Chocolate
By VicentaLakin
It's been a long time since we made bread. It's early autumn. It's getting cold. Once again, I made chocolate for my daughter。
Recipe Recommendations
- Jinxiang bread flour 300 grams
- low-gluten flour 100 grams
- flaked butter 240 grams
Steps for Chocolate
1
Water 240 grams, fine sugar 40 grams, salt 8 grams, milk 12 grams, bread flour 300 grams, barbed flour 100 grams, yeast 6 grams, butter 40 grams in oil: sheet butter 240 grams, black chocolate surface decorations: egg fluid
2
Put the pasta material in the mixer and the yeast lasts. Smuggle for 20 minutes。
3
Add 40 grams of butter and continue mixing for 20 minutes。
4
It pulls out films that are hard to break。
5
Roll the face round。
6
Right away, big pieces。
7
Pack the noodles in a bag。
8
Noodles are bigger, fold them and put them in the fridge for 30 minutes。
9
It's Anja-like butter. The Beijing bakery price is 250 gram 20, and the price is 500 gram 10. If it's frozen, it'll warm up, or it won't move。
10
It's a high powder case。
11
When they are removed from the fridge, they shrink back and are double the size of a piece of butter。
12
It's covered in oil — piece of butter。
13
Squeeze the butter with the chips and squeeze the interface。
14
It's growing a large square。
15
One quarter inward to the right。
16
And to the left, the interface's tight。
17
The noodles are folded again, 40%。
18
It's a four-fold-backed pasta。
19
Right is one third inward。
20
The left side also folds in, 30% off。
21
THE THREE-FOLDED LASAGNA GROW INTO LARGE SQUARES OF APPROXIMATELY 0.5-1CM THICK。
22
When you cut the edge with a sharp knife, you split the face into a back triangle。
23
Put chocolate on the bottom。
24
From the bottom, the noodles are softly up the roll. (The cut-off corner can be rolled up, eat like it's bad.)。
25
Put the noodles on the grill。
26
Take a second fermentation。
27
Surface omelette。
28
A preheated 200°C oven, mid-level, up and down, about 15 minutes。