Big chocolate soft omelet

Soft European bag, meaning soft bread for Europeans. European bread is the bread that Europeans usually eat, such as a truncheon, and the incipient strength, which is a daily necessity for many European families, such as France and Spain. As people ' s standard of living improves and focus increasingly on food health, low sugar, low-oil, high-fibre European bread slowly enters modern life, but traditional Europeans are big and hard, less in line with Chinese taste habits, so they are better suited to China ' s preferred and healthy population. The soft European pack is actually a balance between hard European bread and Japanese bread, with a soft-packed appearance, a soft-packed heart, better suited to the Chinese stomach. And the cranberry is amazing! It's delicious

Recipe Recommendations

high-gluten flour 250g
cocoa powder 15g
milk powder 15g
water 100g
milk 25g
light cream 50g
fine sugar 30g
butter 20g
sugar-tolerant yeast 3.5G
salt 2g
Cranberries in wine 35g
chocolate beans 30g

original
baking
several hours
ordinary

Steps for Big chocolate soft omelet

Get all the food ready, double。

All materials except cranberry, chocolate beans and butter are placed in the cook ' s machine and are smooth and extended。

Scraped pasta into small pieces, with butter so as to pull out a thin and resilient film。

Wine and cranberries drain water from kitchen paper。

Then add chocolate beans and wine cranberry to the chef's machine, so that you can just rub and close。

The rubbed pasta lined up in a small group, placed in a small basin, and the film was sealed for fermentation。

Take out the yeast basket and throw a thin layer of high powder back up。

The noodles are fermented twice as big, and they are poached with dry flour on their fingers, and they do not shrink or rebound。

The fined noodles are pumped into two lumps of lids for 20 minutes。

Quick, nice, fresh noodles are ready again and put in the fermented basket。

It is then put in the oven for a second fermentation, and a bowl of hot water is put in the oven and fermented 1.5 to 2 times larger。

Take out the yeast basket, fire 200 degrees in the oven and preheat 190 degrees in the oven, and the bread picks back on the grill, sifts a thin layer of high powder, and is made with a bread scalding knife。

Ten minutes after preheating, the bread embryo will be baked in the oven for 25-30 minutes。

Take out the baked bread, dry it out, clean the surface of the flour, and tan on a thin layer of cocoa powder。