Cocoa Little Bread Exclusive

Name: Cocoa Little Bread Exclusive
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g Warm milk; 5 g Yeast powder; 400 g bread flour; 100 g low-gluten flour; 30 g white sugar; 20 g Butter; 5 g Cocoa powder; 2 g Salt

Pour 1,300 grams of warm milk into the stand mixer, add 5 grams of yeast. Then add 400 grams of bread flour, 100 grams of low-gluten flour, 5 grams of cocoa powder, and 30 grams of sugar. Add 2 grams of salt, start the dough mixing program for five minutes. Add 20 grams of butter. Continue

0 minNewMedium Baking Roast Sweet

Instructions

1
Pour Quen milk into the stand mixer and add 5 grams of yeast. Then add 400 grams of bread flour, 100 grams of low-gluten flour, 5 grams of cocoa powder, and 30 grams of sugar. Add 2 grams of salt and start the dough mixing program for five minutes. Add 20 grams of butter. Continue the dough mixing program, then take it out and knead into a smooth dough and place it into a stainless steel bowl.
2
Cover with a damp cloth and ferment until doubled in size, one hour in winter.
3
Divide the dough into portions of 60 grams each, cover with a damp cloth, and let rest for 20 minutes.
4
Cover with a damp cloth and let it sit for 20 minutes.
5
Line the baking pan with parchment paper, knead the dough evenly, and make the surface smooth.
6
Ferment until it doubles in size, which takes about an hour, and brush the surface with a layer of egg wash.
7
Place it in a 42-liter Galanz oven, bake with the upper heat at 200 degrees and the lower heat at 180 degrees for 15 minutes. Since the brand and size of ovens vary, the temperature and time settings are also different.
8
Take it out, arrange it, finished product picture.
9
A finished product picture, give me one. It's been arranged.