Vienna chocolate
By VicentaLakin
Viennese bread is a kind of soft French bread, with sugar, cream, cream and powdered milk, and a soft skin with a soft skin and a chocolate in it, and a change in the taste of chocolate. The pasta contains its own oranges, oranges and so on。
Recipe Recommendations
- French flour 250g
- high-gluten flour 80g
- salt 3g
- sugar 15g
- malt extract 2g
- milk powder 25g
- water 200g
- butter 30g
- chocolate a little
- Fructus mume a little
- sweetening
- baking
- several hours
- ordinary
Steps for Vienna chocolate
1
Put the main material (other than salt, butter) in the bakery and face for 15 minutes, the yeast at the top, and then a stretch of salt
2
Second start and 15 minutes of butter
3
90 minutes of first fermentation
4
2-3 times fermentation
5
We'll split into two groups, and we'll split into chocolate
6
The other one goes into Umegan
7
Quantification after rounding
8
six groups around 105g. round it up
9
Take a second relaxing for 30 minutes
10
Tilt the pressure
11
One third down
12
Scroll olives
13
Put it in the oven for a third fermentation of 40 minutes
14
Draw with a knife
15
the oven is preheated for five minutes, with a couss oven, 190 degrees up, 200 degrees down, 20 minutes baked, and an intermediate spray of water
16
It's a different feeling to bite chocolate