High gluten flour: 50g

Water: 50ml

Low-sugar tolerant yeast: 0.5g

Main dough material

High gluten flour: 230g

Cocoa powder: 20g

Chocolate: 60g

Cream: 50ml

Milk: 135ml

Sugar: 35g

High-sugar tolerant yeast: 3g

Salt: 3g

Saltless animal butter: 20g

Production step

1, only polish seeds are made one day in advance, which can delay the water loss of bread and not harden for three days. Dissolve low-sugar tolerant yeast in warm water below 40℃, add high-flour and mix well, seal and refrigerate overnight. The next day, the surface bubbled and the internal wire was drawn, so it was used directly without rewarming.

2, melt the chocolate insulation water, we can eat chocolate coins, the easiest way is to use the chocolate we usually eat, and we can also use it with nuts.

3. In addition to butter and salt, the main dough also has Polish seeds. The melted chocolate is put into the chef's machine, and mixed at 2 speed 1 min, and kneaded at 4 speed for 7 minutes. Add butter and salt to continue mixing at 2 speed 1 min, and kneaded at 4 speed for 8 minutes.

4, the kneaded dough is very smooth and soft, and the bread that can be pulled out of the film will be delicious.

5. Put the dough in a pot and seal it and ferment it to twice the size, regardless of the time and the state.

6, fermented dough, the edge will not collapse, collapse is excessive fermentation, must be optimistic, don't forget. Otherwise, it will affect the secondary fermentation behind.

7. Take out the dough as a whole, pat it and exhaust it, divide it into 16 equal parts, cover it with plastic wrap and relax it for 10 minutes.

8, the dough is long, folded in half, and rolled up on both sides.

9. Put the dough on the baking tray for the second fermentation. The humidity is 75% and the temperature is below 35 degrees. If there is no fermentation box, use an oven and put a plate of hot water in it to make steam. Ferment to the size of 1.5 times, take it out, screen the powder on the surface, and use a cutter.

10, oven 170 degrees, put in the middle layer of the oven, and bake at 170 degrees for 20 minutes, and then it can be taken out.

1 1, this bread is very soft, and I ate two more if I was not careful.

Tips

The bread that can't be eaten can be kept in a sealed bag. Don't refrigerate it. Refrigeration will accelerate the loss of water in the bread, just at room temperature. If you can't finish eating, you can seal it and freeze it. Before eating, put it in the oven and bake it for a few minutes to restore the taste.