Winter Energy Toast——chocolate Snow Top Toast

Name: Winter Energy Toast——chocolate Snow Top Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Jinshan Japanese Toast Powder; 3g salt; 150g milk; 40g granulated sugar; 10g milk powder; 10g cocoa powder; 30g egg; 15g butter; 30g dark chocolate; 40g Light cream

by Bell Baking

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Recently, this chocolate toast has been on fire. How delicious is the cocoa dough wrapped in raw chocolate sauce? I heard that you can't buy it in line!
Compared to bought toast, the ingredients you make are more delicious, and healthier without additives. The soul of this toast lies in raw chocolate sauce, so be sure to use pure cocoa butter chocolate to make the sauce, otherwise the flavor will be greatly lost. This time I used Jinshan Japanese-style toast flour. The finished product made from it is softer, soft and fluffy in the mouth, and rich in wheat aroma.

Winter Energy Toast——chocolate Snow Top Toast

1. Prepare all the ingredients. The method of shengqiao sauce: put all the ingredients in the microwave oven and heat until the chocolate melts, then let it cool for later use.

Winter Energy Toast——chocolate Snow Top Toast recipe

2. Put all the dry materials into the bucket, then add the wet materials and start mixing.

3. After stirring until the dough is smooth, add the softened butter and continue kneading until you can pull out a large piece of smooth film. Jinshan Japanese-style toast powder has high protein content and is easy to get out of the film.

4. Put the kneaded dough in an environment of about 28 degrees and ferment to 2.5 times its size.

5. The fermented dough is patted and vented, rounded and relaxed for 20 minutes.

6. Roll out into a rectangle and turn it over.

7. Spread chocolate sauce. If the sauce is too thin, you can put it in the refrigerator.

8. Roll up from top to bottom.

9. Cut in the middle, but don't cut off one end.

10. The cut two are crossed and braided.

11. Put it in a toast mold and ferment at around 36 degrees to 9 minutes full.

12. Preheat the oven to 180 degrees, lower the floor, and bake for about 35 minutes. Cover with tin foil about 10 minutes. After baking, sift with powdered sugar to decorate.