Bread-Chocolate-vanilla fantasy (bread maker)

Category: Yeast bread
Bread-Chocolate-vanilla fantasy (bread maker)

Ingredients

Butter 50 g
Culinary margarine 50 g
Milk or water 150 g (exactly grams by weight)
+ milk powder 2 tbsp. spoons
Egg 1 average
Salt 1 teaspoon
Sugar 3 tablespoons (more for sweets)
Vanillin 1 g (half sachet)
Premium white baking flour 500 g
Dry yeast 2 teaspoons
Additionally:
Cocoa 1.5-2 slice spoons
Almonds 50 g

Cooking method

  • Cut butter and cold margarine into a bucket, put salt, sugar, pour hot water or milk and wait until the fats melt. Add milk powder (if cooking with water), vanillin and flour, yeast
  • Put in the bread maker on the Yeast dough setting. It is necessary to follow the bun, since the eggs are different and butter-margarine of different fat content. The gingerbread man comes out just perfect - smooth, elastic, creamy yellowish color.
  • When the dough is ready, take out half and put it under the plastic wrap. Pour cocoa into the rest and mix in any mode until uniform color.
  • At this time, lightly crush the almonds in a mortar.
  • And now it turns out 2 koloboks - white and brown, and half a glass of almonds
  • Now creativity:
  • Roll out 4 layers of white and chocolate dough. The thinner, the more beautiful the result will be. This dough rolls very well without flour. Does not stick.
  • Take two whites, sprinkle with almonds, cover with chocolate and roll into rolls.
  • And vice versa - sprinkle 2 chocolate almonds, cover with white ones and roll.
  • It turns out 2 brown and 2 white sausages on the outside.
  • Put alternately in a bucket (2x2) without shoulder blades.
  • Let the dough rise for 40-50 minutes and turn on the baking mode for 50 minutes.
  • Reach out, cool down, eat.

Note

I made a great bun. and very beautiful. Photo attached.
I admit, the design was licked from the recipe "Red curl" Lola, for which she thank you very much.
It turned out both delicious and beautiful.
I'll say right away - it's easier to cook than to describe it all. And the trouble is not so much.

I attach a photo.

Bon Appetit everyone.


IMGP1582.JPG
Bread-Chocolate-vanilla fantasy (bread maker)
LENYSKA
Thank you so much for the recipe! I liked it very much!
I advise everyone.
Grigorieva
I changed the recipe a little, I put the butter in pieces, instead of cocoa I added Nesquik, sprinkled with chocolate icing sugar instead of the nuts, and also sprinkled the top with powder. The result is in the photo.
Bread-Chocolate-vanilla fantasy (bread maker)
Bread-Chocolate-vanilla fantasy (bread maker)
SchuMakher
And how did you put the sausages in our bucket?
Grigorieva
I stacked in a checkerboard pattern, white, brown and up brown, white.
Nata585
... very appetizing crust. Probably very crispy !!!!! Tell us how it tastes? did it work out?

SchuMakher, takes about a third of the raw dough, after proofing more than half. and when it begins to bake, it still comes up to the top, but of course it did not rest against the lid.

When I put sausages in a bucket, I pressed them down with my hand so that the surface was even.
SchuMakher
Nata585 but now we have - your followers are booming ... my cocoa is very dark, German, bitter, it should turn out delicious ...
What HP do you have?
I correctly understood that the length of the sausage is the length of the bottom of the HP?
Nata585
Thank you.
I have Moulinex 5002. There is a brick-shaped bucket.
Sausages can be made shorter, just then stomp on the bottom of the bucket with a fist, they will take all the place.
Grigorieva
I liked it, but next time I would probably add a little more water for about 20 ml. I got a little plump. And you can add the same nuts to the dough before kneading. in the last message, for some reason, they stopped showing.
Nata585
Grigorievna, there is not enough water, because you put the butter in pieces. And if it was thawed, it would replace part of the liquid. And I put the nuts between the layers, because it seems to me that they remain so crunchy, and when they are immediately mixed, they seem to get soaked ...
But that's my opinion. And creativity is a personal matter

