RECIPE OF CHOCOLATE TWIST BREAD 巧克力旋转面包食谱

Ingredients:

Sponge dough 50 gram

(Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt)
Mix all the ingredients. Rest dough until it has double its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough)

Natural yeast starter 100 gram

Bread flour 110 gram

Plain flour 10 gram

Milk powder 10 gram 

Salt 1/2 teaspoon

Olive Oil 10 gram

Water 30 gram

Sugar 15 gram

Tang Zhong

Bread flour 5 gram

Water 25 gram

Chocolate Sheet

Bread flour 15 gram

Cornstarch 5 gram

Cocoa powder 30 gram

Sugar 40 gram

Milk 100 gram

Bitter chocolate chips 50 gram

Butter 10 gram

Method:

1.Cook chocolate sheet ingredients on your stove.

2. Then put in zip lock bag and roll until thin. Keep in the fridge.

Chocolate Sheet

3. For the bread, Place all the above ingredients according to your BM instruction. (Except oil)
4. Select dough mode for 15 minutes, add in oil for another 15 minutes.
5. Proof bread for 3 hours. After 1st proof, punch down the air.

6. Roll in ball shape and let it rest for 15 minutes.

7. Shape your bread dough and put the chocolate sheet in.

8. Egg wash your bread witg egg yolk + water.

8. Baked @ 180 C preheated oven for 12 minutes.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.