220g of high gluten powder (golden statue)

30g of low-gluten flour (Jinmaifu)

30 grams of fine sugar

3 grams of salt

Cocoa powder (original milk powder)10g

44 grams of eggs

Ice water (not suitable for large amount of water, reduced to130g)156g.

3 grams of dry yeast

Butter15g

Chocolate stuffing

60 grams of chocolate

20 grams of butter

Explosicum chocolate toast ~ How to make original toast?

Except salt and butter, knead all the ingredients until they are expanded, and add salt and butter until they are completely kneaded.

After rounding, it is fermented at room temperature to double the size, and the hole does not retract or collapse.

In summer, it can be fermented in an air-conditioned room.

During basic fermentation, chocolate stuffing can be made, chocolate and butter are weighed, and the chocolate and butter are heated in insulated water with low fire. Stir while heating until the chocolate butter melts.

Smooth chocolate filling.

Vent the dough after basic fermentation, round it again and relax it for 10 to 15 minutes.

Roll out the dough into a rectangle slightly narrower than the toast mold and cover it with chocolate stuffing.

Chocolate sauce can be refrigerated in advance for a while, which makes it easier to shape. I forgot at first, but the chocolate sauce is completely liquid and not easy to shape.

Roll up, pinch and close.

Shut up and pinch it tight. I didn't pinch it tight enough, and it was a tragedy.

Close the mouth and put it into the toast mold.

The final fermentation is carried out in a warm and humid place of about 38 degrees. Press the dough with your fingers and slowly rebound, that is, the fermentation is completed.

The surface of fermented toast should be smooth, slightly elastic and non-sticky. Not the kind that is not smooth and sticky.

Bake in a preheated 180 degree oven for 35 minutes. Firepower time is adjusted according to your own oven.

Ps, it is recommended to put a baking tray under the toast mold, because the chocolate sauce in it is easy to pop out.

10 minutes, the height is basically set, the surface is colored, and the tin foil can be covered.

Shake it out of the furnace, demould it, put it in a baking net, cool it to hand temperature, and seal it for preservation. This toast is delicious only when it is torn. When it is hot, the chocolate sauce is warm and delicious!

If you have any questions about my prescription, please add Weibo WeChat or QQ group for consultation, which is also convenient for us to exchange and learn from each other. Please write down your nickname of the kitchen when you join the verification code, which is convenient for you to take a seat accordingly. Four groups of passionate toast in the kitchen: 5298 15546 WeChat: 1 192973676

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Original, the chocolate sauce was put in Double, so it still popped out, and the cold storage time of the stuffing in summer is too short to solidify easily!

Wrap a lot of chocolate sauce. Next time you make it, you must refrigerate it and solidify it before wrapping it.

The original taste is just as delicious. Look at this soft tissue and sweet stuffing. Have you been tempted?