Chocolate Sandwich Bread
| High-gluten flour 280 | Eggs 1 |
| White sugar 35 grams | Salt 2 grams |
| Milk 140g | Butter 25 grams |
| Yeast 3 grams | Cocoa powder 15 grams |
| Stuffing: | Pure cocoa butter dark chocolate 50 grams |
| Light cream 40g | sugar 5 grams |
Step 1
Put all the bread ingredients except butter into the bread machine or chef's machine. The order of the bread machine is: sugar, salt, eggs, milk, flour, cocoa powder, yeast. The chef's machine should try to put the flour first and then the water, and knead until it is soft and hard. Medium dough.
Step 2
When it reaches the expansion stage in about 10 minutes, add softened butter and continue kneading to form a large film.
Step 3
After shaping, ferment until twice the original size. The recommended temperature is 28 degrees and the humidity is 75, which takes about 1-1.5 hours. When the dough is well fermented, it will not rebound or collapse when you dip your fingers in powder and press the small holes.
Step 4
While the dough is fermenting, you can make the filling: heat the light cream and sugar until it is about to boil and immediately turn off the heat, then add the chocolate chips and wait for 1 minute before mixing well. Let cool and refrigerate until solid.
Step 5
Divide the risen dough into about 6 pieces, then roll into balls and cover with plastic wrap to rest for about 20 minutes.
Step 6
Divide the refrigerated chocolate sauce into equal portions as the dough.
Step 7
Roll out the dough, wrap it in the filling, and roll it into a round shape. Pay attention to pinch the edge tightly and place it face down.
Step 8
The prepared bread is placed in the oven for the second rise. The recommended temperature is 37 degrees and the humidity is 80. The fermentation time is about 40-60 minutes and doubles in size.
Step 9
After it has risen, preheat the oven to 160 degrees. After preheating is completed, turn to 150 degrees and bake for about 10 minutes, then turn to 135 degrees and bake for 7 minutes. The wind stove can also bake multiple layers at the same time.
Step 10
After cooling, seal and store at room temperature for about 3 days.
Step 11
Open it and take a look, it tastes tempting!
Step 12
Finished product 1
Step 13
Finished product 2
Step 14
Finished product 3
Step 15
Finished product 4 Chocolate Sandwich Bread Cooking Tips1. The amount of flour and water should be adjusted according to actual conditions.
2. The temperature and time of the oven should be adjusted according to the actual situation. The oven I use is a Gobic T45 wind stove oven. The temperature and time of the open-hearth oven need to be changed.
