It snowed in Beijing last night, I thought I could go out today to step on the snow and build a snowman, but I got up and found that the ground was dry, except for a little snowflake on the roof, I could see that it snowed yesterday, and the wish of the snowman to step on the snow was blown. However, the weather after the snow is really cold, and it is windy, since there is no snow, I will not go out, or play at home with dough to make a bread! Have you ever been like me, often don't know what to do or when you are bored, make a good meal to pass the time! While making food, you can also adjust your mood, especially like to make bread and play with dough, and prefer to smell the aroma of baking, which is especially enjoyable.
Today I made my favorite chocolate flavor toast, learn to do my idol love and freedom of a chocolate toast, using the medium method, the finished product is soft and delicious, chocolate flavor is very strong, there are a lot of dried fruits, the more chewy the more fragrant is really delicious, share to everyone who love to eat chocolate flavor also try it!
I especially like to eat the walnut kernels in the bread, whenever chewed will feel particularly fragrant, but the direct peeled walnuts I do not like to eat, the taste is too astringent, but so strange, put in the bread on a throw away astringent taste can not eat out, so also hate walnut kernels astringent friends, you also try to put walnuts into the bread! Guaranteed you'll love it! I tried, with walnut kernels to make bread, do not need to bake in advance, directly peeled with baked is very fragrant, do not believe it to try ha!
When this bread is baked, it is really full of fragrance and smells intoxicated, and the finished product is also worthy of my hard work, the taste is also very rich, the aroma is also very sufficient, in short, tomorrow morning there is something to eat! I thought about it, tomorrow morning I will get another cup of thick cocoa milk to eat together, oh hey, I can't wait.
Ingredients required:
Medium seeds: bread flour 210 g, milk 140 g, yeast 3 g. (Original formula was 126 g of water)
Main dough: bread flour 90 g, cocoa powder 15 g, caster sugar 36 g, salt 4 g, egg 30 g, yogurt 60 g, butter 30 g, dried cranberries 35 g, walnut kernels 60 g, baked chocolate beans 45 g (the original recipe was wine-stained raisins 90 g).
Top decoration: a little egg mixture, 12 g butter.
1 Prepare all the ingredients to be used, I forgot to put yogurt into it, yogurt is best to use the original flavor of not with fruit grains, the original recipe is raisins, my family did not use dried cranberry instead.
2 First weigh 210 g of bread flour plus 140 g of milk and 3 g of yeast in a basin.
3 Knead the smooth dough by hand and cover with plastic wrap and leave it to ferment in a warm place.
4 Fermentation to four times the volume can be, open the dough inside filled with pores.
5 Cut the seeds into small pieces and add the ingredients in the main dough except butter, dried fruits and chocolate beans.
6 Use the second gear of the cook machine to knead the dough for 5 minutes until you can pull out a relatively thick film.
7 Take advantage of the time to knead the dough to peel the walnuts and break them up.
8 Put the softened butter in and continue to knead it with the second gear for 7 minutes until you can pull out the thin and ductile film.
9 Pour the dough on a board and knead well with heat-resistant chocolate beans and dried cranberry walnut kernels.
10 Kneaded dough in a basin covered with a damp cloth and let it rise for half an hour.
11 The awakened dough is poured on the board and pat flat to drain the air inside.
12 Then divide into two large and small dough to arrange the circle and relax for 15 minutes, because I did not have a toast mold for the original recipe, so I used a 450-gram toast mold instead, and the dough had to be divided into large and small, and the large dough had 600 grams.
13 Roll out the dough into long strips and turn them over, the width is the same as the toast mold, and pinch the bottom thinner.
14 Then roll the dough up from top to bottom and pinch the bottom tightly.
15 Finished toast blanks in the mold, covered with a damp cloth for secondary awakening.
16 Ferment until the dough is eight minutes from the mold to brush the egg mixture on the surface, then use a bread knife to cut a knife in the middle and squeeze on the butter.
17 Put in the upper tube 180 degrees lower tube 185 degrees preheated oven timing 40 minutes, during the time to see the color is appropriate to cover the tin foil, the small toast to take out in advance.
18 After baking, take out the mold from the oven in time, shake the mold on the table first, and then pour the toast on the baking net to cool and seal it.
Tips:
1 dried fruit can be changed according to your preference, walnut kernels do not need to be roasted, direct use is very fragrant.
2 Because the cocoa powder dough will not be too high, so with 600 grams of dough do not have to worry about touching the top Ha!
3 Can also be made with the direct method.