Luxurious taste! Let's make healthy chocolate bread
Don't you ever crave dark chocolate that's not too sweet? It's a sweet food that also cares about your health! I'm going to introduce chocolate bread that I sometimes make at home
5 serving
Within 999 minutes
petitchef
Ingredients
  • Strong flour
    270g
  • Sugar
    32g
  • Salt
    4g
  • cocoa powder
    21g
  • Dry East
    3g
  • Eggs
    25g
  • Water
    150-160g
  • whipped cream
    40g
  • Butter
    30g
  • Chocolate
    80g
Cooking Steps
STEP 1/14
Put the strong flour, cocoa, sugar, and salt separately measured in a bowl.
Cut butter into small pieces, measure in a bowl, and measure chocolate separately.
STEP 2/14
Beat yeast in lukewarm water and add fresh cream, eggs, and fermented species (if not, omitted) together.
STEP 3/14
Mix flour and water at low speed in a kneader or baking machine.
STEP 4/14
When the dough is mixed to some extent, leave it at room temperature and add soft butter.
STEP 5/14
If the butter is well mixed, speed up the dough to make it smooth and glossy as in the picture.
STEP 6/14
When the dough is complete, add chocolate and mix.
STEP 7/14
Roll the dough in a prepared bowl.
STEP 8/14
Put warm water under the bowl and cover the dough bowl with plastic to cool the fermentation down to twice the size.
STEP 9/14
If it swells about twice, carefully divide the dough so that the gas does not turn off.
Small bread mold 200 g, aluminum mold 25 g 3 ea
*Detailed division, molding, and fermentation methods are well described below*
http://blog.naver.com/cheunga/220724539471
STEP 10/14
After fermenting twice as much gas as this and swelling it, carefully brush the egg wash (one yolk and a little water).
STEP 11/14
Bake in a 180-degree thermal oven for 15-30 minutes.
The small mold is completed in about 15 minutes.
STEP 12/14
Remove from the oven and cut it when it cools down to check the cross section.
STEP 13/14
Cut it and drink it with milk or coffee.
STEP 14/14
You can eat it with jam or chocolate spread depending on your preference.
When fermenting, don't make the water too hot, and it's better to check the condition until it's swollen rather than the fermentation time of the dough
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