添加了黑巧、可可粉和巧克力豆的吐司，三倍可可的濃郁~
天氣炎熱，做吐司建議用水合冷藏法
【烘焙參數(shù)】
分量：2個
模具：250克吐司模（16×9.4×7.7cm）
烘焙時間：下層，上下火180度，35分鐘

用料

湯種

高筋面粉

15克

75克

黑巧克力

25克

主面團

高筋面粉

250克

湯種

全部（約105克）

牛奶

105克

全蛋液

35克

可可粉

6克

3克

酵母

3克

細(xì)砂糖

15克

黃油

15克

配料

耐烤巧克力豆

50克

三倍濃郁的巧克力吐司的做法

1. 15克高筋面粉+75克水?dāng)噭蚝蠓湃肽体佇』鸺訜帷?/li>

1. 邊加熱邊攪拌直至變成糊狀后關(guān)火。

1. 加入25克切碎的黑巧克力，攪拌至巧克力完全融化。做好的湯種密封好冷藏備用。

1. 將除黃油以外的面團材料放入面包機，啟動揉面程序20分鐘，放入室溫下軟化的黃油，繼續(xù)揉面5-10分鐘至黃油被面團完全吸收，面團達(dá)到完全階段。

1. 放入巧克力豆用手輕輕揉勻。

1. 無需基礎(chǔ)發(fā)酵，將面團均分成4份，整理成圓球形，密封松弛10分鐘。

1. 將面團搟開成橢圓形。

1. 翻面輕拉四角整理成長方形。

1. 自上而下卷起。

1. 依次做好4份面團，繼續(xù)松弛10分鐘。

1. 卷好的面團豎放搟開成長條形。
2. https://weibo.com/ttarticle/p/show?id=2309405163474052579563
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1. 翻面后壓薄底邊。

1. 自上而下卷起。

1. 兩個一組放入吐司盒。

1. 兩個一組放入吐司盒，溫暖濕潤處(溫度35度，濕度75%)最后發(fā)酵至9分滿。放入預(yù)熱好的烤箱下層，上下火180度，35分鐘。烘烤10分鐘后加蓋錫紙

小貼士

1、面粉吸水性因品牌、溫濕度等因素存在差異，初次和面建議預(yù)留10-15克液體，視面團情況添加。
2、黑巧克力建議使用可可脂50-60%的，苦甜均衡味道剛剛好。
3、巧克力吐司烘烤時上色不明顯，因此10分鐘后加蓋錫紙即可，免得烘烤過度表皮過厚。