Cocoa Chocolate Bread
| High-gluten flour 500g | High sugar resistant yeast 5g |
| Fine sugar 80g | Salt 6g |
| Eggs (55g/piece) 2 | Cocoa powder 40g |
| Ice water 250g+ | Chocolate beans (mini) 120g |
| Room temperature butter 60g |
Step 1
You can reserve 10% of the water volume in advance. Put all the ingredients except butter and mini chocolate beans into a mixing bowl (separate sugar, salt and yeast). The recipe contains a lot of cocoa powder. It is recommended not to replace the water with milk. It will make it easier to whip. Cocoa powder contains a lot of minerals and is alkaline, so you can reduce the dosage and do not increase it to avoid inhibiting fermentation.
Step 2
Mix slowly until there is no dry powder
Step 3
Whip until it reaches a high hook, you can increase the mixing speed, and adjust it according to the water absorption of the flour, increase or decrease the amount of water by 10%.
Step 4
Beat until slightly smooth. Let me talk about my kitchen machine. I basically use the 2nd gear as the low-speed mixing stage and the 4-5th gear as the high-speed whipping stage.
Step 5
Then add the softened butter at room temperature and beat slowly at low speed to absorb.
Step 6
After the butter is gradually absorbed, increase the mixing speed and beat the dough to the expansion stage. Check the status. It can be easily pulled apart and the edges of the holes are smooth. Be careful not to beat this bread because chocolate beans will be added. The degree of mixing must be taken into account. It was just fine before I added it, but maybe it was fine after you added it.
Step 7
I stir slowly with a chef's machine, basically just mix the chocolate beans in. You can increase or decrease the number of chocolate beans. Pure cocoa chocolate beans are more delicious but easy to melt, while Daico's high-temperature resistant chocolate beans are easier to buy. First, the chocolate beans are mini, and they will become easier to make after a long time. Second, don’t beat the dough. You can also take the dough out of the dough bowl and cut it into the dough.
Step 8
The temperature out of the tank is 26 degrees. My room temperature is 24 degrees.
Step 9
Round up, place in a sealed box, and ferment at room temperature for 50 minutes.
Step 10
The dough should at least double in volume. Since the room temperature and surface temperature are both suitable, set the timer directly. When the time is up, start taking it out, flattening it, and dividing it.
Step 11
I divided it into 15 grams, each one cost a little more than 80, divided it evenly and let it rest for ten minutes.
Step 12
Roll into a ball again and place in baking pan.
Step 13
You don't need to use a mold at all. I thought the cocoa crumbs would fall off, so I used it. The second fermentation temperature is 35 degrees, the humidity is 85 degrees, and the fermentation is 45 minutes.
Step 14
After hair is done, brush with a layer of egg wash.
Step 15
Sprinkle with cocoa nibs
Step 16
Lightly sprinkle with a little cocoa powder and preheat the oven.
Step 17
Stove at 140 degrees for 20 minutes. Preheat the open oven to 180 degrees and bake the middle layer for about 20 minutes. For reference only
Step 18
The volume will at least double when it comes out of the oven. It will be soft and fragrant with cocoa flavor. It will have bitter-sweet crispy grains. If you have children at home, you don’t need to sprinkle it to prevent them from finding it bitter.
Step 19
If there is no decorative sign, there will be no decoration. It is completely fancy and cannot be eaten. Originally, it was supposed to be taken outdoors to take pictures, but it rained again.
Step 20
On this cloudy day, the lights automatically turned on again. This effect was achieved, but it was not ugly. The real thing won't have this kind of warm light effect. It's just a bunch of dirty beans.
Step 21
He was preparing to take the second one. I caught him on camera. Dirty Adzuki Bean is a kind of bread that can make your mouth black~
Step 22
The brand I use, Valrhona cocoa powder, is darker than this one. Cocoa Chocolate Bread Cooking TipsI think it doesn’t matter whether you like this bread or not. The key point to note is that the alkaline content of the cocoa powder dough is easy to beat, which will inhibit fermentation. Don’t put the chocolate beans too early. If you have other problems, it will be your problem in the future. If you encounter it, you will at least pay attention to these small problems.
