Chinese Food
Chocolate Mexican bread with original flavor, coffee and shallot sauce
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This bread is so delicious that it can't stop. The shell is crispy and sweet. The heart is soft and incomparable. The sauce on the inner filling and bread surface is collocated at will. Chocolate controllers should not miss it. Of course. It can be made without cocoa powder. The recipe is @ love and free. The original recipe is unchanged.
Cooking ingredients
Cooking Steps
Step1:Put the dough materials other than butter together. Put the yeast on the top without touching the salt. Knead until the dough surface is smooth. Can pull out thick film.
Step2:Add butter and continue to knead until extended.
Step3:Put it in a warm place for the first fermentation.
Step4:When the dough is about twice the size of the original dough, use your fingers to dip the flour into the dough. If the hole does not retract, it will not collapse.
Step5:Take out the dough and roll it from the middle to the edge to drain the big bubbles.
Step6:It's divided into 50g each. The total dough is about 400g. It can be divided into 8 pieces. Relax for 15 minutes after rounding.
Step7:Roll the loose dough into a circle, turn it over and put on the prepared filling. Wrap it.
Step8:Close the mouth down. Close the mouth tightly. It may spread when the hair is not double.
Step9:Put the dough on the baking tray. Ferment in a warm place. Make sure you put oil paper in the baking tray. The cocoa sauce will flow to the baking tray when baking. Don't use an endless baking tray. The sauce on the nearest bread may drip on the oven
Step10:After the dough is arranged, ferment it in a warm place until it is twice the size of the original dough. When the temperature is low, it can be fermented in the oven. There is no fermentation function. You can find a large foam box. Put it in. Put in one or two cups of hot water. The effect is just as good.
Step11:After fermentation, preheat the oven (180 degrees). Turn the dough around and squeeze in the cocoa sauce. Just squeeze 2 / 3 of the dough. When baking, the sauce will flow down and cover the whole bread. Sprinkle in the middle with toasted chocolate beans. (the sauce is in the back
Step12:Put in the middle layer of the oven preheated to 180 ° C. heat up and down. Bake for 15 to 20 minutes. Adjust the temperature and time according to the oven temperature.
Step13:The flowing sauce covers the whole bread. The cocoa sauce flowing on the baking plate tastes like a cookie. It's delicious.
Step14:It's out. It's Crispy on the outside and soft in the inside. It's really delicious.
Step15:Butter is softened in advance. Low flour can be mixed and sifted. The egg liquid is broken. (do not add cocoa powder for original flavor. Replace with 5g low powder
Step16:Soften the butter. Add sugar. Beat until the color is lighter and the volume is larger.
Step17:Add the egg liquid in several times. After each addition, mix it well and then add it again. Add it all and mix it evenl
Step18:
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Step20:
Cooking tips:1. Don't change the formula. I'm sorry once. 2. You can fill it freely. You can fill it with meat pine, milk yellow and cashmere. 3. Because the water absorption of flour is different, the oven temperature is also different. The water amount and baking time are only approximate references. 4. Espresso - add 1 teaspoon instant coffee powder and a small amount of water to the mixed espresso. 5. Chive Sauce - add 1 tablespoon of dried chive foam and some carrot chips to the mixed sauce. There are skills in making delicious dishes.
