Sponge Method Chocolate Yeast Bread 中種法巧克力吐司麵包 Homemade Raisin Bread Dough Pullman Loaf 自製朱古力提子麵包
Homemade chocolate-flavored yeast bread using the sponge method. Process will take two days since the sponge dough needs to be refrigerated overnight, but it is worth the effort since the bread will come out soft and fluffy. Homemade bread always taste the best when freshly made. This bread tastes just as good and moist on the second day after reheating in the microwave for 10-15 seconds.
使用中種法自製的巧克力味麵包。 由於中種麵團需要冷藏過夜，因此過程需要兩天時間，但是很值得這樣做，因為麵包會變軟而且蓬鬆。 新鮮出爐的自製麵包總是味道最好。 第二天讓麵包在微波爐中加熱10-15秒後，它的味道和濕潤度一樣好。
由于中种面团需要冷藏交替，因此过程需要两天时间，但是很值得这样做，因为面包会变软且蓬松。新鲜出炉的自制面包总是味道最好。 第二天让面包在微波炉中加热10-15秒后，它的味道和湿润度一样好。
[timestamps]
0:43 - sponge dough 中種麵團
2:16 - main dough 主麵團
Products:
• Loaf Pan:
• Bread Flour:
• Instant Yeast:
• Stand Mixer:
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Japanese Shokupan Milk Bread Recipe | 日式生吐司
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More Bread Recipes 更多麵包食譜:
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Ingredients
Sponge Dough
270g bread flour (2 cups) [
3g instant yeast (1 tsp) [
55g egg (1 whole)
30g milk (2 tbsp)
130g greek yogurt (1/2 cup)
10g honey (1/2 tbsp)
Main Dough
100g bread flour (3/4 cup)
45g sugar (4 tbsp)
5g salt (1 tsp)
2g instant yeast (1/2 tsp)
15g cocoa powder (2 tbsp)
75-90g milk (5-6 tbsp)
42g softened unsalted butter (3 tbsp)
100g raisin (optional)
* baking temperature/time for reference only
* Pan size: 7 x 4 x 4.5 in / 18x10x11.5cm [
* Check out stand mixers [
* depending on the brand of your flour, you may need more or less liquid
* you may want to refrigerate the mixing bowl before making main dough on hot/warm days
配料
中種麵團
270克高筋麵粉（2杯）[
3克速溶酵母（1茶匙） [
55克雞蛋（1個）
30克牛奶（2湯匙）
130g希臘酸奶（1/2杯）
10克蜂蜜（1/2湯匙）
主麵團
100克高筋麵粉（3/4杯）
45克糖（4湯匙）
5克鹽（1茶匙）
2克速溶酵母（1/2茶匙）
15克可可粉（2湯匙）
75-90克牛奶（5-6湯匙）
42克軟化無鹽黃油（3湯匙）
100g葡萄乾（可選）
*烘烤溫度/時間僅供參考
* 麵包盤尺寸：7 x 4 x 4.5英寸/18x10x11.5厘米 [
* 購買廚師機 [
*根據麵粉的品牌，您可能需要或多或少的液體
*在炎熱/溫暖的日子製作主麵團之前，您可能需要冷藏攪拌碗
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Tags
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#mochiosity #chocolatebread #yeastbread #yeastdoughrecipes #yeastdough #yeastrecipe #asmr #asmrcooking #asmrbaking #relaxingcookingvideos #simplecooking #easyrecipes
Title Translations
巧克力酵母麵包自製葡萄乾麵包麵團
Sponsdeeg Methode Chocolade Gist Brood Zelfgemaakt Rozijnenbrood deeg
Pâte éponge Méthode Pain de levure de chocolat Maison Raisin Pain pâte à pain
स्पंज आटा विधि चॉकलेट खमीर रोटी घर का बना किशमिश रोटी आटा
Pasta di spugna Metodo Cioccolato Lievito Pane Uvetta Fatta in casa Pasta pane
Span doh Kaedah Coklat Roti Yis Adunan Roti Buatan Sendiri Raisin
Bánh mì men sô cô la Bánh mì nho khô tự làm Bột bánh mì
Chocolate Yeast Kugelhopf
A gorgeous golden cake with a slightly crusty sugary top and a soft slightly bready inside swirled with gooey chocolate. Perfect for afternoon tea, even better served warm for breakfast. Recipe at
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HOW TO MAKE BREAD WITHOUT YEAST: CHOCOLATE BANANA BREAD GLUTEN-FREE RECIPE ???? DESSERT IDEAS
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CHOCOLATE BANANA BREAD RECIPE
{INGREDIENTS}
⚈ 8 Tbs (1 stick) butter
⚈ 1 egg
⚈ 1/2 cup granulated sugar
⚈ 1 tsp vanilla extract
⚈ 1/8 cup milk
⚈ 1 banana, mashed
⚈ 1 & 1/4 cups almond flour (or 1 cup of all purpose flour)
⚈ 2 Tbs cocoa powder
⚈ 1/3 cups chocolate chips
⚈ 1/2 tsp salt
{METHOD}
⚈ Bake at 350 F. for 1 hour, or until a toothpick comes out clean.
Recipe adapted from Food Network.
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