Chocolate Topping Bread
Ingredients
- 355 gr high pro flour
- 180-200 ml water/liquid milk
- 115 gr SKM
- 3 g yeast
- 1/4 tsp salt
- 30 g butter
- DCC Topping
Step
- 1. Add flour, SKM, milk, yeast, water mixer until smooth
- 2. Add butter and salt, mix again until all ingredients are elastic.
- 3. Let it rest for 1 hour until it has doubled in size.
- 4. Weigh the dough kurleb @ 65
- 5. Round it up, then let it sit for a while,
- 6. Then shape according to the video, let stand until it doubles in size then brush the surface with liquid milk
- 7. Preheat the oven to 165-170c
- 8. Bake for 20 minutes fire up and down until cooked or according to your respective oven
- 9 . Once cooked, grease the surface of the bread with butter
- 10. Melt the DCC then dip the surface of the bread until it's even
- 11. Then give a sprinkling of mises or almond slides that have been roasted and mashed
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