Heart shaped chocolate bread

Heart shaped chocolate bread

Introduction:

"Piggy and I both like to eat cream sweets and chocolate. We copied the recipe from freedom and finally have time to practice it on the weekend."

Production steps:

Step 1: 200g high flour, 50g low flour (my whole wheat flour), 15g cocoa powder, 38g sugar, 12g milk powder, 3G salt, 3G yeast, 38g egg (I used a small egg), 142g water (please adjust according to my flour), 25g butter, 30g baking chocolate beans.

Step 2: put all the ingredients except butter and chocolate beans together and beat until the gluten is smooth. Then add butter and beat until the gluten is smooth. Add chocolate beans and knead well.

Step 3: place the dough in a warm place for basic fermentation.

Step 4: at the end of fermentation, take out the dough, exhaust, divide it into 6 pieces, and relax for 15 minutes after rounding.

Step 5: roll the relaxed dough into an oval shape, turn it over and press the bottom thin.

Step 6: roll from top to bottom into olive shape.

Step 7: make the dough a little longer and press gently to make it slightly flat.

Step 8: fold in half and stagger the sharp corners a little.

Step 9: cut in the middle with a blade.

Step 10: do not cut off at sharp corners.

Step 11: with the long sharp corner on the top, turn the dough over from the cut to form a heart shape and place it on the baking plate.

Step 12: put it in a warm and moist place for final fermentation.

Step 13: after fermentation, brush the surface with milk (I didn't brush it).

Step 14: put into the oven preheated at 180 ℃, middle layer, heat up and down, 13-14 minutes.

Step 15: put it on the baking net to cool.

Materials required:

High flour: 200g

Low powder: 50g

Cocoa powder: 15g

Milk powder: 12g

Butter: 25g

Egg: 38g

Water: 142 G

Sugar: 38g

Salt: 3 G

Yeast: 3 G

Note: it's better to put some cream in it.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet