A creamy chocolate toast not to be missed by chocolate lovers!
The rich chocolate flavour and just the right amount of creaminess, wrapped around each other, blends together to create a gentle and beautiful flavour.
If you love both chocolate and toast, then be sure to read here.
Creamy Chocolate Toast
10 inch mould
Butter 0.6 oz
Sugar 0.9 oz
Fresh yeast 2.8 dr
High gluten flour 7.1 oz
A. Water 2.1 oz
Salt 1.1 dr
Light cream 1.6 oz
Cocoa powder 0.4 oz
Heat-resistant chocolate beans 1.8 oz
Condensed milk 0.5 oz
B. Water 0.9 oz
12 inch mould
Butter 0.7 oz
Sugar 1.1 oz
Fresh yeast 3.9 dr
High gluten flour 9.2 oz
A. Water 2.8 oz
Salt 1.7 dr
Light cream 2.1 oz
Cocoa powder 0.5 oz
Heat-resistant chocolate beans 2.5 oz
Condensed milk 0.7 oz
B. Water 1.1 oz
① Pour the rest of the ingredients except the butter into the chef’s machine, first turn on low speed and mix well without dry powder, add the cocoa powder to the water b stirring well to add and continue to mix well.
② Beat on medium speed until the dough is smooth to the extended stage, add the butter and mix well on low speed.
③ Beat on medium-high speed again until the dough is smooth and the dough reaches the complete stage where you can pull out a glove film. Add the heat-resistant chocolate beans and stir on low speed. The dough should be 26°C.
④ Place the dough in a clean container, cover with cling film and place in the oven to rise for 60 minutes at 27°C and 80°C humidity.
⑤ Place the dough on a rolling mat, pat it down and divide it into 3 equal portions, roll it out and place it in a mould.
⑥ For the second rise, set the temperature at 38°C and the humidity at 75°C for 60 minutes, and let rise 90% of the way through the mould.
Spray the surface of the dough. Preheat the oven five minutes in advance at 190°C. Bake for 32 minutes, cover with tin foil immediately. Remove from the oven and allow to cool before eating.
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