Giant chocolate doughnut -- a new bread with cake pattern(ju xing qiao ke li mian bao quan dan gao mo sheng zhuang de xin shi gan mian bao )

Giant chocolate doughnut -- a new bread with cake pattern

Introduction:

"With such a bread, the mood suddenly improved. The giant doughnut made of 18cm Angel model was drenched with coffee, icing and chocolate, and the chip looked very cute."

Production steps:

Step 1: make cocoa walnut stuffing, prepare all the stuffing materials, cut the chocolate butter into pieces and put it in a heat-resistant container

Step 2: Microwave low-grade heating to melt, mix evenly into chocolate sauce

Step 3: add 30g milk and 30g honey

Step 4: mix evenly, as shown in the figure

Step 5: add 25g almond powder, 25g bread powder and half teaspoon cinnamon powder

Step 6: mix evenly, as shown in the figure

Step 7: add chopped walnuts

Step 8: mix evenly, as shown in the figure

Step 9: the filling is ready for the bread part < br > make the soup first (it's better to make it one day in advance and refrigerate for one night) < br > < br > the soup method is 65 degree soup < br > mix 10g high gluten flour and 50g water in the pot, heat it to 65 degree and leave the fire (in a pasty shape)

Step 10: continue to stir evenly, cool, seal and refrigerate

Step 11: get the bread ready

Step 12: mix all ingredients except butter and knead until the dough is strong

Step 13: add softened butter and continue kneading until the dough is developed

Step 14: cover with plastic film and ferment at room temperature to 1.5-2 times the size (sweat).. Close up (not visible)

Step 15: after fermentation for about 1 hour, exhaust the dough

Step 16: cover with plastic film and let stand for 15 minutes

Step 17: roll the dough to about 15cmx35cm (fermentation surface downward)

Step 18: smooth the filling in the middle and leave some around

Step 19: roll tightly into a roll

Step 20: flatten one end with a rolling pin

Step 21: knead it to about 40cm long, tighten both ends, and put it into the mold (bottom facing up)

Step 22: ferment in a warm and humid environment to about twice the size (my is the oven fermenter for 40 degrees and 40 minutes), preheat the oven at 180 degrees, heat the middle and lower layers up and down for 23 minutes < br > < br > then make the surface decorated coffee icing

Step 23: prepare all surface decoration materials

Step 24: 1 teaspoon instant coffee and 1 / 4 teaspoon boiling water

Step 25: mix the instant coffee and boiling water well

Step 26: add 20g sugar cream in batches and mix evenly

Step 27: the final coffee frosting is in this state. Cut a small piece of paper and pour it on the surface of the baked bread. Sprinkle with chocolate chip and sift the sugar powder

Materials required:

Soup paste: 10g high gluten powder, 50g water

GAOJIN powder: 140g

Dry yeast: 3G

Egg liquid: 25g

Butter: 20g

Sugar: 20g

Milk: 40g

Salt: 2G

Milk powder: 6g

Malt extract: 1 drop

Dark chocolate: 40g

Honey: 30g

Almond powder: 25g

Bread flour: 25g

Walnut: 30g

Cinnamon powder: half teaspoon

Instant coffee: half teaspoon

Boiled water: 1 / 4 teaspoon

Sugar powder: 20g

Chocolate chip: moderate

Moisture proof sugar powder: appropriate amount

Note: 1. There is no final coffee icing or any decoration on the bagel. 2. If there is no soup, use 150g high gluten flour, 70g water or milk on the dough. 3. Add milk or water little by little when mixing the dough, because the water absorption of flour is different. 4. The filling can be selected at will~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ju Xing Qiao Ke Li Mian Bao Quan Dan Gao Mo Sheng Zhuang De Xin Shi Gan Mian Bao