Fang Zi comes from "Easy Bread Making at Home in 5 Minutes". Those who are familiar with this book know that the author recommends mixing dough in multiple portions at once, putting it in a plastic bucket with a lid and placing it in the refrigerator to refrigerate it. The taste will become more and more rich with long-term low-temperature fermentation, and the pore texture will become more and more beautiful. It should be noted that eggs and butter are added to this dough, which can only be refrigerated for 5 days in the refrigerator, instead of 14 days of oil-free and egg-free dough, remember. The sweetness of this chocolate bread is very subtle, highlighting the bitter sweet taste of chocolate. It is not a chocolate cake, and the finished tissue is similar to bread, which is different. Next, let's experience the leisurely and delicious journey together.
|Belgium Caliber 70.4% dark chocolate||60g|
|Angel Highly Active Dry Yeast||7g|
|French DGF cocoa powder or Favorna cocoa powder||60g|
|Chopped 70.4% dark chocolate||70g|
|Egg liquid smeared on the surface of the dough||1 egg plus 1 tablespoon water|
First make the chocolate sauce: melt 60g dark chocolate and 60g butter in the microwave at low temperature, stir until fully mixed.
In a covered container with a capacity of more than 3 liters, mix yeast, salt, eggs, sugar, and warm water. Because salt kills yeast, I put the yeast first, and then put the salt in the next step after mixing in the flour.
Add high powder, cocoa powder, chocolate sauce and 70 chopped dark chocolate, and use a large wooden spoon to stir the batter evenly. If the wooden spoon cannot mix the batter completely, you can squeeze and stir the noodles with wet hands.
Close the lid of the container, do not seal, and ferment at room temperature for 2 hours.
After the fermentation is over, the dough can be taken at any time, but the refrigerated dough is not sticky and easy to handle. I use it after refrigerating for 3 hours. The dough can be refrigerated for 5 days, (note that the lid should be covered but not sealed when the refrigerator is refrigerated) After 5 days, the dough is divided into about 450, sealed and frozen, the time can be up to 4 weeks, before use, put the dough into the refrigerator Warm for 24 hours, then relax as usual.
Grease or spread paper in the baking pan, sprinkle dry powder on the surface of the refrigerated dough, then quickly grab the dough and cut it, gently pull the surface of the dough to tighten to the bottom, and quickly shape it into a spherical shape.
Place the dough on a baking tray and ferment for 1 hour and 40 minutes in a windless place. Brush the surface with egg liquid. If you are using unfrozen dough, just relax for 40 minutes.
Preheat the oven to 175 degrees, bake in the middle layer for about 30 minutes, and slice after cooling.