Chocolate dirty bag
By VicentaLakin
The dirty chocolate bag, which is made of pigmentation, looks dirty, eats and has dirty bread on the face of the hand, the entrance boils, and it is the “dirty” that is on fire. It's delicious, beautiful, and logical to become the new red light of bread. One bite at a time, and you bite the thick chocolate and the soccer, full of fragrance. Good morning
Recipe Recommendations
- high-gluten flour 270 grams
- cocoa powder 20 grams
- sugar 45 grams
- yeast 4 grams
- salt 3 grams
- cold milk 100 grams
- Ice eggs a
- iced light cream 40 grams
- frozen milk 30 grams
- butter 25 grams
- low powder 60 grams
- light cream 50 grams
- chocolate 50 grams
- sweetening
- roast
- several hours
- senior
Steps for Chocolate dirty bag
1
With the exception of butter, the main material is placed in a bread-crumb, which opens the roof of the bread-crumb。
2
Bread machine selection and face program, open and set for 15 minutes。
3
At the end of the time, add soft butter。
4
The bread machine is once again selected and the face is set at 15 minutes, with another smoothing of the face, which is repeated three times (plus the one before the butter)。
5
At the end of the procedure, it is sufficient to remove a thin, flexible film from the face-to-face inspection。
6
Without fermentation, the noodles are divided directly into 6 equals (about 115 grams), rolling round, covering the film, and freezing in the fridge for 30 minutes (preventing the fermentation of the noodles and affecting the taste)。
7
In this time of year, we're going to make cream, we're going to be ready for soft butter, cocoa powder and low powder。
8
Smash even。
9
Put membrane flat and freeze in the fridge for 10 minutes。
10
Take out a nice, hairy face。
11
Let's try not to go back and forth。
12
Turn over and put the cream in the middle (around 36 grams)。
13
Coco-noodles are wrapped in cream and turned over。
14
Growing squares, softly open, try not to dazzle。
15
One quarter from the top down, one quarter from the bottom, and then one quarter from the bottom。
16
And fold it, and fold it。
17
Cover the film and freeze the refrigerator for 15 minutes。
18
At the end of the day, take out a noodle and grow a square。
19
a rectangular face that grows 25 cm x 10 cm wide。
20
Turn it over and repeat the 15-step reduction。
21
Collapse。
22
The freezer room was covered with a membrane for about 15 minutes again。
23
At the end of the period, a noodle is produced, and the squares grow again, as long as possible (to enrich the layers)。
24
the pasta grew by 40 cm x 10 cm or so。
25
Turn the face down gently and cut the sides of the right side and the lower side with a knife。
26
And don't waste it, put it on top, put around 15 grams of chocolate and roll it down。
27
The interface must be placed below。
28
In turn, all bread products are finished, there is a gap between them, they are placed in the unopened oven, they are placed in a bowl of warm water, they are kept wet and warm, and the temperature of the fermentation is not greater than 30 degrees (because it is soaked butter, the temperature of the fermentation must not be too high to be confused), they are 75% wet and they take about two hours to ferment。
29
The fermented bread is made of embryos, and the cleavages are more visible。
30
The oven's preheat, 180 degrees, 25 minutes。
31
At the end of the day, out of the oven。
32
将淋面的材料，淡奶油和巧克力隔热水融化，静置一会儿，Smash even。
33
Put chocolate sauce on the dry bread。
34
To sift cocoa powder (cococo powder is not too much, it affects the taste, a thin layer is enough)。
35
Okay
36
The finished chart。
37
The finished chart。
38
The finished chart。
39
The finished chart。