Chocolate rolls

Chocolate rolls

Introduction:

"Today's chocolate roll is really a failure. I wanted to add pure chocolate into the roll. It must be delicious. I didn't expect that it was chocolate in the process of fermenting bread, and it flowed into a baking pan. Alas, it's a pity, but it didn't affect the baking of bread. There are still a small amount of chocolate interlayer in the roll, which is also delicious."

Production steps:

Step 1: put all the ingredients except butter into the bread barrel and knead until the gluten expands and the surface is smooth. Add butter and knead to the expansion stage. Ferment to twice the size.

Step 2: take out from the bread barrel, knead and exhaust.

Step 3: divide into 10 equal portions, cover with plastic film and relax for 10 minutes.

Step 4: melt the chocolate.

Step 5: knead the dough with both hands into a big to small stick shape and relax for 5-10 minutes.

Step 6: roll it into a triangle shape with a rolling pin, about 30 cm long.

Step 7: apply chocolate sauce.

Step 8: gently roll up from the big end.

Step 9: after rolling, put the end down into the baking tray, cover with plastic film and ferment again for about 30 minutes.

Step 10: when the volume becomes 1.5 to 2 times, take out the surface evenly brush with egg, sprinkle with black sesame.

Step 11: put into the penultimate layer of oven, preheat 180 degrees and bake for 18 minutes.

Step 12: finished product drawing.

Materials required:

High flour: 200g

Low powder: 50g

Fermentation powder: 4G

Salt: 1g

Sugar: 20g

Egg: 1

Milk: moderate

Butter: 20g

Chocolate: right amount

Black Sesame: right amount

Whole egg liquid: right amount

Note: 1. When rolling the three small shapes of this bread, you should roll and gently pull it, so that it is easy to shape. 2. Don't roll it too tightly, just roll it naturally, so that the baked bread can be shaped.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet