Views: 37 Author: Site Editor Publish Time: 2023-08-14 Origin: Site
The level of appearance and taste are really amazing, and triple chocolate is three times happier. It's super rich, with crispy Oreos, silky chocolate sauce, and a soggy crust that's still delicious three days old.
High gluten flour 270g
Cocoa powder 18g
Dry yeast 3g
Milk powder 15g
Milk 238g
Sugar 25g
Salt 2.5g
Butter 20g
Chocolate 45g
Milk 18g
Dash of moistureproof powdered sugar
Few crushed Oreos
①Add all the ingredients except butter to the kitchen machine, knead at low speed, then turn to high speed to knead a thick film, then add softened butter and knead a film.
②The dough is fermented at room temperature (about 28 degrees) for 50 minutes until it doubles in size, and it will not retract or rebound when poked with a finger.
③After the dough is fermented, exhaust the air, divide the dough into two equal parts (about 265g each), knead into a smooth dough and rest for 20 minutes.
④Make chocolate filling during the wake-up interval, melt the milk and chocolate in warm water, mix well and set aside.
⑤Take a well-awakened agent, roll it with the glossy side up into a 20×30cm rectangular piece (vertical). Flip over, spread a layer of chocolate filling evenly, pay attention to leave 2cm below without spreading, roll up the dough sheet from top to bottom, roll it up and pinch it tightly to close.
⑥Roll it up and place it vertically with the interface facing down, pat it flat with the palm of your hand, and then cut it into three or four strands evenly with a knife. Be careful not to cut off the top.
⑦Braid the braid with the incision facing up, and then fold the two ends down and press it down. After finishing one braid (roughly square after shaping), do the same for the other.
⑧Put the shaped dough gently into the Greatminds toast box, and ferment at 35 degrees until it is 8-9 minutes full, which takes about 1 hour.
⑨After the fermentation is complete, sprinkle Oreos on the surface of the dough, put it in a preheated oven, and bake at 150 degrees and 210 degrees for 23-25 minutes.
⑩After baking, remove the mold and let it cool, sprinkle moisture-proof powdered sugar on the surface, and the snow mountain chocolate toast is ready.
Product features of the 450g Loaf Pan:
Die-casting one-piece molding process, no splicing and gaps, thick material, "weight" and "feel", fast heat conduction, and good temperature uniformity. It can reduce the baking time by 40% and has good coloring. You can have delicious white bread in 25 minutes. Ivory white ceramic coating, high texture, high translucency and good anti-sticking properties, so food safety is better.
Warm Tips:
1.The amount of flour used in a 450g toast box is 250g, and the dough input modulus is 480g-510g. (No more than 500g is recommended for baking with lid)
2.Baking time reference: upper heat 170, lower heat 210; the time is about 25-28 minutes. (The baking and fermentation time with lid is recommended not to exceed 8 minutes full)