Chocolate soft European bread
| ----- --------- | Dough ingredients |
| High-gluten flour 250g | Salt 3 grams |
| Fine sugar 25 grams | Yeast 3 grams |
| Milk powder 7 grams | Cocoa powder 10 grams |
| Eggs 1 | Milk 140ml |
| Butter 20 grams | Chocolate beans 30g |
| ----- --------- | Chocolate cheese filling |
| cream cheese90 grams | Fine sugar 20 grams |
| Milk powder 20 grams | Cocoa powder 10 grams |
| ----- --------- | Mexican Sauce |
| Eggs 35 grams | Butter 35 grams |
| Fine sugar 35 grams | Low gluten flour 35 grams |
| ----- --------- | Other materials |
| Chocolate Coin Appropriate amount | Chocolate chip cookies Appropriate amount |
| ----- --------- |
Step 1
First let's make the dough. Put all the dough ingredients except butter and chocolate beans into the kneading bowl. It should be noted here that the salt and sugar do not come into direct contact with the yeast, and all liquid materials need to be refrigerated. The room temperature in my house was 30 degrees today, and I tied an ice pack to the kneading cylinder.
Step 2
Knead the dough with a mixer on medium speed for about 8-10 minutes until a rough film appears.
Step 3
Add softened butter at room temperature.
Step 4
Continue kneading the dough with the mixer at medium speed for about 7-9 minutes until the glove film appears.
Step 5
Add the chocolate beans and mix on low speed for one minute.
Step 6
Form into a smooth dough, place in an oiled container, cover with plastic wrap, and ferment until doubled in size.
Step 7
Let's take this time to make the chocolate cheese filling and Mexican sauce. First, make the chocolate cheese filling. In a clean container, mix the room temperature softened cream cheese and caster sugar evenly.
Step 8
Add milk powder and cocoa powder.
Step 9
Mix evenly and put into a piping bag.
Step 10
Now let’s make the Mexican sauce. Take a clean container, add the softened butter at room temperature and caster sugar and stir evenly.
Step 11
Add the room temperature egg liquid in three batches and stir evenly. Stir evenly each time you add the egg liquid before adding the next time.
Step 12
Finally add the sifted low-gluten flour and put it into a piping bag and set aside.
Step 13
If the room temperature is relatively high, you can put it in the refrigerator for later use until the dough has fermented.Come out and warm up.
Step 14
At room temperature of 30 degrees, my dough took about an hour to ferment until it doubled in size. Dip your fingers into flour and poke a hole into the fermented dough. Just make sure it doesn't shrink back or shrinks back slowly.
Step 15
Divide into four equal portions, roll into balls and cover with plastic wrap to rest for 20 minutes.
Step 16
Prepare other fillings. I added mochi, but you don’t have to. For how to make mochi, refer to my previous egg yolk puff tutorial. The dosage and method are the same. Add chocolate coins according to your own taste. I like chocolate coins so I put a little more, about 8-10 chocolate coins per bread.
Step 17
Take a piece of loose dough, with the smooth side facing down, and press it into a dough that is thick in the middle and thin around the edges. Pipe a quarter of the chocolate cheese filling and top with chocolate coins.
Step 18
Finally add the mochi and wrap it up.
Step 19
Be sure to seal tightly, otherwise it may explode while baking.
Step 20
After everything is wrapped, brush the surface with egg wash.
Step 21
The surface is covered with chocolate cookie crumbs, you can also use Oreo cookie crumbs instead. Cover with cling film and let rise in a warm place until doubled in size. When fermentation is about to begin, preheat the oven to 220 degrees Celsius and 180 degrees Celsius, for 15 minutes.
Step 22
I used the oven fermentation function at 35 degrees and put a bowl of warm water to moisturize. It will take about 30 minutes to ferment. Spread Mexican sauce on the surface of the fermented dough and bake on the bottom shelf of the oven for 15 minutes. The time can be adjusted flexibly according to the conditions of your own oven.
Step 23
Shocked after coming out of the ovenShake and let cool.
Step 24
It's ready to eat when it's warm.
Step 25
Look at the drawing effect of this mochi.
Step 26
There's also chocolate popsicles inside.
Step 27
The taste levels are very rich. Chocolate soft European bread cooking tips
