Cocoa Cream Bread

Overview

There is some cocoa cream left over from making the little monkey cake, so just make a cocoa-flavored cream bread to use up the cream. The portion of this bread is relatively small, and after much thought, I couldn’t find a suitable mold. Suddenly I thought of the toast box, just a little deeper. Sure enough, the length and width are good, just be deeper. You can also put the paper mold on the mouth of the box and sift the flour. If you put the dough directly on the baking pan and sift the flour with paper in one hand and the other, it may be a little troublesome. Finally, we still encountered a problem: How can we take out freshly baked bread from such a deep box without any damage? It really took a lot of effort, but finally it was not disfigured. . . .

Tags

• baking
• children
• afternoon tea
• banquet dishes
• cake flour
• cocoa powder
• egg yolk
• high gluten flour
• whipping cream
• dry yeast
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Ingredients: 38g light cream, 35g milk, 15g fine sugar, 1g salt, 10g egg yolk, 3g egg white, 100g high-gluten flour, 5g cocoa powder, 2g dry yeast, appropriate amount of low-gluten flour

   

2. 2 Pour the ingredients except cake flour into the bread machine and start the dough mixing process.

   

3. 3 Stir until the film can be pulled out.

   

4. 4 Put it into a large bowl for basic fermentation.

   

5. 5 The dough will double in size.

   

6. 6 Deflate, cut into three equal parts, roll into balls, and let rest for 10 minutes.

   

7. 7 Roll into oval shape.

   

8. 8 Roll up.

   

9. 9 With the seam facing down, place it into the mold. Carry out final fermentation.

   

10. 10 The dough will double in size.

    

11. 11 Sift cake flour with paper cut out into strips.

    

12. 12 Remove the paper.

    

13. 13 Place in the middle rack of the oven, heat up and down to 165 degrees, and bake for about 15-20 minutes.

    

14. 14 Out of the oven.

    

15. 15 Unmold immediately and let cool.