These small breads are baked in a muffin mold, so you can eat as many as you want♪ Baked slowly at a low temperature, they’re so soft you’ll almost crush them! Please use this as a reference when making your own!
Ingredients
- Strong flour 130g
- Sugar 13g
- Salt 2g
- Instant dry yeast 2g
- Milk 56g
- Water 40g
- Unsalted butter 13g
- Cocoa 4g
- Salad oil 2g
- Chocolate chips 5g x 6 pieces
Instructions
- Mix together the cocoa and the salad oil. Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on. After 10 minutes, add the butter and knead for another 10 minutes.
- Divide the kneaded dough into two equal parts, mix the cocoa into one half, and knead until the color is uniform.
- Once the dough is kneaded, round it neatly, place it in a bowl lightly sprayed with oil, cover loosely with plastic wrap, and let the dough rise for the first time in an oven or fermenter set at 30 ℃ until it doubles in size to 2.5 times its size . At this time, separate the dough with disposable baking sheets to prevent it from sticking.
- After the first fermentation, divide the dough into 6 parts, remove the gas and roll them into thin strips. Let the dough rest for about 15 minutes, then cover it with a plastic bag to prevent it from drying out.
- Roll the rested dough with your hands until it is about 15cm long. Do all 6 pieces at a time. Cover the rolled out dough with the same plastic bag you used in step 1 to prevent it from drying out.
- Roll out the dough from step 2 to about 20cm with a rolling pin, and roll out all 6 pieces at a time. Do not let it dry at this time either. If the dough doesn’t stretch properly, let it rest for another 10 minutes.
- Arrange the rolled out dough from step 3 so that half of it overlaps, and use a rolling pin to further roll it out to about 25cm.
- Use a pizza cutter to make 5 to 6 cuts in the dough that has been rolled out to 25 cm.
- Place 5g of chocolate chips on top and press lightly with your hands to make sure they stick together.
- Twist from one side.As if you were tying a knot.
- Place the formed dough into a muffin mold and let it rise for a second time in an oven or fermenter set at 35 ℃ until it becomes slightly larger.
- When the preheating time comes, move it to a warm place in the room and continue the second fermentation . After transferring, cover with an expanded plastic bag to prevent it from drying out.
- When it gets a little bigger, turn the oven preheated to 180°C down to 150°C and bake for about 12 minutes. Once baked, remove from the mold and place on a cake cooler to cool.
