Chocolate Mexican bread(qiao ke li mo xi ge mian bao )

Chocolate Mexican bread

Introduction:

"Thick chocolate, crispy skin, like lava flowing in the general filling, whether it's the visual feeling or the feeling of the entrance are very amazing, bring you a huge sense of satisfaction, it's really hard to refuse, every bite is worth close your eyes and savor. Especially when it's getting colder and colder, I'd like to share this delicious chocolate Mexican bread with my friends and a cup of hot Royal Milk Tea. I promise everyone will be full of praise for this enjoyment! "

Production steps:

Step 1: put the medium dough into the toaster, set a mixing procedure, and ferment to twice the size

Step 2: tear the medium dough into small pieces and put other main dough materials except butter into the bread barrel to set a mixing procedure

Step 3: add butter after one procedure, and then select a dough mixing procedure

Step 4: put the dark chocolate and light cream into the microwave oven, stir well, add the roasted walnut, mix well, put the Chocolate Walnut stuffing in the refrigerator for a while, and divide it into 8 parts

Step 5: soften butter at room temperature, add sugar powder, stir evenly, and add egg liquid in several times

Step 6: add the chocolate sauce and stir well.

Step 7: add the sifted flour and mix well

Step 8: ferment to twice the size, take out the dough, exhaust, divide into 8 parts, relax for 15 minutes

Step 9: pack the dough into Chocolate Walnut stuffing

Step 10: put it into the egg tart mold and ferment for about 50 minutes.

Step 11: squeeze chocolate Mexican sauce on the surface. Bake at 180 ℃ for about 18 minutes

Materials required:

High gluten flour: 60g

Sugar: 30g

Whole egg liquid: 10g

Milk: 25g

Yeast: 3 G

Salt: 2G

Light cream: 10g

Butter: 20g

Dark chocolate: 60g

Walnuts: 30g

Powdered sugar: 30g

Eggs: 30g

Gluten flour: 30g

Chocolate sauce: 30g

Note: because the chocolate sauce is added, the surface of the bread will be a little sticky after cooling. Sprinkle with powdered sugar after cooling.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qiao Ke Li Mo Xi Ge Mian Bao