Food recipes
Rich Cocoa-Cream-Filled Cocoa Bread
Rich Cocoa-Cream-Filled Cocoa Bread Ingredients: wheat flours, bread, unenriched cocoa, dry powder, unsweetened sugars, granulated salt, table margarine, regular, 80% fat, composite, stick, without salt milk, fluid, 1...
Rich Cocoa-Cream-Filled Cocoa Bread
Ingredients:
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
margarine, regular, 80% fat, composite, stick, without salt
Directions:
Combine all of the ingredients for the cocoa bread dough into a bread maker and start the bread dough course.
Meanwhile, prepare the cocoa cream.
Combine all of the ingredients for the cocoa cream, except the margarine, in a heat-proof bowl.
Microwave at 500W for 10 minutes.
Remove it midway twice to mix.
Microwave for another 5 minutes while keeping an eye on the condition of the mixture.
Once it becomes very thick, stir in the margarine.
Spread it evenly into a shallow tray and set aside to cool.
Remove the finished bread dough from the bread maker and punch it down.
Separate into 12 round pieces, cover with plastic wrap, and let it sit for 15 minutes.
Once the cocoa cream has cooled, use a spoon to cut into 12 parts.
Punch down the portions of bread dough and flatten them out with your hands.
Place the portions of cocoa cream on each piece of dough and wrap.
In a warm place, let them sit for 40 minutes to complete the second rising.
Once they have doubled in size, bake at 180C for 12 minutes.
And they're done.
Ingredients:
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
margarine, regular, 80% fat, composite, stick, without salt
Directions:
Combine all of the ingredients for the cocoa bread dough into a bread maker and start the bread dough course.
Meanwhile, prepare the cocoa cream.
Combine all of the ingredients for the cocoa cream, except the margarine, in a heat-proof bowl.
Microwave at 500W for 10 minutes.
Remove it midway twice to mix.
Microwave for another 5 minutes while keeping an eye on the condition of the mixture.
Once it becomes very thick, stir in the margarine.
Spread it evenly into a shallow tray and set aside to cool.
Remove the finished bread dough from the bread maker and punch it down.
Separate into 12 round pieces, cover with plastic wrap, and let it sit for 15 minutes.
Once the cocoa cream has cooled, use a spoon to cut into 12 parts.
Punch down the portions of bread dough and flatten them out with your hands.
Place the portions of cocoa cream on each piece of dough and wrap.
In a warm place, let them sit for 40 minutes to complete the second rising.
Once they have doubled in size, bake at 180C for 12 minutes.
And they're done.