Chocolate cheese bread

Overview

Double chocolate, crust and filling. Originally, the chocolate should have been melted before being kneaded into the dough, but lazy people have their own way. Anyway, the weather is hot and chocolate melts easily, so I simply use chocolate as butter and add it after the dough is formed. The friction and temperature of stirring should make the chocolate gradually blend into the dough. If it really can't melt completely, it's okay to have some small particles left. It's just a different taste. If you want to be lazy, you have to accept all the possible consequences. However, it was as expected. In just a few minutes, there were no more chocolate particles. For the chocolate cheese filling, chop the chocolate and mix it into the cheese. It doesn't matter if it's not baking-proof chocolate. You won't get a grainy texture, but you can have the surprise of chocolate and cheese intertwined. The refrigerated stuffing is easier to use. When it is at room temperature, by the third time it is wrapped, it has already started to become runny. If you don’t pay attention, it will slip out of the dough. You will hurriedly pull and glue it to seal the leakage, making it into a carrot shape. If it bursts from the baking, you have to let him. For dark dough, brush with egg white to add shine. It would also work if you painted it with egg yolk, but the golden color is meaningless in this dark background. I reluctantly made three cuts, not daring to go too deep. What should I do if it explodes? The dough was quite soft and spread out on the baking sheet like a smelly piece of dog poop that couldn't be helped. After the final fermentation, it did grow, but it felt like mud flowing everywhere. With ten thousand worries, will it remain in this stinky puddle of shit in the end? The surprise lies behind, unexpectedly, under the heat, it begins to grow upward and becomes a bulging arc. And the white magma mixed with black spewing out in the imagination has always remained in the imagination. There was actually a pretty good result, and the stuffing was just as expected. . .

Tags

• baking
• children
• afternoon tea
• birthday
• chocolate
• chocolate chips
• cocoa powder
• cream cheese
• high gluten flour
• milk powder
• sugar
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Dough: 140g high-gluten flour, 10g milk powder, 10g sugar, 1.5g salt, 15g milk, 80g water, 1.5g dry yeast, 30g chocolate, 1/2 tsp cocoa powder

   

2. 2 Pour all the dough ingredients except chocolate into the bread machine,

   

3. 3 Stir into a smooth dough and add chocolate.

   

4. 4 Continue stirring until the film can be pulled out.

   

5. 5 Place in a bowl for basic fermentation.

   

6. 6 Filling: 80g cream cheese, 10g milk, 20g sugar, 15g chocolate chips

   

7. 7 After the cream cheese has softened at room temperature, use a rubber spatula to mix it smoothly. Add milk in portions and mix evenly.

   

8. 8 Add sugar and mix well.

   

9. 9 Pour in chocolate chips,

   

10. 10 Mix well. Refrigerate until ready.

    

11. 11 The dough will double in size.

    

12. 12 Deflate, cut into three equal parts, roll into balls, and let rest for 15 minutes.

    

13. 13 Roll into an oval shape and add filling.

    

14. 14 Roll up and pinch to close.

    

15. 15 With the seam facing down, place it in a baking pan for final fermentation.

    

16. 16 At the end of fermentation, brush the surface with egg white and lightly cut three cuts on the surface.

    

17. 17 Put in the oven, middle layer, heat up and down at 180 degrees, bake for 15-20 minutes,

    

18. 18 Out of the oven. Let cool before eating.