Chocolate bread(qiao ke li hua xing mian bao )

Chocolate bread

Introduction:

"I haven't made bread for a long time. When it's breakfast time and I don't know what to eat, I will blame myself for being lazy! Yesterday, I made an appointment with my friend Rourou to make this kind of bread. After referring to other people's modeling and flour quantity, I got up and started to make it! Sometimes, I just need a good friend's encouragement to remind myself to act as soon as possible ~ ~ this 8-inch non stick cake mold is used for the first time. It turns out that it's so thin and the color on the bottom and around the bread is very deep. It seems that I need to lower the temperature next time. "

Production steps:

Step 1: 50 grams of medium gluten flour, 50 grams of water, 2 grams of yeast powder, mixed into batter, refrigerated fermentation overnight.

Step 2: put 135 grams of water and egg liquid into the bread barrel.

Step 3: add 350 grams of bread flour, sugar, salt and fermented soup.

Step 4: install into the toaster, choose a 15 minute kneading procedure, then add softened butter and knead for another 15 minutes.

Step 5: knead until you can pull out the transparent film, take out the dough and round it.

Step 6: divide into 5 equal parts, cover with plastic film and relax for 15 minutes.

Step 7: roll 5 dough into a round cake shape slightly smaller than the mold.

Step 8: evenly spread a layer of chocolate peanut butter on the surface.

Step 9: then cover with a layer of dough, and then apply, the top layer without sauce.

Step 10: as shown in the picture, cut it with a knife. (you can use a knife to cut the rice shape first, leave some in the center and don't cut it off, and then cut a knife in each piece.)

Step 11: then carefully move the cut dough into the mold and twist each piece. (the two adjacent portions are twisted in the middle.)

Step 12: cover it with plastic wrap and put it in a warm place.

Step 13: wake up and brush a layer of egg liquid.

Step 14: put in the middle and lower layers of the preheated oven, heat up and down 175 degrees, bake for about 35 minutes. After the surface color is satisfied, cover with tin foil.

Step 15: the bread comes out of the oven.

Materials required:

Bread flour: 350g

White granulated sugar: 70g

Yeast powder: 2G

Whole egg liquid: 56g

Chocolate peanut butter: right amount

Medium gluten flour: 50g

Salt: 2G

Butter: 40g

Water: 185g

Note: to make this pattern bread, the dough should be smaller than the mold, otherwise it is easy to get out of shape after the hair rises. No such non stick mold, you can use ordinary cake mold, which spread a layer of butter, sprinkle a little flour anti stick. Or just put it on a baking tray. Sunken children with the best color, this will appear more clearly layered.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Hua Xing Mian Bao