Chocolate-flavored Whole-grain Cocoa Soft European
1.
First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours.
2.
Tear the middle seed into small pieces, add the ingredients except butter in the main dough and knead until it forms a ball, then add butter and knead until the film is formed, and put it in the basin with plastic wrap and proof it for 30 minutes.
3.
After evenly dividing into 2 parts, ventilate again, roll round and cover with plastic wrap, and relax for 15 minutes.
4.
Take a portion of the dough and roll it out into an oval shape with a rolling pin.
5.
After turning over, spread chocolate beans evenly in the center.
6.
Fold the bottom third upwards and spread the chocolate beans evenly on the top.
7.
Fold down the top third and spread the chocolate beans evenly in the middle.
8.
Fold one third of the left end to the right and spread chocolate beans evenly on it.
9.
Fold one third of the right end to the left, turn it over, pinch the end tightly.
10.
Put the shaped dough into the baking pan. Put a bowl of hot water in the oven for the final fermentation. Fermentation takes about 35 minutes.
11.
Finally, the fermentation is over, the surface is sprayed with water, sprinkled with high powder, and scratched with a knife.
12.
Put it into the preheated 170℃ oven, the middle and lower layer, about 18 minutes until the color. In the meantime, humidify 3 times.
Tips:
1. The stuffing in the middle can be put as you like
2. This model does not require much kneading, just take out the film.
3. Coarse grain varieties can also be changed frequently
4. I use the latest steaming oven of Baicui, which has its own water spray function. If your oven does not bring it, it is not necessary to humidify it. The difference is that the skin can be crisper.
