Snow Mountain Chocolate Toast

First, make the chocolate sauce. Pour the heavy cream into a saucepan and heat until it is slightly boiling. Reduce to the lowest heat, add the chocolate and granulated sugar, and stir constantly with a spatula until the chocolate melts. Turn off the heat, pour into a bowl, let it cool to warm, and then refrigerate for storage. Note: I used chocolate that is 64% and slightly bitter. The choice of chocolate here should be based on personal taste; you can also choose a sweeter one. The addition of granulated sugar is to adjust the sweetness. If the chocolate you use suits your taste, there is no need to add extra sugar when making the chocolate sauce.

Come knead the dough. In the dough mixing bowl, add high-gluten flour, fine granulated sugar, salt, high-sugar-resistant yeast, milk powder, and cocoa powder. Mix evenly with a spatula, then add eggs and milk, and mix evenly with a spatula. Use a stand mixer to knead the dough, first mixing on low speed and then switch to high speed until the gluten forms a membrane.

Add the room-temperature softened butter and continue kneading the dough. The stand mixer should first mix at low speed, then switch to high speed to knead until a thin, translucent gluten membrane forms. Note: The amount given in the recipe can make 2 loaves of 450g each; if making one, halve the amount! Adjust the liquids according to the actual situation.

Cover the kneaded dough with plastic wrap and let it rest for 20 minutes.

Divide the rested dough into two equal portions, fold and press to expel large air bubbles, and then roll it out with a rolling pin into a rectangle about 50 cm long and 20 cm wide. Spread chocolate sauce on the surface, leaving 7-8 cm at the bottom unspread, then roll it up from top to bottom. Note: The longer the chocolate sauce is refrigerated, the more it solidifies, so be careful when spreading. If you're short on time, you can also use it after freezing for a while! I couldn’t take photos because my hands were covered in sauce, so I can only describe the process verbally. Please imagine it yourselves, and I sincerely apologize.

Stand the rolled-up dough upright, without cutting the top. Place the cut side of the knife facing up, twist it like braiding a braid, and pinch the bottom to seal it. Pour the crushed Oreos into a large plate in advance. Take the twisted bread, roll the side with the sauce in the crushed Oreos until fully coated, and place it into a 450g loaf pan. Note: The prepared bread dough will be longer than the pan, simply press both ends toward the center.

Choose a fermentation method that is convenient for you. I use a fermentation box set at 35°C with 75% humidity. Ferment the dough until it is 80-90% full. It is ready when you press the dough lightly with your finger and it slowly springs back.

The oven should be preheated in advance, selecting the conventional baking mode, with the upper heat at 165°C and the lower heat at 230°C. Equipment: Peony K85pro oven, a convection and conventional baking integrated machine.

After fermentation, put it in the oven for baking, place it on the bottom rack, for 30 minutes.

Take it out of the oven, tap the mold a few times to release the steam, and pour it onto a wire rack to cool.

Once it cools to a warm temperature, you can sift moisture-proof powdered sugar on the surface for decoration. Be sure to use moisture-proof powdered sugar, as it will not melt.

The interior is delicate and soft, filled with chocolate sauce, very satisfying. Let it cool and store it in a sealed container; whether at room temperature or frozen, the bread will stay soft.