High gluten flour185g

Dark chocolate 45g

Cocoa powder 15g

25 grams of butter

25 grams of eggs

25 grams of fine sugar

90 grams of water

Salt 1/4 teaspoon (1.25ml)

Dry yeast 1 teaspoon+1/4 teaspoons (6.25ml)

Method for making chocolate bread

Cut the dark chocolate in the bread ingredients into small pieces, put it in a bowl with butter, heat it in water and keep stirring until the chocolate and butter are completely dissolved into liquid. Add the broken eggs into the melted chocolate liquid and stir the chocolate bread evenly. Step 1.

Mix and sieve high-gluten flour and cocoa powder, then mix with fine sugar and salt evenly, and build a powder pit on the chopping board. Dissolve the dry yeast in water and pour the chocolate bread into the flour pit. Second step

Then pour the chocolate egg mixture made in the first step into the chocolate bread. Step three.

After kneading the dough, knead it vigorously until the dough is kneaded into expanded chocolate bread that can be formed into a film. Step four.

Put the kneaded dough into a large bowl, cover it with plastic wrap, and ferment chocolate bread for the first time at room temperature. Step five.

Ferment until the dough becomes twice as big (about 28 degrees 1 hour), dip your finger in flour and poke it out, and the poked hole will not retract, indicating that the chocolate bread is fermented. Step six.

After fermentation, knead the dough out of the air by hand, knead it into a circle again, and stir at room temperature 15 minutes (intermediate fermentation). Then roll it into oval chocolate bread on the chopping board. Step seven.

Cut the butter and chocolate in the sandwich ingredients into small pieces, heat them in water and keep stirring them until they dissolve into liquid (this step needs to be prepared in advance), and then cool them to room temperature to make them into chocolate sauce with suitable hardness and softness. Step 8: spread chocolate sauce on the rolled oval dough (don't spread chocolate bread on the edge)

Roll up the dough as shown in the picture to form a long oval chocolate bread. Step 9

Put the rolled oval dough face down on the baking tray and put it in a suitable environment for the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%). Step 10.

After fermenting to twice the size, brush a layer of whole egg liquid on the surface, put it in a preheated oven at 180℃ and bake it for 25-30 minutes until the surface is dark brown and feels hard when pressed, and then bake the chocolate bread. Step 1 1.

Bread can be eaten after it is completely cooled. It is recommended to slice the bread. It will taste better if it is covered with cream caramel sauce.