一到圣诞和冬天就想吃巧克力
这款特浓可可餐包
巧克力脑袋不能错过
浓郁的可可面团包裹巧克力豆
双重口感双重快乐
烤盘尺寸18×18cm

用料

高筋面粉

250克

干酵母

2.5克

25克

2.5克

可可粉

12克

奶粉

15克

牛奶

195克

炼乳

20克

无盐黄油

30克

黑巧克力豆

35克

圣诞特浓可可小餐包的做法

  1. 除黄油外所有材料低速混合成团，转中速揉至粗膜，放入室温软化的黄油低速混合吸收，转中高速揉至完全

  1. 揉出均匀有韧性的薄膜

  1. 30度发酵50分钟

  1. 手指戳进面团不回缩

  1. 均分16份滚圆松弛15分钟

  1. 排气压扁，包入适量黑巧克力豆

  1. 并排放入烤盘，35度发酵40-50分钟
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  1. 发酵至2倍大

  1. 表面撒少许干粉，放入预热好的烤箱175度20分钟，温度根据自家烤箱调整

  1. 烤好取出放凉

  1. 手撕着吃吧

  1. 热热的巧克力内馅