Mushroom Cloud Chocolate Bread
| Milk 125g | Whole egg liquid 25g |
| White sugar 25g | Salt 2g |
| High powder 175g | Cake flour 25g |
| Cocoa powder 12g | Yeast 2.5g |
| Butter 20g | Chocolate (sandwich) 6 blocks |
| Milk (noodle sauce) 45g | Condensed milk (noodle sauce) 45g |
| Low flour (noodle sauce) 45g | Cocoa powder (sieve surface) A little |
Step 1
Pour all the bread ingredients except butter into the bread bucket and knead the dough in the bread machine for 15 minutes.
Step 2
Add 20g of room temperature softened butter and continue kneading for 30 minutes
Step 3
Take out the dough and divide it into 6 parts, roll it into balls, cover it with plastic wrap and let it rest for 15 minutes.
Step 4
After resting, take a piece of dough, deflate it, flatten it, and wrap it in chocolate.
Step 5
Pinch the mouth tightly and put it into the laminate tray
Step 6
45g milk + 45g condensed milk, stir well
Step 7
Sift in 45g of low flour and mix well until there are no particles, put it into a piping bag
Step 8
Ferment in the oven until it doubles in size. Leave the oven unplugged and put a bowl of boiling water in it.
Step 9
Pour the sauce onto the fermented dough in a circular motion from the top
Step 10
Sieve a layer of cocoa powder on the surface, heat the oven up and down, middle layer, 175°, for 20 minutes, cover with tin foil when baking for 10 minutes
Step 11
Mushroom Cloud Chocolate Bread Mushroom Cloud Chocolate Bread Cooking Tips
