Chocolate Soft European Buns
1.
Prepare the materials used.
2.
Add the dough ingredients except butter and chocolate beans into the mixing bucket of the chef's machine, turn on the 1st gear to form a dough, and then turn to the 3rd gear for kneading.
3.
Knead the dough to a smoother state, add softened butter and knead until the butter is absorbed.
4.
Knead the dough until it has good stretchability, add chocolate beans, and knead it.
5.
After taking out the dough and kneading it evenly, the whole circle should be closed up and put into the fermentation basket with sifted flour.
6.
CF-6000 temperature and humidity dual-control fermentation tank, add appropriate warm water to the water box, select a temperature of 38 degrees, and a humidity of 85% to preheat the dough, and put the dough into the fermentation until the fermentation basket is full.
7.
The fermented dough is buckled upside down on a baking pan with oiled paper, and a cross cut with a depth of about 1cm is cut with a sharp knife.
8.
COUSS CO-3703 electric oven, preheat it up and down 180 degrees in advance, put the baking tray into the middle layer, spray some water vapor quickly, close the door, and bake for about 35 minutes.
9.
After the bread comes out of the oven, put it on the grid and let it cool. The aroma of chocolate is very rich.
Tips:
1. Because the water absorption of each flour is different, do not add liquid at one time, please adjust appropriately according to the state of the dough.
2. After adding the chocolate beans, knead properly. If you keep stirring, it is easy to destroy the gluten of the dough.
3. The bread is fermented once, which greatly saves the production time. The constant temperature and humidity fermentation space of the fermentation tank makes the dough better ferment, and the finished product has a good texture and taste.
4. The baking temperature and time are for participation only, please adjust appropriately according to the temperature performance of each oven.
