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YU YU KITCHEN RECIPE
(English)
Chocolate Berries Wreath Bread
Ingredients:
For the Dough:
warm milk 60g
egg 2 (room temperature)
sugar 30g
salt 1/2 tsp
dry yeast 5.5g
bread flour 300g
butter 85g
For the Chocolate Berries Filling:
White chocolate- 120g
Unsalted Butter - 50g
Frozen mix berries- 85g(can use fresh)
Powdered Sugar - 30g
For the syrup:
Water 30g
granulated sugar 30g
Instructions:
1. In a large bowl, dissolve the yeast in warm milk , eggs, sugar, and salt and let it sit for about 10 minutes until it becomes frothy.
2.Combine the flour and softened butter. Mix until a dough forms.
3.Knead the dough on a floured surface for about 5-8 minutes until it's smooth and elastic. Place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
4.While the dough is rising, prepare the chocolate filling. Melt the white chocolate and butter together, then whisk in the powdered sugar and frozen mix berries until smooth. Set aside.
5.Once the dough has risen, punch it down and roll it out or transfer the dough in a lightly box, Chill for overnight. It is optional, you can continue to make it, just beware the dough will become too soft.
6.Roll out the dough on a floured surface into a large rectangle, about 34x42cm.
7.Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
8. Roll up the dough tightly. Cut the log in half lengthwise, exposing the layers of chocolate and dough. Twist the two halves together.
9. Place the twisted wreath dough into the pan, cover it with a plastic rap and let it rise in a warm place for 30 to 45 minutes or until it has doubled in size.
10. Preheat your oven to 170°C for 25-30 minutes or until the wreath bread is golden brown. 15 minutes after starting baking, cover aluminum foil to prevent the surface over burning.
11. When baking, put water and sugar in a pot and heat over medium heat until the sugar is completely dissolved. Set aside for later use.
12. Brush the bread with the syrup immediately and pour a small amount of syrup on the side. when they come out of the oven. it helps to keep the cake moist, and add extra flavor. Allow it to cool in the pan for about 10 minutes.
Serve warm or at room temperature, you can slice and enjoy your homemade chocolate berries Wreath bread. It's a delightful treat that's perfect with a cup of coffee or tea.
巧克力莓果花環麵包
材料：
麵團：
溫牛奶60克
雞蛋2個（室溫）
糖30克
鹽 1/2 茶匙
乾酵母 5.5克
高筋麵粉 300克
奶油85克
巧克力漿果餡：
白巧克力 - 120g
無鹽奶油 - 50g
冷凍雜莓果 - 85g(可用新鮮)
糖粉 - 30g
糖漿：
水30克
砂糖30克
做法：
1. 在一個大碗中，將酵母溶解在溫牛奶、雞蛋、糖和鹽中，靜置約 10 分鐘至起泡。
2.將麵粉和軟化的奶油混合。 混合直至形成麵團。
3.將麵團放在撒有麵粉的表面上揉約5-8分鐘，直到其光滑有彈性。 將其放入塗有油脂的碗中，蓋上乾淨的廚房毛巾，放在溫暖的地方發酵 1-2 小時或直到體積增加一倍。
4.麵團發酵的同時，準備巧克力餡料。 將白巧克力和奶油融化在一起，然後加入糖粉和冷凍雜莓果攪拌至光滑。 待用。
5.麵團發酵好後，將其壓扁並擀開，或將麵團轉移到輕盒子中，冷藏過夜。 這是可選的，你可以繼續做，只是要小心麵團會變得太軟。
6. 將麵團放在撒了麵粉的表面上，擀成約 34x42 公分的大長方形。
7.將巧克力餡料均勻地舖在麵團上，在邊緣留一個小邊框。
8.將麵團緊緊捲起來。 將原木縱向切成兩半，露出巧克力和麵團層。 將兩半扭在一起。
9. 將扭曲的花環麵團放入鍋中，蓋上塑膠布，在溫暖的地方發酵 30 至 45 分鐘，或直到其尺寸增加一倍。
10. 將烤箱預熱至 170°C，烘烤 25-30 分鐘或直到花圈麵包呈金黃色。 開始烘烤15分鐘後，蓋上鋁箔紙，防止表面過度燃燒。
11.烘烤時，將水和糖放入鍋中，以中火加熱至糖完全溶解。 放在一邊以備後用。
12.麵包出爐後立即刷上糖漿，並在側面倒少量糖漿。 當它們從烤箱裡出來時。 它有助於保持蛋糕濕潤，並增加額外的風味。 在鍋中冷卻約 10 分鐘。
趁熱或在室溫下食用，您可以切片並享用自製的巧克力漿果花環麵包。 這是一種令人愉快的享受，與一杯咖啡或茶完美搭配。