2. Preparation materials: high-gluten flour 185g, dark chocolate 45g, butter 25g and spinning sugar 25g.
3, 90 grams of water, salt 1/4 teaspoons (about 2 grams), yeast 1 teaspoon+1/4 teaspoons (about 4 grams), beat an egg.
4. Put the butter and dark chocolate into a stainless steel basin and melt it in water.
5. Pour the melted butter and chocolate into the bread machine barrel, add half an egg liquid, put all other raw materials such as water and flour into the bread machine, and start the dough making option. Without a toaster, you can pinch the transparent film hard.
6. After the dough is made, it will be made for one and a half hours. If there is no bread machine, it can be fermented at room temperature for about 2 hours, and the dough is twice as big, and it will not rebound when pressed with your fingers. Then roll the dough into a cake, coat it with chocolate sauce (or melt the chocolate pieces and solidify them into a paste at room temperature), and then roll them up.
7. Apply salad oil to toast box and put the rolled dough into toast box.
8. Carry out secondary fermentation, put it in the oven, put a pot of boiling water in the middle layer, and ferment at 30 degrees for half an hour.
9. After the fermentation is finished, spread the remaining egg liquid on the bread, then bake it at the middle layer 170 degrees for 20 minutes (observe the coloring degree at any time and adjust the baking time according to the temper of your oven), until the surface is slightly burnt and the skin becomes hard.
10, which can be sliced and enjoyed. Because it is dark chocolate, it is not very sweet. If you like sweet food, you can match it with jam! Or, just use ordinary milk chocolate.