Chocolate French soft omelet
By VicentaLakin
The most significant characteristic of this bread is full-hand pasta rubbing, less oil, refrigeration and fermentation. Refrigeration and Chinese fermentation are designed to keep the bread as water and soft as possible without any additives。
Recipe Recommendations
- high-gluten flour 450 grams
- eggs one
- butter 15 grams
- yeast 4 grams
- salt 2 grams
- white sugar appropriate amount
- chocolate beans appropriate amount
- water appropriate amount
Steps for Chocolate French soft omelet
1
150 grams of flour added to the full yeast, adequate water, living in a lasagna, sealed with a membrane and frozen in the fridge for 24 hours
2
When Chinese noodles are ready
3
(b) The main flour, eggs, sugar, salt and appropriate water are also in operation
4
Tore the Chinese to a few small pieces and mixed them into the main one, so that they could be fully balanced. The main one is yellow because of eggs, while the Chinese one is white。
5
It's starting to rub my face for a little while, and it's no different from making a hair staple, so it's just folding up until it's colorless. I rubbed it for about half an hour。
6
Softened butter is then split into small blocks, placed in the noodles, and continues to rub its face evenly。
7
I've been doing this for about 20 minutes。
8
The noodles were then fermented, with room temperature of about two hours。
9
Not bad。
10
When it's done, it's good
11
Dry flour on the panel. Scratch the dough
12
It's split into six little noodles for ten minutes。
13
Take a little noodle, press pressure, put chocolate beans on
14
Fold a few
15
Squeeze your mouth and make it look like this
16
Oilpapers on the grill, bread embryos and re-fermentation。
17
Room temperature is about 50 minutes, or fermentation in an oven, about 40 minutes。
18
The oven is 200 degrees preheated five minutes in advance, and the temperature is adjusted to 160 degrees, up and down, 20 minutes, and hot winds。
19
Taste has soft European pack elasticity。
20
Tastes like the French pre-eclamps。