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巧克力小餐包

巧克力小餐包的做法
7.1 综合评分 67 人做过这道菜收藏
凌尒尒的厨房
凌尒尒逛街吃饭，看到烘焙店总是不由自主的又钻进去，习惯了，只要路过这种店就会被“烤香”吸引过去，即使我不买，也一定要进去饱眼福。。溜溜一圈儿走着，看到巧克力排包，眼睛一撇价格牌，哎妈A，吓S我算了，四小块小餐包八块钱，这物价涨成这样啦？贵得有点离谱，这面包有何难？？明天我也做！
最近廈門的天氣太熱了，面粉不吃水，我一不小心倒多了，結果有點杯具，面粉糊糊的一團，趕緊又多加了10克粉，也是很粘，還好是做小排包，不用擀卷神馬的，團團～～團起來一個球就好了。一發的時候把面團折疊了一下，沒折疊好，看起來超醜，算了，好吃就好了，水量這麽大的面包，軟呼呼的，還是巧克力味的，簡單易做好吃，也算滿足了。

用料

高筋面粉	260克
可可粉	10克
水	160克
雞蛋	25克
酵母	3克
糖	40克
鹽	2克
黃油	18克

巧克力小餐包的做法

高筋面粉、可可粉、细砂糖、酵母混合均匀，加入水和雞蛋揉匀
把面团揉到略出筋，加入黃油揉面，直到黃油和面团全部吃合
加入鹽继续揉面，直到面团表面光滑，能拉出透明的筋为止
面團滾圓，放入幹淨的深盆裏，表面蓋上保鮮膜，放置溫暖的地方發酵至面團二倍大。（夏天放室溫就可以了）
發酵完成，取出面團排氣，稱量後平均分割成九份
面團分別滾圓，收口朝下，排入模具中，表面繼續蓋上保鮮膜放置溫暖的地方發酵
發酵接近完成時開始預熱烤箱180度，面團表面用噴壺噴少許水
放置烤箱中下層，用180度烤焙25分鍾即可

小貼士

水量大的包就是軟，我掰得毛毛糙糙，但是超好吃，我准備減點水再整個吐司！
這個糖量是吃不出甜味的，喜歡吃甜的盆友請加多些糖，感角35-40克左右差不多。這一小塊有點矮。
這樣四個要8塊錢，我做這九小個，溜溜就18塊錢擺在那裏，啥也不說了，做面包的都懂的，即使是用進口可可粉也不用這麽貴！
所以说，买个烤箱吧，折腾起来，这面包多简单啊，是吧？而且成本根本不用这么高，自己做的又卫生健康，对吧？（拉人下水的感觉很好）免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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