside down on a non-stick baking pan, use a cutting knife to cut out the pattern you want, preheat the oven at 185 degrees for 10 minutes and bake for about 25 minutes.
Tips:
Remarks: There are more cocoa powder used in the recipe. If you don’t like the taste is too strong, you can replace the same amount of flour chocolate beans. The amount can be increased or decreased according to your own taste. Because the oven temperature is different, the specific baking temperature should be based on the actual situation. The situation is slightly adjusted.
