I used the leftover sponge dough to make this Chocolate Hazenut Bread. 😉
👆 Add some chopped Hazelnuts and chocolate chips and rolls!
☝ Arrange the dough in a pan and let it proof for 50 minis.
☝ Done proofing!
Chocolate Hazenut Bread
Dough ingredients:
Sponge dough 40g*老面种面团
Cocoa Powdered 15g巧克力粉
Bread flour 160g面包粉
Milk powder 10g奶粉
Water 125g水
Sugar 25g糖
Yeast 2g酵母
Salt 2g盐
Butter 20g黄油
Fillings:
Chocolate chips, Hazenuts (chopped)
馅料：
巧克力豆，榛子（切碎）
*Sponge dough(Make a day before used):
High Gluten Flour 50g
60g boiling water
~Mix all ingredients, cover and put in the refrigerator and refrigerate until the next day! The remaining sponge dough is recommended to be used within three days!
*老面前一天制作：
高筋面粉 50g
沸水 60g
~以上材料混合均匀之后, 盖好放入冰箱冷藏到隔天使用！用不完的老面，建议三天內使用完！
Method:
1. Put all the ingredients in an electric mixer and knead it till form a smooth dough, cover and put it in the oven and placed a cup of boiling water and leave it for 60 minutes or till the dough is double in size.
2. Take out the dough, divide it into six equal portions, roll into round shape and rest for 10 minutes.
3. Roll out with a rolling pin, put some chopped Hazelnuts and chocolate chips and rolls!
4. Put it in a hollow baking mold and ferment for about 50 minutes at room temperature or put it in the oven with a cup of boiling water, ferment for 50 minutes.
5. Preheat the oven to 190 degrees, spray some water on the surface of the dough, and sprinkle with some bread flour.
6. Bake for 16-18 minutes!
方法：
1. 将所有食材放入电动搅拌机中揉成光滑的面团，盖上保鲜膜放入烤箱中，放一杯沸水，静置60分钟，或直到面团变大一倍。
2. 取出面团，将其分成六个等份，卷成圆形，静置10分钟。
3. 擀长，放一些切碎的榛子和巧克力豆，然后卷起来！
4. 将其放入烤模具中，在室温下发酵约60分钟，或将其放入烤箱中，放置一杯沸水，发酵50分钟。
5. 将烤箱预热至190度，在面团表面上喷一些水，然后撒上高筋面粉。
6. 烘烤16至18分钟！
Happy Baking!
Chocolate Hazenut Bread
Dough ingredients:
Sponge dough 40g*老面种面团
Cocoa Powdered 15g巧克力粉
Bread flour 160g面包粉
Milk powder 10g奶粉
Water 125g水
Sugar 25g糖
Yeast 2g酵母
Salt 2g盐
Butter 20g黄油
Fillings:
Chocolate chips, Hazenuts (chopped)
馅料：
巧克力豆，榛子（切碎）
*Sponge dough(Make a day before used):
High Gluten Flour 50g
60g boiling water
~Mix all ingredients, cover and put in the refrigerator and refrigerate until the next day! The remaining sponge dough is recommended to be used within three days!
*老面前一天制作：
高筋面粉 50g
沸水 60g
~以上材料混合均匀之后, 盖好放入冰箱冷藏到隔天使用！用不完的老面，建议三天內使用完！
Method:
1. Put all the ingredients in an electric mixer and knead it till form a smooth dough, cover and put it in the oven and placed a cup of boiling water and leave it for 60 minutes or till the dough is double in size.
2. Take out the dough, divide it into six equal portions, roll into round shape and rest for 10 minutes.
3. Roll out with a rolling pin, put some chopped Hazelnuts and chocolate chips and rolls!
4. Put it in a hollow baking mold and ferment for about 50 minutes at room temperature or put it in the oven with a cup of boiling water, ferment for 50 minutes.
5. Preheat the oven to 190 degrees, spray some water on the surface of the dough, and sprinkle with some bread flour.
6. Bake for 16-18 minutes!
方法：
1. 将所有食材放入电动搅拌机中揉成光滑的面团，盖上保鲜膜放入烤箱中，放一杯沸水，静置60分钟，或直到面团变大一倍。
2. 取出面团，将其分成六个等份，卷成圆形，静置10分钟。
3. 擀长，放一些切碎的榛子和巧克力豆，然后卷起来！
4. 将其放入烤模具中，在室温下发酵约60分钟，或将其放入烤箱中，放置一杯沸水，发酵50分钟。
5. 将烤箱预热至190度，在面团表面上喷一些水，然后撒上高筋面粉。
6. 烘烤16至18分钟！
Happy Baking!
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