Cocoa bread(ke ke mian bao )

Cocoa bread

Introduction:

"The bread made with cocoa powder is very fragrant. But the amount of cocoa powder should not be too much, otherwise the taste will be bitter and it will not taste good

Production steps:

Step 1: add all the ingredients into the bread barrel in turn,

Step 2: start the toaster and noodle for 25 minutes,

Step 3: start fermentation for 40 minutes,

Step 4: divide the fermented cocoa dough into 4 parts after exhausting,

Step 5: take a portion of dough and roll it long,

Step 6: roll up, rub long,

Step 7: do it all right,

Step 8: braid into 4 braids,

Step 9: take out the mixing knife in the bread barrel and put it into the bread crust,

Step 10: select the fermentation function, the second time is 1.5 hours,

Step 11: then start the baking function of the toaster, select the medium color and bake for 45 minutes,

Step 12: baked cocoa bread.

Materials required:

High gluten flour: 300g

Water: 130g

Corn oil: 40g

Cocoa powder: 15g

Refined salt: 3 G

Egg: 50g

Milk powder: 25g

Soft sugar: 40g

Yeast powder: 3 G

Note: the baked bread needs to be taken out of the toaster immediately, put on the grill to cool before slicing.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Mian Bao