Mocha double-color bread, with a crispy crust, every bite is like tasting a cup of rich mocha coffee

Many people like the taste of mocha, just like the sun drying up the damp mood. Make a cup of your favorite coffee and pair it with the fragrant mocha double-color bread, and your whole heart will be filled with joy.

The mocha double-color bread has a rich and elegant taste, with a crispy crust. When the crispy and rich coffee aroma melts in your mouth, you can seem to smell the aroma of red wine, chocolate, and dried fruits... At this time, all you need to do is close your eyes and enjoy the comfort brought by these flavors, away from the hustle and bustle of the city.

step:

High flour: 250g Cocoa powder: 10g Chocolate: 30g Coffee liquid: 130g

Yeast: 7g Egg: 50g Salt: 3g Butter: 25g Chocolate chips: 40g

Mexican Sauce:

Softened butter: 60g Granulated sugar: 55g Egg: 50g Flour: 60g Salt: 1g

Coffee powder: 3g Melted chocolate: 15g

Material:

1: Heat 50g chocolate over low heat, stirring until melted. Set aside to cool.

2: Put all the ingredients except butter, salt and chocolate chips into the mixing bowl of a food processor.

3: Mix on medium speed for 10 minutes.

4: While kneading the dough, chop 40 grams of chocolate into small pieces and set aside.

5: Knead until it expands, add butter and salt and continue kneading until it is very ductile, then add chocolate chips and knead evenly, knead the chocolate chips evenly for about a minute. Then roll into a ball and ferment at room temperature.

6: Make the Mexican sauce while the basic fermentation is going on. Beat the softened butter with fine sugar, then add room temperature eggs and salt in batches, and finally add sifted flour, mix, and put half of it into a piping bag.

7: Add 15 grams of melted chocolate and powder to the other half and mix well to make coffee Mexican sauce.

8: After the basic fermentation is completed, the dough is almost twice as large.

9: Divide the dough into four equal parts, roll into balls and let rest for 15 minutes.

10: Take a piece of dough, roll it out, and then roll it up.

11: Seal all the doughs one by one and put them on the baking tray. Put them into the fermentation box with a temperature of 35 and a humidity of about 80 for the final fermentation.

12: When the fermentation is finished, squeeze the Mexican sauce on the surface, squeezing the two colors alternately.

13: Preheat the oven to 150 degrees for 20 minutes or the oven to 180 degrees for 15 minutes

15: The freshly baked mocha bread is so fragrant and crispy. It's so delicious.

16: The skin is almost the same as before, crispy and especially fragrant.

Based on my years of teaching experience in baking schools, I will continue to share relevant baking knowledge with you, from the selection of baking ingredients and baking equipment, the making techniques of cakes and pastries, the precautions for opening private baking and physical stores, etc. Welcome to continue to pay attention