Chocolate Mexican bread
Children especially like to eat chocolate bread, and basically make some every once in a while to satisfy him. 70% medium seed + hot noodles, the hydration effect is very good, the finished product is particularly soft, I used to make this bread is a chocolate trio, add cocoa powder and bakable chocolate when kneading, and then wrap it with chocolate filling, the children are very happy to eat. Today, I suddenly had a whim, adding Mexican sauce, which opened the door to the new century, and it was indeed the hottest bread sold in the bakery, so delicious that I didn’t know what adjective to use to describe it, and even people like me who don’t like chocolate couldn’t help but nibble on one before it was cold. Chocolate lovers should not miss this recipe. Mexican sauce is usually topped with crushed almonds, I didn’t, I just crushed the almond slices and added them, the taste is just as good. The amount of this recipe can make 12 small breads of about 100g, and the small oven can be reduced to make it.
Chocolate Mexican bread preparation
Step 1
Make hot seeds one night in advance, pour freshly boiled 100-degree boiling water into a basin, quickly pour in sugar, salt and flour, quickly mix well with a spatula before the temperature drops, cover with plastic wrap to cool until cool, refrigerate overnight before use, the kneaded hot seeds are solid, if it is liquid, the hot noodles fail.
Step 2
Put all the ingredients in the A material into the bucket, stir at low speed until there is no dry powder, mix at high speed and stir evenly, and ferment at 20° for 3 hours, or directly put it in the refrigerator to ferment overnight
Step 3
After soaking the dried cranberries in water 15 minutes in advance, wipe off the surface water with kitchen paper, chop them, put the walnut kernels in the oven at 150 degrees for 10 minutes, remove the skin and crush them for later use, and take out the butter in the Mexican sauce in advance to soften at room temperature.
Step 4
Perform the main dough beating: 1. Put the main ingredients of material B except for cranberries, crushed walnuts and salt into the bucket, mix evenly, take out the fermented medium dough and cut it into small pieces and add it to the bucket, first mix well at low speed 2. When the high speed is beaten to 80%, that is, the surface is smooth and the thick film can be pulled out, add butter and salt 3. Beat at low speed until the butter is absorbed, then turn to high speed to beat to the complete stage, and you can pull out a strong film that is not easy to break 4. Add dried cranberries and crushed walnuts, toasted chocolate chips, mix well on low speed, or take out and cut manually until even 5. Let the beaten dough rise at room temperature for 30 minutes
Step 5
Wait for the fermentation time to make the Mexican sauce, add powdered sugar to the softened butter, and mix well with a spatula
Step 6
Add the beaten whole egg liquid in 2-3 times, stir well after adding the egg liquid each time before adding it again
Step 7
Sift in the low-gluten flour and cocoa powder and mix well with a spatula
Step 8
Add crushed almond slices or crushed almonds, mix well and put in a piping bag for later use
Step 9
After pressing the exhaust of the fermented dough, divide it into 12 equal parts, roll the dough round and relax for 15 minutes
Step 10
Flatten the loose dough and pat the exhaust and add an appropriate amount of chocolate chips
Step 11
Wrap the chocolate chips, pinch them tightly and roll them into a circle
Step 12
The rolled dough is placed in a baking sheet and fermented to twice its size at 32°C and 75% humidity
Step 13
Squeeze on the Mexican sauce
Step 14
After preheating the oven to 185 degrees, bake in the middle layer for 20 minutes
Step 15
After taking it out of the oven, remove the mold and let it cool
Step 16
Break it open and take a look
Cooking tips for chocolate Mexican bread
* The water for making hot seeds must be 100°, and the speed should be fast when reproducing to prevent uneven scalding of flour. * The medium dough can be fermented into a circle by mixing evenly, and the kneading time does not need to be too long * Medium dough is fermented to 3 times the size, the time is for reference only, depending on the condition * Butter for making chipotle sauce should be removed in advance to soften until it can be easily rubbed into a hole in the hand * Add the Mexican sauce in batches when adding the beaten whole egg mixture, stirring well before adding the next time * This recipe has a large amount of water, novices can reduce 10g of milk for operation * This recipe can also be made without chocolate chips, but the step of rolling it round again after slapping it flat cannot be saved * After the bread cools, the Mexican skin absorbs the moisture of the bread body and will slowly become no longer crispy, you can return to the oven to heat for a few minutes, you can restore the taste