Monday 16 May 2016

Chocolate Bread





IngredientMethod



240g high protein flour
30g low protein flour
10g cocoa powder
20g milk powder
75g light brown sugar
1 tsp salt
2 tsp instant yeast + 160ml water
30g butter

filling:
Chocolate butter cream 可可奶酥抹醬                                                                                                                                                                                                                                                                                                      
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment.

2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes.

3. Roll flat dough, and divide the dough into 12 small portionsand wrap up to form into rod shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs).

4. Bake at 180 degree Celsius for 18-20 minutes. Remove from oven and cool on wire rack.

5. Cut about ¾ of the way through the bread, pipe the filling into the bread before served.

*make 12 buns


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