I've been trying to make fresh bread with medium-strength flour, this time I'm trying to make it directly from the dough, not from the dough, I'm trying to make it from the dough, I'm trying to make it from the dough!

WHAT YOU NEED

Ingredients

250 grams of wheat flour
25 grams of cocoa powder
100 grams of milk (I use low-sugar vitamin milk)
10 g of white sugar
One egg.
Chocolate beans (crushed) 10 grams
Appropriate amount of blasted dough
Chocolate (you can also use cocoa powder) 30+ (I used 50 for a stronger flavor) grams
20 grams of cornstarch
125 grams of milk (I use low-sugar vitamin milk)
White sugar (if dark chocolate or cocoa powder is used) per person
One egg.
A portion of the complementary bread
1 gram of salt
4 grams of active dry yeast
25 grams of butter

How TO MADE Popcorn bread

Steps 1 to 4

1. 1 loaf of bread (for the whole family)

2. The mixture of "250 g of flour + 25 g of cocoa powder + 1 g of salt + 4 g of yeast" is sifted into a large dish without water or oil.

3. 100 grams of milk (I used low-sugar vitamin milk) and 10 grams of white sugar.

4. Ah, the three-light phenomenon of rubbing pictures together (hand dishes, smooth dough, dough doesn't touch hands and walls).

Steps 5 to 8

5. Squeeze him, squeeze the room-temperature butter in the middle!

6. It's time to get back to the grind! It's time to get back to the grind! It's time to get back to the grind!

7. As shown in the picture!

8. Replace a large ceramic or glass bowl with a preservative film

Steps 9 to 12

9. Various fermentation methods, anyway 28-30 degrees control for about 50 minutes (normally up to 2-2.5 times)

10. Eggs, 20 grams of cornstarch (if you put cocoa powder in this step, it's about 15 to 20 grams, add white sugar according to personal preference)

11. Mix and pour evenly into 125 grams of milk.

12. If your milk is sweet, reduce the amount of white sugar in moderation.

Steps 13 to 16

13. Throw 20 grams of butter into the pot.

14. Put it on the stove and cook it.

15. Throw in the chocolate, actually 30 grams is enough it seems! I'm the truffle chocolate raw, it's not very sweet, it's very fragrant, so I put in 50 grams

16. If you don't have any particles, you can put it in the fridge.

Steps 17 to 20

17. That's how it is with fresh bread, you can't always find it because it's not big enough, it's about 28 degrees, it's been fermented for more than an hour! Then I wait to sleep, I stay in it for three more hours and it's like this, it's big enough and it doesn't bounce back.

18. I know what it's like to take a picture and not even look at it.

19. So I divided it into 60 grams of preservative film and laid it down for 15 minutes.

20. When you're relaxed, you should take out the stuffing from the refrigerator!

Steps 21 to 24

21. I'm going to divide it into about the same amount as your bag, and I'm going to divide it by 25 grams.

22. The skin is flattened by hand, gently wrapped around the hand and flattened outwards.

23. Put a piece of stuffing in it, and press it lightly.

24. Just like that, your thumb squeezes the filling, and your other hand squeezes the next one together, and you have to squeeze it.

Steps 25 to 28

25. I've got this wrong, and it's not good, and I've got it all wrong.

26. Turn it over and put it on top of the egg yolk mold. Oh! Keep it fresh. Remember! Brush the surface of the mold with a layer of butter or vegetable oil if possible.

27. The one below is packed with a small toast box, probably two loaves of bread, flattened the filling, rolled the edges together, put the two side by side so that it looks like a rolled toast! (I don't know what I'm saying, it's all packages! I just don't have enough boxes, I can put two packages directly in it)

28. All right! Sprinkle chocolate beans or chocolate chips (don't feel too thin or too crumbly!)

Steps 29 to 32

29. The second fermentation at 30 degrees continued for 50 minutes (actually 30 minutes, 1.5 times as long) but the big winter always fermented very slowly, so I extended it!

30. When I found out that the pot with the filling was really dirty, I looked at the chocolate chip cookie next to it, and I poured it into a 250ml bottle of vitamin milk.

31. Later I found out that it was a little dry, and I immediately filled it with warm water and continued to ferment it below (usually the oven was covered with tin, the pan was filled with water).

32. After the second fermentation, remember to use the preservative film! Dry it, and when you get it out, rub a layer of egg juice on the surface (while the oven is preheated at 200 degrees for 5 minutes). Be careful! Because the chocolate pack is black, the egg yolk will deepen the feeling of darkness.

Steps 33 to 36

33. It's hard to brush the surface with a layer of vegetable oil (butter is best), 180 degrees for 18-20 minutes!

34. Ten minutes later, it's already swollen! haha but it's really dry, this time if there's protein liquid you can take it out and brush it again oh

35. I can't stand it! I finally melted some butter and brushed the surface.

36. Let's get out of here!

37. These are two inflated, almost explosive dolls.

38. Well, there's wood pulp, but it's a soft filling.

39. I guess that's why my wood has more wheat flour and more cornstarch.

40. Welcome to try and work together.

Handy cooking tips

　　Anyway, it has to be fermented successfully, otherwise it's really hard to make and not good to eat.If you can't find the cause of the fermentation, you can keep the fresh bag like the refrigerator at a low temperature for 12-24 hours! At least it's soft, it tastes like butter, at least it's fragrant haha2 mixed, at first it can be smooth, it's hard to beat him up, it's hard to hit him, it's hard to hit him, it's hard to hit him, it's hard to hit him, it's hard to hit him, it's hard to hit him, it's hard to hit him, it's hard to hit him, it's hard to hit him, it's hard to hit him.