How to make chocolate bread May I ask, how to make chocolate bread?

I made chocolate again, and the family double-clicked to follow a wave.

Put the ingredients in the recipe, first liquid, then solid, and finally yeast, put them in the bread bucket in turn, select the dough key, and knead it into a smooth dough. (Because of the use of corn oil, a 20 minutes is fine, do not have to emphasize out the film.) Of course, if you like to have a delicate organization, you can also knead another program to knead out the bun).

Step 2: Kneaded the dough about 600 grams. Divide evenly into 8 portions, about 75 grams per portion, and knead them into a smooth small dough by kneading the steamed buns. (If you are not skilled in the technique, you should pay attention to this step, rub it a few times, and it is very important to knead it smooth).

Step 3: Knead the small dough and roll it into cylindrical strips.

Step 4 Then put in the mold (cake mold reuse, it's a pity to be idle for a long time, it's too labor-saving to use it for plastic shaping) If you don't have a mold at home, you can make it into a round steamed bun.

Step 5 Ferment at room temperature or in the oven until double the size.

Step 6Take a little honey and bring it to a boil with warm water (1 teaspoon) and brush on the surface. You can also decorate the surface with chocolate chips.

Step 7 Preheat the oven, 160 to 170 degrees, bake for about 20 minutes, (as shown in the picture is almost baked) The actual temperature of each oven is different, and it should be adjusted as appropriate. My new oven was over 20 degrees higher, so I actually turned it up to 140 degrees.

Step 8: Remove the cool, seal and store at room temperature. If you can't eat it, you can also freeze it in a fresh-keeping bag, and then heat it in the microwave to soften before eating.

Step 9: The broken tissue is OK, not delicate enough, but fluffy. If you want to have a more delicate tissue, you can use the method of secondary fermentation (first to double, then shaped, second to double, and then baked).

Step 11 Then divide into 12 portions, knead round and knead smooth. Why is it 12 servings, because the cake mold has been changed again.

Step 12 Use the idle cake mold to shape the bread, do not need to shape it, just put it in.

Double chocolate popping small meal pack.

Ingredients: 230 grams of high-gluten flour.

Low powder 20 grams.

Cocoa powder 15 grams.

Milk powder 15 grams.

30 grams of caster sugar.

Milk 85 grams.

Water 95 grams.

Salt 3 grams. Yeast 3 grams.

Butter 20 grams.

Heat-resistant chocolate chips 30 grams.

Dark Chocolate Coin (Filling) to taste.

The practice of double chocolate popping small meal packs.

Pour the ingredients except butter and salt into the cooker's bucket, mix evenly at low speed and mix evenly at high speed to mix the noodles at high speed. In summer, it is recommended to freeze liquid materials or tie ice packs.

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Knead to the extent that the film is smooth and stretchable, add butter and salt, mix evenly at low speed, and then switch to high speed and whip until 9 minutes.

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Add the chocolate chips to the dough by folding and mix well.

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Put the dough in the fermentation box and start to serve until it is twice the size.

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Divide the dough into 16 portions and knead for 20 minutes.

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Press and vent each small dough and round it again and wrap it in chocolate coins (optional).

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After shaping, it is placed in a baking tray and fermented twice as much as twice its size in an environment of 35-38 degrees Celsius and 75% humidity.

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After fermentation, sprinkle with thin powder and send it to the oven to start baking, 180 degrees for 20 minutes, and cover with tin foil in time if the surface is heavy.

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If you can't finish eating, put it in an airtight box and store it at room temperature or freezer. It is recommended to eat it in two days, and this amount will be gone in one day for my family haha!

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Can't resist the high calorie wow!

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Tip: The amount of water in the formula should be increased or decreased appropriately according to your own situation.

Ingredients: Yeast Cocoa Powder 8g, Butter 20g, Water 100g, Eggs One step: 1

Knead all ingredients except butter into a smooth dough, then add butter to knead into a dough that pulls out the fascia, ferment until twice the size, divide into equal parts of the dough after exhausting, and let it stand for 10 minutes.

2.Take a portion of dough, roll it out into an oval shape, and add the almond filling (the filling is added later).

3.Roll it up in a long shape, seal it tightly, and slowly rub it to make it into a reverse figure 6 shape.

4.Then wrap it into a figure-8 shape.

5.Cover with plastic wrap and ferment for the second time for 25 minutes.

6.Brush the egg mixture, sprinkle with chopped almonds, preheat the oven to 190 degrees and bake for 15-20 minutes.