Chocolate Sauce Soft Toast

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Chocolate Sauce Soft Toast

Place pre-fermented dough ingredients into a stand mixer (bread flour 187g, water 112g, yeast 2g), knead into a dough.

Cover with plastic wrap, refrigerate and ferment for 17 hours.

This is the well-fermented pre-fermented dough.

Place the main dough ingredients excluding butter (bread flour 75g, milk 33g, caster sugar 27g, salt 4g, whole egg liquid 27g, chocolate sauce 40g, butter 21g, yeast 1g, cocoa powder 5g) into the stand mixer, then tear the well-fermented pre-fermented dough into small pieces and add in, start kneading the dough, slow then fast.

Knead until the dough is smooth, shows some extensibility, then add in the butter (about 10 minutes of kneading).

Continue kneading until the dough can be stretched into a thin film, smooth without jagged edges.

Place the dough in a warm place to ferment until doubled in size.

Pour out, deflate, try to remove air as much as possible.

Divide into three equal portions, shape into rounds, rest for 15 minutes.

Roll out each portion of dough, fold inwards, roll up.

Place in a toast box, cover with plastic wrap, place in the oven with a cup of hot water, set to 35 degrees Celsius and ferment until 90% full.

Remove, brush the surface with a layer of whole egg liquid, place on the lower rack of the preheated oven, top heat 160 degrees Celsius, bottom heat 170 degrees Celsius, bake for about 35 minutes, fragrant and ready to serve.