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Chocolate Topping Bread

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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