Information ?
Dough Ingredients: (6 pcs)
High gluten flour 190g
Unsweetened cocoa powder 10g
Milk powder 10g
Yeast powder 3g
Eggs+Water 130g or so
Sugar 30-40g I only put 20g, the dough isn't sweet, you have to add a little
Salt 2g
Butter 20g
Filling:
Dark chocolate 14g * 6 pieces
(The amount of water in the dough, please adjust according to the absorbency of the flour)
Chocolate Bread Directions ?
Put all the dough ingredients except butter and salt into the bucket of a bread machine and mix well, then add butter and salt and continue mixing to form a smooth and stretchable dough, put it in a warm place for the basic fermentation (if your finger is dipped in flour and poked holes, and it doesn't rebound or collapse, the fermentation is complete. If it doesn't spring back, it hasn't fermented long enough, and if it collapses, it's over-fermented).
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Take out the fermented dough, vent it, divide it into 6 equal portions, roll it out, cover it with plastic wrap, and let it rest for 15 minutes.
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Roll out the dough into a thin rectangle, place a chocolate cube (1 piece of 14g dark chocolate broken into 3 small pieces) on the top end, and then cut the bottom end into small strips with a knife.
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Roll the dough from the top down, pressing the very end to the bottom of the dough so it doesn't crack when baking.
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Shape all the breads in turn, place them on the baking sheet at intervals, spray the tops with water, and put them in a warm place for final fermentation. Transfer the dough to a preheated oven at 180 degrees Celsius and bake for about 15 minutes.
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The top of the bread was not brushed with anything this time, so it came out matte, and would have been brighter if it had been brushed with a layer of milk or egg wash. Adjust the heat and time according to your own oven. The coloring of the chocolate bread is not obvious, so pay more attention in the last few minutes to avoid baking.
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Tips
This bread should be eaten hot, the chocolate inside will be the melted state.