Practice: Step 1: Put high-gluten flour, whole wheat flour, chocolate powder, salt, baking powder, white sugar and old brown sugar into a large basin and mix well; Step 2: Beat the eggs into the wheat flour, stir evenly, put a small amount of freshly ground coffee into the wheat flour, stir the wheat flour with chopsticks until there is no dry flour, and knead it into batter, which is a sticky situation; Step 3: Put the batter on the control panel, add 40g softened and better salt-free butter, and start kneading. At first, the batter didn't form and your hands were still wet. Don't worry, just wipe 10min.
Step 4: Knead the batter until the appearance is smooth, seal it with plastic wrap and put it in a warm place to double it; Step 5: Prepare potato stuffing in advance, put sticky rice flour, corn flour 40g and white sugar into a bowl, then add a small amount of milk for multiple meals, while stirring; Step 6: Stir the sticky rice flour until there is no particulate matter, put it in a microwave oven and add 8- 10min, and the sticky rice flour will be molded without liquid solution (this step can also be steamed in a pot for about 40 min immediately); Step 7: Heat the sticky rice noodles, add the unsalted butter, let it cool slightly, and knead the sweet potato stuffing evenly with your palm to seal it for later use.
Step 8: Prepare dried fruits and chocolate, and cut them into small pieces for later use; Step 8: put a small amount of wheat flour on the chopping board; After the flour is fermented to twice the size, take off enough kneading exhaust pipes and divide them into four equal parts; Step 9: Rub the cold hemp leaves and divide them into four equal parts for later use; Step 10: Roll the batter and batter into rectangular rolls with the same size for later use; Step 11: put the batter on the bottom, add sweet potato stuffing, and add appropriate amount of dried fruit and chocolate; Step 12: Roll up the batter gradually from one end, then pinch it at the bottom and two edges for shaping.
Step 13: put the greaseproof paper on the baking tray, put the baked bread dough blank in the electric oven, select the role of raw alcohol, make secondary raw alcohol, and make two cuts on the surface after bread fermentation; Step 14: 170 degrees toast, 165 degrees fire. Bake for 10 minutes first. Cover the toast tightly with tin foil after the surface layer is colored, and bake for 10 minutes. Mashed potato stuffing and various dried fruits are wrapped in freshly ground coffee batter. After continuous high temperature baking, the softness of toast is retained. At first, the taste was shallow, mixed with the taste of freshly ground coffee and grain, and then the Q channel played mashed potatoes, accompanied by the sweetness of nuts and chocolate, which made people feel an impact on the taste. Q-bomb stuffing fills a whole loaf of bread, which is very convenient to eat and does not stick to hands or teeth. It feels soft and sticky, and it is difficult to heal.