巧克力生吐司，用水合法做出松软细腻的吐司 

巧克力生吐司 Chocolate toast
麵團材料：
高筋麵粉300克
砂糖 20克
蜂蜜 20克
牛奶 80克
鮮奶油 70克
可可粉 18克
乾酵母5克
鹽4克
水 70克
無鹽黃油（牛油、奶油）25克
耐高溫巧克力豆 30克
做法：
1、除牛油、鹽、酵母、巧克力豆外，其餘材料混合均勻，用廚師機或麵包機揉成團，靜置1小時；
2、靜置好的麵團，加入鹽、酵母，攪打至麵團光滑的狀態，此時還沒有出薄膜，加入牛油，攪打至出薄膜。
3、移入大盆內，蓋保鮮膜，進行第一次發酵，大概1小時，兩倍大；
4、發酵好的麵團取出平均分成3等份，滾圓後，蓋保鮮膜，中間發酵25分鐘；
5、取一髮酵好的麵團，用擀麵杖擀成長片，捲起來，收口朝下，放入吐司模中進行最後發酵，大概50分鐘左右；
6、麵包放入烤箱中，175度烤40分鐘。
Dough material:
300 grams of high-gluten flour
20 grams of sugar
20 grams of honey
80g milk
70g whipped cream
Cocoa powder 18 grams
5 grams of dry yeast
4 grams of salt
70 grams of water
Unsalted butter 25 grams
High temperature resistant chocolate beans 30g
practice:
1. Except for the butter, salt, yeast, and chocolate beans, mix the other ingredients evenly, knead them in a cook machine or bread machine, and let stand for 1 hour;
2. Add salt and yeast to the dough, and beat until the dough is smooth. At this time, there is no film. Add butter and beat until the film is formed.
3. Move into a large basin, cover with plastic wrap, and carry out the first fermentation, which is about 1 hour, twice the size;
4. Take out the fermented dough and divide it into 3 equal parts. After rounding, cover with plastic wrap and ferment for 25 minutes in the middle;
5. Take a fermented dough, roll it into a long piece with a rolling pin, roll it up, close it down, and put it in a toast mold for final fermentation, about 50 minutes;
6. Put the bread in the oven and bake at 175 degrees Celsius for 40 minutes.
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