Recently, I can see this black eyed pea in many bakeries. I have never bought bread in any other store since I fell in love with baking, so I have to make a "pseudo version" to satisfy myself! The advantage of self-made is the use of materials, safety and health. Bite down, thick chocolate scent fills the entire mouth, so satisfied, so happy ~~~. Don’t miss out on chocolates like me! Please read the tips carefully before you start. May 28, 2017 For this recipe, the most problem is: 1, Q no butter? A yes, no. 2. Why doesn't Q use high powder? A because not all bread must be high in powder. 3. Why doesn't the Q surface brush the egg liquid? A reference 2 answer. 4. What brand of Q dark chocolate and cocoa powder? A Favna 80% Black
Put all the ingredients in the dough into the bread machine and start the kneading process.
When the dough is stretched to the expansion stage, the thick translucent film can be pulled apart, and the hole can be sawtoothed after the hole is broken.
Cover the dough with a plastic wrap or a damp cloth for basic fermentation and ferment to about 2 times the size of the original dough. Fingers stick to the powder and poke the hole, which does not collapse or shrink, which is satisfactory for fermentation. (Basic fermentation temperature is ideal at around 25 degrees, the highest should not exceed 28 degrees, conditional can be slow fermentation at 5 degrees low temperature, the taste will be better)
The fermented dough is taken out with a squeegee and lightly vented by hand.
After the venting, the dough is divided into 8 parts on average. After being rounded, the dough is placed on one side, and the plastic wrap is covered, and the middle part is awake for about 10 minutes.
Wake up the dough, flatten it by hand, place it on the palm of your hand, and place the mixed dark chocolate and chocolate beans in the middle of the dough.
Like the buns, wrap the stuffing and tighten the mouth. Then close the mouth and place it in the baking tray.
Gently press the tolerant chocolate beans on the shaped dough, place a bowl of warm water on the lower layer of the oven, and place the baking tray on the upper middle layer for final fermentation. (The fermentation temperature is about 35 degrees, not more than 38 degrees, while maintaining a certain temperature). The picture is already fermented, about 1.5 times the size.
Preheat the oven and fire up and down 180 degrees. Put in a baking tray and bake for 15-18 minutes. Immediately after being baked, put it on a shelf to cool it. The whole house is full of chocolate, so delicious!
1. This side uses a green arowana multi-purpose wheat core wheat flour with a protein content of 11 grams. 2, different areas, flour water absorption is not used, so the amount of liquid should be flexible, it is recommended to reserve about 20 grams, depending on the dough situation increase or decrease. 3, because the cocoa powder and chocolate used in this side are pure black and bitter, so the amount of sugar is not recommended to be reduced, otherwise you can't eat it if you can't eat it. 4, do not send a hair, you can send a little owe a little, that is, the finger poke hole slightly a little retraction is no problem. 5, the final fermentation can be 1.5 times the size, not to double the size. 6, oven temperature and time, please also adjust according to their own oven temper, the temperature and time given in the square is only applicable to my oven, for your reference!