27's baking Diary - "Xinduo" chocolate bread(de hong bei ri ji xin duo duo qiao ke li mian bao )

27's baking Diary - "Xinduo" chocolate bread

Introduction:

"Chocolate! It's very suitable for colder and colder weather! It's time to recharge! It doesn't look amazing ~ the strong fragrance inside is amazing! "

Production steps:

Step 1: prepare ingredients: bread: 185g high gluten flour, 15g cocoa powder, 25g butter, 45g dark chocolate, 25g granulated sugar, 90g water (preferably hot water), 1 / 4 teaspoon salt, 6.25ml dry yeast powder. Sandwich: dark chocolate 45g, butter 25g, cooked chestnuts 7-10.

Step 2: put the dark chocolate and butter in the bread body together, heat them in water and keep stirring to make them melt together completely.

Step 3: after a little cooling, add the egg, stir well, put all the dry yeast powder into hot water, melt and set aside.

Step 4: sift high gluten flour and cocoa powder, mix well with sugar and salt, and make a flour pit on the chopping board.

Step 5: add the dissolved yeast liquid into the pit, and then add the melted butter and chocolate mixture. Knead it desperately until it becomes a smooth dough. If there is a bread maker, just throw it in according to the instructions and finish it automatically. Put it in a bowl, seal it, and ferment at room temperature (if it gets cold, put it in a slightly warmer place, 27 in the oven) for at least 1 hour.

Step 6: when the dough is twice as large as before, poke it with your finger, and it won't rebound, it will prove that the dough has been fermented. (see details) http://home.meishichina.com/recipe-144065.html Here). After the dough is fermented, knead the air out by hand, knead the dough again and ferment for the second time. 15 minutes is enough. In the meantime, let's start making chocolate chestnut stuffing! Put the butter and chocolate together, heat over water, and stir until they are completely melted. Take them out and cool them (but never let them set again).

Step 7: after the dough wakes up again, put it on the chopping board and roll it into an oval slice of about 2cm with a rolling pin.

Step 8: spread the melted and cooled chocolate sandwich evenly on the sheet with a spoon, and don't smear it on the edge!

Step 9: Sprinkle cooked chestnuts evenly.

Step 10: roll the thin skin from top to bottom into an oval shape, seal it well, lower it towards the bottom, and tidy up the edges.

Step 11: put it on the baking tray, put it in the upper layer of the oven, put a bowl of hot water on the bottom, turn off the oven, and continue to ferment for 45 minutes (the advantage of this is to ensure the temperature and humidity of the third fermentation. Of course, if you have a toaster, you don't have to worry about it). When the dough is twice as large as before, take out the dough and brush it evenly with the remaining egg liquid.

Step 12: put into preheated oven, 180 ℃, middle layer, heat up and down, 25-30 minutes.

Step 13: until the surface is bright dark brown, press on the surface hard, you can get out of the oven!

Step 14: after cooling and slicing, you can start. If it is matched with the cream caramel sauce (see here) http://home.meishichina.com/recipe-144915.html ）, the taste will be more delicious!

Step 15: OK, the delicious chocolate bread will be finished. Get up in the morning, cut two slices, and add a cup of strong coffee. It's a very good breakfast. It will make everyone full of energy all day long! Good appetite ~ ~ see you next time~~~

Materials required:

High gluten flour: 185g

Cocoa powder: 15g

Butter: 25g

Dark chocolate: 45g

Fine granulated sugar: 25g

Water: 90g

Dry yeast powder: 6.25ml

Chestnuts: 7 to 10

Salt: 1 / 4 teaspoon

Note: 1, cocoa powder and dark chocolate must choose high quality, so that the taste will be better rich, mellow. 2. Because the color of chocolate is very dark, so it's best to choose 20 minutes before baking, have a look, and then add time, so as not to burn. 3. Brush a layer of egg liquid on the surface to make the bread look better and shiny. If you don't like it, don't brush it. 4. Sandwich Bunn must be handled well. When it is applied on the dough, it must not be rolled until it is hard. 5. Chestnuts can be replaced with any nuts or nuts you like.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : De Hong Bei Ri Ji Xin Duo Duo Qiao Ke Li Mian Bao