Chocolate Cranberry toast

Chocolate Cranberry toast

Introduction:

"It's a high cost bread, but the taste is worth the ticket. The formula refers to xiaodejie's, slightly changed, the shape is different, Xiaoxiong wants to open up the new lunch box toast

Production steps:

Step 1: one of the raw materials: delphis chocolate, original granule.

Step 2: raw materials Figure 2: delphis chocolate, chopped.

Step 3: raw materials Figure 3: Hershey cocoa powder.

Step 4: raw materials Fig. 4: dry Cranberry soaked in wine.

Step 5: raw material figure 5: dry material.

Step 6: raw material Figure 6: wet material.

Step 7: mix all the ingredients except dried cranberries and chocolate chips, knead the film by machine, and then add dried cranberries and chocolate chips to mix evenly.

Step 8: knead the dough.

Step 9: ferment the dough in a warm and moist place.

Step 10: after the fermentation, the exhaust gas is divided into 2 parts, which are rounded and relaxed.

Step 11: greasing and dusting the small rice box and toast box to prevent sticking.

Step 12: put the two dough into small toast box for secondary fermentation.

Step 13: brush the surface with oil.

Step 14: ferment to the full mold and put into the oven.

Step 15: preheat the oven at 120 ℃ for 25 minutes.

Materials required:

High flour: 290g

Hershey cocoa: 20g

Baking powder: 1g

Milk powder: 15g

Sugar: 30g

Salt: 2G

Yeast: 6 g

Honey: 20g

Oil: 30g

(1 egg + milk): 210g

Dry Cranberry in wine: 80g

Chocolate chip with delphis truffle: 70g

Precautions: 1. High powder should be screened before use. 2. Baking temperature and time can be adjusted by oneself. 3. The dried Cranberry should be soaked at least one night, and the flavor will be better if the time is longer. The dried cranberries in this bread were only soaked for one night, which is not as good as the dried cranberries soaked for one week. 4. Hershey's cocoa powder is not the best, but it has a good flavor in the dough. With the chocolate crumbs, it tastes delicious! It's a feast of taste! Chocolate lovers must try this bread. 5. Try raisins instead of some cranberries next time, and extend the soaking time. Bear will report back at that time! 6. Because chocolate is not baking resistant, folding method must be used when kneading into dough, and some chocolate has melted at the end of basic fermentation (it seems that delphis chocolate is particularly easy to melt), so it needs to be treated patiently and hand powder can be added.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor