Chocolate Mexican Bread

Overview

The rich chocolate, the crispy outer shell, and the filling that looks like flowing lava are amazing both visually and in the mouth. It brings you a huge sense of satisfaction. It’s really hard to refuse. Every bite is worth closing your eyes and savoring. Especially now that the weather is getting colder and colder, sharing this super delicious chocolate Mexican bread with friends and a cup of hot royal milk tea, I guarantee, this kind of enjoyment will make everyone praise it!

Tags

• baking
• children
• breakfast
• mexican food
• fast food
• butter
• chocolate spread
• egg
• gluten flour
• high gluten flour
• sugar
• walnut
• whipping cream
• whole egg liquid
• yeast
• dark chocolate
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Put the ingredients for medium-sized dough into the bread machine, set a kneading program, and ferment until it doubles in size

   

2. 2 Tear the medium-sized dough into small pieces and put the other main dough ingredients except butter into the bread bucket and set a dough mixing program

   

3. 3 After one program, add butter and then select a dough program

   

4. 4 Put the dark chocolate and light cream into the microwave and mix well. Add the roasted walnuts and mix well. Store the chocolate walnut filling in the refrigerator for a while and divide it into 8 portions

   

5. 5 Soften the butter at room temperature, add powdered sugar and stir evenly, then add the egg liquid in batches

   

6. 6 Add chocolate sauce and mix well.

   

7. 7 Add sifted flour and mix well

   

8. 8 Basic ferment until doubled in size, take out the dough to deflate, divide into 8 portions, and rest for 15 minutes

   

9. 9 Wrap the dough into the chocolate walnut filling

   

10. 10 Place into the egg tart mold and ferment for about 50 minutes.

    

11. 11 Spread chocolate chipotle sauce on top. Bake at an oven temperature of 180 degrees for about 18 minutes