I hope you liked the taste
LENYSKA
Nata, and you diluted cocoa with water or put it dry. I put it dry, but it turned out like Grigorieva in the photo - light, and you already have very chocolate - beautiful. What does this color depend on?
Nata585
Lenuska, I put the ordinary soma with cocoa, poured the dry one into the bread maker, by half of the dough, and Grigorievna put, as I understood, the cocoa drink - nesquik (This is a mixture of cocoa, sugar and milk powder), therefore it is probably lighter. And in general, do not be afraid - there is never a lot of cocoa, as for my taste, so pour it to the required color, well, in moderation, of course.
Bon Appetit
SchuMakher
: Nata585 boom bake! Therefore, 2 questions .... is it possible to take ONLY margarine for baking (Pyshka) and can not it be immediately melted to a liquid state?
Nata585
ShuMakher, you can do this and that!
if you put only margarine, it will turn out to be fluffier and more aromatic, but somehow drier, and butter makes the dough elastic and heavy.
In general, as far as I know, you can put any oil (fat) into the dough. My mother and grandmother generally baked buns on sediments from village vegetable oil - and the result.
You can also heat it beforehand, but somehow I'm not a fan of washing a bunch of dishes

good buns !!! waiting for photos and reviews!
SchuMakher
Put to knead .....

In short, nothing will come of it !!!! The dough did not fit well, began to roll out, and there the yeast was like balls, and there was Horror! And I can't understand why lately bread doesn't fit at all, or just barely ...
These are my offenders:
Bread-Chocolate-vanilla fantasy (bread maker)

But I still put it on proofing, do not throw it away ...
Nata585
yeah, manufacturers often fail ...
Well, do not worry, another time it will work out.
SchuMakher
No, well, something worked out, however ... but nizEnko, nizEnko ...

Bread-Chocolate-vanilla fantasy (bread maker)
Summer resident
And nefig was rolls so thinly, then it would have been higher. A thin layer of dough does not have enough strength to rise. But as for me, it turned out so well. Tasty even in appearance
SchuMakher
Summer resident it's all about the yeast, which remained grains, no matter what (the kneading time is 2.20) see the post above ......... And about the thickness, all questions to the author are ordered, the thinner, the better ... I don't know how it tastes, I'll feed them to my family and see ... fasting is a time of great experiments ...
Nata585
... and I do not give up my words. The thinner, the prettier !!!!
ay you well, sooo beautiful !!!! no matter what!!!
SchuMakher
Nata585 Thanks again for the recipe !!! Mine were squeezed and did not frown
tatulja12
SchuMakher, wouldn’t it be so beautiful ?! I would not refuse a piece either ...
SchuMakher
ewwa
Great bread! And what aroma stood while the bread was baked, words cannot convey. In the end, I got such a bun
Bread-Chocolate-vanilla fantasy (bread maker)https://Mcooker-enn.tomathouse.com/r-image/i068.r.1/1101/7c/f9c3fb37eb50.jpg
Freesia
And if the shape of the bucket is vertical, then the rolls cannot be arranged so beautifully? they slide down like an accordion. Then they rise, but still the result is crooked
Nata585
Freesia, but it seems to me that you can also put it "horizontally" in a vertical bucket. just make short sausages, in length and that's it. They can be made not 4 but 6, so that the ratio is 2X4. Can you try this?
Freesia
Nata585
I must try, thanks, I would not have thought of such a thing
tat-63
Tell me, should the dough program work completely? Or we knead and immediately roll it into the oven
Nata585
Completely. And knead and distance.
angelok3
I baked this bread today. The beauty is extraordinary, the smell too, but I expected more from the taste!Bread-Chocolate-vanilla fantasy (bread maker)Bread-Chocolate-vanilla fantasy (bread maker)
Marina Pl
ShuMakher, maybe I know the answer about yeast: now dry yeast is produced differently - there are those that need to be mixed with flour (they just go to HP), and there is yeast that needs to be dissolved in water first, they write about this on the package. I once also fell for such - (((

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