Health benefits
Cocoa powder: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Salt ( 3 grams ) | Water ( 176g ) |
Chocolate beans ( 40 Grams ) | Cocoa powder ( 10 grams ) |
High-gluten flour ( 190g ) | Yeast ( 2 grams ) |
How to make Michelle's cocoa bread (no kneading)
1.Mix the water and yeast and pour in the weighed various powders
3.Continue to stir until the chocolate beans are mixed with the dough.Seal well and let stand for 40 minutes.
4. Sprinkle a layer of high-gluten flour on the cutting board and use a scraper to remove it.Scrape out the dough and sprinkle a layer of high-gluten flour on the dough.Flatten into a rectangular shape with your palms.Then fold the top and bottom thirds in half, and the left and right thirds in half.(Similar to folding a quilt) Then place it in the bowl again.Ferment for 40 minutes
5. Take it out after fermentation and sprinkle with flour.Use a rolling pin to gently roll the dough into a piece about 3cm thick.Use a spatula to divide into 6 portions.Then take out a piece, hold the top with one hand and the bottom with one hand, and press the button twice in opposite directions.
6. Place the baking sheet on the baking sheet and place it in the oven.After proofing for another 40 minutes (the third fermentation), preheat the oven to 220 degrees and bake for about 18 minutes.
2.Use chopsticks or a scraper to stir until there is no dry powder left.Pour in the chocolate beans
Tips
Three times of fermentation and one folding cannot be less.The raw materials have a certain impact on the taste of the finished product.It is recommended to use better materials for home baking.The amount is relatively small, so you can double the recipe if you like.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
