冷藏發酵巧克力麵包Refrigerated Fermented Chocolate Bread 免揉麵,不用鑄鐵鍋 No-knead bread, no cast iron pot needed

今天製作一款長時間低溫發酵的麵包,不需要靠揉麵,也可以做出綿密的口感. 這款麵包不需要技巧,用不到揉麵機和鑄鐵鍋,烤溫也只需要180°C.一起來做看看吧. Today we're making a bread with a long, low-temperature fermentation process that doesn't require kneading, yet still achieves a smooth and creamy texture. This bread requires no special skills; you won't need a dough mixer or a cast iron pot, and the baking temperature only needs to be 180°C(356°F). Let's make it together! 材料清單: 濕性材料: 牛奶 130ml 雞蛋 1顆 酵母 0.5茶匙 蜂蜜 35g 乾性材料: 麵粉 250g 可可粉 15g 鹽 0.5茶匙 橄欖油 15g (可使用奶油或其他植物) 烤溫:180°C(356°F)烤20分鐘 Ingredients list: Wet Ingredients: Milk 130ml Egg 1 Yeast 0.5 tsp Honey 35g Dry Ingredients: Flour 250g Cocoa Powder 15g Salt 0.5 tsp Olive Oil 15g (Butter or other vegetable oils can be used) Bake at 180°C (356°F) for 20 mins.