Chocolate waffle bread - bread machine version

Chocolate waffle bread - bread machine version

Introduction:

"My parents like pastries, especially my father, who likes sweet food. In fact, my mother also likes it, but she always says that when I am old, I should be self-control and eat less sweet food, so she always tells me to put less sugar in the bread and cake. This kind of bread is suitable for them, with milk flavor. It's neither salty nor sweet. My mother wants to be a staple food. If my father likes it, I'll match him with two kinds of jam, which can just be seasoned. "

Production steps:

Step 1: prepare the ingredients, 219G chocolate milk (used before), 40g butter, and a bag of dried strawberry

Step 2: 20 grams of sugar, 3 grams of yeast, 450 grams of high gluten flour. First, pour the milk into the toaster, sprinkle the flour, and put the weighed salt and sugar in the two corners. Dig a hole in the middle of the flour and put in the yeast. Start the and face function. At this time, the liquid should not be added at one time to avoid the poor control of water, so that the flour is too wet.

Step 3: after mixing for 2 minutes, find that the flour is dry, continue to add 20 grams of light cream and 60 grams of water to make the whole dough not stick to the inner wall of the bread maker.

Step 4: in the process of dough mixing, observe whether the flour comes out of the fascia. I used it for a long time to knead the fascia. I put in butter to continue dough mixing, tear a piece of dough from time to time, and stretch it with my hand until the transparent film can be pulled out.

Step 5: ferment the dough to twice the size, take out the dough from the bread maker, shape it, put it into the dried fruit, and then put it back into the machine for secondary fermentation until the inner tank is 8% full (the picture shows the second fermentation to half time), then start the baking function. An hour later, a delicious bread came out of the oven. After cooling, the internal tissue is very fine.

Materials required:

High gluten flour: 450g

Chocolate milk: 210g

Light cream: 20g

Water: 60g

Butter: 40g

Dried strawberry: 15g

Raisins: moderate

Sugar: 20g

Salt: 3 G

Yeast: 3 G

matters needing attention: TIPS:1 Water must be added slowly and observed at the same time, especially for novices like me. 2. If you want to eat sweet or salty, you can adjust the amount of sugar and salt appropriately.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor