Christmas Espresso Cocoa Meal Pack

When it comes to Christmas and winter, you want to eat chocolate, this extra thick cocoa meal bag chocolate head can't be missed, rich cocoa dough wrapped in chocolate beans, double taste, double happiness, baking tray size: 18×18cm

Ingredients

Highglutenflour 250 g

Dryyeast 2.5 g

Sugar 25 g

Salt 2.5 g

Cocoapowder 12 g

Milkpowder 15 g

Milk 195 g

Condensedmilk 20 g

Unsaltedbutter 30 g

Darkchocolatebeans 35 g

Cooking Instructions

Mix all ingredients except butter into a dough at low speed, knead to a coarse film at medium speed, mix and absorb the butter softened at room temperature at low speed, and knead at medium and high speed until complete
Knead a uniform and flexible film
Ferment at 30 degrees for 50 minutes
Fingers poke into the dough without retracting
Divide 16 parts equally, roll and relax for 15 minutes
Flatten the exhaust and wrap in some amount of dark chocolate chips
Place side by side in a baking tray and ferment at 35 degrees for 40-50 minutes
Ferment to 2 times the size
Sprinkle a little dry powder on the surface and put it in the preheated oven at 175 degrees for 20 minutes, and adjust the temperature according to your own oven
Bake and let cool
Let's tear it up and eat it
Hot chocolate filling