Chinese Food
The more you chew, the more delicious the chocolate rolls
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Soft and fragrant milk bread. It's wrapped with layers of chocolate. Tear a piece of it and put it into your mouth. It's absolutely more delicious.
Cooking ingredients
Cooking Steps
Step1:Bread machine or cook machine. Put flour, dry yeast (embedded in flour), sugar, eggs and milk into the mixing barrel first. First, mix it slowly and moisten it. Then, mix it quickly until the dough is smooth. Then, add butter and salt. Also, mix it slowly and evenly. Then, mix it quickly.
Step2:Stir until the surface is smooth. Stop the machine and take out a small piece of dough to stretch and observe. It can stretch into a film without rotting. The fingerprint is clear and transparent. This is the stage of complete expansion of the dough. Commonly known as glove film . Then cover it with a wet towel or wrap it with a plastic wrap. Put it in the oven, turn on the fermentation function and ferment for about 1 hour. Or the dough volume will expand to nearly twice the size.
Step3:Use fermented dough to make chocolate sauce. Chocolate + cream 1-1 ratio. Put into a hot water basin together with a container and melt in hot water. Mix evenly. If the room temperature is above 18 ℃, it is not easy to solidify. Take it out of the hot water basin and stand for use.
Step4:The fermented dough shall be divided into 12 equal parts. The dough shall be rounded and covered with plastic wrap. The dough shall be taken out in turn. The dough shall be rolled into a tongue shape. The bottom shall be thinned and brushed with chocolate sauce. The bottom shall be left blank. The dough shall be rolled up from top to bottom as much as possible. The rolled dough shall also be covered with plastic wrap.
Step5:Cut off all rolled dough with plastic scraper from the middle. Put the cross-section down into the 8-inch cake mold (PAD oil paper in the mold or brush a layer of oil for demoulding). Place it next to the outer ring first, and then place it in the middle one by one. Leave a proper space for secondary fermentation. Cover with plastic film. Put it in the oven again, open the fermentation function and ferment for 1 hour. After fermentation, dilute slightly with 1 spoon honey and a little water. Brush gently on the surface.
Step6:Set 180 ℃ for heating and 170 ℃ for heating. Do not preheat. Directly put it into the middle and lower layer for baking. The time setting shall not be less than 30 minutes. During the observation, about 8 minutes later, the surface starts to color. To the ideal extent, you need to immediately cover a layer of tin paper on it. As shown in the figure, I cover the tin paper on another baking net. It is on the top of the oven. Then you can wait for the whole baking time to finish.
Step7:Ding ~ it's time. The house is full of fragrance. Cool. Demould. Can't wait to tear off a piece of the entrance while it's fresh. MMM ~ the more you chew, the more fragrant it is.
Cooking tips:1. This is the amount of an 8-inch cake mold. It's a big Mac for bread. Enough for the family. 2. Whether the bread is soft or not. The state of the dough is very important. It must be rubbed to the extent that it can stretch into a film that can penetrate the fingerprint without rotting. This is the stage of complete expansion of the dough. Commonly known as glove film. 3. It takes about 1 hour to ferment dough in winter. In summer, it takes about 30-40 minutes according to the ambient temperature. Observe that the dough volume expands nearly twice as large. 4. When brushing chocolate sauce, try to evenly distribute it. There are 12 toppings in total. Just brush each one evenly. When the brush is too thick, it is not easy to roll up. It will be loose. 5. When baking, pay attention to observation. When the surface is painted to the ideal level, it needs to be covered with tin paper. Otherwise, it is easy to over color. The surface is burnt. It is neither good-looking nor delicious. There are skills in making delicious dishes.
