1. Soak the fresh yeast with 15 grams of milk for 5 minutes and put all the ingredients except butter in the noodle bucket, first at low speed, then at medium speed and turn to high speed, until the dough has a large thick film
2. Add softened butter, firstly at low speed until the butter is absorbed by the dough, then turn to high speed at medium speed and beat until it reaches 8-9%, and a thinner film can be pulled out.
3. Measure the surface temperature and do not exceed 26°. When the weather is hot, you need to use refrigerated ingredients to control the noodle temperature
4. Take out the dough and round it, cover it with plastic wrap, and spread it to twice its size at room temperature. Stick your fingers with flour and poke holes, and the fermentation is completed without shrinking or collapsing
5. Exhaust gently and divide them into 9 equal parts, each about 60 grams. Round, relax for 15 minutes
6. Take a piece of dough, flatten it slightly, use a rolling pin to roll it up and down into a tongue shape, turn it over, and fold the two ends toward the middle. Turn it 90° again, roll out the long strip again, the size depends on the size of your own mold, then thin the bottom edge, roll it up from top to bottom, and close it tightly.
7. Put them into the mold one by one, set the fermentation in the French steamer, 35°, 40 minutes.
8. Send it to 1.5 times the size, press the finger lightly and slowly rebound, and it will be fermented.
9. Preheat the oven 180 degrees in advance, and use a sharp blade to score 5 knives for each dough
10. Preheat the oven at 180° for 10 minutes in advance, put it in the baking tray and bake for 20 minutes. Cocoa dough is not easy to see the coloring, so you must observe it at the end, don’t paste it, you can cover it with tin foil
Tips:1. The dough does not need to be beaten to the glove film, it is enough to beat 8
2. Without this kind of mold, after shaping, you can put it directly in the ordinary baking pan, leave a proper distance between each, and perform two shots.
3. The water absorption of flour is different, and 15 grams of milk is reserved, which can be adjusted according to the state of the dough
4. Time in the recipe
