Chocolate Lava Bread | 流心巧克力麵包

流心巧克力麵包,另類美味享受 !
Chocolate lava bread, as delicious as molten chocolate cake!

Chocolate Lava Bread 流心巧克力麵包 自家烘焙 食譜 home baking recipes


Water-roux (Tang-zhong) | 湯種材料 : Instructions | 做法
50g  Water | 水
10g  Bread flour | 高根粉 (麵包粉)


Ingredients for dough | 麵糰材料 :
  • yield: 5 numbers | 5 個

(A)
1 portion Prefermented starter | 湯種 1份
120g  Bread flour | 高根粉 (麵包粉)
  20g  Raw sugar | 原糖
1/4 teaspoon salt (1.2g) | 鹽 1/4 茶匙
1/2 teaspoon (1.5g)  Yeast | 酵母 (依士) 1/2 茶匙
  50g  Milk | 鮮奶 (室溫)
  10g  Cocoa powder | 可可粉 
  10g  Unsalted butter | 無鹽牛油 (室溫, 後下)

(B) Fillings | 餡料 :
5 big  Chocolate chips | 大粒巧克力 5粒


Steps | 做法 :

Chocolate Lava Bread 流心巧克力麵包 自家烘焙 食譜 home baking recipes Chocolate Lava Bread 流心巧克力麵包 自家烘焙 食譜 home baking recipes
Chocolate Lava Bread 流心巧克力麵包 自家烘焙 食譜 home baking recipes Chocolate Lava Bread 流心巧克力麵包 自家烘焙 食譜 home baking recipes
Chocolate Lava Bread 流心巧克力麵包 自家烘焙 食譜 home baking recipes Chocolate Lava Bread 流心巧克力麵包 自家烘焙 食譜 home baking recipes

  1. 基本麵糰搓揉,第一次發酵方法及分割麵糰,參照基本麵糰製作
  2. 焗爐先以210°C預熱。
  3. 將發酵完成的麵糰分成5個等份(50g),蓋上保鮮紙鬆弛10分鐘。麵糰按成圓形,放入巧克力粒,黏緊收口,收口向下放焗盤上,蓋上保鮮紙放溫暖地方,作最後發酵約30分鐘或至兩倍大。
  4. 放入已預熱的焗爐並調至190°C,烘焗約15分鐘或至全熟。稍為放涼,灑上糖霜。
  1. Basic dough kneading, first fermentation and dough cutting, refer Basic Dough.
  2. Preheat oven to 210°C.
  3. Divide the fermented dough into 5 portions (50g each), cover with a plastic wrap and let rest for 10 minutes. Flatten dough and put in a chocolate chip. Seam and put on baking tray with baking parchment, cover it with plastic wrap for final fermentation for about 30 minutes in room temperature around 30°C until double its size.
  4. Bake in preheated oven and adjust it to 190°C, bake for about 15 minutes or until done. Let cool on rack and sprinkle some icing sugar.


0 意見 :

張貼留言

 
-->