Chocolate flower bread

Overview

I've been lazy lately, and I haven't made bread for a long time. Whenever it's breakfast time and I don't know what to eat, I'll secretly blame myself for being lazy! Yesterday, I made an appointment with my friend Rourou to make this flower-shaped bread together. After referring to other people’s shapes and flour amounts, we got up and started making it! People, sometimes you just need a word of encouragement from a good friend to remind yourself to act as soon as possible~~ This is the first time I used this 8-inch non-stick cake mold. It turns out that it is so thin, and the bottom and sides of the bread are quite darkly colored. It seems that I will try lowering the temperature next time.

Tags

• baking
• bread
• all-purpose flour
• bread flour
• butter
• chocolate peanut butter
• white sugar
• whole egg liquid
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Mix 50 grams of all-purpose flour, 50 grams of water, and 2 grams of yeast powder to form a batter, then refrigerate and ferment overnight.

   

2. 2 Put 135 grams of water and egg liquid into the bread bucket.

   

3. 3 Add 350 grams of bread flour, sugar, salt and fermented soup seeds.

   

4. 4 Install it into the bread machine, select a 15-minute kneading program, then add softened butter and knead for another 15 minutes.

   

5. 5 Knead until a transparent film can be pulled out, take out the dough and make it round.

   

6. 6 Divide into 5 equal parts, cover with plastic wrap and rest for 15 minutes.

   

7. 7 Roll each of the 5 pieces of dough into a round cake shape slightly smaller than the mold.

   

8. 8 Spread an even layer of chocolate peanut butter on top.

   

9. 9 Then cover with a layer of dough and spread it, leaving the top layer without sauce.

   

10. 10 Cut it with a knife as shown in the picture. (You can use a knife to cut rice shapes first, leaving some in the center without cutting off, and then just make a cut into each portion.)

    

11. 11 Then carefully move the cut dough pieces into the mold, twisting each piece. (Two adjacent pieces are twisted toward the middle.)

    

12. 12 Then cover with plastic wrap and place in a warm place to rise.

    

13. 13 When proofing is complete, brush with egg wash.

    

14. 14 Place in the middle and lower racks of the preheated oven, set the upper and lower heat to 175 degrees, and bake for about 35 minutes. Once the surface is colored, cover it with tin foil.

    

15. 15 The bread is out of the oven.