Farmer's chocolate cashew bread
By VicentaLakin
The farmer ' s chocolate cashew bread is based on the farmer ' s bread, and chocolate and cashew nuts are added. The base noodles are the same, and the supplements are mainly a combination of flavors, cashew nuts and sweet chocolates, a combination of fragrances and thick, bitter sweets, which taste slightly more. If you want to taste better and smoother, put some cream on it, but it's hot. I usually eat a little cheese, a little less heat, a little more fragrance, a little more soft cheese than hard cheese. The surface skin of the bread base of the farmer is hard because it does not take a long time to mix, it does not fully form, and it is less water-absorbed, so the inside shapes vary considerably depending on the level of inflation. If it's stronger, it's bigger, it's lighter. If it's weaker, it's smaller, it's stronger. This depends on how it works and how it works。
Recipe Recommendations
- high-gluten flour 500G
- maltose 2g
- water
- chocolate beans 100g
- salt 6G
- dry yeast 1g
- cashew 100g
Steps for Farmer's chocolate cashew bread
1
All materials are mixed, cooks engine 2 mixed, complete mixing is sufficient. Because of the exceptionally high proportion of water, mixing is very slimy。
2
Combination of cashew nuts and chocolate beans, and evenly mixed with cook machine two
3
Follow the side of the basin, insert the scratchboard under the face, fold it down to the centre, turn it around and fold it four times. Cover the film for half an hour
4
First fermentation, about three hours, room temperature, about 26°C
5
A large amount of flour was sprayed on the board and an end-of-acting face was transferred to the board. Because the noodles were particularly hydrated, they were transferred to the board and the face of the dough was a torn network。
6
It's a little flat, and then it's folding one third to the center, one third to the center, one third to the top and one third to the bottom, and 15 minutes to the table. (There's a point where it needs to be explained, if it stretches and folds, it increases the muscle, if it's just a normal fold, it doesn't increase the muscle, and the question of whether it's coming up has been raised at the beginning, mainly in terms of hardness, taste and taste.)
7
After turning over, 15 minutes of silence were left behind, and the dough was flatted and split into eight pieces with a cutter. Each piece grows into a square, one third upwards and one third downwards. Take a second fermentation. Remember the face of the face。
8
After the second round of the noodles, the powder was spilled and a cut was slashed with a knife. I forgot to take that step, so replace it with a picture after the oven. It's a little deeper。
9
The oven is 250°C preheated, and the pasta is sprayed with steam both before and after the oven (the hot water can be produced with a gravel preheated or with a direct canteen sprayed with hot water), with a fire of 250°C and a fire of 230°C for approximately 20 minutes。
10
It's a good choice
11
Done