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Views: 25 Author: Site Editor Publish Time: 2024-03-29 Origin: Site
Cutting toast can make people feel a sense of accomplishment! In addition to its exciting appearance, chocolate can be tasted in every bite, making it a must-have for chocolate lovers.
If the temperature of your environment is too high, the chocolate filling will melt easily. If you have time, you must freeze it for a longer time so that the texture will be beautiful. The steps may seem complicated, but I believe that as long as you are careful and read the tutorial carefully before making, you will be able to do it. Do it right the first time!
Chocolate filling:
Dark chocolate 45g
18g butter
High powder 18g
Cocoa powder 9g
Corn starch 5g
Milk 64g
Sugar 27g
Protein 32g
Main dough:
High powder 160g
Cake powder 55g
dry yeast 4g
20g fine sugar
salt 3g
Egg liquid 32g
Condensed milk 10g
Fresh milk 100g
17g butter
①Make the chocolate filling first, melt the chocolate and butter and set aside
② Mix high flour + cocoa powder + cornstarch + sugar, add milk and stir evenly, then add melted chocolate and butter and stir evenly, finally add egg whites, mix well and pour into the pot
③Heat the chocolate mixture over low heat, and be careful to stir the bottom to prevent it from sticking to the bottom. Until the chocolate paste can form a ball
④Pour the chocolate paste between two layers of plastic wrap, roll it into a 20x20cm square and freeze it. Take it out directly before use without rewarming.
⑤ Make the dough. Mix all the ingredients of the main dough except butter. Knead until the dough is smooth and a thick film can be pulled out. Then add butter and continue kneading until the dough can be pulled out into a thin and unbreakable film.
⑥ Roll the dough into a round shape, put it in a plastic bag, flatten it, and put it in the freezer for 30 minutes.
⑦ Roll the dough into a square of 28x28cm, take the chocolate filling out of the freezer, place it in the middle, fold the corners, and pinch the edges tightly
⑧Turn it 90 degrees and roll it into a rectangle of 20x40cm. Fold inward from 1/3 of the left and right sides, making a three-fold fold. Turn 90 degrees and roll out the dough sheet to length. Fold the left 1/8 inward and the right 3/8 inward. Fold it in half again, thus completing a 40% fold
⑨ Cut the extended edge of the dough into 4 even portions, and cut each portion into two strips (for neat cutting surfaces, it is best to freeze for 15 minutes before cutting) and stack each two strips together to form one portion, with the cut side facing up. Hold one end of the noodle with one hand, and press the cut surface with the other hand to make the noodle longer.
⑩ Start braiding four strands. During the braiding process, be sure to always face the cut side upward and pinch one end together. The four braids from left to right are a, b, c, and d. Cross a over b in step 1, c over b in step 2, and c over d in step 3. Continue repeating the steps until all are braided. Tighten the ends and flatten the braided braid slightly. Fold the two ends back and close the mouth downwards, put it into the mold, and then let it rise to 9 minutes in a warm and humid environment. Preheat the oven to 165 degrees for 30 minutes, and you can take it out of the oven.
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.