Rich and Delicious~ Coffee Chocolate Soft European Bread

①, Make tangzhong a day in advance: https://mp.weixin.qq.com/s/o-qxK0t902KSFiT5z5vwUw

Prepare crumble in advance ①, Crumble recipe: 45g butter, 45g granulated sugar, 20g almond flour, 70g low-gluten flour, 8g cocoa powder. Cut butter into small pieces and soften it in a container, add granulated sugar, sift in flour, cocoa powder, and almond flour. Use your hands to rub into crumbly texture.

Knead dough using the post-oil method. Mix all the dough ingredients except butter in the mixing bowl of a stand mixer. Stir on low speed (speed 1 or 2) for half a minute until no dry flour remains, then increase to speed 6 to knead until the dough forms a coarse large membrane.

Add softened butter and knead at speed 3 for about 1-2 minutes to incorporate the butter into the dough.

As the butter incorporates into the dough, the gluten gradually develops. Then switch to speed 5-6, continue kneading until the dough can form a solid, transparent, and stretchable thin film.

Add the bakeable chocolate chips and mix evenly on speed 1.

Shape the dough and place it in a container at a temperature of around 26°C. Let the dough proof for 60 minutes in an environment with a temperature of 28°C and 75% humidity.

Let the dough rise to approximately 2.5 times its size.

Take the dough out and divide it into pieces weighing around 125g each.

Roll each piece into a ball and let it rest for about 15 minutes in an environment with 28°C temperature and 80% humidity.

Take one relaxed dough piece, stretch it slightly, and use your palm to gently press and deflate the dough from top and bottom.

Flip the dough, roll it from top to bottom, press the seam tight, and shape the ends slightly longer.

Dip the surface in water and roll it in cocoa crumble.

Place them evenly on the baking tray.

Let the dough proof in an environment with a temperature of around 32°C and 80% humidity. Tip: Preheat the oven before the final proofing is finished. Proof the dough until it doubles in size.

Cut a slit along the surface using scissors. PS: Tried a surface decoration sauce, but preferred the original appearance. Please ignore the sauce in the oven picture.

Set the oven to 220°C on the top and 190°C on the bottom for preheating. For the E9 oven, adjust to 200°C on the top and 190°C on the bottom, and bake for 14 minutes. For other oven models, follow the usual temperature and time for similar bread.

Remove from the oven and tap the mold, demold, and let it cool. Once completely cooled, store tightly sealed.