Chocolate Brick Bread
Overview
The chocolate filling is used instead of butter, and the folding requirements are not too high. It is very useful for me as a handicapped person. Chocolate is my favorite. Its addition makes the bread richer in texture and the pattern more charming. Although I didn’t like it after trying it, I also took the opportunity to satisfy my craving. Today I baked Yangchen’s 450g toast box size. If I like it, I can double it and make two.
Tags
Ingredients
Steps
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First, make the chocolate filling, weigh and mix the high-gluten flour, fine sugar, cornstarch and cocoa powder accurately.
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Take two bowls, weigh out the dark chocolate and butter respectively, put the dark chocolate and butter into the oven, turn the heat up and down to 45 degrees, and let it melt for about 20 minutes.
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Add the mixed powder to the milk and stir, then add the melted butter and dark chocolate liquid and stir, finally add the egg white and stir evenly.
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Put it in a non-stick pan (I used a flat-bottomed non-stick pan for Yangchen Thousand Crepe Cake), stir-fry over low heat, stir constantly to form a dough, and then remove from the heat.
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Fill the fried chocolate filling, roll it into a square shape and put it in the refrigerator.
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After making the stuffing, let’s make bread. Put all the ingredients except butter into the bread bucket and start the kneading process
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During the pause in the breading process, we can add butter.
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When the kneading process is completed, take out the dough and roughly flatten it, then place it in the freezer of the refrigerator and freeze it for 30 minutes (don't worry that the dough will not freeze hard after 30 minutes of freezing, it just lowers the temperature).
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Take out the chilled dough and fill with chocolate filling.
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Cover the chocolate filling with dough.
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Roll out the dough and fold it in thirds.
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Roll it out again, and then fold it in four like folding a quilt.
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Roll it out again and repeat the above steps (if it is difficult to roll it out, you can refrigerate it for 20 minutes before proceeding).
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Roll out the folded dough and divide into three parts.
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Divide each portion equally into four strips.
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Flatten each slice cut side up with your hands.
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Braid in groups of four.
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After braiding, fold it in three and place it in the corresponding hole at the bottom of the Yangchen mold.
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After the three groups of twists are braided, they are put into the mold and fermented until the mold is nine percent full. Put in the oven, heat up and down to 170 degrees, 40 minutes, middle and lower layers.
