Chinese Food
Chocolate meal bag
(81976 views)
I've had a fight with bread this week. The two-color toast I made yesterday was good. I'll continue today. Although the weather in Shanghai is extremely hot these two days, it still can't stop the heart of eating. The finished product is still very soft. The beauty is that the chocolate beans in the middle have melted after being put into the dough because of the high temperature. No complete particles can be seen. Nothing is perfect. Leave a little regret to make up for it next time... (the recipe comes from love and freedom. It's slightly modified according to the nature of flour)-
Cooking ingredients
Cooking Steps
Step1:Put all materials except butter and chocolate beans into the bucket for mixin
Step2:Knead until dough is smooth, add butter. Knead until extended, add chocolate bean
Step3:Divide into 9 parts. Let stand for 15 minutes. Knead into smooth doug
Step4:Put in the baking tray. Sift the flour on the surfac
Step5:Ferment to twice the size. Put it in the preheated oven. 190 ℃ for 15 minutes
Step6:Write production step
Step7:Write production step
Cooking tips:1. I didn't use the commonly used twice fermented hair. It was a direct fermentation method, because it was done at 7 o'clock fast. It will be finished faster. As long as you operate the dough correctly, the bread is as soft and brushed. 2. Due to the hot weather, the chocolate beans have melted a little. It's better to refrigerate them in advance and then add them to the dough to make delicious dishes.
