Chocolate buns
By VicentaLakin
Today we're sharing a chocolate omelet, a bread that can't be missed。
Recipe Recommendations
- high-gluten flour 250 grams
- whole wheat flour 50 grams
- cocoa powder 15 grams
- water 205 grams
- honey 15 grams
- butter 20 grams
- chocolate beans 15 grams
- dried cranberries 30 grams
- salt 3 grams
- dry yeast 3 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate buns
1
All materials are prepared (dry class together, wet material together) and all except the buttery chocolate beans are poured into the ice drums at a low-speed and high-speed grouping。
2
High-speed hits into groups, with slightly smooth surfaces, and soft butter is applied at low speed。
3
Smuggled back and forth and out of the glove membrane at high speed (multi-observation, not possible)。
4
Add chocolate beans and dried fruit to be evenly mixed。
5
UKOEOF60 FERMENTERS START WITH A SINGLE FERMENTATION, TEMPERATURE 28, HUMIDITY 75 FERMENTATION UP TO TWICE THE SIZE, SO THAT THEY DO NOT SHRINK WITH THEIR FINGERS。
6
when it's ready, it's a little ventilated, divided into five doses, rolled round and covered with 15 centimetres lax。
7
When it's loose, the face cane is pulled open and squeezed into the edible material to form a triangle, and it must be squeezed at the entrance。
8
COLLAPSE INTO A GRAPHIC TRIANGLE, WITH TWO ROUNDS, 35 DEGREES OF TEMPERATURE, 80 DEGREES OF HUMIDITY AND 1.5 TIMES LARGER. THE OVEN HAS 200 DEGREES OF PRE-HEAT ON T60S FOR ABOUT 10 MINUTES。
9
When it's done, soak up the powder, cut the pattern you want, and cut it deeper。
10
put in a preheated oven at 160/time 20min。
11
You can eat when it's cold。Chocolate buns Make Tips
It's hot, not more than 28 degrees. It's not sweet, it's not sweet. A cranberry dry can make rum, and it'll taste good。