Homemade Chocolate Bread Practice
Weekend scorching hot do not want to go out, but idle at home and especially want to eat snacks, why not do it yourself to make a dessert, so that you lie at home to enjoy the weekend ~ the following is my compilation of homemade chocolate bread practice, I hope to help you.
Chocolate bread (reference portion: a large loaf of bread 35 centimeters long)
Ingredients:
Ingredients for the bread body: 185 grams of high-gluten flour, 15 grams of cocoa powder, 25 grams of butter, 45 grams of dark chocolate, 25 grams of eggs, 25 grams of granulated sugar, 90 grams of water, salt 1/4 In a bowl, cut the dark chocolate into small pieces, put it into a bowl with the butter, heat it over water and keep stirring until the chocolate and butter are completely melted and become liquid. Add the beaten egg to the melted chocolate liquid and mix well.
2. Sift together the high gluten flour and cocoa powder, then mix well with the sugar and salt, and form a flour pit on the counter. Dissolve the dry yeast in water and pour into the flour pit.
3. Pour in the chocolate-egg mixture made in the first step.
4: Knead the dough and keep kneading until it reaches the extended stage where a thin film can be formed.
5: Place the dough in a large bowl, cover with plastic wrap, and let it rise for the first time at room temperature.
6. Keep fermenting until the dough doubles in size (about 1 hour at 28 degrees Celsius), then dip your finger in flour and poke it into the dough and pull it out, the hole will not shrink back, that means it's done.
7: Knead the air out of the fermented dough with your hands, knead it again and let it rise for 15 minutes at room temperature (intermediate fermentation). Then roll it out on the board into an oval shape.
8: Cut the butter and chocolate into small pieces and heat over water, stirring constantly, until it melts into a liquid (this step needs to be prepared in advance), then cool to room temperature so that it becomes a chocolate sauce of the right softness. Spread the chocolate sauce on the rolled out oval dough (leave the edges uncoated).
9: Roll the dough as shown in the picture to make a long oval shape.
10: Place the rolled oval on a baking sheet, seam-side down, and place it in a suitable environment for the second fermentation (optimal fermentation environment: 35-38 degrees Celsius and 85% humidity. How to create the fermentation temperature and humidity? Click here to check).
11, fermentation to 2 times the size of the surface, brush a layer of whole egg wash, put into the preheated 180 degrees Celsius oven, bake for 25-30 minutes, bake until the surface of the dark brown, pressed up to feel hard, it can be removed from the oven.
12, the bread can be served after cooling completely. It is recommended to cut the bread into slices, and if spread with creamy caramel sauce, the flavor is even better.
Tips:
1, this chocolate bread flavor is very mellow, in order to ensure that the bread out of the expected results, it is recommended that you try to use high-quality cocoa powder and dark chocolate.
2, chocolate bread color is very dark, baked when the color change is not obvious, can not be from the bread on the color to determine whether the bread is baked. So baking . When you must pay attention, first of all, can not bake too much (the surface of the bread into a deep black), and secondly, when the aroma of baked bread wafted out, the surface of the bread became dark brown, press up to feel hard, said baked.
3, the surface of the bread brushed with egg wash and then baked, the surface of the baked bread will have a layer of gloss. If you don't care about the shine, you can leave it on.
4. After the chocolate and butter in the centerpiece melts into liquid, it will solidify again when the temperature drops, but if it solidifies completely, it may be too hard and not easy to spread, so you can spread it on the dough when it's not completely solidified and relatively soft. If it's already too hard, you can reheat it slightly to soften it a bit.
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