Dough material: (6 pieces)
High gluten flour190g
Sugar-free cocoa powder 10g
Milk powder 10g
3 grams of yeast powder
Egg+water 130g or so.
30-40g of sugar. I only put 20 grams. The dough is not sweet. I need to add one thing.
2 grams of salt
20 grams of butter
Stuffing:
Dark chocolate 14g *6 tablets
Please adjust the amount of water in the dough according to the water absorption of flour. )
How to make chocolate bread?
Put all the dough materials except butter and salt into the bread machine barrel and stir evenly, then add butter and salt and continue to stir into smooth and malleable dough, and put it in a warm place for basic fermentation (fingers stick to the holes of flour without rebounding or collapsing, and fermentation is completed. If it rebounds, the fermentation time is not enough, and it has collapsed).
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Take out the fermented dough, exhaust, divide it into 6 parts, rub it round, cover it with plastic wrap, and let it stand for 15 minutes.
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Roll the dough into a rectangular thin dough, put chocolate pieces on it (1 block14g dark chocolate is broken into 3 small pieces), and then cut into small strips at the bottom with a knife.
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The dough is rolled up from top to bottom, and the end should be pressed against the bottom of the dough to avoid cracking during baking.
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Shape all the bread in turn, put it in a baking tray at regular intervals, spray some water on the surface, and put it in a warm place for final fermentation. Finally, the fermented dough is sent to an oven preheated to 180 degrees and baked for about 15 minutes.
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Nothing is brushed on the surface of the bread this time, so it is matte when baked, and it will be brighter when brushed with a layer of milk or egg liquid. The firepower and time are adjusted according to your own oven, and the chocolate bread is not obviously colored. Pay more attention in the last few minutes and avoid baking.
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skill
Eat this bread while it is hot, so that the chocolate inside will be in a melting state.